Bacon Wrapped Sea Bass Recipes

Steps:

• Wash fish inside and outside, pat dry with paper towels.
• Sprinkle salt into stomach cavity.
• Cut the garlic into slices.
• Staff the garlic and rosmarin into stomach cavity.
• Wrapped the bacon slices around the fish, overlapping slightly. Only head and tailfin should be visible.
• You can store the prepared fish for several hours in the fridge. Remove at least 30 minutes before grilling.
• Brush a grill pan with olive oil and put 2 rosemary sprigs into the pan to flavor the oil.
• Place fish in pan. Put it on medium hot grill.
• Grill fish on each side for about 6 minutes. Brush fish with oil if it looks dry.
• Serve immediately.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.
• Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
• Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion, garlic, bay leaves, and thyme. Saute 3 minutes more. Nestle fillets into the skillet.
• Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.
• Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

Steps:

• In a medium saucepan, sweat the onions in the olive oil, and when they are translucent, add the celery and carrots. Add the lentils and toss with the vegetables. Add the vegetable broth to cover and the bouquet garni. Bring to a boil and then lower the heat to simmer the lentils until they are soft.
• Preheat the oven to 400 degrees F.
• Preheat an ovenproof saute pan large enough to hold the 7-ounce fillet, comfortably. On a cutting board, shingle 4 to 5 slices of bacon. Take the fillet and place it at the corner of the bacon. Place the sage leaves on top of the fillet. Wrap the fillet in the bacon. When saute pan is hot, place the bacon wrapped fish into the center of the pan, searing the bacon. After 2 minutes, turn the fish over and place the entire pan into the oven to finish cooking, about 10 minutes.
• When the lentils are soft, drain off extra liquid and remove the bouquet garni. Remove the fish from the oven and plate. Fold the butter, chopped parsley, tomato concasse, and whipped cream into the lentils and spoon on top of the Chilean sea bass. Garnish with the sage leaves. Serve hot.
• Place the thyme, parsley, black peppercorns, and bay leaves inside the cheesecloth. Secure the herbs and spices within the cheesecloth by tying it into a satchel with the butcher's twine.

Steps:

• For the pickled red onions: In a medium saucepan over high heat, add the vinegar, sugar, peppercorns and 2 tablespoons salt. Mix well and add the beets and onions. Once it comes to a boil, stir to dissolve the sugar and salt then remove from the heat. Allow to cool then cover and refrigerate at least 1 hour and up to overnight.
• For the grouper: In a small bowl, add the orange zest, juice, olive oil, ground achiote and cumin. Mix well to combine, then pour the marinade into a large resealable plastic bag. Add the grouper filets and seal the bag tightly, squeezing out any excess air from the bag. Gently mix around so the marinade coats the fish well. Refrigerate for 45 minutes.
• Clean the grill grates and preheat a grill to medium-high heat.
• Arrange 2 banana leaves to form a cross. Remove one piece of grouper from the marinade and place in the center of the leaves. Season with 4 to 5 turns freshly ground black pepper and 1 teaspoon salt. Wrap the fish up tightly in the banana leaves by folding over one flap at a time, alternating each side so they overlap. Secure the last folds of the leaves together with toothpicks to hold in place. Place the banana leaf-wrapped grouper on the grill, and cook until the leaves turn bright green and begin to char around the edges, 5 to 6 minutes per side. Remove from the grill and set aside.
• To serve, cut open the banana leaves to expose the fish, add a large spoonful of Spicy Grilled Corn Salsa and garnish with the pickled red onions, chopped scallions and cilantro.
• Preheat a grill to medium-high heat.
• Place the corn on the grill and cook until well charred all over, 5 to 6 minutes per side. Drizzle the poblanos and fresnos with olive oil and season with 5 to 6 turns freshly ground black pepper and 1 teaspoon salt. Place the chilies on the grill and cook until lightly charred on all sides, 3 to 4 minutes. Place the chiles into a bowl, cover tightly with plastic wrap and allow to steam for 3 to 4 minutes.
• Hold a corn cob upright in a large mixing bowl. Using a chef's knife, cut off the kernels and let them fall into the bowl. Repeat with the remaining corn. Set aside the kernels. Discard the cobs.
• Remove the skins from the chiles. Mince the fresnos, dice the poblanos and add them to the bowl with the corn kernels. Add the red onions, scallions, lime zest, juice, garlic, agave and 2 tablespoons olive oil. Stir to combine and season with salt and pepper. Refrigerate until ready to serve.

Steps:

• To make the stuffing, melt butter, add onion, sauté gently and add all other ingredients except the fish.
• Cut each fillet in half lengthwise.
• Place stuffing on each fillet, roll up and wrap a thin slice of bacon around each roll.
• Place in a buttered ovenproof dish, cover and bake in a moderate oven (375 F) for 15 minutes.
• Remove cover to brown the dish for last five minutes.
• Garnish with lemon wedges and parsley.