Black Sea Bass With Moroccan Vegetables And Chile Sauce Recipes

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BLACK SEA BASS WITH MOROCCAN VEGETABLES AND CHILE SAUCE



Black Sea Bass with Moroccan Vegetables and Chile Sauce image

Provided by Teresa Long

Categories     Fish     Garlic     Onion     Pepper     Soy     Tomato     Vegetable     Bake     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 25

Sauce
1 teaspoon olive oil
1 cup chopped leeks (or onions)
3 cloves garlic, chopped
2 teaspoons chopped fresh oregano
2 teaspoons curry powder
1 teaspoon allspice
1/8 teaspoon freshly ground black pepper
2 cups chopped fresh tomato
1 large green bell pepper, cored, seeded and thinly sliced
2 celery stalks, thinly sliced
2 tablespoons low-sodium soy sauce
1/2 cup low-sodium, fat-free vegetable stock
Fish
2 large carrots, peeled and thinly sliced
1 cup cauliflower florets
1 cup broccoli florets
1/2 cup low-sodium, fat-free vegetable stock
4 cups fresh spinach
2 large zucchini, cut into 1/4-inch chunks
4 fillets black sea bass (about 6 ounces each)
1 cup couscous
2 teaspoons pine nuts
1/4 cup fresh dill, chopped
1/4 cup crumbled feta

Steps:

  • Line a 9" x 12" baking dish with foil. Set aside. Heat oven to 400°F. Heat oil in a large saucepan over medium heat. Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes. Add tomato, bell pepper, celery and soy sauce. Cook until pepper softens, 2 to 3 minutes. Add stock. Simmer, covered, 25 to 30 minutes. Place carrots, cauliflower, broccoli and stock in prepared dish. Bake until vegetables begin to soften, 10 to 12 minutes. Remove from oven. Add spinach and zucchini. Place fish on top of vegetables. Drizzle with sauce. Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes. While fish cooks, prepare couscous as directed on package. Top each plate with 1/4 cup couscous, 1/4 of vegetables and 1 fillet. Sprinkle with pine nuts, dill and feta. Serve immediately.

BAKED CHILEAN SEA BASS IN BLACK BEAN SAUCE



Baked Chilean Sea Bass in Black Bean Sauce image

The Best Northwest Places Cookbook (Volume 1). Delialah's, Vancouver, British Columbia. Sea bass is a delicate-flavored, firm-fleshed white fish.You can also use salmon, halibut, or flounder in this versatile recipe. Round out the meal with blanched asparagus and grilled red and yellow peppers.

Provided by lazyme

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil (or more)
1 1/2 lbs chilean sea bass fillets, cut into portions
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/4 cup sake
1/4 cup oyster sauce
3 1/2 tablespoons fermented black beans, chopped
2 tablespoons soy sauce
1 1/2 teaspoons freshly squeezed lime juice
1 1/2 teaspoons minced cilantro
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 teaspoon minced jalapeno
1/2 teaspoon cornstarch

Steps:

  • FOR THE BLACK BEAN SAUCE, combine the orange juice, sherry, sake, oyster sauce, black beans, soy sauce, lime juice, cilantro, garlic, ginger, jalapeno, and cornstarch in a medium bowl and whisk to mix well. Set aside.
  • PREHEAT THE OVEN to 350°F.
  • HEAT THE OIL in a large, ovenproof skillet over medium-high heat. Add the fish and cook until well browned, about 1 minute per side. Remove the skillet from the heat, pour the black bean sauce over the fish, and put the pan in the oven to bake until the fish is just cooked through, 8 to 10 minutes longer.
  • SET A PORTION of the fish onto each individual plate. If the black bean sauce has not thickened, boil until reduced slightly. Spoon the black bean sauce over and around the fish and serve.

Nutrition Facts : Calories 258.5, Fat 6.9, SaturatedFat 1.3, Cholesterol 69.9, Sodium 1122, Carbohydrate 7.5, Fiber 0.2, Sugar 2.9, Protein 33

SEA BASS WITH MOROCCAN SALSA



Sea Bass with Moroccan Salsa image

Categories     Fish     Olive     Broil     Raisin     Mint     Bass     Spice     Healthy     Cinnamon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

3 medium-size red bell peppers
5 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup chopped pitted Kalamata olives or other brine-cured black olives
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/4 cup golden raisins
3 tablespoons fresh lemon juice
2 tablespoons (packed) chopped fresh mint
2 teaspoons grated orange peel
1/2 teaspoon (scant) cayenne
6 6-ounce sea bass fillets

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.
  • Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)
  • Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.

MOROCCAN SEA BASS



Moroccan Sea Bass image

Provided by Florence Fabricant

Categories     main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

6 tablespoons extra virgin olive oil
1 whole sea bass, about 3 pounds, cleaned
3 cloves garlic
1/3 cup packed cilantro leaves, plus 10 sprigs cilantro
1/3 cup packed mint leaves, plus 10 sprigs mint
1 teaspoon sweet Spanish paprika
Juice of 1 lemon
Salt and freshly ground black pepper to taste

Steps:

  • Use 1/2 tablespoon oil to grease a baking pan large enough to hold fish. Rub 1/2 tablespoon oil over outside of fish. Preheat oven to 450 degrees.
  • Finely mince garlic by hand or by dropping it through feed tube of running food processor. Do same with the packed cilantro and mint leaves. Transfer garlic and herbs to a small bowl, and stir in paprika, lemon juice and 2 tablespoons oil. Season with salt and pepper.
  • Use a sharp knife to cut 3 or 4 slashes about 1/2 inch deep in each side of fish. Spoon a scant teaspoon of herb mixture into each slash. Place fish in baking pan, and stuff cavity with half the cilantro and mint sprigs.
  • Put remaining herb mixture and remaining oil in small saucepan.
  • Roast fish about 20 minutes, until flesh in the slashes looks opaque. Remove from oven, and let rest 5 minutes. Gently heat herb mixture until warm.
  • Transfer fish to a serving platter, remove herbs from cavity and garnish platter with remaining cilantro and mint sprigs. Serve fish, filleting it as you go and spooning herb mixture over each portion.

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 5 grams, Sodium 902 milligrams, Sugar 0 grams

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