Orata Sciortino Chilean Sea Bass W Shiitake Mushrooms Recipes

Steps:

• Preheat oven to 400 degrees. Preheat an ovenproof skillet large enough to accommodate both fillets over high heat. Dredge fillets in flour, shaking off excess. Add olive oil to skillet and add fillets, skin side up. Cook until golden brown on one side. Turn over and add shiitake mushrooms, turning to cook evenly. When mushrooms are slightly wilted, add shallot and season with salt and pepper.
• Remove skillet from heat and deglaze pan with the Cognac. Add currants. Once Cognac has stopped sizzling, return skillet to the heat and cook until Cognac is almost entirely reduced. Add chicken stock. Place skillet in the oven for about 8 to 10 minutes, or until fish is tender.
• Place each fillet on a plate and return the skillet to high heat. Reduce sauce to half its original volume and add butter, stirring to incorporate. When butter is completely melted and blended into sauce, spoon over each fillet and serve.
• Suggested wine:
• 2002 Ferrari-Carano Fumé Blanc.

Steps:

• Season the sea bass with salt and pepper.
• In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.
• While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature.
• Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.
• In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper.
• For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl. Layer a small amount of spinach on the grits and finish with the sea bass. Garnish with fresh thyme.

Steps:

• Preheat oven to 350°F.
• In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half.
• Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper.
• Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan.
• Sprinkle with cheese and bake 8 to 10 minutes.
• Garnish with coconut.

Steps:

• Melt tub margarine in a nonstick skillet over medium high heat. Add mushrooms and sauté for about 5 minutes. Remove and reserve, covered.
• Add shallots and garlic to the pan and sauté until they soften, about 2 minutes.
• Add green beans and toss to coat. Add lemon juice and wine, cover, and simmer on low until most of the liquid evaporates, about 10 minutes. Be careful not to overcook them, the beans should be crisp-tender.
• Add mushrooms back in and warm for about 1 minute. Season to taste with salt and pepper, and serve.

Steps:

• Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
• Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large).
• Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves.
• Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time.
• Preheat oven (390 F, 200 C).
• Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste.
• Turn fish over in flour. It should only be slightly covered with flour.
• In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown.
• Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish.
• Bake in oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce.
• Remove fish carefully from dish and place it on a serving plate.
• Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste.
• Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
• NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required.
• NOTE: Use a dry white wine and serve the wine with the fish.

Steps:

• Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.
• Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.
• Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.

Steps:

• Mix all salsa ingredients together in a bowl until combined.
• Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
• Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 10-15 min turning once. Cut top of filets to the middle to hold the juices of the marinade. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 8 minutes then, pour reserved marinade over top of them and continue grilling for an additional 8 minutes or until easily flaked with a fork.
• While fish is grilling break off tough ends of asparagus. Preheat non stick pan for 1 minute. Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat. Add asparagus, cover with lead for 3-5 minutes until tender. Toss with Sherry vinegar and cook additional 2 minutes. Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan.
• Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!

Steps:

• Place 2 tablespoons of butter and mushrooms in skillet and turn heat to high. Cook for about 2 minutes, stirring occasionally, then drizzle with honey. When mushrooms brown, add lime juice, vinegar and soy sauce, and pour into small saucepan. Do not clean skillet.
• Add 1 cup water to skillet and cook over high heat, stirring occasionally, for about 1 minute. Pour into saucepan and simmer mixture over medium-low heat for about 30 minutes. Strain; reserve liquid and discard solids.
• Meanwhile, combine nuts, coriander, sesame seeds and pepper in a small dry skillet. Turn heat to medium and toast mixture, shaking pan occasionally, until spices are fragrant, just a minute or two. Grind to powder in mortar and pestle or in a spice or coffee mill.
• Bring a medium pot of water to a boil and salt it. Add onions and cook about 5 minutes, or just until tender. Remove with slotted spoon. Add beans and cook for about 2 minutes, or just until tender. Remove with slotted spoon and set aside.
• Put 3 tablespoons of butter in small saucepan over medium heat. Stir, scraping down the sides with rubber spatula, until butter foam subsides and butter turns nut brown. Immerse bottom of pan in bowl or pan of ice water to stop cooking (about 30 seconds), then keep warm over lowest possible heat.
• Put nut and seed powder onto plate. Season fillets with salt and cayenne, and brush with cream on all sides. Dredge only flesh sides in spice mixture and set aside.
• Put remaining 2 tablespoons butter in skillet large enough to hold fish in one layer (work in batches if needed and use a little more butter). Turn heat to medium-high. When butter melts, add fish and turn heat to high. Cook 3 to 4 minutes per side, turning once, until fish is cooked through.
• Combine mushroom stock and browned butter and heat through; season to taste, then stir in onions, beans and tomatoes. Put fish fillets in individual bowls and surround with broth and vegetables. Garnish with marjoram and serve.