ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: chilean sea bass

Misc.
ADVERTISEMENT
My husband & I took a trip to Chicago last week.We dined at a restaurant in Wheeling Ill. at 933 N. Milwaukee St.My husband had the most delicious fish fish I've ever tasted.It was called "chilean sea bass".I don't know how it was prepared,but it was wonderful.If anyone out there can retrieve this recipe for me,I would really appreciate it.Thanks.
MsgID: 0055664
Shared by: Judy in PA
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Panko-Crusted Fish Sticks with Herb Dipping Sauce
  • PANKO-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE 1 large egg, lightly beaten Coarse salt and freshly ground black pepper (to taste) 2 cups Panko* 1 tablespoon Old Bay Seasoning 2 tablespoons olive oil 1/2 pounds tila...
  • White Chili (using ground turkey and cannellini beans)
  • WHITE CHILI 3 pounds ground turkey 4 garlic cloves, minced 2 red onions, diced 3 ounces green chili peppers, diced 1 bunch celery, sliced 2 red bell peppers, diced 4 leeks, cleaned and diced 2 teaspoons oregano 1 cup ...
  • Tomato Soup (canning recipe)
  • Here is a safe recipe. This is from Ball, I believe, and they own Kerr now, too. TOMATO SOUP Makes about 4 pints Do not thicken with flour or other thickeners before canning. Do not add butter or any milk. You may ...
  • Green Apple Pie (Ladies Home Journal, August, 1887)
  • GREEN APPLE PIE Ladies' Home Journal, August, 1887 Now, here’s a dandy pie to make with your not-quite-ripe fall apples. Popular in women’s magazines in the 1880’s, this unusual and delicious pie packs a punch between...
  • Spiedies From Binghamton, New York
  • SPIEDIES FROM BINGHAMTON, NEW YORK 1 cup oil 3/4 cup wine vinegar 1/8 cup sugar 1 onion, sliced and separated into rings 4 cloves garlic, sliced 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 teaspoons dry thyme 1 1/2 t...
ADVERTISEMENT
  • Macaroni Grill Bread - Love it!
  • Love this recipe! I normally bake slow rise artisan breads, but they take forever and require that you plan ahead (start biga/poolish one day, let rise once, put in 'fridge overnight, take out next day, warm up, make do...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: chilean sea bass
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!