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Name: Sauteed Black Sea Bass with Fresh Herbs And Creamless Creame
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 Black bass fillets; 1 c Diced tomato; Salt; 1/2 c Chopped parsley; 1/2 c Chives Chopped; 1/2 c Chopped chervil; 1 " Creamless" Creamed Corn; 12 Ears corn; shucked; 1/2 c Chopped tarragon; 1/4 c Water; 1 tb Peanut oil

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INGREDIENTS

4 Black bass fillets
1 c Diced tomato
Salt
1/2 c Chopped parsley
1/2 c Chives ; Chopped
1/2 c Chopped chervil
CREAMLESS CREAMED CORN
1 " Creamless" Creamed Corn
12 Ears corn; shucked
1/2 c Chopped tarragon
1/4 c Water
1 tb Peanut oil

Servings

INSTRUCTIONS

Saute sea bass in 1 tablespoon of peanut oil, skin side down for approximately 4 minutes each side. Remove fillets from the pan, pour out the oil and add herbs and tomato. Arrange "Creamless" Creamed Corn on plate. Place Sea Bass on plate, top with fresh herb tomato mixture. CREAMLESS CREAMED CORN: Grate 5 ears of corn into a bowl. Press the grated corn through a fine sieve reserving the "milk" and discarding the grated corn and the cobs. Cut the kernels from the remaining ears of corn. Combine the cut corn, water, and salt and pepper in a medium pan. Cover the pan and steam, stirring once or twice, until the corn is tender, about 5 minutes. Set the corn aside. Stirring constantly, bring the corn "milk" to a simmer over medium saucepan. Reduce the heat to medium low and cook, continuing to stir, until the "milk" thickens, about 3 minutes. Add the cooked corn, salt and pepper and cook until the corn is heated through. Serve warm. Per serving: 1104 Calories (kcal); 27g Total Fat; (19% calories from fat); 38g Protein; 217g Carbohydrate; 0mg Cholesterol; 198mg Sodium Food Exchanges: 14 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CPOO19 Converted by MM_Buster v2.0n.

NOTES

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Sauteed Black Sea Bass with Fresh Herbs And Creamless Creame

4 Black bass fillets
1 c Diced tomato
 Salt
1/2 c Chopped parsley
1/2 c Chives Chopped
1/2 c Chopped chervil
 CREAMLESS CREAMED CORN
1 " Creamless" Creamed Corn
12 Ears corn; shucked
1/2 c Chopped tarragon
1/4 c Water
1 tb Peanut oil

Saute sea bass in 1 tablespoon of peanut oil, skin side down for  approximately 4 minutes each side. Remove fillets from the pan, pour out  the oil and add herbs and tomato.    Arrange "Creamless" Creamed Corn on plate. Place Sea Bass on plate, top  with fresh herb tomato mixture.    CREAMLESS CREAMED CORN:    Grate 5 ears of corn into a bowl. Press the grated corn through a fine  sieve reserving the "milk" and discarding the grated corn and the cobs.    Cut the kernels from the remaining ears of corn. Combine the cut corn,  water, and salt and pepper in a medium pan. Cover the pan and steam,  stirring once or twice, until the corn is tender, about 5 minutes. Set the  corn aside.    Stirring constantly, bring the corn "milk" to a simmer over medium  saucepan. Reduce the heat to medium low and cook, continuing to stir, until  the "milk" thickens, about 3 minutes. Add the cooked corn, salt and pepper  and cook until the corn is heated through. Serve warm.        Per serving: 1104 Calories (kcal); 27g Total Fat; (19% calories from fat);  38g Protein; 217g Carbohydrate; 0mg Cholesterol; 198mg Sodium Food  Exchanges: 14 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat;  0 Other Carbohydrates    Recipe by: COOKING LIVE PRIMETIME SHOW #CPOO19      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (378g)
Recipe Makes: 1 servings

Calories: 211
Calories from Fat: 135 (64%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 4.9g
Cholesterol 0mg		0 %
Sodium 37.8mg		1 %
Potassium 1278mg		34 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 11.4g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 211

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