STEAMED BLACK BASS WITH SICILIAN-STYLE PESTO
This delicious steamed bass recipe is from chef Andrew Carmellini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Pour olive oil into a large ovenproof skillet or baking dish. Season bass with scallions, salt, pepper, oregano, and lemon and orange zests; place in skillet skin-side up. Pour vermouth over fish.
- Top fish with butter and transfer to oven; bake until fish is semi-firm to the touch and just cooked through, about 5 minutes.
- Transfer fish to a plate and pour any juices left in baking dish into a small saucepan. Place over low heat and add pesto, whisk until well combined. Stir in basil, parsley, and celery leaves; if mixture seems too thick, add a little hot water to adjust consistency.
- Divide pesto mixture evenly between four plates and top with fish fillets. Serve immediately.
SICILIAN-STYLE PESTO
This sicilian-style pesto recipe is courtesy of chef Andrew Carmellini and used to make his delicious Steamed Black Bass.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Number Of Ingredients 4
Steps:
- Place sun-dried tomatoes, olive oil, garlic, almonds, and 1 cup hot water in the jar of a blender. Blend on high until a chunky sauce forms, about 1 minute.
PESTO ALLA SICILIANA
This is the recipe for the authentic pesto from Sicily. It combines a traditional pesto with Sicilian delights: ricotta cheese and tomatoes. It has a light and refreshing flavor. Enjoy it with tubular pasta so the pesto finds its way inside the tubes for a burst of Sicilian flavor with every bite! Seeding the tomatoes first allows the mixture to be thicker so it sticks better to the pasta.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
- Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 5.2 g, Cholesterol 5.9 mg, Fat 19.5 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 3.7 g, Sodium 148.3 mg, Sugar 0.3 g
STEAMED SEA BASS WITH BLACK BEAN SAUCE
I have not tried this. I was told that if I did it would make a fish eater out of me!! Don't know why but I just don't care for fish. Hope someone out there will try it and let me know if they liked it!!
Provided by Tebo3759
Categories Bass
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place a rack in a wok or frypan with 1" water.
- Place fish in pyrex pie plate in a single layer.
- Spread black bean sauce over top and side of fish.
- Top with ginger and green onion.
- Drizzle oil over fish.
- Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily.
- Remove and garnish with cilantro.
STEAMED BLACK BASS WITH GINGER AND SCALLIONS
Stacking fish and vegetables in a multilevel steamer lets you cook everything simultaneously. Red snapper or trout are good alternatives to black bass.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Whisk together soy sauce and sesame oil in a 9-by-13-inch baking dish. Cut a few slits into the fish on both sides using a sharp paring knife. Transfer to dish; turn to coat.
- Toss ginger with scallions; stuff some into each fish cavity. Spread remaining mixture on top of fish. Let stand, covered, spooning marinade over fish often, for 30 minutes.
- Bring water to a boil in a large skillet or wok. Arrange red onion on bottom layer of a 12-inch bamboo steamer. Remove fish from marinade with ginger-scallion mixture still on top, and arrange side by side on onion; reserve marinade. Spread sweet potato and Broccolini on separate sides of the top layer.
- Set stacked steamer in skillet. Steam, covered, until fish is cooked through and vegetables are tender, about 15 minutes.
- Meanwhile, bring marinade to a boil in a small saucepan. Cook until reduced by half. Strain through a fine sieve. Serve fish and vegetables with reduced sauce.
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