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.
Roast Duck Breasts with Pomegranate-Chile Sauce
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.
Chicken Tikka Masala
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.
Bouranee Baunjan (Eggplant with Yogurt)
The eggplant is browned before being cooked in a spicy tomato and onion sauce, then served with garlicky yogurt. It is simply delicious served with flat bread.
Crazy Charley’s Meat Loaf
Crazy Cajun Charley Addison shares a recipe for meatloaf that is not anything like Mom’s!
Lamb Vindaloo
Almost universal on Indian restaurant menus, Vindaloo is one of the hottest curry dishes. Traditionally, it is extremely hot, so adjust the amount of chiles to your tolerance level.
Chiles Rellenos Stuffed with Corn
This approach to chiles rellenos utilizes another wonderful New World food—corn.
