| Bass
Chili over Saffron Linguine
(Serves
3-4)
- 1/4
C olive oil
- 2
tablespoons chili powder
- 4-5
seeded, chopped, plum tomatoes
- 2
teaspoons ground cumin
- 1
medium chopped onion
- freshly
ground pepper
- 2
tablespoons chopped fresh cilantro
- 1
lb. cooked bass (or lobster)
- 4
cloves of garlic, minced
- Saffron
Linguine
- 1/2
teaspoon crushed red pepper
- 1/4
C Romano cheese
- 1
teaspoon salt
- 1/4
C green onions
1.
Combine oil, tomatoes, onions cilantro, garlic, chili,
red pepper, cumin, salt and black pepper in a large skillet
over medium heat and cook for 6 minutes. Turn off the
heat, cover and let sit for at least 10-15 minutes.
2.
Prepare Saffron Linguine (see below), cover and keep warm.
3.
Turn the heat back up to high under the skillet and when
mixture bubbles, add bass. Cook, shaking the skillet,
for 3 minutes. Remove from heat. Makes about 3 C, which
will feed 3-4 people when served over linguine.
4.
Divide the pasta into 4 portions and mound in 3-4 shallow
bowls. Add 1/2 C or more of fish mixture. Sprinkle each
serving with cheese and onions and serve.
Saffron
Linguine
- 8
C water
- 1/2
teaspoon salt
- 1/2
teaspoon saffron threads
- 1
tablespoon olive oil
- 1
teaspoon ground turmeric
- 1/2
lb. linguine or thin pasta
1.
Combine the water with saffron, turmeric, salt and oil
in a large pot over high heat. Bring to a boil and cook
5 minutes.
2.
Add the pasta and cook 4-6 minutes until done. Remove
from heat and drain.
3.
Serve with chili lobster/bass.
Sandy
Nicholson
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