Chilean Sea Bass

~~$204.00~~$189.00 per box

($18.90 per serving)

10 (6 oz.) Filets

From the icy waters off the Antarctic coast, this white, extra-sweet, skinless and boneless center-cut steak is a favorite of seafood lovers and a mainstay on the menus of the finest restaurants.

Recommended Cooking Method:
Bake at 350° for 20 minutes.

Recipes

Karen T's Corn Casserole

1 pack Ritz crackers, smashed
2 large cans of corn
½ cup chopped onion
1 cup shredded cheddar cheese
¾ cup sour cream
1 can cream of celery soup
1 stick of margarine, melted for the crackers

Place the corn in a casserole dish.
Add onion, cheese, soup, and sour cream, mix.
Stir the smashed crackers into the melted margarine and add to the top of the dish.
Bake at 350 for 30 minutes.

Oriental Seabass

Thaw 4 Pieces of Personal Gourmet's Seabass in cold water for 15 to 20 minutes.

While Seabass is defrosting, mix the marinate:
1/4 cup oil
1/4 cup teriyaki sauce or soy sauce
1 dash tabasco
2 chopped garlic clove
1 chopped green onion (scallion)
1 dash of ground ginger
1 splash of white wine or "Sake".

Marinate Seabass for 1 hour, spray grill with pam, and grill on high for 7 minutes, turn and grill 7 minutes more.