Denis Mosko wrote to Dave Drum <=-

*Denis Mosko* Theme *"Pastry into microwave"*.
Thanks. I and You means red fruit with *hot* taste.

Accepted usage for the fruit is "chile" or as a plural "chilies".

Such as State of Chile? :)

Chilies originated in Mexico/Central America. The nation of Chile came
about a long time later. So, no.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilean Seabass * w/Fava Beans & Marjoram Oil
Categories: Seafood, Vegetables, Herbs
Yield: 4 Servings

MMMMM------------------------MARJORAM OIL-----------------------------
3/4 c Extra virgin olive oil
3/4 c Fresh marjoram leaves;
- rinsed, dried & stemmed
1/2 c Italian parsley; rinsed,
- dried & stemmed
Sea or kosher salt

MMMMM------------------------BEANS & FISH-----------------------------
1 lb Fava beans; fresh or frozen
- you can substitute frozen
- shelled edamame
4 (6 oz ea) Chilean seabass
- filets; * skin and any
- bones removed
Sea or kosher salt & fresh
- ground white pepper
4 tb Extra virgin olive oil or
- truffle oil

* If you are unable to find (or are unwilling to use)
MSC-certified Chilean seabass, you could substitute black
cod or Pacific halibut.

To prepare the marjoram oil, place the oil, marjoram, and
parsley in the bowl of a food processor or blender.
Process or purée until the mixture has emulsified. Strain
the oil over a fine mesh strainer into a clean bowl or
jar. Add salt to taste. Set aside.

If using frozen favas or edamame, cook according to the
package directions. If you are using fresh fava beans,
remove the beans from their pods and blanch them in
boiling water for about a minute. Drain the beans and
immediately transfer them to a bowl of ice water to stop
the cooking. Drain. Remove the outer skins and discard.
Set aside.

Heat the water bath to 135ºF/57ºC.

Season the filets lightly with salt and pepper. Place each
filet in a separate small cooking bag along with 1 tb of
oil. Seal the bags using the water displacement method or
simply squeeze as much air as possible out of the bags so
they do not float in the bath.

Cook for 30 minutes.

A few minutes before the fish is done, plunge the cooked
beans into a pan of simmering salted water for about a
minute to reheat. Drain the beans thoroughly and combine
with just enough of the marjoram oil to fully coat their
surfaces.

Divide among 4 serving plates.

Remove the filets from the food bags, discarding any
liquid, and place the fish atop the beans. Garnish with a
bit of baby greens or fresh herbs if desired.

From: http://svkitchen.com

Uncle Dirty Dave's Archives

MMMMM




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