Herb Encrusted Sea Bass With Sundried Tomato Chardonnay Sauce Recipes

Steps:

• Preheat the oven to 450 degrees F. Dredge the sea bass in flour, shaking off excess. Then, dredge in the egg, and then Plantain Crust. Cook sea bass in an ovenproof, nonstick saute pan in 2 tablespoons of oil for about 1 minute. Turn the fish over and place in the oven until the fish is cooked through, about 8 minutes. In a separate pan mix the rice and beans and cook until just heated through. Keep warm and set aside. Heat the 12 ounces of oil in a saute pan. Slice bananas lengthwise into 1/8 to 1/4-inch thick slices and fry in the oil until golden brown on both sides. Place rice and beans in center of each of 4 plates. Place fish on top of rice. Place fried banana on top of fish. Ladle mango sauce around fish and dollop smoked tomato essence in mango sauce.
• Peel and grate 3 green plantains. Heat the oil in a saucepan. Lightly brown the plantains in the oil. Cook until crispy, and drain on paper towels. When cool, place in food processor and pulse until coarse.
• In a saucepan over medium-low heat, steep the annato seeds in the oil until oil takes on a vibrant red color. Strain the annato out of the oil and return the oil to a saucepan. Add the onions and saute until translucent, about 4 minutes. Add the rice, salt, and pepper, and stir until the rice is coated with oil. Add the lobster stock, cover, and cook for 20 minutes. Don't open the cover until 20 minutes have passed! Fluff with a fork and taste for seasoning.
• Saute onions, garlic, oregano, and bacon until onions are translucent, about 4 minutes. Add the beans and chipotle peppers and stir. Add 4 cups of water and simmer for about 90 minutes, or until the beans are tender. Add more water if necessary. Add balsamic vinegar and season with salt and pepper.
• Peel, pit, and puree mango in a blender or a food processor with as little water as possible. Set aside.
• In a saucepan, combine the white wine, orange juice, star anise, cardamom, shallot, and peppercorns. Cook the mixture is reduced to 1/4 cup. Remove from the heat and slowly whisk in the butter and mango puree until emulsified. Return to the heat as necessary so that the butter melts. Add salt and pepper, to taste.
• In a stove top smoker, lay out wood chips. Cut tomatoes lengthwise, and lay, cut side up, on the wood chips. Smoke tomatoes until fork tender, about 15 minutes. Place the tomatoes in a blender and process until smooth. Slowly drizzle the oil into tomatoes while the blender is running. Add salt and pepper, to taste.

Steps:

• Puree sundried tomatoes and garlic.
• Reserve 2 tablespoons oil to brush on the fish.
• Line a 9" X 13" baking dish with lemon slices and place the fish on top of the lemons. Brush with reserved oil and the lemon juice mix from the baking dish.
• Spread the puree over the fish evenly.
• Sprinkle with rosemary, salt and pepper.
• Marinate for 30 minutes, up to 1 day.
• Bake uncovered at 375 degrees F., until the fish is opaque, about 10-14 minutes for 1-1 1/2 inch thick fish filets.

Steps:

• Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
• Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
• Transfer fish to plates. Top with spoonful of tapenade and serve.

Steps:

• Chop herbs. Using tweezers, remove any bones from sea bass. Pat fillets dry and score just through skin in 4 places. Diagonally cut each fillet in half and season with salt and pepper. In a heavy skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sear fish, skin sides down, about 3 minutes, or until skin is golden. Turn fish over and cook 2 minutes more, or until just cooked through. Transfer fish to 2 plates. Remove skillet from heat and add wine to deglaze, scraping up any brown bits with a wooden spoon. Stir in lemon juice, herbs, remaining 1/2 tablespoon butter, and salt and pepper to taste. Spoon sauce over fish.

Steps:

• Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan. Boil until almost no liquid remains in saucepan, about 5 minutes. Add cream and thyme; simmer until reduced to sauce consistency, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
• Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature.
• Prepare barbecue or preheat broiler. Brush fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Divide fish among plates.
• Bring sauce to simmer; spoon around fish. Top fish with tomato mixture; serve.