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

BRAISED BLACK SEA BASS WITH BALSAMIC VINEGAR AND TOASTED PINE NUTS

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.

ROASTED BLACK SEA BASS WITH TOMATO AND OLIVE SALAD

Steps:

• Make salad:
• Mince and mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.
• Roast fish:
• Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
• Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out. Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish. Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
• Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.

BLACK SEA BASS CRUSTED WITH SPICES, TOMATO, AND VEGETABLE VINAIGRETTE

Steps:

• For the vinaigrette: Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice, and vinegar. Add water and simmer slowly for 30 minutes. Strain, pressing out all juice.
• Make brown butter with salted butter. Place pan in ice water to stop cooking. Whisk into mushroom broth.
• Cook fingerling potato, peel and cut into thirds. Set aside.
• Cut fish with skin into 3 pieces. Season with salt and pepper. Dip in cream, then spice mixture, then flour. Heat 1 tablespoon oil in a saucepan and saute until crisp.
• Heat vinaigrette with potatoes, fava beans, and onions. Add tomatoes and herbs last. Pour into bowl and add fish.
• Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind.

CRISP SEA BASS WITH BRAISED ENDIVE AND AGED BALSAMIC VINEGAR

Steps:

• Season the fish to taste with salt and pepper. Combine egg and cream to make an egg wash. Brush 1 side of the fillets with egg wash, then cover the egg wash side of fillets with bread crumb or cereal, and press down firmly. In a hot saute pan add 3 tablespoons oil. Place the fillets into the pan breaded side down. Cook for 2 minutes. Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan. Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive. Toss the endive. Add the spice mix and the chives. Cook for 1 minute then remove from the heat. Place the endive in the center of 4 plates. Place the fish on top of the endive. Drizzle the chive oil around then the balsamic vinegar. Garnish with chives.

SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR

Steps:

• Barbecue fish just until done (be careful not to overcook).
• While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.
• Add artichokes, tomatoes and balsamic vinegar.
• Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.
• Plate fish with sauce and enjoy!