Crabmeat Crusted Chilean Sea Bass Recipes

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CRABMEAT CRUSTED CHILEAN SEA BASS



Crabmeat Crusted Chilean Sea Bass image

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

1 lb chilean sea bass fillet (we used a fillet about 1 1/2-inch thick)
8 ounces fresh crabmeat
4 -8 ounces unsalted butter (room temperature)
3 ounces panko breadcrumbs (Japanese bread crumbs)
1 ounce chopped parsley
1/4 cup finely-diced red bell pepper
1/4 cup finely-diced yellow bell pepper
1/2 teaspoon white pepper
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon lemon juice
Calories911.8
Fat54.2
SaturatedFat31
Cholesterol282
Sodium1978.9
Carbohydrate35.5
Fiber3.2
Sugar3.7
Protein68.7

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.

PAN SAUTéED CHILEAN SEA BASS



Pan Sautéed Chilean Sea Bass image

Can you say delicious!! This Recipe comes from Sullivan's Metropolitan Grill downtown Anderson, SC. It has a Mediterranean flair with the fresh tomato paired with feta cheese. It is a wonderfully tasty combination that you can't go wrong with. My husband and & I treat ourselves once a month to this dish.

Provided by lovethatwine

Categories     Bass

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

4 (8 ounce) sea bass fillets
5 whole fresh vine ripe tomatoes
3 garlic cloves
4 ounces feta cheese
2 ounces dry white wine
1 lemon, juice of
1 tablespoon dried oregano
5 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh basil
salt & pepper
Calories549.6
Fat34
SaturatedFat11.7
Cholesterol135.7
Sodium501
Carbohydrate9.9
Fiber2.3
Sugar5.8
Protein48.1

Steps:

  • Salt & Pepper the fish.
  • Heat a saute pan, add olive oil.
  • Put fish in pan, presentation side down.
  • Cook until golden on one side, then turn over.
  • Add tomatoes, garlic, oregano, fresh basil, 2 oz.feta cheese, white wine and the juice of one lemon.
  • Finish in 400 degree oven for 12-15 minutes. Take the fish out and finish with butter, a splash of wine and the remaining feta cheese.
  • Recommend over saffron rice or orzo pasta.

CHILEAN SEA BASS WITH GINGER AND LEMON



Chilean Sea Bass With Ginger and Lemon image

Super simple Chilean Sea Bass recipe. I defrosted some frozen Chilean Sea Bass steaks that I found in Chinatown.

Provided by SocaliJL

Categories     Asian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb sea bass steak, Chilean
1 gingerroot
1 lemon
olive oil, drizzle
salt, to taste
pepper, to taste
Calories230.8
Fat4.7
SaturatedFat1.2
Cholesterol93
Sodium155.8
Carbohydrate5.8
Fiber2.5
Protein42.5

Steps:

  • In a baking dish, marinade for 20min up to a couple of hours.
  • Ginger juice (grate ginger and squeeze to extract juice).
  • Juice of 1 lemon.
  • Drizzle with olive oil.
  • Salt and Pepper to taste.
  • Preheat over to 450.
  • Drain excess marinade.
  • Cover dish with foil and bake for 20 minutes at 450.

CHILEAN SEA BASS WITH MUSTARD



Chilean Sea Bass With Mustard image

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

2 (6 ounce) chilean sea bass fillets
salt and pepper
1 tablespoon butter
1 teaspoon coarse grain mustard
1/4 teaspoon Lawry's Seasoned Salt or 1/4 teaspoon Mrs. Dash seasoning mix
1 tablespoon breadcrumbs

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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