Striped Bass A La Ferezana Recipe

Prepare to be astounded by the lovely and addictive flavors of this Striped Bass a La Ferezana! Use the freshest of Fish available to get the most amazing Striped Bass a La Ferezana. A yummy Main Dish dish that I recommend to my friends is this recipe of Striped Bass a La Ferezana. Don't rob yourself of the pleasure of having Striped Bass a La Ferezana. Go and prepare it immediately.
Striped Bass A La Ferezana picture

Summary

Difficulty LevelMediumHealth IndexHealthy++
Servings6Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Pine nuts1⁄4 Cup (4 tbs)
 Butter7 Tablespoon
 White leek1⁄2 Cup (8 tbs), thinly sliced
 Mushrooms1⁄4 Pound, coarsely chopped
 Carrots2 Medium, finely grated
 Raisins1⁄2 Cup (8 tbs)
 Green pepper1⁄2 , chopped
 Cooked shrimp1 Cup (16 tbs), chopped
 Whole pimento stuffed olives1⁄2 Cup (8 tbs) (Small sized pimento)
 Striped bass4 Pound, cleaned
 Olive oil3 Tablespoon
 Brandy1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 699 Calories from Fat 316

% Daily Value*

Total Fat 36 g55.1%

Saturated Fat 12.3 g61.5%

Trans Fat 0 g

Cholesterol 279.5 mg

Sodium 300.9 mg12.5%

Total Carbohydrates 19 g6.2%

Dietary Fiber 2.1 g8.4%

Sugars 11.6 g

Protein 62 g125%

Vitamin A 89.8% Vitamin C 24.1%

Calcium 7.8% Iron 21.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven
2. Sauté pine nuts in 1/4 cup butter in saucepan until lightly browned. Remove with slotted spoon; set aside.

MAKING
3. Sauté leeks and mushrooms in same pan until tender but not browned.
4. Add carrots, raisins and green pepper; cove and cook over low heat for 5 minutes.
5. Stir in shrimp and olives; season to taste with salt and pepper. Set aside.
6. Place bass in large shallow roasting pan. Pour 3 tablespoons melted butter, oil and 1/4 cup brandy over bass; sprinkle with salt and pepper. Bake in 400-degree oven for 15 minutes.
7. Arrange olive mixture next to bass; sprinkle with pine nuts. Heat remaining brandy; ignite and pour over olive mixture. Bake for 15 to 20 minutes longer or until fish flakes easily, basting occasionally.

SERVING
8. Serve with parsley potatoes.
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