Chilean Sea Bass With Zucchini Recipes

CHILEAN SEA BASS WITH ZUCCHINI

Chilean Sea Bass With Zucchini image

Make and share this Chilean Sea Bass With Zucchini recipe from Food.com.

Provided by Ginny Sue

Categories Bass

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs chilean sea bass fillets or 1 1/2 lbs other fish, of your choice
3 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
2 green onions, chopped
2 tablespoons fresh lemon juice
1 tablespoon white wine
2 medium zucchini, sliced
salt and pepper, to taste
paprika, to taste
2 tablespoons butter, melted

Steps:

Place fish in a single layer in foil-lined 9x13 baking pan.
Spread garlic, parsley, sun-dried tomatoes and green onions over fish.
Sprinkle lemon juice and wine over all.
Arrange zucchini around fish.
Sprinkle fish and zucchini with salt and pepper to taste and small amount of paprika for color.
Drizzle with melted butter.
Cover with foil and crimp edges with bottom foil to seal completely.
Bake at 450F for 20 minutes or until fish flakes easily with fork.

ROASTED CHILEAN SEA BASS WITH A COMPOTE OF SALSIFY, ZUCCHINI AND BREEN BEANS IN A PORT WINE-BLACK TRUFFLE VINAIGRETTE

Roasted Chilean Sea Bass with a Compote of Salsify, Zucchini and Breen Beans in a Port Wine-Black Truffle Vinaigrette image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 29

Ingredients

1 cup salsify, peeled and bias cut 1/4-inch thick
1/2 cup cream
2 teaspoons Parmesan, grated
2 teaspoons blue cheese
1 1/2 teaspoons chives, chopped
1 teaspoon thyme leaves
1 teaspoon parsley, chopped
Salt and cracked black pepper
1/4 teaspoon truffle oil
1/2 cup zucchini slices, bias cut
1/2 cup carrot slices, bias cut
8 ounces port wine
4 ounces veal demi-glace
2 thyme sprigs
5 peppercorns
2 tablespoons shallots, chopped
4 ounces port wine sauce
1 teaspoon sherry vinegar
2 thyme sprigs
5 peppercorns
4 pieces chilean sea bass
Pancetta slices, for wrapping the bass
2 ounces olive oil
1 cup haricots verts, blanched
1/2 cup mushrooms, sliced
1 tablespoon shallots, diced
1/2 teaspoons fresh thyme leaves
1/2 teaspoon black truffles, diced
Chervil sprig for garnish

Steps:

For the compote: Stew the salsify in the cream until tender and the cream has reduced. Add the cheese, herbs and seasonings. Cook for 3 minutes, then remove from the heat and spread out on a pan to cool.
Saute the carrots and the zucchini slices separately until just tender, adding a little broth or water to moisten the saute. Season lightly to taste. Remove from heat and spread out on a pan to cool.
Once ingredients are cooled, combine them and keep refrigerated if making more than a couple hours in advance.
For the sauce: Combine all the ingredients and reduce to a light syrup consistency, then strain through a chinois.
For the vinaigrette: Combine all ingredients and reduce to a light syrup consistency.
For the sea bass: Preheat oven to 400 degrees F. Reheat the port wine vinaigrette and set aside.
Wrap the bass with pancetta. Heat a saute pan over medium high heat and saute the sea bass portions in about 2 ounces of olive oil until golden brown on both sides. Drain the excess oil and finish cooking in the oven until cooked nearly through, about 5 minutes. Meanwhile, saute the green beans and mushrooms with the shallots, thyme and black truffles moistening the saute with a small amount of broth to finish. Reheat the Salsify-Zucchini Compote while doing the beans.
Place equal amounts of the compote on four plates, then place equal amounts of green bean and mushroom saute next to the compote. Place a piece of the sea bass directly on top of the vegetables, and spoon a small amount of the sauce around the plate. Add droplets of black truffle oil to the sauce around the plate. Garnish with chervil sprig. Serve with port wine vinaigrette.

MISO AND SOY CHILEAN SEA BASS

Miso and Soy Chilean Sea Bass image

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Provided by Swest

Categories World Cuisine Recipes Asian Japanese

Time 3h17m

Yield 4

Number Of Ingredients 7

Ingredients

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Steps:

Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g

CHILEAN SEA BASS WITH PONZU SAUCE

Chilean Sea Bass With Ponzu Sauce image

Make and share this Chilean Sea Bass With Ponzu Sauce recipe from Food.com.

Provided by 55tbird

Categories Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 2

Ingredients

2 chilean sea bass fillets
ponzu sauce

Steps:

Preheat oven to 400 degrees.
Place sea bass in a pan and pour ponzu sauce over it.
Bake for 15-20 minutes,.

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