Chilean sea bass steaks on black bean salsa from The New Making of a Cook: The Art, Techniques, and Science of Good Cooking (page 570) by Madeleine Kamman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on June 27, 2020

    Requires the paprika and oil to infuse slowly for at least 2 hours

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