Best Pringle Coated Sea Bass On Day Old Wonder Bread Tuscan Salad Recipes

Panzanella (Tuscan Bread Salad) image

Provided by Food Network

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 pound English cucumbers
1 pound sweet onions, (such as Vidalia, Walla Walla or Maui)
Salt
1 1/2 pounds ripe tomatoes (about 5 medium)
1 pound coarse rustic or Italian-style bread, crusts removed, torn in large chunks and left to stale 1 week
1/2 cup torn basil leaves
6 tablespoons fruity extra-virgin olive oil
3 tablespoons red wine vinegar
Freshly-ground black pepper

Steps:

Peel cucumbers leaving some green skin in alternating strips; slice as thinly as possible. Slice onions as thinly as possible. In a colander, toss cucumber and onion slices with 2 teaspoons salt. Weight with a plate and let drain 20 minutes. Quarter, then thinly slice tomatoes.
In a large bowl of cold water soak staled bread just until it loses its firmness and becomes spongy, 30 seconds to 1 minute. (If you have let your bread get stale for less than 2 days, just run it briefly under cold, running water.) Using your hands, gently squeeze out water without compacting bread too much. Tear into pieces about 1/2-inch wide and 3-inches long.
In a large bowl combine soaked bread, cucumbers and onions, tomatoes, basil, oil and vinegar. Season with salt and pepper. Serve immediately.

Pringle-Coated Sea Bass on Day-Old Wonder Bread Tuscan Salad image

Provided by Food Network

Time 1h

Number Of Ingredients 15

1 can low fat Pringles
3/4 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 pinch chili powder
2 tablespoons canola oil
4 (8-ounce) fillets of sea bass
Tuscan Salad, recipe follows
3 cups wonder bread, ripped into bits
1/2 cup chopped tomato
1 tablespoon sliced basil
1/4 cup minced white onion
1/2 tablespoon minced fresh garlic
1 to 2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Kosher salt to taste

Steps:

Preheat oven to 400 degrees. In a food processor place the Pringles, Parmesan cheese, flour, chili powder. Pulse until you have a fine grind. Coat the sea bass well with the Pringle mixture, set aside. In a medium-sized saute pan over medium high heat, heat the canola oil until hot. Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side. Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes.;
Preheat the oven to 350 degrees. Toast the ripped up wonder bread until dry and golden in color. Toss all ingredients in a bowl. To assemble the dish, place the fish on top off the salad and add a sprig of parsley.;