Ill tempered Chilean Seabass sig?

[chilean seabass]

I am looking for a new sig to replace my existing one. I really like Caper's sig. Maybe something in a ill tempered seabass variety? I know you all are creative. I defer to you creativity.

Thanks,

The Chilean Seabass.

[Black-Delta]

ill try

[Black-Delta]

Here m8

http://www.theoldbreed.com/imagehosting/684672c25cbf757.gif

http://www.theoldbreed.com/imagehosting/684672c25cbf757.gif

[-RDX-ViViTroNL]

http://img370.imageshack.us/img370/5986/seabasscopyot5.jpg (http://imageshack.us)

http://img370.imageshack.us/img370/5986/seabasscopyot5.jpg (http://imageshack.us)


Searching for a picture of you I found something realy shocking

Baked Sea Bass with Potatoes
Ingredients

• olive oil
• 1/2 lb potatoes, peeled and very thinly sliced, blanched and patted dry
• 1 1/2 lbs sea bass, halibut, swordfish or tuna cut into 4 steaks 1 1/2" thick
• 2 tomatoes, halved
• 4 cloves garlic, minced
• 2 sprigs parsley, minced
• 2 scallions, white part only, minced
• 1 sprig fresh rosemary, minced
• 1 spring fresh thyme (or 1/4 tsp dried)
• lemon juice
• salt and pepper

Preheat the oven to 400 degrees. Coat the bottom of a casserole or baking dish with oil, then layer it with potato slices, overlapping them to cover the bottom completely. Arrange the fish on top of the potatoes, and arrange the tomato halves, cut side up, alongside the fish. Brush the tops of the fish and tomatoes plus any exposed potato slices, lightly with oil. Mix the garlic, parsley, green onions, rosemary, and thyme together well, then sprinkle over the fish. Lightly drizzle lemon juice over the garlic mixture, then salt and pepper to taste. Bake for 25 to 30 minutes, or until the fish and potatoes are done.

[mike]

Here m8

http://www.theoldbreed.com/imagehosting/684672c25cbf757.gif

http://www.theoldbreed.com/imagehosting/684672c25cbf757.gif

hahaha can you move the fish down 1cm :D :D :D

[Black-Delta]

lollollollollollollollol

[Macaroni]

I know seabass personally - the fish dangling of his dingle is perfect....

[chilean seabass]

Like dangle. Is it cousin Vinnie?

[chilean seabass]

This is very scary.




• olive oil
• 1/2 lb potatoes, peeled and very thinly sliced, blanched and patted dry
• 1 1/2 lbs sea bass, halibut, swordfish or tuna cut into 4 steaks 1 1/2" thick
• 2 tomatoes, halved
• 4 cloves garlic, minced
• 2 sprigs parsley, minced
• 2 scallions, white part only, minced
• 1 sprig fresh rosemary, minced
• 1 spring fresh thyme (or 1/4 tsp dried)
• lemon juice
• salt and pepper

Preheat the oven to 400 degrees. Coat the bottom of a casserole or baking dish with oil, then layer it with potato slices, overlapping them to cover the bottom completely. Arrange the fish on top of the potatoes, and arrange the tomato halves, cut side up, alongside the fish. Brush the tops of the fish and tomatoes plus any exposed potato slices, lightly with oil. Mix the garlic, parsley, green onions, rosemary, and thyme together well, then sprinkle over the fish. Lightly drizzle lemon juice over the garlic mixture, then salt and pepper to taste. Bake for 25 to 30 minutes, or until the fish and potatoes are done. [/COLOR]

[chilean seabass]

Delta

You are awesome. I will have to use both. Maybe we can start a aquatic strain of the TOB and come after you land lovers...

:icon_wink:

[chilean seabass]

Here is a good recipe.

http://www.reluctantgourmet.com/prseabas.htm

http://www.google.com/search?hl=en&sa=X&oi=spell&resnum=0&ct=result&cd=1&q=chilean+sea+bass+recipes&spell=1

[chilean seabass]

Please remember:

When fishing, it is not the size of the fish. It is the fight of the fish.

:icon_biggrin:

hahaha can you move the fish down 1cm :D :D :D

[Macaroni]

Please remember:

When fishing, it is not the size of the fish. It is the fight of the fish.

:icon_biggrin:

Spoken well from someone that truly has "size" issues....

[Vet]

I think Mac has a bit to much knowledge about the "SIZE" of the seabass and the location. Not sure Seabass but I would be uncomfortable right now with this line of communication.:icon_wink:lol

Danny

[chilean seabass]

No. I am fine with the line of communication. I am concerned with Mac's focus on my "seabass."

[Macaroni]

I think Mac has a bit to much knowledge about the "SIZE" of the seabass and the location. Not sure Seabass but I would be uncomfortable right now with this line of communication.:icon_wink:lol

Danny

No. I am fine with the line of communication. I am concerned with Mac's focus on my "seabass."

What I do in my free time is none of your business nor can i comment on it due to recent legal proceedings that are in progress.

[chilean seabass]

Please do not share any pictures that you may take (without my knowledge). If I see you having around the showers, I might have to say something.

:icon_wink: