Crisp Sea Bass With Grapefruit Hollandaise Recipes

Steps:

• Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down. Do not crowd the pan, you may have to work in batches. After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets. This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 3 to 4 minutes, and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula to flip the fish fillets, and cook for 2 more minutes on the other side. Remove from the pan and serve, or keep warm until the remaining fish is cooked.
• In a large mixing bowl, dress the greens, fennel and red onions with olive oil and the grapefruit juice. Season with salt. Toss in the olive slivers and grapefruit supremes.
• Divide the salad between 2 serving plates and sprinkle with the feta. Lean a fish fillet on each salad. Serve immediately.

Steps:

• Put the vinegar, peppercorns and coriander seeds (if using) into a small pan with 1 tbsp water. Simmer until reduced to 1 tsp, then remove from the heat. If it reduces too much, add a splash of water.
• Segment the grapefruit and put the segments onto kitchen paper. Squeeze the juice from the middle of the fruit.
• Melt the butter in a small pan and keep it warm. Put the egg yolks into a blender or food processor with a generous pinch of salt. Strain the reduced vinegar on top, then discard the pepper and coriander seeds. Add 1 tsp grapefruit juice, then whizz for a few seconds.
• With the motor on the blender running, pour in about 1 tbsp butter and the cream. Gradually add the rest of the butter, allowing it to fully emulsify after each addition to make a thick, smooth sauce. Keep the butter warm on the hob in-between pours. Add 1 tsp more grapefruit juice to loosen, then season. Stir in the segmented grapefruit and break it up a little. Keep the sauce warm while you cook the fish.
• Slash, then season the sea bass. Heat a non-stick frying pan over a medium-high heat. Heat the oil, then fry a fillet or two, skin-side down, for 4-5 mins, or until the flesh has changed colour almost all the way through and the skin is crisp. Flip the fish over, cook for 30 secs, then remove to a plate and keep warm while you fry the remaining fillets. Serve with the hollandaise and steamed greens.

Steps:

• Season the fish to taste with salt and pepper. Combine egg and cream to make an egg wash. Brush 1 side of the fillets with egg wash, then cover the egg wash side of fillets with bread crumb or cereal, and press down firmly. In a hot saute pan add 3 tablespoons oil. Place the fillets into the pan breaded side down. Cook for 2 minutes. Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan. Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive. Toss the endive. Add the spice mix and the chives. Cook for 1 minute then remove from the heat. Place the endive in the center of 4 plates. Place the fish on top of the endive. Drizzle the chive oil around then the balsamic vinegar. Garnish with chives.

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.

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.

Steps:

• Make fish:
• Grind first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt and pepper. Sprinkle fish with salt and pepper. Rub 2 teaspoons spice mixture over each fillet; place on waxed-paper-lined tray. Refrigerate 2 hours.
• Make salad:
• Whisk juice, oil, vinegar, mint and ginger in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 2 hours ahead. Let stand at room temperature.)
• Spray barbecue rack with nonstick spray; prepare barbecue (medium-high heat). Spray fish with nonstick spray. Grill until just opaque in center, about 3 minutes per side. Transfer fish to plate.
• Toss greens in large bowl with enough dressing to coat; divide among 6 plates. Arrange grapefruit segments and mangoes atop greens; drizzle with some dressing. Place 1 fish fillet alongside each salad. Top fish with avocado. Serve, passing any remaining dressing separately.

Steps:

• Preheat oven to 450°F. Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juices from membranes; discard membranes. Drain fruit, reserving 1/2 cup juices. Return segments and juices to bowl. Season with salt and pepper.
• Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grapeseed oil. Add fish; cook without moving, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, 4-5 minutes.
• Turn fish, transfer to oven, and roast until just opaque in the center, 3-5 minutes.
• Place fruit and avocado on plates. Top with fillets. Spoon 2 tablespoons citrus juices over fruit on each plate. Drizzle 1 tablespoon avocado oil over fish and fruit.