BRAISED BLACK SEA BASS WITH BALSAMIC VINEGAR AND TOASTED PINE NUTS
Provided by Molly O'Neill
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse the fish and pat it dry. With a sharp knife, score the skin 3 or 4 times on each side, cutting 1/4 inch into the flesh.
- Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot. Cook the fish, covered, for 3 minutes, until the skin is browned on one side. Carefully turn the fish, replace the cover and brown the other side. Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes. Add the gin, soy sauce, fish sauce, vinegar and sugar. Cover, reduce the heat to low and cook for 2 minutes. Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone. Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it. Garnish with the herbs and serve immediately.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 45 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 6 grams, Sodium 1414 milligrams, Sugar 10 grams
MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC BUTTER SAUCE
Steps:
- Preheat oven to 300 degrees F. Place endives in a stainless steel pot. Add water, sugar, and lemon juice. Cover with a napkin or dishtowel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside.
- Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove.
- In another saute pan, add butter and let brown. Add balsamic vinegar, 2 teaspoons reserved endive cooking liquid, salt, pepper, chopped parsley, tomatoes, and shallots.
- On 4 dinner plates, fan out 4 pieces of endive. Warm plates in oven for 2 to 3 minutes. Remove plates from oven and place 3 scallops over endives and lightly nappe with sauce. Serve immediately.
CRISP SWIMMING FISH
This is a classic Hunan banquet preparation. It is important that this festive fish, once cooked, look as if it is swimming, even though it has been soh jah, fried crisp. So it is carefully arranged upright, as if about to dart away. This is meant to impress, and it does. Presenting any fish, in any context, is good luck to the Chinese. If it is swimming, it is considered good fortune of high order.
Provided by Food Network
Categories main-dish
Yield 6 servings
Number Of Ingredients 23
Steps:
- Place the fish on a chopping board. Cut 5 slits diagonally into each side of the fish, but do not cut to the bone. Sprinkle vinegar all over, inside and out. Repeat with the wine, salt, and white pepper. Place the cornstarch on a sheet of wax paper and coat the fish thoroughly on both sides, including the cleaning opening.
- Heat a wok over high heat for 40 seconds. Pour the oil into the wok and heat to 375 degrees F to 400 degrees F. Place the fish in a Chinese strainer and lower into the oil. (If it cannot be lowered completely, ladle oil over it and tip the strainer so the fish is completely cooked, brown and crisp, including the head.) Fry for 10 to 12 minutes, until cooked.
- Remove to a heated serving dish. Use a cloth to protect your hands and place the fish upright, stomach and cleaning opening down. Press it down gently so that it is firmly set. Reserve. Empty all but 1 1/2 tablespoons of the oil from the wok.
- In a bowl, combine the sauce ingredients and set aside. Heat the wok for 20 seconds. Add the onion, stir, and cook for 5 minutes. Add the ginger and stir briefly. Add the chilies, carrot, and bamboo shoot. Stir the sauce, add to the wok and cook, stirring, until the sauce thickens. Pour it over the fish, sprinkle with the scallion, garnish with the coriander, and serve.
SEA BASS WITH BRAISED COURGETTES & HARISSA MAYO
Whip up this crisp-skinned, creamy-fleshed bass dish in just 35 minutes. Serve with our punchy harissa mayo
Provided by Rosie Birkett
Categories Dinner, Fish Course, Main course, Supper
Time 35m
Number Of Ingredients 16
Steps:
- Stir the mayonnaise and harissa together and refrigerate until ready to use.
- For the courgettes, heat the olive oil in a high-sided, non-stick frying pan over a medium-high heat. Cook the fennel seeds, red onion and chilli with a pinch of salt for 5 mins until softened and fragrant. Add the cherry tomatoes, garlic and courgette, then season and cook down for a few mins. Pour in the wine, lemon juice and about 200ml water and simmer for 15-20 mins until the tomatoes and courgettes are collapsing. Bubble off any excess water. Stir through the dill and keep warm while you cook the sea bass. (Take your fish out of the fridge 20 mins before you cook it to bring it up to room temperature.)
- Heat the olive oil with the thyme in a non-stick frying pan over a low-to-medium heat. Place the sea bass fillets skin-side down in the pan. Season the flesh-side of the fillets with salt and pepper. Cook gently for about 8 mins until the skin is crisp (it might spit during this time, so best to wear an apron), then add a small amount of lemon juice and baste the flesh of the fish in the warm oil and lemon for about 4 mins, or until opaque and cooked through.
- Divide the vegetables between plates and top with the bass. Serve with the harissa mayo and lemon wedges.
Nutrition Facts : Calories 1010 calories, Fat 92 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium
SAUTéED ENDIVE WITH BALSAMIC BUTTER
Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it's hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.
Provided by Florence Fabricant
Categories for two, quick, vegetables, side dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
- Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
- Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams
More about "crisp sea bass with braised endive and aged balsamic vinegar recipes"
21 CLUB CRISP SEA BASS WITH BRAISED ENDIVE AND AGED …
From cdkitchen.com
Servings 4Calories 559 per servingTotal Time 29 mins
GRILLED ENDIVES WITH BALSAMIC VINEGAR RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE: ROASTED BELGIAN ENDIVE | WHOLE FOODS MARKET
From wholefoodsmarket.com
CRISP SEA BASS WITH BRAISED ENDIVE AND AGED BALSAMIC VINEGAR
From recipenet.org
5/5
CRISPY SEA BASS RECIPE - CUISINE AT HOME
From cuisineathome.com
SEA BASS WITH RED ONION MOUSSE AND BALSAMIC VINEGAR
From greatchefs.com
27 BEST BALSAMIC VINEGAR RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BRAISED BALSAMIC ENDIVE AND RADICCHIO RECIPE | MYRECIPES
From myrecipes.com
BRAISED BELGIAN ENDIVE - BETTER HOMES & GARDENS
From bhg.com
BALSAMIC VINEGAR AND SEA BASS RECIPES - SUPERCOOK
From supercook.com
BALSAMIC BRAISED RADICCHIO – TASTEFOOD
From tastefoodblog.com
CRISP PAUPIETTES OF SEA BASS IN BAROLO SAUCE - FOOD & WINE
From foodandwine.com
PAN-SEARED GROUPER WITH BALSAMIC BROWN BUTTER SAUCE RECIPE
From myrecipes.com
CURED SEA BASS FILLET WITH LIME - DELICIOUS ROOTSANDCOOK
From rootsandcook.com
FAMILY FRIENDLY PAN FRIED SEA BASS RECIPE WITH BALSAMIC VINEGAR
From craftsonsea.co.uk
You'll also love