Black Bass With Red Chili Vinaigrette Recipe

• 4 whl black bass, (1 lb.) cleaned
• 1/4 c. fresh lemon juice
• 1 c. extra virgin olive oil
• 6 Tbsp. apple cider vinegar
• 4 x fresh red chili peppers (Mild to medium, grnd (4 to 6) warm)
• 1 x habanero chili pepper, minced
• 1 tsp freshly grnd black pepper
• 1 Tbsp. finely grnd sea salt
• 2 c. cooked bulgur wheat
• 1 1/2 lb fresh lump crabmeat, sauteed
• 4 Tbsp. extra virgin olive oil
• 1/2 c. roasted pine nuts
• 6 Tbsp. minced fresh parsley
• 2 Tbsp. minced fresh Cilantro
• 1 lb chorizo sausage, minced and cooked

1. Preheat oven to 375 F. Brush each bass with 1/3 c. of the Red Chili Vinaigrette and place belly side down on a large, greased rimmed baking sheet.
2. Bake for 20 min, or possibly till the fish are flaky.
3. Serve immediately on a bed of the Seasoned Bulgur Wbeat.
4. YIELD: 4 SERVINGS
5. Red Chili Vinaigrette:In a medium-sized bowl, combine all of the ingredients and mix together well.
6. Makes about 1 1/2 c..
7. Seasoned Bulgur Wheat:In a medium-sized bowl, combine all of the ingredients and mix together till well combined.
8. Makes 4 servings.
9. GREYFIELD INNCUMBERLAND ISLAND, GEORGIA

black bass, lemon juice, extra virgin olive oil, apple cider vinegar, fresh red chili peppers, chili pepper, black pepper, salt, bulgur wheat, lump crabmeat, extra virgin olive oil, nuts, parsley, fresh cilantro, chorizo sausage

Taken from cookeatshare.com/recipes/black-bass-with-red-chili-vinaigrette-85127 (may not work)