We originally ran this recipe as part of Mike Stines’ Sizzling Seafood Part One over at Fiery Foods and Barbecue Central. You’ll get more recipes to try there but if you can’t wait, here’s the ginger sea bass take to get you going.
The pomegranate component in this dish is provided by another popular product: Pom brand bottled pomegranate juice. This can be made with chicken breasts instead, but be sure to roast them until cooked through.
Mushrooms are a popular tapa ingredient all over Spain and they are fried, grilled, marinated, or stuffed. Another popular ingredient is Spanish garlic.
This colorful salsa spices up any winter meal. Serve it with bean dishes, egg dishes, or tortilla chips.
Chicken Tikka is an Indian dish. The massala sauce was added to satisfy the desire of British people to have their meat served in gravy.
Central Texas is Hill Country, which produces the habaneros, pecans, and peaches that are used in this recipe.
This diabolically hot sauce (at least a 9 on the heat scale) is also called chiltepín pasta (paste).