BRAISED BLACK SEA BASS WITH BALSAMIC VINEGAR AND TOASTED PINE NUTS
Provided by Molly O'Neill
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
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 ON SPINACH WITH RAISINS AND PINE NUTS
This recipe is inspired by the book "World Food - Spain" by Beverly Leblanc.Recipes with raisins and roasted pine nuts are from the area of Barcelona and are called "a la catalana". The raisins and pine nuts give a delicious, sweet crunch to the spinach; any firm, white fish could be substituted. Be careful when roasting the pine nuts, they burn very fast!
Provided by gemini08
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the raisins in a small bowl, cover with hot water and set aside.
- Put pine nuts in a dry skillet over medium high heat and dry fry for 1-2 minutes, shaking frequently.
- Heat oil in large skillet over medium heat, fry the garlic until golden, remove with a slotted spoon and save.
- Add the spinach to the oil with only the rinsing water clinging to it's leaves. Cover and cook 4-5 minutes until wilted.
- Uncover, stir in the drained raisins, pine nuts and garlic chips, continue cooking until all liquid evaporates. Season to taste and keep warm.
- Brush the fish with oil, sprinkle with paprika and rub it in, season with salt and pepper.
- Heat 2 tbs oil in a large non-stick skillet, add fish filets and fry over high heat ca 2-3 minutes, turn heat down to medium, turn fish filets and finish cooking until flesh is opaque and flakes easily.
- Divide spinach between 4 plates, place fish on top and garnish with lemon and tomato wedges.
Nutrition Facts : Calories 461.6, Fat 28.2, SaturatedFat 3.7, Cholesterol 52.9, Sodium 270.3, Carbohydrate 25.2, Fiber 6.2, Sugar 12.1, Protein 32.6
BLACK BASS WITH PINE NUTS
Make and share this Black Bass With Pine Nuts recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To prepare the Beurre Blanc, combine 1/2 cup wine, the shallot and bay leaf in a saucepan and reduce until almost dry. Add the cream, then whisk in the butter; set aside and keep warm. Combine the saffron, water and the remaining 2 tablespoons wine in a saucepan; boil until reduced by half. Pour into the beurre blanc, whisk, then strain through a chinois or fine mesh sieve. Keep the sauce warm.
- The Vinaigrette: Mix the olive oil with the vinegar and set aside.
- The Spinach: Melt the butter in a saucepan; add the pine nuts and raisins and cook until the butter browns. Add the spinach, salt and pepper and saute until wilted. Transfer to a warm plate.
- The Fish: Preheat the broiler. Season the flesh-side of the fillets with salt and pepper. Heat the olive oil in a nonstick skillet. Add the fish and saute over medium heat until crisp. Turn and cook for 30 seconds longer. Transfer to a heat-proof platter.
- Melt the butter in a small skillet. Add the chopped pine nuts and breadcrumbs, and cook until foaming. Spoon over the fish. Broil until golden brown.
- To Serve: Arrange the fish on the spinach. Spoon 2 tablespoons of the saffron beurre blanc over each fillet, then spoon 2 tablespoons of the vinaigrette around and on the Beurre Blanc, and over the fish, if you like.
Nutrition Facts : Calories 1323.8, Fat 118.9, SaturatedFat 48.1, Cholesterol 247.7, Sodium 229.8, Carbohydrate 25.3, Fiber 3.4, Sugar 11, Protein 39.8
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