Butter Seared Black Sea Bass With Shaved Fennel Citrus Salad Taste Of The South Recipes

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SEARED BLACK SEA BASS WITH BITTER GREENS, FENNEL, GRAPEFRUIT AND FETA SALAD



Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad image

Provided by Anne Burrell

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

Extra-virgin olive oil
Two 6-ounce black sea bass fillets
Kosher salt
2 to 3 cups bitter greens (1/2 head radicchio, chiffonade and 1 endive, sliced)
1/2 cup diced fennel
1/4 small red onion, thinly sliced
1/4 ruby red grapefruit, juiced
2 tablespoons pitted gaeta or kalamata olives, slivered
1 ruby red grapefruit, supremed
1/3 cup crumbled feta cheese

Steps:

  • Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down. Do not crowd the pan, you may have to work in batches. After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets. This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 3 to 4 minutes, and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula to flip the fish fillets, and cook for 2 more minutes on the other side. Remove from the pan and serve, or keep warm until the remaining fish is cooked.
  • In a large mixing bowl, dress the greens, fennel and red onions with olive oil and the grapefruit juice. Season with salt. Toss in the olive slivers and grapefruit supremes.
  • Divide the salad between 2 serving plates and sprinkle with the feta. Lean a fish fillet on each salad. Serve immediately.

SEARED BLACK BASS WITH BITTER GREENS, GRAPEFRUIT AND FETA SALAD



Seared Black Bass with Bitter Greens, Grapefruit and Feta Salad image

Provided by Anne Burrell

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 9

Extra-virgin olive oil
Four 6-ounce black bass fillets
Kosher salt
5 to 6 cups bitter greens, such as arugula, dandelion, escarole, radicchio, endive or frisee
1/2 small red onion, thinly sliced
1/2 ruby red grapefruit, juiced
1/4 cup pitted gaeta or kalamata olives, slivered
2 ruby red grapefruits, supremed
3/4 cup crumbled feta

Steps:

  • Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down. Do not crowd the pan, you may have to work in batches. After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets. This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 3 to 4 minutes and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula and flip the fish fillets and cook for 2 more minutes on the other side. Remove from the pan and serve or keep warm until the remaining fish is cooked.
  • In a large mixing bowl, dress the greens and red onions with olive oil and grapefruit juice and season with salt. Toss in the olive slivers and grapefruit supremes.
  • Divide the salad among 4 serving plates and sprinkle with feta. Lean a fish fillet on each salad. Serve immediately.

CRISP SEA BASS WITH MINTED FENNEL & RADISH SALAD



Crisp sea bass with minted fennel & radish salad image

Simple but elegant, this tasty dish is all about the quality of the ingredients

Provided by Good Food team

Categories     Dinner

Time 21m

Number Of Ingredients 9

1 fennel, trimmed and finely sliced (on a mandolin if you have one), green fronds reserved
juice 1 lemon
2 tbsp extra-virgin olive oil
1 tsp caster sugar
1 tsp olive oil
2 sustainably caught seabass fillets, skin on
85g radish, trimmed, finely sliced
handful mint, leaves roughly chopped
1 tbsp capers, rinsed

Steps:

  • Boil a small pan of water, then blanch the fennel for 15 secs. Drain and cool under cold running water, then drain again and dry. Whisk together the lemon juice, extra virgin olive oil and sugar, then toss half with the fennel. Set the other half of the dressing aside and leave the fennel to marinate while you prepare the rest of the ingredients.
  • Heat the olive oil in a large heavy-bottomed pan over a medium heat. Season the sea bass fillets. Place the fish in the pan, skin-side down, and cook for 4-5 mins until the skin is golden and crisp - you might want to press the fillets with the back of a spatula for the first 30 secs to prevent them curling. Turn, leave for 30 secs to 1 min more, then remove from the heat.
  • Toss the radishes, herbs, capers and reserved fennel fronds into the marinated fennel slices with some seasoning, then pile onto two plates. Carefully place the fish on top, drizzle with the remaining dressing, and serve with Lemon-roasted new potatoes, see 'goes well with'.

Nutrition Facts : Calories 294 calories, Fat 2 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.79 milligram of sodium

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