Recipe Database
Grilled Flat Creek Bass with Wild Rice filled Zucchini Cups, Dijon Aioli & Cartar Sauce
Grilled Flat Creek Bass with Wild Rice filled Zucchini Cups, Dijon Aioli & Cartar Sauce
Ingredients
Aioli
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1 egg
3 Tbl. Extra Virgin Olive Oil
2 tsp Dijon Mustard
1 tsp. minced garlic
1 tsp. salt
1 tsp. pepper
Cartar Sauce
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1 tsp. tartar sauce
1 tsp. cocktail sauce
Fish dredge
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Garlic Powder
Oregano leaves
Salt
pepper
Olive oil

Instructions
Lightly dust filet with salt and pepper, oregano, and garlic. Drizzle olive oil on filet and grill over med. high heat for 3 minutes. Then flip only once. Stuff zucchini medallion with wild rice and serve under the filet. Mix aioli ingredients in blender and serve on the side.

Notes