Ingredients:

1/2 cup California Walnuts, chopped
1 1/2 pound skinless sea bass fillets, cut into 1-inch cubes
2 tablespoons cornstarch
2 large garlic cloves
3 cups asparagus, sliced
1/2 cup canned, fat free, reduced sodium chicken broth
3 tablespoons lemon juice
Salt and pepper to taste
2 cups cooked brown rice

Methods:

1. In dry skillet, toast walnuts over medium-high heat 1 to 2 minutes or until walnuts are slightly browned. Set aside.
2. In medium bowl, coat sea bass with cornstarch.Coat non-stick skillet with cooking spray add sea bass and sauté over medium-high heat, turning occasionally, about 5 minutes or until fish is golden brown and opaque throughout. Remove sea bass set aside.
3. Add garlic to skillet sauté 10 seconds.Stir in asparagus, broth and lemon juice.Cover and cook 3 minutes. Return sea bass to skillet cover and cook 1 minute.Remove from heat stir in walnuts and season with salt and pepper.
4. Spoon rice into serving bowls top with sea bass mixture.

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Ingredients:

1 pound sea bass fillets, cut into 3/4-inch-wide slices
3 tablespoons cornstarch, divided
1 cup all purpose flour
4 tablespoons vegetable oil, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 cup pineapple juice
6 tablespoons sugar
1/4 cup red wine vinegar
1/4 teaspoon Tabasco sauce
1/8 teaspoon salt
1 teaspoon grated peeled fresh ginger
1 teaspoon grated lemon peel
1 red bell pepper, cut into thin strips
Vegetable oil (for deep frying)

Methods:

1. Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat.
2. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl; gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.
3. Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, Tabasco sauce and 1/8 teaspoon salt in small bowl to blend.
4. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
5. Heat 4 cups oil in wok or deep medium saucepan to 375*F (190*C). Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towels to drain.
6. Arrange fish on platter.Reheat sauce and spoon over fish to serve.

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Ingredients:

1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 tablespoons bottled capers, drained
1/8 teaspoon cayenne
2 tablespoons minced fresh parsley leaves
8 ounces fettuccine, cooked according to package
Salt and freshly ground pepper to taste
2 (6-ounce) sea bass or salmon fillets
1 tablespoon vegetable oil

Methods:

1. In a large bowl combine olive oil, lemon juice, capers, cayenne and parsley.
2. Transfer 2 tablespoons of the mixture to a medium bowl.Toss the cooked fettuccine with the lemon mixture and salt to taste until the mixture is combined well.Set aside.
3. Pat the fillets dry and season them with salt and pepper.
4. In a non-stick skillet heat the vegetable oil over moderately high heat until hot sauté the fillets, skin sides up, for 4 minutes. Turn the fillets and sauté them for 4 minutes more, or until they are crisp and just flake.
5. Divide the fettuccine between 2 plates, top with the fillets and drizzle each fillet with the remaining lemon mixture.

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Ingredients:

2 (5 to 6-ounce) fillets of sea bass or other firm-fleshed white fish, with skin
4 teaspoons olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fennel seeds, chopped fine

Methods:

1. Preheat oven to 425*F (220*C).
2. Rinse fillets and pat dry. Season fillets with salt and pepper. In a 9- to 10-inch cast-iron skillet (or non-stick skillet with handle wrapped in foil) heat 1 teaspoon oil over moderately high heat until hot but not smoking and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes.Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through.
3. While fish is roasting, in a small skillet whisk together remaining 3 teaspoons oil, lemon juice, fennel seeds, and salt and pepper to taste and heat over moderately low heat until hot but not smoking.
4. Serve fillets skin sides up and spoon sauce over them.

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Ingredients:

3 tablespoons butter
1/4 pound mushroom, sliced
2 tomatoes, chopped
2 garlic cloves, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
2 pounds bass
Salt and freshly ground black pepper
1/2 pound shrimp
1 tomato, sliced
2 tablespoons fresh flat-leaf parsley
1 lemon, sliced

Methods:

1. Preheat oven to 350*F.
2. In a skillet over medium heat, melt butter add mushrooms and cook just until limp then stir in chopped tomatoes and garlic heat through.Season with salt and pepper.
3. Cut bass into serving-size pieces and arrange in a single layer in a greased large, shallow baking pan. Sprinkle lightly with salt and pepper.Spoon the mushroom mixture evenly over the fish, followed by shelled shrimp.
4. Bake, uncovered, until the fish flakes easily, about 15 minutes drain.Garnish with sliced tomato, chopped parsley, sliced lemon.

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