MACADAMIA-CRUSTED SEA BASS WITH MANGO CREAM SAUCE
Steps:
- In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
- In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
- Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
- Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 13.6 g, Cholesterol 87.4 mg, Fat 31.1 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 10.2 g, Sodium 222.2 mg, Sugar 5.1 g
CHILEAN SEA BASS WITH MANGO SALSA
This Chilean sea bass with mango salsa is packed with irresistible flavors. Made with just a handful of ingredients in under 30 minutes!
Provided by Julie Maestre
Categories Entree
Time 22m
Number Of Ingredients 14
Steps:
- Start by preparing the mango salsa. In a large bowl, combine the diced mangos, scallions, onions, jalapenos, cilantro, vinegar, honey, cumin, olive oil, and lime juice. Season with salt and pepper.
- Pat dry the Chilean sea bass on both sides with a paper towel. Season generously on both sides with salt and pepper.
- Heat about 3 tbsp of oil in a skillet over medium-high heat. Add the Chilean sea bass to the skillet skin side down. Reduce the heat to medium and cook for about 7 minutes on each side. Depending on the thickness of the sea bass. If the pieces are on the thinner side cook for 4-5 minutes or until it reaches an internal temperature of 145 degrees F.
- Squeeze fresh lemon juice over the cooked fish if desired, top it off with mango salsa, and enjoy.
Nutrition Facts : Calories 579 kcal, Carbohydrate 39 g, Protein 29 g, Fat 36 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 119 mg, Fiber 5 g, Sugar 33 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHILEAN SEA BASS WITH LOBSTER AND MANGO CREAM SAUC
Steps:
- In shallow bowl mix corn meal, garlic powder, onion powder and salt and pepper. Coat sea bass in egg white and then in corn meal mixture. Heat olive oil in skillet. Brown sea bass on each side, approximately 3 minutes per side. Transfer to baking dish and bake until done. (350 degrees, approximately 25 minutes) In a medium sauce pan combine wine, wine vinegar and shallots. Cook until liquid is reduced by half. Stir in heavy cream and let boil down until reduced by half. Stir in butter one tablespoon at a time allowing each to melt before adding the next. Add chopped mango and keep warm. To assemble, place sea bass in center of plate, top with mango cream sauce, top with chopped lobster meat and garnish with parsley.
SEARED CHILEAN SEA BASS AND LOBSTER WITH THYME SCENTED TOMATO
Make and share this Seared Chilean Sea Bass and Lobster With Thyme Scented Tomato recipe from Food.com.
Provided by kzbhansen
Categories Bass
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Over medium heat cook the bacon until crisp and remove the bacon.
- In the bacon fat sweat the chopped onions, garlic and ginger until soft.
- Add tomatoes and cook ten more minutes, add thyme leaves and chicken stock, simmer five minutes.
- Season with salt and pepper, place in blender, puree until smooth then pass through a fine sieve.
- Finish with one-ounce butter and adjust seasoning.
- Cook sliced onions over medium heat in oil until light brown. Boil potatoes and puree when soft. Add milk and 3 oz. butter to potatoes, stir in the caramelized onion, season with salt and pepper.
- Blanch asparagus and season.
- Season sea bass, place in hot sauté pan with a little oil and cook until golden brown on each side.
- Cooking times will vary depending on thickness of fish. Fish should be just done in center.
- Remove lobster meat from shell, season and cook in same pan until cooked through. Remove and slice into four pieces.
- In large soup bowl place a spoonful of potatoes in center, arrange four asparagus around the potatoes, place a piece of sea bass on the potatoes and a lobster medallion on the sea bass. Spoon tomato broth around the potatoes and then sprinkle fish and lobster with crisp bacon and chopped chives.
CHILEAN SEA BASS WITH MUSTARD
I got this recipe from a personal chef. This dish is one of the most popular among his clientelle and is served in some of the finest restaurants! Best of all...it is sooo easy!
Provided by Grace Lynn
Categories Bass
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Let the sea bass sit at room temperature for about 20 minutes.
- Season it with salt and pepper on both sides.
- Melt butter in pan over medium-high heat.
- Cook the sea bass for 4 minutes.
- Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.
- Dash, then sprinkle bread crumbs on top.
- Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.
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