SEA CUCUMBER RECIPE RECIPES

Name: Spicy cucumber pickle
Total time: 1 h 10 min
Yield: 1 large jar
Ingredients: 6 pickling cucumbers or 2 regular-sized cucumbers; 2 banana shallots; 2 teaspoons mustard seeds; ½ teaspoon ground turmeric; 2 star anise; 75 g caster sugar; 150 ml vinegar

EASY PICKLED CUCUMBER RECIPE | JAMIE MAGAZINE RECIPES

Easy pickled cucumber recipe | Jamie magazine recipes image

Total Time 1 hours 10 minutes

Yield 1 large jar

Number Of Ingredients 7

Ingredients

6 pickling cucumbers or 2 regular-sized cucumbers
2 banana shallots
2 teaspoons mustard seeds
½ teaspoon ground turmeric
2 star anise
75 g caster sugar
150 ml vinegar

Steps:

1. Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
2. Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
3. Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
4. Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.

Nutrition Facts : Calories 37 calories, FatContent 0.6 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 7.2 g carbohydrate, SugarContent 7.2 g sugar, SodiumContent 0.6 g salt, FiberContent 0.6 g fibre

SAUTEED CHILEAN SEA BASS RECIPE - FOOD NETWORK

Sauteed Chilean Sea Bass Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour for dredging, seasoned with salt and pepper
1 1/2 to 2 pounds Chilean Sea Bass fillets
4 tablespoons butter/olive oil combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers

Steps:

Preheat oven to 200 degrees F.
Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
Plate fish and drizzle sauce around each fillet.

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