BLACK SEA BASS WITH CORN AND JUMBO LUMP CRAB SAUTE
Steps:
- Score the skin side of the sea bass fillet (make a few small slit marks in the skin with a sharp knife). Season the fish with salt and pepper.
- Preheat a medium saute pan over high heat and add 2 ounces of olive oil. When the oil is smoking, add the fish, skin side down. Reduce heat to medium and press fillet with a spatula to crisp the skin. When the skin is browned, flip fish. (The total cooking time for the fish should be 5 minutes). Remove from pan and keep warm.
- Add the remaining 2 ounces olive oil to the saute pan. Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute. Add the crabmeat, chives, and chopped thyme, stirring to blend. Adjust seasoning to taste. Add the chicken stock and whisk in the butter to form a sauce. Reduce until sauce consistency.
- Arrange the sauteed vegetable mixture in a large serving bowl. Top with the warm bass fillet and roasted fingerling potatoes. Garnish with a sprig of thyme.
ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
- Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
- Serve immediately, sprinkled with additional chopped tarragon.
CRABMEAT CRUSTED CHILEAN SEA BASS
My boyfriend and I just finished having this for dinner -- wonderful!! I had to tweak the original recipe, and what follows is the end result. I'm sure the crust could actually be used on all kinds of fish -- Chilean sea bass is pretty expensive (ours was almost $30/lb), but you could likely substitute any kind of white fish with good results.
Provided by Kerriedoll
Categories Bass
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- To make crabmeat crust, whip butter in electric mixer at high speed until it turns white and fluffy.
- Add crabmeat, parsley, red and yellow bell pepper, white pepper, salt, cayenne, and lemon juice until fully incorporated.
- Slowly add Panco while mixing on low speed.
- Roll crust between parchment paper until 1/2" thick.
- Remove top layer of parchment paper and lay fish fillet on top of crust.
- Cut crust along the outline of the filet.
- Flip fish over onto nonstick baking pan and peel away parchment paper.
- Broil until golden brown, approximately 3-5 minutes.
- Finish cooking in 375 degree oven until fish is moist and flaky, approximately 20 minutes.
Nutrition Facts : Calories 911.8, Fat 54.2, SaturatedFat 31, Cholesterol 282, Sodium 1978.9, Carbohydrate 35.5, Fiber 3.2, Sugar 3.7, Protein 68.7
CAROLYN'S SENSUAL SEA BASS FILLETS WITH CRAWFISH AND CRAB SAUCE
This is a recipe that is meant to be shared, particularly by lovers or those embarking on a newly-formed relationship. It quick and easy and leaves time for more shall we say 'interesting indulgences' afterwards. Enjoy with some baked sweet potato fries! Add a simple salad, or grilled vegetables with a nice semi-sweet wine and have a wonderful evening. Have Fun!
Provided by Ms.Chae916
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Season the sea bass with salt and pepper; arrange in a baking dish and set aside.
- Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets.
- Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 647 calories, Carbohydrate 11.8 g, Cholesterol 288.8 mg, Fat 44.1 g, Fiber 0.5 g, Protein 49.9 g, SaturatedFat 21.2 g, Sodium 580.9 mg, Sugar 1 g
HERB-STEAMED CHILEAN SEA BASS
this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it.
Provided by catalinacrawler
Categories Chilean
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the sea bass in half horizontally.
- Season the inside with salt and pepper and fill the center with the chopped herbs.
- Reassemble the sea bass and season the outside with salt and pepper to taste.
- Wrap in plastic wrap.
- Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
- To assemble: Remove the plastic wrap.
- Use a very sharp knife to cut the fish into eight 2-inch wedges.
- Choose a flat, colorful plate to set off the dramatic form of the fish.
- Stand one wedge on its end and show the herb filling of the other.
- Garnish with fresh herbs.
Nutrition Facts : Calories 94.6, Fat 2, SaturatedFat 0.5, Cholesterol 35, Sodium 62.2, Carbohydrate 2, Fiber 0.4, Protein 16.6
ALMOND-CRUSTED SEA BASS
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a 9x13-inch glass baking dish.
- Pat sea bass fillets dry. Dip into beaten eggs. Coat with almonds; season with onion powder, seafood seasoning, salt, and garlic powder. Place in the buttered baking dish.
- Bake in the preheated oven until fish is opaque, about 10 minutes. Remove from the oven; top with Romano cheese. Continue baking until fish flakes easily with a fork, about 5 minutes.
Nutrition Facts : Calories 1327 calories, Carbohydrate 25.1 g, Cholesterol 387 mg, Fat 101.1 g, Fiber 10.3 g, Protein 85.2 g, SaturatedFat 35.7 g, Sodium 2402.8 mg, Sugar 4.9 g
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