The Daily Dish from Tonia's Kitchen

Tonia’s Kitchen, a nationally syndicated radio show, is where food and wine lovers explore, practice and grow. Listeners hear Tonia talk with top chefs, groundbreaking cookbook authors, fellow foodies and experts in the worlds of wine and gastronomy. Aspiring kitchen masters are invited to have a seat at the table in Tonia's Kitchen where they'll learn that, whatever they cook, taste and nutrition go hand-in-hand and they'll be taken beyond everyday ingredients!

Thursday, August 21, 2014

Fresh Fish, With A Healthy Crunch!

If you're looking for a colorful main course, look no further than the sea, as in sea bass! Cookbook author Roseanne Gold came by Tonia's Kitchen to talk about her recipe for pistachio-crusted Chilean Sea Bass. Roseanne says she starts with 3 and 1/2 pounds of sea bass fillet. She then spreads a generous amount of pesto on the fish, and packs on 1 and 1/4 cups of the nuts. She bakes the bass in a 400 degree oven for 35-40 minutes. It's a crunchy treat from the sea.