Black Sea Bass With Matsutake Mushrooms And Rosemary Recipes

Steps:

• Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium high-sided skillet over medium-high heat. Add 8 ounces mushrooms and cook, stirring, until lightly browned, 1 to 2 minutes. Season with salt and espelette pepper. Add sake to deglaze, scraping up any browned bits from bottom of skillet; cook until sake is reduced by half.
• Add chicken stock and 1/8 teaspoon lemon juice; season with salt and espelette pepper. Add rosemary sprigs and let cook until liquid is reduced by half. Using a slotted spoon remove mushrooms and rosemary; set mushrooms aside and discard rosemary.
• Gradually add remaining 1/4 cup (1/2 stick) butter and 1 tablespoon olive oil to skillet, using an immersion blender to combine. Add mushrooms and stir to coat. Set mushrooms aside in a warm place.
• Preheat broiler; lightly oil a small baking sheet and set aside. Heat remaining 2 tablespoons olive oil in a large nonstick ovenproof pan over high heat. Season on both sides with salt and pepper. Add fish to skillet, skin side down. Cook until skin is crisp, 4 to 5 minutes. Transfer to prepared baking sheet and place under broiler; cook until fish is no longer opaque, about 1 minute more. Remove from broiler and keep warm.
• Add chopped rosemary and stir into mushroom mixture along with chives; divide mushroom mixture evenly among 4 plates. Top each with a fish fillet and thinly sliced mushrooms; season with salt and pepper. Spoon any remaining sauce from mushroom mixture around fish; serve immediately.

Steps:

• Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well. Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days.
• Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry. With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish. Sprinkle the cavity with salt and pepper. Lay the onion rings, lime rounds, and rosemary sprigs in the cavity. Close the fish. Insert the garlic slivers into the incisions.
• Tie the fish together in 3 or 4 places with butcher's twine to close the cavity. Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan. Rub the fish with the olive oil; sprinkle with salt and pepper. Roast the fish until completely cooked through, about 40 minutes.
• Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa. You can also serve this fish on a bed of spinach or arugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil.

Steps:

• Place sake and mirin in a nonreactive saucepan over medium-high heat; cook until reduced by two thirds. Remove from heat and add yuzu kosho. Using an immersion blender, blend to combine. Cut 1 cup (2 sticks) butter into small cubes and add to saucepan. Using the immersion blender, blend to combine. Season with salt, zest of 1 yuzu, and a few drops of yuzu juice; keep warm and set aside.
• Heat 1 tablespoon butter and 2 tablespoons olive oil in a large nonstick skillet over medium heat. Season fish on both sides with Maldon sea salt and espelette pepper. When butter has melted, add fish to skillet, skin-side down; reduce heat to low and cook, basting with butter and olive oil from skillet, 3 to 4 minutes. Turn and add thyme and one garlic clove to skillet; cook, continuing to baste, until fish is cooked through, about 3 minutes more. Remove fish from skillet and transfer to a small lightly oiled baking sheet; let stand in a warm place for 10 minutes. Preheat broiler.
• Wipe skillet clean with a clean paper towel. Add remaining tablespoon butter and 2 tablespoons olive oil and heat over medium heat. Insert the tines of a fork into remaining clove of garlic and set aside. Add spinach to skillet and season with salt; cook, stirring with garlic clove attached to fork, until spinach is wilted.
• Transfer spinach to a paper-towel-lined plate. Gently reheat fish under a broiler until just heated through. Divide spinach evenly among 4 warmed plates and top each with a piece of fish.
• Strain sauce; using an immersion blender, briefly blend sauce to reincorporate. Spoon sauce around fish and top with yuzu zest, if using; serve immediately.

Steps:

• Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
• Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
• Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

Steps:

• Season the fish on both sides with salt and pepper. Lightly dredge it in the flour, shaking off the excess.
• Heat a medium nonstick skillet over medium-high heat until the pan is very hot. Add the olive oil. Place the fish in the skillet and cook for 2 minutes without moving the fillets. Turn and cook 2 more minutes, reducing heat if necessary to prevent browning. Pour off the fat and flip the fish again.
• Making room in the side of the pan, add the garlic and cook, stirring, for 10 to 15 seconds, being careful not to let it burn. Immediately add the wine, olives, and rosemary leaves and swirl them around in the pan as the wine reduces, about 1 1/2 minutes. Divide the fish between 2 warm serving plates. Swirl the butter into the sauce and pour the sauce evenly over the fish. Garnish with fresh rosemary sprigs and serve with lemon wedges.