Yield: 1 servings
Measure | Ingredient |
---|---|
1 can | Low fat Pringles |
¾ cup | Grated Parmesan cheese |
2 tablespoons | All-purpose flour |
1 pinch | Chili powder |
2 tablespoons | Canola oil |
4 \N | Fillets sea bass; (8-ounce) |
\N \N | Tuscan Salad; recipe follows |
3 cups | Wonder bread; ripped into bits |
½ cup | Chopped tomato |
1 tablespoon | Sliced basil |
¼ cup | Minced white onion |
½ tablespoon | Minced fresh garlic |
1 tablespoon | Extra virgin olive oil; up to 2 |
1 tablespoon | Fresh lemon juice |
\N \N | Kosher salt to taste |
TUSCAN SALAD
Preheat oven to 400 degrees.
In a food processor place the Pringles, Parmesan cheese, flour, chili powder. Pulse until you have a fine grind. Coat the sea bass well with the Pringle mixture, set aside.
In a medium-sized saute pan over medium high heat, heat the canola oil until hot.
Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side.
Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes.
TUSCAN SALAD:
Preheat the oven to 350 degrees.
Toast the ripped up wonder bread until dry and golden in color.
Toss all ingredients in a bowl. To assemble the dish, place the fish on top off the salad and add a sprig of parsley.
Converted by MC_Buster.
Per serving: 1044 Calories (kcal); 66g Total Fat; (57% calories from fat); 90g Protein; 20g Carbohydrate; 187mg Cholesterol; 1358mg Sodium Food Exchanges: 1 Grain(Starch); 12½ Lean Meat; 1 Vegetable; 0 Fruit; 9 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0014 Converted by MM_Buster v2.0n.