SAUTEED BASA FILLETS AND TROPICAL SALSA WITH AVACADO AND GREENS SALAD
Sautéed Fish and Tropical Salsa With Avocado and Greens Salad
THIS IS SUCH A DISH! GRRREAT MADE IT LAST NIGHT! 🙂
Sautéed Fish and Tropical Salsa With Avocado and Greens Salad
THIS IS SUCH A DISH! GRRREAT MADE IT LAST NIGHT! 🙂
I’m beginning to like your writings, but don’t know how long this will be if you continue to eat basa. Read on, I liked the fish also, but quit eating it when I saw a few articles……caution, sweetie…..
I’m not sure if you’re aware of the controversy around basa as a fish. It is a freshwater catfish that is a bottom-dweller, which exposes it to all sorts of rubbish that sinks to the bottom.
The Swan River cobbler – a variety of catfish far superior in eating quality (very soft flesh, though – needs to be battered) – has all but disappeared, killed off by the algal bloom that has cursed the Swan River in recent years, and has resulted in depleted oxygen levels and toxins mostly affecting bottom-dwelling species.
Other fish that swim closer to the surface have not been so affected.
Anyway, my point in mentioning the SR cobbler is as demonstration of the point that toxins in water end up on the bottom and most affect bottom-dwelling fish, even in relatively “clean” fresh water environments.
There are lots of claims that basa has high levels of toxins and anti-biotics as a result of being farmed in the polluted waters of the Mekong Delta, and in numerous small Vietnamese fish farms that have very shoddy aquaculture practices.
YOU CAUTION SWEETIE! READ THE RECIPE-IT SAYS BASA OR TILAPIA SMARTASS! IF YOU LIKE CATFISH THEN SUBSTITUTE THAT INSTEAD, I DON’T REALEE CARE!! YOU ARE A BOTTOM FEEDER AND AS SUCH ARE FULL OF TOXINS AND LOTS OF OTHER TYPES OF SHIT INCLUDING BULLSHIT, HOW DO YOU LIKE THAT?? ANOTHER THING, WHO THE HELL BUYS ANYTHING FROM A VIETNAMESE FISH FARM?? SOUNDS LIKE A GREAT PLACE FOR YOU TO GO ON VACATION THOUGH AND ER GO FISHING TO CATCH SOMETHING OTHER THAN FISH!!! 🙂
OK, I will sign up for a Reading for Understanding course. Accept my apologies.
I believe Walmart purchases the Viet fish, but your excellent research may prove otherwise.
Mea culpa. Wow…you have issues! But thats OK…it makes you unique.
I CAUGHT SOME FISH THE OTHER DAY AND SAUTEED IT WITH MY GEORGE FOREMAN CULINARY EQUIPMENT! THE SEARING SKILLET AND IT IS SUCH A DISH! GRRREAT MADE IT LAST NIGHT! 🙂
http://www.georgeforemancooking.com
http://www.zatarains.com
http://www.cooking.com
http://www.shopandersonseafoods.com
http://www.mrspauls.com
http://www.gandermountain.com
http://www.campmor.com
http://www.overtons.com
http://www.discoverboating.com
THE HEAT IS ON WITH GEORGE FOREMAN KITCHEN APPLIANCE! 🙂 WINK
The Heat Is On-Glenn Frey
Ingredients:
1 lb tropical fruit salad (fresh pineapple, strawberries, kiwi)
1/2 cup grape tomatoes
2 tablespoons fresh cilantro (finely chopped)
1 1/2 lb snapper (tilapia or basa) fresh fillets
1 tablespoon balsamic vinegar
1/2 teaspoon seasoned pepper blend
Cooking spray
Prep:
• Cut fruit into small pieces.
• Cut tomatoes into halves or quarters.
• Chop cilantro.
• Check fish for bones.
Steps:
1. Combine fruit, tomatoes, cilantro, and balsamic vinegar for salsa.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of fish with seasoned pepper (wash hands). Remove pan from heat; coat with cooking spray. Place fish in pan; cook 2–3 minutes on each side or until fish is opaque and separates easily. Serve.
CALORIES (per 1/4 recipe) 230kcal; FAT 2.5g; CHOL 60mg; SODIUM 75mg; CARB 16g; FIBER 2g; PROTEIN 35g; VIT A 8%; VIT C 135%; CALC 8%; IRON 4%