Sea bass with mashed potatoes and creamy sauce with pink peppercorn Assorted fruits Black Pearl Salad Lisboa Velha Branco / Um Vinho branco de Lisboa, Portugal.
Pilot, mercenary, and now also the Captain of the Ship Either role! Let's work something out!) Me: skilled in combat and happy to be the hero to rescue you from supernatural nasties. You An extremely reluctant and pouty damsel. His usual cannon is set in a ... universe.
Pink Sea Bass for a Pirate Dinner Wash the fish and remove the black membrane from the belly. Season with fine sea salt and white pepper. Stir the paprika into a small amount of olive oil. Brush the fish with this oil to enhance the pink hue (fish usually loses its pink color when fried). Bright paprika - Pakistani and Hungarian. If the paprika is pale and doesn't have a bright, pure red color, avoid it. The fish cooks quickly, so prepare the fruit and side dish for a dish first. Next, the cream sauce. Sauce: heavy cream or sour cream, a little fresh lime or red grapefruit zest, and a drop of vanilla. Be sure to add vanilla! Before serving, pour in the oil from the fish and stir. Drizzle the sauce over the fish sprinkle the sauce with lime/red grapefruit zest and crushed pink peppercorns. Fry the fish in a mixture of olive oil and refined vegetable oil. No onions! Fry on one side, basting occasionally with oil. Fry over low heat, covered. Serve immediately.
I served it with mashed potatoes, giant grapes, lettuce, grapefruit, very ripe kiwi, radishes, pineapple, yellow cherry tomatoes and blood orange.
Pink Sea Bass for a Pirate Dinner Wash the fish and remove the black membrane from the belly. Season with fine sea salt and white pepper. Stir the paprika into a small amount of olive oil. Brush the fish with this oil to enhance the pink hue (fish usually loses its pink color when fried). Bright paprika - Pakistani and Hungarian. If the paprika is pale and doesn't have a bright, pure red color, avoid it. The fish cooks quickly, so prepare the fruit and side dish for a dish first. Next, the cream sauce. Sauce: heavy cream or sour cream, a little fresh lime or red grapefruit zest, and a drop of vanilla. Be sure to add vanilla! Before serving, pour in the oil from the fish and stir. Drizzle the sauce over the fish sprinkle the sauce with lime/red grapefruit zest and crushed pink peppercorns. Fry the fish in a mixture of olive oil and refined vegetable oil. No onions! Fry on one side, basting occasionally with oil. Fry over low heat, covered. Serve immediately.
I served it with mashed potatoes, giant grapes, lettuce, grapefruit, very ripe kiwi, radishes, pineapple, yellow cherry tomatoes and blood orange.
Thank you so much for the Black Pearl Salad recipe. It's easy and delicious! I'm off to the fish market to buy some fish. I'm going to fry the fish and eat the salad.
Soon you'll be able to easily write a research paper on fish. I remember I already gave you other fish species. What do you do with this information? I'm very curious. I'm a very curious person and would ask anyone, not just you. Are you a fisherman? 1 Ribbonfish or Afɔfome & Red fish or Epa kɔkɔɔ 2 Cassava fish or Mohmohneh
I just love fish markets. And your photos from these markets are always amazing, I like it, thank you, And I guessed-Class:Ray-finned fish (ribbonfish, cuttlefish)
Even Helga didn't respond? They're probably as surprised as I was. Marishka is very skilled with a knife/knives and could have easily chopped off the tail. But the fish is very beautiful. She served it the Japanese way, with the tail playfully undulating. And by the way, that's why the fish is only fried on one side. I figured that out while I was writing all this.
We made it and already ate it. It tastes amazing. It goes perfectly with mashed potatoes and sauce; some of us even groaned with delight) Thanks so much for the recipes! And, as our Iranian friend says, put me on the list of those grateful.
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timeasmymeasure
no subject
Date: 2026-02-27 03:59 pm (UTC)no subject
Date: 2026-02-27 04:00 pm (UTC)Can I use other fruits?
Can I use other fruits?
Date: 2026-02-27 04:28 pm (UTC)no subject
Date: 2026-02-27 04:01 pm (UTC)no subject
Date: 2026-02-27 04:03 pm (UTC)no subject
Date: 2026-02-27 04:04 pm (UTC)no subject
Date: 2026-02-27 04:05 pm (UTC)no subject
Date: 2026-02-27 04:10 pm (UTC)no subject
Date: 2026-02-27 04:11 pm (UTC)no subject
Date: 2026-02-27 04:12 pm (UTC)no subject
Date: 2026-02-27 04:17 pm (UTC)no subject
Date: 2026-02-27 04:17 pm (UTC)Either role! Let's work something out!)
Me: skilled in combat and happy to be the hero to rescue you from supernatural nasties.
You An extremely reluctant and pouty damsel. His usual cannon is set in a ... universe.
no subject
Date: 2026-02-27 04:20 pm (UTC)no subject
Date: 2026-02-27 04:22 pm (UTC)no subject
Date: 2026-02-27 04:26 pm (UTC)no subject
Date: 2026-02-27 04:27 pm (UTC)no subject
Date: 2026-02-27 04:59 pm (UTC)Wash the fish and remove the black membrane from the belly.
Season with fine sea salt and white pepper.
Stir the paprika into a small amount of olive oil. Brush the fish with this oil to enhance the pink hue (fish usually loses its pink color when fried).
Bright paprika - Pakistani and Hungarian. If the paprika is pale and doesn't have a bright, pure red color, avoid it.
The fish cooks quickly, so prepare the fruit and side dish for a dish first.
Next, the cream sauce.
Sauce: heavy cream or sour cream, a little fresh lime or red grapefruit zest, and a drop of vanilla. Be sure to add vanilla! Before serving, pour in the oil from the fish and stir. Drizzle the sauce over the fish sprinkle the sauce with lime/red grapefruit zest and crushed pink peppercorns.
Fry the fish in a mixture of olive oil and refined vegetable oil. No onions! Fry on one side, basting occasionally with oil. Fry over low heat, covered.
Serve immediately.
I served it with mashed potatoes, giant grapes, lettuce, grapefruit, very ripe kiwi, radishes, pineapple, yellow cherry tomatoes and blood orange.
no subject
Date: 2026-02-27 05:08 pm (UTC)no subject
Date: 2026-02-27 05:16 pm (UTC)no subject
Date: 2026-02-27 04:30 pm (UTC)no subject
Date: 2026-02-27 04:41 pm (UTC)no subject
Date: 2026-02-27 04:33 pm (UTC)Sorry.
no subject
Date: 2026-02-27 04:36 pm (UTC)And cherish like a tender Rose.
For now I'll only give you the recipe.)
Date: 2026-02-27 04:59 pm (UTC)Wash the fish and remove the black membrane from the belly.
Season with fine sea salt and white pepper.
Stir the paprika into a small amount of olive oil. Brush the fish with this oil to enhance the pink hue (fish usually loses its pink color when fried).
Bright paprika - Pakistani and Hungarian. If the paprika is pale and doesn't have a bright, pure red color, avoid it.
The fish cooks quickly, so prepare the fruit and side dish for a dish first.
Next, the cream sauce.
Sauce: heavy cream or sour cream, a little fresh lime or red grapefruit zest, and a drop of vanilla. Be sure to add vanilla! Before serving, pour in the oil from the fish and stir. Drizzle the sauce over the fish sprinkle the sauce with lime/red grapefruit zest and crushed pink peppercorns.
Fry the fish in a mixture of olive oil and refined vegetable oil. No onions! Fry on one side, basting occasionally with oil. Fry over low heat, covered.
Serve immediately.
I served it with mashed potatoes, giant grapes, lettuce, grapefruit, very ripe kiwi, radishes, pineapple, yellow cherry tomatoes and blood orange.
Re: For now I'll only give you the recipe.)
Date: 2026-02-27 05:05 pm (UTC)Not a bad start!
And a great recipe!
Include me as grateful.
Re: For now I'll only give you the recipe.)
Date: 2026-02-27 05:12 pm (UTC)no subject
Date: 2026-02-27 04:27 pm (UTC)no subject
Date: 2026-02-27 04:32 pm (UTC)no subject
Date: 2026-02-27 04:44 pm (UTC)no subject
Date: 2026-02-28 07:29 am (UTC)no subject
Date: 2026-02-28 10:51 am (UTC)Local fish was everywhere.
But I was lucky!
no subject
Date: 2026-02-28 01:26 pm (UTC)no subject
Date: 2026-02-28 03:04 pm (UTC)I'm a very curious person and would ask anyone, not just you. Are you a fisherman?
1 Ribbonfish or Afɔfome & Red fish or Epa kɔkɔɔ
2 Cassava fish or Mohmohneh
no subject
Date: 2026-02-28 03:54 pm (UTC)no subject
Date: 2026-02-28 04:00 pm (UTC)But it's unlikely to be cuttlefish, more likely cutlassfish.
no subject
Date: 2026-02-28 04:11 pm (UTC)no subject
Date: 2026-02-28 04:16 pm (UTC)no subject
Date: 2026-02-28 10:53 am (UTC)no subject
Date: 2026-02-28 11:17 am (UTC)Thank you!
The marinated fish looked like this:
no subject
Date: 2026-02-28 11:25 am (UTC)I'm glad you liked the photos. Of course, I'd be happy to share more. Sometimes I just want to share my world.
no subject
Date: 2026-02-28 11:26 am (UTC)no subject
Date: 2026-02-28 01:18 pm (UTC)no subject
Date: 2026-03-01 06:50 am (UTC)Marishka is very skilled with a knife/knives and could have easily chopped off the tail. But the fish is very beautiful. She served it the Japanese way, with the tail playfully undulating.
And by the way, that's why the fish is only fried on one side. I figured that out while I was writing all this.
no subject
Date: 2026-03-01 02:14 pm (UTC)no subject
Date: 2026-03-01 02:53 pm (UTC)no subject
Date: 2026-02-28 03:08 pm (UTC)Thanks so much for the recipes! And, as our Iranian friend says, put me on the list of those grateful.
no subject
Date: 2026-02-28 03:19 pm (UTC)