Bass With Glaze Recipes

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GRILLED SEA BASS WITH CHILI-LIME DRESSING



Grilled Sea Bass with Chili-Lime Dressing image

While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 11

1 clove garlic, finely minced, or more to taste
1 lime, zested
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
2 tablespoons lime juice
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
1 teaspoon Asian (toasted) sesame oil
4 (4 ounce) fillets sea bass
2 teaspoons vegetable oil, or as needed
salt to taste
1 tablespoon coarsely chopped cilantro leaves, or to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
  • Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
  • Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
  • Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 3 g, Cholesterol 47.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 774.8 mg, Sugar 2 g

SEA BASS WITH HOT SAUCE GLAZE



Sea Bass with Hot Sauce Glaze image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

8 miniature carrots
8 miniature zucchini
8 miniature corn
8 asparagus
4 tablespoons olive oil
Salt and pepper
4 tablespoons hot pepper sauce
4 tablespoons miso
8 tablespoons sake
4 tablespoons sugar
20 ounces sea bass

Steps:

  • Preheat oven to 400 degrees F.
  • In a small roasting pan, combine all of the vegetables with the olive oil, salt and pepper, and roast in the oven for 45 minutes.
  • Mix the hot sauce, miso, sake, and sugar until well combined. Set aside 1/4 of the marinade for a sauce. Marinate the sea bass in the remaining marinade for 20 minutes.
  • Remove the sea bass from the marinade and sear on each side for approximately 7 minutes per side. Discard the used marinade.
  • To serve, plate the sea bass and pour some of the reserved marinade on top. Add the roasted vegetables on the side and serve.

BASS WITH GLAZE



Bass with Glaze image

Here's and old recipe I've used often and is pretty tasty. Fresh Bass fillets are baked seasoned with lemon and thyme. When using a hot oven and short cook time, you avoid over cooking the fish.

Provided by Chuck in Killbuck

Categories     Bass

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs largemouth bass fillets
3/4 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon dried thyme leaves
1/4 teaspoon dijon-style mustard
1/2 cup sour cream or 1/2 cup yogurt
2 tablespoons chopped pimiento
1 tablespoon minced green onion

Steps:

  • Preheat oven to 400 degrees.
  • Sprinkle filliets with salt, lemon juice and thyme.
  • Place in a lightly greased baking dish.
  • Cover tightly.
  • Bake at 400 degrees for approx.
  • 8 to 10 minutes.
  • Uncover and glaze with a mixture of sour cream, mustard, green onion and pimiento.
  • Return to oven for 2 to 3 more minutes.
  • Serve on platter.

Nutrition Facts : Calories 258.6, Fat 12.3, SaturatedFat 5.1, Cholesterol 128.2, Sodium 630.5, Carbohydrate 2.2, Fiber 0.1, Sugar 0.3, Protein 33.1

BRAISED SEA BASS WITH VEAL GLAZE



Braised Sea Bass With Veal Glaze image

Provided by Molly O'Neill

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
4 8-ounce pieces Chilean sea bass fillets, skin on
2 cloves garlic, peeled and minced
1 tablespoon peeled and minced fresh ginger
1 jalapeno pepper, seeded and finely chopped
2 tablespoons gin
1 tablespoon soy sauce
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 cup fish stock
3 tablespoons veal glaze (see recipe)
1/2 cup finely diced red bell pepper
2 tablespoons finely chopped cilantro

Steps:

  • Heat the oil in a large nonstick skillet set over high heat. When the oil is almost smoking, add the sea bass and sear quickly on both sides until nicely browned. Remove to a plate. Drain off all but about 2 teaspoons of the fat in the pan, set it over medium heat and add the garlic, ginger and jalapeno. Cook, stirring, for 1 minute.
  • Whisk together the gin, soy sauce, vinegar, sugar, fish stock, veal glaze and bell pepper and pour into the pan. Bring to a simmer and add the fish. Cover, adjust heat so that the mixture just simmers and cook, turning once, until the fish is just cooked through, 8 to 10 minutes. Transfer fish to a serving plate and pour the sauce from the pan over it. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 4 grams, Sodium 493 milligrams, Sugar 3 grams, TransFat 0 grams

GLAZED SEA BASS WITH GINGER BUTTER SAUCE



Glazed Sea Bass With Ginger Butter Sauce image

Make and share this Glazed Sea Bass With Ginger Butter Sauce recipe from Food.com.

Provided by evelynathens

Categories     Bass

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup dry white wine
1/3 cup chopped shallot
1/3 cup thinly sliced fresh ginger
1/2 cup whipping cream
6 tablespoons soy sauce
3 tablespoons honey
3 teaspoons rice vinegar
1 1/2 tablespoons cold water
1 1/2 teaspoons cornstarch
4 (6 ounce) sea bass fillets
4 tablespoons chilled butter, cut into small pieces

Steps:

  • For sauce: Combine wine, shallots and ginger in small saucepan over high heat.
  • Boil until liquid is reduced to ¼ cup, about 5 minutes.
  • Add cream and boil until liquid is reduced by half, about 3 minutes.
  • Remove from heat.
  • For fish: Mix soy sauce, honey and rice vinegar in another small saucepan.
  • Mix water and cornstarch in small bowl until smooth.
  • Add to soy sauce mixture.
  • Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes.
  • Remove from heat.
  • Cool glaze to room temperature.
  • Preheat oven to 350F.
  • Arrange fish on small baking sheet (previously brush baking sheet with some olive oil).
  • Brush fish with some of the glaze.
  • Bake until opaque in centre, about 15 minutes.
  • Remove from oven.
  • Bring remaining glaze to boil.
  • Spoon glaze over fish.
  • Meanwhile, bring sauce to simmer.
  • Remove from heat.
  • Gradually add butter to sauce, whisking just until melted, before adding next piece.
  • Strain.
  • Season to taste.
  • Spoon sauce onto 4 plates.
  • Top with fish and serve.

Nutrition Facts : Calories 503.4, Fat 26.1, SaturatedFat 15, Cholesterol 141.6, Sodium 1724.3, Carbohydrate 21.4, Fiber 0.4, Sugar 14.1, Protein 35.7

GLAZED SEA BASS WITH GINGER BUTTER SAUCE



Glazed Sea Bass with Ginger Butter Sauce image

Categories     Milk/Cream     Fish     Ginger     Bake     Bass     White Wine     Honey     Bon Appétit     Utah

Yield Serves 4

Number Of Ingredients 13

Sauce
1 cup dry white wine
1/3 cup chopped shallots
1/3 cup thinly sliced fresh ginger
1/2 cup whipping cream
Fish
6 tablespoons soy sauce
3 tablespoons honey
3 teaspoons rice vinegar
1 1/2 tablespoons cold water
1 1/2 teaspoons cornstarch
4 6- to 7-ounce sea bass fillets
4 tablespoons chilled butter, cut into small pieces

Steps:

  • For sauce:
  • Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
  • For fish:
  • Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.
  • Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.
  • Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.

BRAISED BLACK SEA BASS WITH BALSAMIC VINEGAR AND TOASTED PINE NUTS



Braised Black Sea Bass With Balsamic Vinegar And Toasted Pine Nuts image

Provided by Molly O'Neill

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 whole sea bass, about 2 to 2 1/2 pounds, cleaned and scaled
1/2 cup corn oil
4 cloves garlic, peeled and minced
2 tablespoons peeled, grated ginger
2 shallots, peeled and minced
2 jalapeno peppers, seeded and finely chopped
1/4 cup diced red bell pepper
1/4 cup gin or vodka
2 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons aged balsamic vinegar
1 tablespoon sugar
1 cup fish or chicken stock
1/2 cup toasted pine nuts
3 tablespoons chopped fresh cilantro, chives and tarragon for garnish

Steps:

  • Rinse the fish and pat it dry. With a sharp knife, score the skin 3 or 4 times on each side, cutting 1/4 inch into the flesh.
  • Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot. Cook the fish, covered, for 3 minutes, until the skin is browned on one side. Carefully turn the fish, replace the cover and brown the other side. Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes. Add the gin, soy sauce, fish sauce, vinegar and sugar. Cover, reduce the heat to low and cook for 2 minutes. Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone. Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it. Garnish with the herbs and serve immediately.

Nutrition Facts : @context http, Calories 728, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 45 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 6 grams, Sodium 1414 milligrams, Sugar 10 grams

SEA BASS WITH SHERRY VINEGAR GLAZE AND MUSHROOM SAUTé



Sea Bass with Sherry Vinegar Glaze and Mushroom Sauté image

Provided by Joseph Gogolinski

Categories     Fish     Mushroom     Sauté     Dinner     Seafood     Bass     Fall     Winter     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

4 5- to 6-ounce sea bass fillets
1/4 cup Sherry wine vinegar
1 tablespoon butter
1/3 cup chopped onion
1/3 cup coarsely grated peeled Granny Smith apple
6 ounces fresh oyster mushrooms, cut into 1-inch pieces
2 teaspoons chopped fresh thyme
3 tablespoons apple juice

Steps:

  • Preheat oven to 450°F. Place fish in 8x8x2-inch glass baking dish. Drizzle with vinegar. Sprinkle with salt and pepper. Bake fish until opaque in center, about 12 minutes.
  • Meanwhile, melt butter in large nonstick skillet over medium heat. Add onion and apple; sauté 6 minutes. Add mushrooms and thyme; sauté until tender, about 6 minutes. Stir in apple juice. Season with salt and pepper.
  • Transfer fish to plates. Drizzle pan juices over. Top with mushroom mixture.

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