BLACK SEA BASS WITH CORN AND JUMBO LUMP CRAB SAUTE
Steps:
- Score the skin side of the sea bass fillet (make a few small slit marks in the skin with a sharp knife). Season the fish with salt and pepper.
- Preheat a medium saute pan over high heat and add 2 ounces of olive oil. When the oil is smoking, add the fish, skin side down. Reduce heat to medium and press fillet with a spatula to crisp the skin. When the skin is browned, flip fish. (The total cooking time for the fish should be 5 minutes). Remove from pan and keep warm.
- Add the remaining 2 ounces olive oil to the saute pan. Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute. Add the crabmeat, chives, and chopped thyme, stirring to blend. Adjust seasoning to taste. Add the chicken stock and whisk in the butter to form a sauce. Reduce until sauce consistency.
- Arrange the sauteed vegetable mixture in a large serving bowl. Top with the warm bass fillet and roasted fingerling potatoes. Garnish with a sprig of thyme.
SAUTEED CHILEAN SEA BASS
Steps:
- Preheat oven to 200 degrees F.
- Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
- Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
- Plate fish and drizzle sauce around each fillet.
BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING
Steps:
- Preheat oven to 350 degrees F.
- Pulse the bread in a food processor to get slightly coarse bread crumbs.
- Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
- Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
- Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
- Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.
CHILEAN SEA BASS WITH GINGER AND LEMON
Super simple Chilean Sea Bass recipe. I defrosted some frozen Chilean Sea Bass steaks that I found in Chinatown.
Provided by SocaliJL
Categories Asian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a baking dish, marinade for 20min up to a couple of hours.
- Ginger juice (grate ginger and squeeze to extract juice).
- Juice of 1 lemon.
- Drizzle with olive oil.
- Salt and Pepper to taste.
- Preheat over to 450.
- Drain excess marinade.
- Cover dish with foil and bake for 20 minutes at 450.
Nutrition Facts : Calories 230.8, Fat 4.7, SaturatedFat 1.2, Cholesterol 93, Sodium 155.8, Carbohydrate 5.8, Fiber 2.5, Protein 42.5
CHILE-CRUSTED BLACK SEA BASS
This recipe came to The Times from the chef Kerry Heffernan, who developed it after an afternoon fishing off Long Island for striped bass but catching black sea bass instead. It was refined in his kitchen in Sag Harbor, then taken back to Brooklyn for further work. It results in fillets of marvelous, flaky simplicity, with a blistering crust that intensifies the sweetness of the fish. White rice and a tangle of sautéed greens are excellent accompaniments, along with a glass of bracing white wine.
Provided by Sam Sifton
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375. Remove fish from refrigerator, and allow it to come to room temperature. In a medium-size bowl, combine kochujang, thyme, garlic and cream, then whisk into smooth paste.
- Dry fish carefully with paper towel. Place them dorsal-side up in a dry, oven-safe saute pan or roasting pan, pulling apart the collarbones to create ''wings'' that will stabilize them in an upright position. Slather the skin of both fish with about half of the chile-paste mixture. Add approximately 1/4 cup of water to the pan, and place carefully in the oven. Cook for 12 to 15 minutes, watching carefully to make sure that the exterior does not burn. (If it starts to, cover the fish gently with a sheet of aluminum foil.) Use the tip of a small, sharp knife to check for doneness; remove from oven when the flesh is almost but not quite fully opaque. Allow fish to rest for about 2 to 4 minutes, at which point it will be done.
- Meanwhile, make sauce. Add the oil and the vinegar to the remaining chile paste, and whisk to combine. Add salt and freshly ground black pepper to taste.
- Using a flexible metal spatula, gently remove the four fillets from the two fish. Serve skin-side up, with sauce on the side, along with white rice and sauteed kale.
Nutrition Facts : @context http, Calories 754, UnsaturatedFat 23 grams, Carbohydrate 19 grams, Fat 34 grams, Fiber 4 grams, Protein 91 grams, SaturatedFat 9 grams, Sodium 2240 milligrams, Sugar 4 grams, TransFat 0 grams
BAKED CHILEAN SEA BASS
This fish is out of this world. It is so simple and moist, it feels like it melts in your mouth! (I did guess on the measurements because we eyeball the spices)
Provided by KCH33444
Categories Bass
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees.
- Clean the fish.
- Put skin side down on a baking sheet.
- Rub olive oil on the fish and coat with the salt, pepper, and Cajun seasoning.
- Bake for 20-25 minutes.
Nutrition Facts : Calories 110.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 46.6, Sodium 222.7, Carbohydrate 0.1, Protein 21
SEA BASS SAN SEBASTIAN
Chilean sea bass, also known as Patagonian toothfish, has landed on lots of 'do not eat this' lists due to overfishing, but the fish can be found through sustainable sources. Flavored mayonnaise keeps the sea bass moist while it's cooking, and you can create countless sauce variations by changing the seasonings. The recipe is inspired by the cuisine of San Sebastian.
Provided by Chef John
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.
- Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.
- Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes.
- Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet.
- Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.
Nutrition Facts : Calories 545.3 calories, Carbohydrate 11 g, Cholesterol 101.7 mg, Fat 35.2 g, Fiber 4 g, Protein 47.3 g, SaturatedFat 5 g, Sodium 1718.8 mg, Sugar 2.8 g
CHILEAN SEA BASS WITH MUSTARD
I got this recipe from a personal chef. This dish is one of the most popular among his clientelle and is served in some of the finest restaurants! Best of all...it is sooo easy!
Provided by Grace Lynn
Categories Bass
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Let the sea bass sit at room temperature for about 20 minutes.
- Season it with salt and pepper on both sides.
- Melt butter in pan over medium-high heat.
- Cook the sea bass for 4 minutes.
- Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.
- Dash, then sprinkle bread crumbs on top.
- Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.
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