Black Sea Bass Crudo Recipes

SEA BASS CRUDO

Sea Bass Crudo image

When you've got a perfectly fresh piece of fish to work with, there's little needed to complement its briny flavors. A little lime, some chile, fresh cilantro, and a good-quality olive oil turn simple seafood into a sophisticated starter.

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 7

Ingredients

1 (6-ounce) boneless sea bass fillet
1 small Thai chile, thinly sliced
Zest of 1/2 a lime
Fresh cilantro leaves, for garnish
Sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice

Steps:

1. Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
2. Sprinkle the fish with the sliced chile, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice just before serving.

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE

Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Number Of Ingredients 8

Ingredients

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Steps:

Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

BASIC CRUDO

Basic Crudo image

Provided by Jonathan Reynolds

Categories weekday, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 pound black sea bass fillet (or other suitable raw fish -- wild salmon, fluke, bream, tuna, bluefish, Spanish mackerel, cod, striped bass or any other fish in season), skinned
Juice of 1/2 lime or lemon
Sprinkles of Hawaiian black lava or French
coarse sea salt
2 turns fresh black pepper
2 ounces toasted pine nuts, minced scallion, snipped chives, sliced asparagus, arugula or sorrel or any herb in season
4 teaspoons extra-virgin cold-pressed olive oil

Steps:

Slice the fillet into 1/4-inch slices, against the grain, and arrange in a loose fan shape on 4 chilled plates.
Spoon the citrus juice over the fish, then sprinkle with a small amount of sea salt and the pepper.
Top each serving with 1/4 of the pine nuts and a teaspoon of the olive oil and serve immediately.

PERUVIAN BLACK SEA BASS TIRADITO

Peruvian Black Sea Bass Tiradito image

Provided by Molly O'Neill

Categories appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 yellow bell pepper, seeds and stem removed, quartered
1 tablespoon aji Amarillo puree (see note)
1 tablespoon minced garlic
1 tablespoon freshly squeezed lemon juice
4 tablespoons freshly squeezed lime juice
5 tablespoons Aromatic Fish Stock (see recipe)
1 whole black sea bass, about 2 pounds, scaled and filleted, bones reserved for aromatic fish stock
Kosher salt to taste
1/2 red onion, peeled and diced
1 tomato, peeled, seeds removed, finely diced
1 Serrano pepper (or 1 or more jalapeno peppers to taste), seeds and stem removed, finely diced
1 tablespoon finely chopped cilantro

Steps:

Bring a small saucepan of water to a boil, add the yellow bell pepper and boil 15 minutes. Drain and cool. Slip the skin off the pepper and place the pepper in a food processor. Process until smooth. Add the aji Amarillo puree, garlic, lemon juice, 2 tablespoons of lime juice and stock and pulse just until combined. Set the sauce aside.
Have 6 plates ready. Remove any small pin bones or scales from the fillets. Using a very sharp knife, slice them on a slight bias toward the narrow end and lay the slices on the plates. Sprinkle the fish lightly with salt and cover with the sauce. Place plastic wrap over the plates and refrigerate half an hour.
Meanwhile, combine the onion, tomato, Serrano pepper, cilantro and remaining lime juice. Season to taste. When ready to serve, remove plastic wrap from the fish and top each serving with the tomato mixture.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 270 milligrams, Sugar 1 gram

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