Chilean Sea Bass With Zucchini Recipes

Steps:

• Stew the salsify in the cream until tender and the cream has reduced. Add the cheese, herbs and seasonings. Cook for 3 minutes, then remove from the heat and spread out on a pan to cool.
• Saute the carrots and the zucchini slices separately until just tender, adding a little broth or water to moisten the saute. Season lightly to taste. Remove from heat and spread out on a pan to cool.
• Once ingredients are cooled, combine them and keep refrigerated if making more than a couple hours.
• For the Port Wine Sauce: Combine all the ingredients and reduce to a light syrup consistency, then strain through a chino.
• For the Vinaigrette: Combine all ingredients and reduce to a light syrup consistency. Sea Bass: 4 pieces chilean sea bass Pancetta slices, for wrapping the bass 2 ounces olive oil 1 cup haricots verts, blanched 1/2 cup mushrooms, sliced 1 tablespoon shallots, diced 1/2 teaspoons fresh thyme leaves 1/2 teaspoon black truffles, diced 2 cups salsify-zucchini compote 2 tablespoons heavy cream 3 ounces port wine vinaigrette 1 teaspoon black truffle oil Chervil sprig for garnish
• Preheat oven to 400 degrees F. Reheat the port wine vinaigrette and set aside.
• Wrap the bass with pancetta. Heat a saute pan over medium high heat and saute the sea bass portions in about 2 ounces of olive oil until golden brown on both sides. Drain the excess oil and finish cooking in the oven until cooked nearly through, about 5 minutes. Meanwhile, saute the green beans and mushrooms with the shallots, thyme and black truffles moistening the saute with a small amount of broth to finish. Reheat the Salsify-Zucchini Compote while doing the beans.
• Place equal amounts of the compote on four plates, then place equal amounts of green bean and mushroom saute next to the compote. Place a piece of the sea bass directly on top of the vegetables, and spoon a small amount of the sauce around the plate. Add droplets of black truffle oil to the sauce around the plate. Garnish with chervil sprig. Serve.

Steps:

• Place fish in a single layer in foil-lined 9x13 baking pan.
• Spread garlic, parsley, sun-dried tomatoes and green onions over fish.
• Sprinkle lemon juice and wine over all.
• Arrange zucchini around fish.
• Sprinkle fish and zucchini with salt and pepper to taste and small amount of paprika for color.
• Drizzle with melted butter.
• Cover with foil and crimp edges with bottom foil to seal completely.
• Bake at 450F for 20 minutes or until fish flakes easily with fork.

Steps:

• Preheat grill for high heat.
• In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
• In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
• Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.