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trader vic's sea bass napolean

Name: trader vic's sea bass napolean
Ingredients: 1 (6 ounce) sea bass, cut into 2 thin slices; 2 tablespoon guajillo chile marinade, recipe follows; 1/4 cup coconut lemon grass reduction sauce, recipe follows; 10 to 20 scallops, sliced into 2 thin pieces; 1 teaspoon blackened seasoning, galangal powder blend; 1/3 cup currant, stemmed, or yellow and red pear tomatoes; 1/2 ounce baby spinach, fresh; 1 ounce enoki mushrooms

Trader Vic's Sea Bass Napolean Posted by GayleL at recipegoldmine.com - May 7, 2001 Source: Recipe courtesy Tony Baran, Trader Vic s, Beverly Hills, CA Sea Bass Napoleon 1 (6 ounce...

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Ingredients8 items

Ingredients

1(6 ounce) sea bass, cut into 2 thin slices
2tablespoonguajillo chile marinade, recipe follows
1/4cupcoconut lemon grass reduction sauce, recipe follows
10to 20 scallops, sliced into 2 thin pieces
1teaspoonblackened seasoning, galangal powder blend
1/3cupcurrant, stemmed, or yellow and red pear tomatoes
1/2ouncebaby spinach, fresh
1ounceenoki mushrooms

Directions

1
Trader Vic's Sea Bass Napolean Posted by GayleL at recipegoldmine.com - May 7, 2001 Source: Recipe courtesy Tony Baran, Trader Vic s, Beverl
2
Heat coconut reduction sauce and set aside
3
keep warm
4
Brush scallops with blackened galangal powder blend and sear quickly, set aside and keep warm
5
Heat sauté pan with little oil at medium low heat
6
When oil is hot, add bass, careful not to burn fish
7
Chile marinade contains a lot of sugar so watch your temperature, keep it low
8
Blacken tomatoes in 1 tablespoon of neutral oil

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