BLACK SEA BASS WITH TAPENADE
Provided by Bryan Miller
Categories dinner, weekday, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Place the garlic in a medium casserole with a lid. Season with salt and pepper. Drizzle with 1 tablespoon of the olive oil. Cover and roast for 45 minutes to 1 hour, until soft. Set aside.
- Peel the potatoes, and slice into 1/8-inch-thick rounds. Heat 3 tablespoons of the olive oil in a large casserole or saute pan with a lid. Add the potatoes, and season with salt and pepper. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. Add the onions, cover, and cook for 5 minutes.
- Once the garlic is done, raise the oven temperature to 450 degrees.
- Remove the potato-onion mixture from the heat, and pour in the remaining 1/4 cup olive oil. Add rosemary and thyme sprigs, and cover with the fish fillets. Season with salt and pepper, and scatter the roasted garlic, lemon slices and tomatoes over the fish.
- Place the uncovered casserole over high heat. When the potatoes begin to sizzle, add the wine. Reduce the heat, and simmer for 2 minutes. Pour in the fish stock, and cover. Bring to a boil. Then place the casserole in the hot oven, and roast until fish is done, about 8 minutes.
- Meanwhile, toast the slices of baguette and rub them with olive oil.
- Use one or two large spatulas to transfer the fish and vegetables to a serving platter, discarding the rosemary and thyme. Pour sauce over the fish, and sprinkle with parsley.
- Serve garnished with croutons topped with tapenade.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 32 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1534 milligrams, Sugar 6 grams, TransFat 0 grams
SAUTEED SEA BASS ON RATATOUILLE, TAPENADE, TOMATO FONDUE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 25
Steps:
- Place a large saute pan over medium high heat and heat the on. When hot. add the onion. Stir to coat with Oil. Saute one minute then add the peppers, Stir, saute briefly and add the eggplant. Stir, saute and add the zucchini and squash. Season with salt & pepper, and saute the vegetables until soft. another 2 minutes. Add the shallot, garlic, and thyme, stir to combine well, and saute another 2 minutes, Add the diced tomato, heat through, and reserve.;
- Place olives, capers, anchovy and garlic in food processor with about half of the olive oil and puree. With the motor running, add the remaining olive oiI. Reserve;
- Warm olive oil in a stainless sauce pot over medium heat. Add the onions and simmer for 5 to10 minutes until the onions are soft. Season with salt and: pepper. Add the chopped garlic and Herb's, simmer for 1 to2 minutes, carefully cooking but not browning the garlic (the oil should seer the vegetables). Add the tomatoes, and continue cooking another 10 minutes. Place the contents of the sauce pot a food processor and pulse a few times to blend the ingredients You want the sauce to be chunky. Reserve.
- Pre-heat grill. Brush steaks with the herb oil and season with salt and pepper. Place over white coals and grill for approximately 3 minutes. Turn steaks and grill another 3 minutes, until medium Remove.
- To assemble the mound ratatouille in the center of one plate. Place one swordfish steak on top. Put one rounded spoonful of tapenade on top of the steak and surround it with tomato fondue.
SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE
Steps:
- Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
- Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
- Transfer fish to plates. Top with spoonful of tapenade and serve.
SEA BASS WITH RED PEPPER AND OLIVE TAPENADE
Categories Food Processor Fish Olive Pepper Bake Sauté Dinner Bass Fall Summer Bon Appétit Sugar Conscious Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in processor. Add 2 tablespoons oil and puree until almost smooth. Season to taste with salt and pepper. (Tapenade can be made 3 days ahead. Cover and chill.)
- Preheat oven to 400°F. Heat remaining 11/2 tablespoons oil in heavy large skillet over high heat. Sprinkle sea bass with salt and pepper. Working in batches if necessary, add fish to skillet and cook 2 minutes per side. Transfer to rimmed baking sheet. Spread 2 tablespoons tapenade atop each fish fillet. Bake fish until opaque in center, about 8 minutes. Transfer to plates. Garnish with lemon wedges and with parsley sprigs, if desired.
SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE
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
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.
More about "black sea bass with tapenade recipes"
10 BEST BLACK SEA BASS RECIPES | YUMMLY
From yummly.com
BAKED SEA BASS PARCELS WITH TOMATOES & BLACK OLIVE …
From belazu.com
BLACK SEA BASS RECIPE - A CEDAR SPOON
From acedarspoon.com
OUR BEST SEA BASS RECIPES | ALLRECIPES
From allrecipes.com
TAPENADE-CRUSTED SEA BASS RECIPE - GRACE PARISI | FOOD
From foodandwine.com
Servings 4Total Time 15 mins
- Preheat the broiler and position a rack 6 inches from the heat. In a small bowl, mix the tapenade with the capers. Spread the tapenade on one side of the sea bass fillets. Sprinkle each fillet with 1 teaspoon of the bread crumbs and drizzle them with 1 1/2 tablespoons of the olive oil; season with salt and pepper.
- In a large, ovenproof, nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the fillets, tapenade side up, and cook over high heat until lightly browned around the edges, about 2 minutes. Broil until the crumbs are golden and the fish is just cooked through, 2 to 3 minutes. Transfer the sea bass to plates with a spatula and serve with lemon wedges.
BLACK SEA BASS - MARTHA'S VINEYARD MAGAZINE
From mvmagazine.com
SPICED SEA BASS WITH BELL PEPPER TAPENADE – COOKING UP JUSTICE
From cookingupjustice.com
SEA BASS WITH GREEN OLIVE TAPENADE RECIPE FROM H-E-B
From heb.com
BLACK SEA BASS WITH SHRIMP IN A LEMON SCAMPI SAUCE
From askchefdennis.com
SEA BASS WITH TAPENADE AND POLENTA – UNBEATABLE RECIPES
From empleatemas.online
THE BEST SEA BASS – OLD FASHIONED RECIPE (EASY TO MAKE!)
From farmhouseharvest.net
CRISPY SKINNED BLACK SEA BASS WITH OLIVE + BASIL TAPENADE RECIPE
From eatyourbooks.com
WHOLE SEA BASS WITH NI«OISE TAPENADE | EMERILS.COM
From emerils.com
GRILLED SEA BASS WITH TOMATO TAPENADE | RICARDO
From ricardocuisine.com
RECIPE #3: SEABASS WITH BLACK OLIVE TAPENADE - FOOD NEWS
From foodnewsnews.com
BLACK SEA BASS WITH TAPENADE RECIPE - FOOD NEWS
From foodnewsnews.com
GRILLED SEA BASS WITH TOMATO TAPENADE | RICARDO
From ricardocuisine.com
TAPENADE-CRUSTED SEA BASS - PLAIN.RECIPES
From plain.recipes
ROASTED SEA BASS WITH TOMATO MAYONNAISE AND TAPENADE
From rootsandcook.com
SEA BASS FILLETS WITH TAPENADE SAUCE - CKBK
From app.ckbk.com
PAN-FRIED SEABASS FILLETS - BARKWORTHS
From barkworths.co.uk
SEARED SEA BASS W/ SUN-DRIED TOMATO - HEALTHY LIVING MARKET
From healthylivingmarket.com
BLACK SEA BASS RECIPES — SEAFOOD RECIPES - THE LOCAL CATCH
From thelocalcatch.com
SEA BASS WITH SUN DRIED TOMATO AND BLACK OLIVE TAPENADE FOOD
From wikifoodhub.com
WHOLE SEA BASS WITH NICOISE TAPENADE | EMERILS.COM
From emerils.com
SEABASS WITH RATATOUILLE & OLIVE TAPENADE RECIPE - YOUTUBE
From youtube.com
WHOLE SEA BASS WITH NICOISE TAPENADE - BIGOVEN.COM
From bigoven.com
SEA BASS FILLETS RECIPES AND COOKING WITH SEA BASS FILLETS - PAGE 2
From fooddiez.com
BLACK SEA BASS WITH TAPENADE - DINING AND COOKING
From diningandcooking.com
RECIPES | FISHWATCH
From fishwatch.gov
SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE …
From cookingindex.com
BLACK SEA BASS RECIPE - RECIPES.NET
From recipes.net
TAPENADE-CRUSTED SEA BASS - FISH RECIPES - DELISH
From delish.com
EASY BAKED BLACK SEA BASS RECIPE | CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
GRILLED SEA BASS WITH TAPENADE - THE MALIBU BEACH RECOVERY DIET …
From malibubeachrecoverydietcookbook.com
RECIPES/SEA-BASS-WITH-SUN-DRIED-TOMATO-AND-BLACK-OLIVE …
From github.com
10 BEST BAKED BLACK SEA BASS RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love