|2 tablespoons||Virgin olive oil|
|1 tablespoon||Lemon juice|
|1 teaspoon||Basil leaves, fresh only!|
|1 teaspoon||Chopped fresh coriander|
|20 ounces||Fresh raw Sea Bass, boneles|
Ok, step one. That Bass must be *very fresh*. Swimming yesterday is your aim, and if it wasnt swimming at the most 3 days ago, its way too old for this! You can tell by smelling the fish. If it smells more then faintly fishy, its too old. Bake it or do something else with it. Nuff said ok? Now, you chop that fish up into bite size pieces. You can make the slices look pretty such as the japanese do, or just hack them up. Taste is the same. Mix the otjher ingredients, and pour over the fish just before serving. If cutting fish ahead of time, store in a zip-lock type bag separate from the sauce.
This can also be a side dish if your family doesnt eat much meat. As such, it serves very well with a bowl of hot butter beans (dried large lima beans) and rice. For a soup, consider Japanese Dashi or a mild pumpkin/carrot puree. For a veggie, you cant beat steamed Bok Choy with this.
From the kitchen of: xxcarol
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 14, 98
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