POTATO CRUSTED CHILEAN BASS
I don't usually care for Sea Bass but this is outstanding. We stayed at the Four Seasons Hotel in Nevis and on the night of our anniversary we dined in their fine dining room. This is the entree I ordered. Delicious!
Provided by Penny Stettinius
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Purée peppers in a food processor.
- Add lemon juice, garlic and basil.
- Process until smooth.
- With processor running, add olive oil until sauce is smooth and creamy.
- Season to taste with salt and pepper and set aside.
- Using a sharp knife, cut potatoes, skin on, into paper-thin slices.
- Season fish with some of the olive oil, salt and pepper.
- Arrange potato slices, overlapping, on the surface of each fillet to resemble fish scales.
- Heat one teaspoon olive oil in a nonstick sauté pan.
- Place fish, potato side down, in pan and cook 5 minutes.
- Turn fish over and continue to cook other side about 3 minutes, or until done.
- Serve accompanied by simple grilled vegetables such as eggplant or zucchini and drizzled with roasted red pepper sauce.
Nutrition Facts : Calories 548.1, Fat 33.2, SaturatedFat 4.9, Cholesterol 52.9, Sodium 487.9, Carbohydrate 35.7, Fiber 4.5, Sugar 2, Protein 27.9
SAUTEED CHILEAN SEA BASS SERVED WITH CELERY ROOT MASHED POTATOES AND LEFFE BLOND BEURRE BLANC
Steps:
- Mashed Vegetables: 1/4 pound potato, cut into large dice 1/4 pound celery root, cut into large dice 2 tablespoons cream 1 teaspoon butter Grating nutmeg
- Spinach: 1/2 bunch spinach, washed thoroughly and dried Grating nutmeg 2 ounces butter
- Sea Bass and Beer Sauce: 1 ounce clarified butter, for sauteing 1 ounce olive oil, for sauteing 1 (8 ounce) Sea Bass fillet Salt and freshly ground black pepper Flour, for dredging
- 1 ounce blond beer 1 shallot, sliced 1 sprig rosemary 1 sprig thyme 1 teaspoon red wine vinegar Dash cream 2 tablespoons butter, cut into small pieces North Sea Grey shrimp, poached and diced 1 tomato, diced Chives, for garnish Rosemary, for garnish
- Mashed Vegetables: In a sauce pot, place the potato and celery root and cover with water. Bring to a boil and cook until an inserted knife meets with no resistance. Drain the vegetables, and while still hot, mash them together with butter, salt, and nutmeg. Keep warm until ready to serve.
- Spinach: Saute spinach in butter with salt and pepper and nutmeg. Keep warm until ready to serve.
- Sea Bass and Beer Sauce: Preheat the oven to 500 degrees F.
- In an ovenproof saute pan, heat the clarified butter and olive oil until smoking. Season the sea bass with salt and pepper, dredge in flour and sautee in clarified butter and olive oil, finish in the oven until golden crispy.
- Meanwhile, in a saute pan, reduce the beer with the shallots, rosemary, thyme and red wine vinegar, add cream and reduce again. Add the butter to the sauce, stir until dissolved, and adjust seasoning with pepper, salt, and more vinegar, if necessary.
- Plate the mashed potatoes, sea bass, and spinach. Sprinkle the North Sea Grey shrimp over the dish along with tomato, chives, and rosemary.
POTATO CRUSTED CHILEAN SEA BASS #5FIX
Make and share this Potato Crusted Chilean Sea Bass #5FIX recipe from Food.com.
Provided by MixnVixn
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the Simply Potatoes Diced Potatoes with Onion in a kitchen towel and squeeze to remove any excess water and then chop roughly with knife or even pulse in a food process.
- Meanwhile, rinse and pat fish dry and season with salt and pepper. Heat the olive oil in a nonstick pan over medium heat.
- Flatten out Simply Potatoes Diced Potatoes with Onions into 8 thin "pancakes" that are the size of your fish and place them in the pan. Immediately press the fish into the Simply Potatoes Diced Potatoes with Onion pancakes.Then top with another potato pancake.
- Cook until potatoes are golden brown, about 10 minutes per side. You want your fish to flake with a fork.
- Squeeze a lemon over your fish, the potato will drink it up.
- Serve with a red pepper basil aioli and roasted asparagus.
- Enjoy!
Nutrition Facts : Calories 199.7, Fat 9.6, SaturatedFat 1.7, Cholesterol 58.6, Sodium 678.8, Carbohydrate 0.4, Fiber 0.1, Protein 26.4
PAUPIETTE OF SEA BASS
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine the wine, shallots and thyme and simmer, uncovered, until the wine is almost evaporated, about 45 minutes. Whisk in the heavy cream and set aside.
- Using a mandoline, cut the potatoes lengthwise into paper-thin slices. Place the slices in a large bowl, toss with 2 tablespoons of the clarified butter and season lightly with salt. Season the fish fillets with salt and shape them, tucking in thin portions as necessary, to form compact rectangles.
- On a square of baking parchment or wax paper, overlap the narrow ends of 2 potato slices by 1 inch. Lay 2 more slices down in the same manner, overlapping the sides of the first 2 by 1/2 inch. Repeat until you have 4 rows of slices. Place each fillet lengthwise across a row of potatoes. Wrap the potato slices around the fillets, using the parchment paper to help lift the slices. Refrigerate.
- In a small saute pan, heat 1 tablespoon of the clarified butter over medium heat. Add the leeks and cook, stirring occasionally, until they are cooked through, 8 to 10 minutes. Season the leeks with salt and pepper and set aside to keep warm.
- Over a low flame, bring the reduced wine and cream to a simmer and whisk in the butter chunks, 1 at a time. Remove from the flame, season with salt, pepper and the sugar and strain the sauce through a fine-mesh sieve. Return the sauce to the pan and set aside to keep warm.
- Preheat the oven to 400 degrees. Place a large nonstick skillet on top of the stove over high heat. Add the remaining tablespoon of clarified butter and the wrapped fish fillets, seam sides down. Saute, turning once, until the potatoes are crisp and golden brown, about 8 minutes. Check the fish for doneness, and transfer the skillet to the oven if the fish needs to cook longer. Serve the fish on a bed of leeks with the sauce spooned around. Garnish with chives.
Nutrition Facts : @context http, Calories 832, UnsaturatedFat 13 grams, Carbohydrate 54 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 24 grams, Sodium 1510 milligrams, Sugar 8 grams, TransFat 1 gram
GOLDEN SEA BASS
If you've ever tasted potato-crusted sea bass in a restaurant and wished you could have it at home, this version is for you. Store-bought potato flakes and a salad dressing mix combine for a great coating that's a breeze to whip up. -Judi Markert, Mentor-on-the-Lake, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine the potato flakes, dressing mix and pepper. In another bowl, beat the egg. Dip fillets into egg, then coat with potato flake mixture. , Place in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter; sprinkle with paprika. , Bake, uncovered, at 450° for 10-14 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 180 calories, Fat 6g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 451mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SEA BASS A LA MICHELE
Whenever I can't decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife. It's baked on top of a warm potato salad.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
- Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
- Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
- Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
- Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.
Nutrition Facts : Calories 560.7 calories, Carbohydrate 50.6 g, Cholesterol 93.8 mg, Fat 18.5 g, Fiber 4.4 g, Protein 46.9 g, SaturatedFat 3.1 g, Sodium 1130.7 mg, Sugar 4.6 g
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- Make the Green Sauce: Puree all ingredients in blender until smooth. Pour into a fine-mesh strainer set over a medium bowl. Let sit, stirring mixture in strainer occasionally so all juice drains into bowl; discard solids.
- Scrub potatoes clean and use fork to pierce each potato lightly in several places. Place potatoes in medium microwave-safe bowl. Cover bowl with paper towel and microwave on high 4 minutes or until tender (or boil potatoes on stovetop, if desired).
- Heat large skillet over medium-high heat until skillet is very hot. Pat fish dry with paper towel and season with salt. Pour oil in pan; place fish skin side-down in pan. Cook 4 minutes or until skin is very crisp. Turn and cook 2 minutes longer. Transfer fish to plate.
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