CUMIN-DUSTED SEA BASS ON GREEN RICE
Steps:
- Preheat oven to 500°F.
- Make rice:
- Bring water to a boil in a 2-quart saucepan, then add rice, onion, garlic, bay leaf, salt, and pepper to taste. Return to a boil, cover, and reduce heat to low. Cook until rice is tender and liquid is absorbed, 15 to 17 minutes. Fluff rice with a fork and let stand, covered, 5 minutes. Stir in herbs just before serving.
- Cook fish while rice is cooking:
- Pat fillets dry and sprinkle with cumin and salt and pepper to taste on both sides. Heat oil in a well-seasoned 10-inch cast-iron skillet over high heat until hot but not smoking, then sear fillets until browned on 1 side, about 5 minutes. Turn fillets over and put skillet in oven. Roast fillets in upper third of oven until just cooked through, 6 to 8 minutes.
- Make sauce while rice is standing:
- Whisk together broth, juice, molasses, and cornstarch in a small skillet and simmer, whisking, until slightly thickened, 4 to 5 minutes. Halve each fillet crosswise and serve over rice. Spoon sauce over and around fish.
CHILE-CRUSTED BLACK SEA BASS
This recipe came to The Times from the chef Kerry Heffernan, who developed it after an afternoon fishing off Long Island for striped bass but catching black sea bass instead. It was refined in his kitchen in Sag Harbor, then taken back to Brooklyn for further work. It results in fillets of marvelous, flaky simplicity, with a blistering crust that intensifies the sweetness of the fish. White rice and a tangle of sautéed greens are excellent accompaniments, along with a glass of bracing white wine.
Provided by Sam Sifton
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375. Remove fish from refrigerator, and allow it to come to room temperature. In a medium-size bowl, combine kochujang, thyme, garlic and cream, then whisk into smooth paste.
- Dry fish carefully with paper towel. Place them dorsal-side up in a dry, oven-safe saute pan or roasting pan, pulling apart the collarbones to create ''wings'' that will stabilize them in an upright position. Slather the skin of both fish with about half of the chile-paste mixture. Add approximately 1/4 cup of water to the pan, and place carefully in the oven. Cook for 12 to 15 minutes, watching carefully to make sure that the exterior does not burn. (If it starts to, cover the fish gently with a sheet of aluminum foil.) Use the tip of a small, sharp knife to check for doneness; remove from oven when the flesh is almost but not quite fully opaque. Allow fish to rest for about 2 to 4 minutes, at which point it will be done.
- Meanwhile, make sauce. Add the oil and the vinegar to the remaining chile paste, and whisk to combine. Add salt and freshly ground black pepper to taste.
- Using a flexible metal spatula, gently remove the four fillets from the two fish. Serve skin-side up, with sauce on the side, along with white rice and sauteed kale.
Nutrition Facts : @context http, Calories 754, UnsaturatedFat 23 grams, Carbohydrate 19 grams, Fat 34 grams, Fiber 4 grams, Protein 91 grams, SaturatedFat 9 grams, Sodium 2240 milligrams, Sugar 4 grams, TransFat 0 grams
SAUTEED CHILEAN SEA BASS
This is a quick, easy and delicious dish that I saw being made on FoodTV about 2 years ago. I don't remember the show but Chef Ehab Habishi is the author of the recipe.
Provided by Hey Jude
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F.
- Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
- Heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
- Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.
- Remove fish to a plate and keep warm in the oven; repeat with remaining fillets.
- Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers.
- Place fillets on individual serving plates and drizzle sauce around each fillet.
Nutrition Facts : Calories 465, Fat 19.1, SaturatedFat 7.3, Cholesterol 92.8, Sodium 308.5, Carbohydrate 25.6, Fiber 1, Sugar 0.7, Protein 34.9
CUMIN CRUSTED CHILEAN SEA BASS
I love cumin, and am looking forward to trying this one out! This was shared by Sue Z Q on Gail's. Adapted from Cooking Light, Dec. 2001.
Provided by Julesong
Categories Bass
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- In a dry large skillet over medium heat, toast the cumin seeds for 2 minutes or until they just begin to smoke.
- Grind together the cumin, salt, and pepper in a mortar and pestle or other grinding tool (I use an electric coffee grinder) until finely ground.
- Rub the cumin mixture on both sides of the sea bass fillets.
- Heat the oil and butter together in an oven-safe pan/skillet over medium-high heat, then add the fish and brown each side of the fillets for 2 minutes.
- Transfer pan to the oven (you can wrap the handle of the pan with foil, if necessary), and bake for 4 to 5 minutes or until the fillets flake easily when tested with a fork.
- Garnish with chopped parsley and lemon wedges and serve.
- Source: Cooking Light, Dec. 2001 and Gail's Recipe Swap.
Nutrition Facts : Calories 189.9, Fat 5.4, SaturatedFat 1.4, Cholesterol 71.5, Sodium 414.7, Carbohydrate 2.4, Fiber 0.9, Sugar 0.1, Protein 32.1
More about "cumin crusted chilean sea bass recipes"
CUMIN-CRUSTED CHILEAN SEA BASS RECIPE | MYRECIPES
From myrecipes.com
4.1/5 (8)Calories 172 per servingServings 4
- Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted. Place cumin, salt, and pepper in a spice or coffee grinder; process until finely ground. Rub cumin mixture over top and bottom sides of fillets.
- Heat oil in pan over medium-high heat. Add fillets; cook for 2 minutes on each side or until browned. Wrap handle of pan with foil. Bake at 375° for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.
CHILEAN SEA BASS RECIPE WITH LEMON SAUCE
From somethingnewfordinner.com
CUMIN-CRUSTED CHILEAN SEA BASS | RECIPES | STLTODAY.COM
From stltoday.com
WALNUT CRUSTED CHILEAN SEA BASS WITH LEMON DILL SAUCE
From jamiegeller.com
10 BEST SEA BASS CHILEAN SEA BASS RECIPES - YUMMLY
From yummly.com
CUMIN-CRUSTED SEA BASS RECIPE - LOS ANGELES TIMES
From latimes.com
RECIPES, CRAFTS & DIY TUTORIALS - GLITTER AND GRAZE
From glitterandgraze.com
10 BEST CRUSTED CHILEAN SEA BASS RECIPES - YUMMLY
From yummly.com
CUMIN-CRUSTED SEA BASS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Baked Fish RecipesCalories 138 per servingTotal Time 20 mins
- Toast cumin seeds in a dry skillet over medium heat, stirring, until fragrant, 2 to 4 minutes. Transfer to a bowl to cool.
- Grind cumin seeds, salt and pepper with a spice grinder or mortar and pestle into a fine powder. Rub spice mixture on both sides of bass.
- Heat oil in a large ovenproof skillet over medium-high heat. Add bass and cook until browned, 2 to 3 minutes per side.
PAN SEARED CHILEAN SEA BASS RECIPE - ORGANICALLY ADDISON
From organicallyaddison.com
FOIL BAKED CHILEAN SEA BASS WITH LEMON PARMESAN CREAM SAUCE
From dudethatcookz.com
BEST CHILEAN SEA BASS RECIPE - MOMMA FIT LYNDSEY
From mommafitlyndsey.com
PAN SEARED CHILEAN SEA BASS WITH HERB BUTTER SAUCE
From getonmyplate.com
CHILEAN SEA BASS WITH MOJO - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
SEA BASS CRUSTED WITH MOROCCAN SPICES RECIPE | CDKITCHEN.COM
From cdkitchen.com
CUMIN-CRUSTED SEA BASS – RECIPES NETWORK
From recipenet.org
HERB CRUSTED CHILEAN SEA BASS - MADE BY MARRIAH
From madebymarriah.com
EASY BAKED CHILEAN SEA BASS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SEA BASS CRUSTED WITH MOROCCAN SPICES RECIPE | MYRECIPES
From myrecipes.com
PISTACHIO CRUSTED SEABASS RECIPE | MEAT THE BUTCHERS
From meatthebutchers.com
PECAN-CRUSTED CHILEAN SEABASS - PRIMEFISH SEAFOOD CO.
From getprimefish.com
CUMIN-CRUSTED CHILEAN SEA BASS RECIPE - PINTEREST
From pinterest.com
CHILEAN SEA BASS RECIPE WITH BASIL PESTO - THE MEDITERRANEAN DISH
From themediterraneandish.com
LIME CRUSTED CHILEAN SEA BASS WITH SHRIMP - CHEF DENNIS
From askchefdennis.com
PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE - DRIVE ME HUNGRY
From drivemehungry.com
PAN SEARED CHILEAN SEA BASS - COOKED BY JULIE
From cookedbyjulie.com
PAN SEARED CHILEAN SEA BASS RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
CHILEAN SEA BASS RECIPES - PAN SEARED SEA BASS, CURRY OR LEMON
From momfoodie.com
CUMIN-CRUSTED CHILEAN SEA BASS RECIPE
From pinterest.com
CRABMEAT CRUSTED CHILEAN SEA BASS RECIPE - FOOD NEWS
From foodnewsnews.com
BEST CHILEAN SEA BASS RECIPE - CHILEAN SEA BASS RECIPE
From chileanseabassrecipe.com
CHILEAN SEA BASS RECIPE - MAKE PANFRIED SEA BASS WITH LEMON SAUCE
From bookscookslooks.com
EASY PAN SEARED CHILEAN SEA BASS - NORTHERN CHEF
From northernchef.com
CUMIN CRUSTED CHILEAN SEA BASS RECIPE - WEBETUTORIAL
From webetutorial.com
GARLIC BUTTER CHILEAN SEA BASS RECIPE - SIZZLEFISH OFFICIAL SITE
From sizzlefish.com
PAN SEARED CHILEAN SEA BASS IN LEMON CAPER SAUCE
From alliannaskitchen.com
CHILEAN SEA BASS RECIPE WITH MACADAMIA-ORANGE CRUST
From cleancuisine.com
BEST CHILEAN SEA BASS RECIPE - HOW TO MAKE CHILEAN SEA BASS
From delish.com
EASY CHILEAN SEA BASS RECIPE - CLOVE AND CUMIN
From cloveandcumin.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #very-low-carbs #main-dish #seafood #easy #diabetic #dinner-party #low-fat #fish #dietary #low-saturated-fat #low-calorie #high-protein #low-carb #high-in-something #low-in-something #freshwater-fish #bass #saltwater-fish
You'll also love