Cumin Crusted Sea Bass Recipes

SEA BASS SAN SEBASTIAN

Sea Bass San Sebastian image

Chilean sea bass, also known as Patagonian toothfish, has landed on lots of 'do not eat this' lists due to overfishing, but the fish can be found through sustainable sources. Flavored mayonnaise keeps the sea bass moist while it's cooking, and you can create countless sauce variations by changing the seasonings. The recipe is inspired by the cuisine of San Sebastian.

Provided by Chef John

Categories Seafood Fish

Time 45m

Yield 2

Number Of Ingredients 12

Ingredients

3 tablespoons mayonnaise
2 teaspoons sherry vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
2 cloves peeled garlic, crushed fine
1 teaspoon cayenne pepper, or to taste
2 teaspoons olive oil
1 Hatch chile pepper, thinly sliced
1 pound Chilean sea bass filet, skinned and cut into two portions
½ teaspoon kosher salt, or to taste
¼ cup whole roasted Marcona almonds, or as needed
½ cup Sungold cherry tomatoes, halved

Steps:

Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.
Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.
Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes.
Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet.
Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.

Nutrition Facts : Calories 545.3 calories, Carbohydrate 11 g, Cholesterol 101.7 mg, Fat 35.2 g, Fiber 4 g, Protein 47.3 g, SaturatedFat 5 g, Sodium 1718.8 mg, Sugar 2.8 g

CUMIN-DUSTED SEA BASS ON GREEN RICE

Cumin-Dusted Sea Bass on Green Rice image

Categories Fish Herb Rice Roast Low Fat Seafood Bass Spice Winter Cilantro Gourmet

Yield Serves 4

Number Of Ingredients 18

Ingredients

For rice:
1 1/4 cups water
1/2 cup long-grain rice
1 small onion, chopped
2 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf pasley
For fish:
2 (1-inch-thick) skinned Chilean sea bass, monkfish, or halibut fillets (18 oz total)
1 teaspoon ground cumin
1/4 teaspoon olive oil
For sauce:
1/2 cup fat-free chicken broth
1/4 cup fresh lime juice
2 tablespoons molasses
1 teaspoon cornstarch

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.

CUMIN-CRUSTED SEA BASS RECIPE

Cumin-crusted sea bass Recipe image

IN summertime, a barbecuer's heart lightly turns to creating -- or stealing; who cares? -- dynamite grill recipes.That's why we have barbecue books. The current crop shows the magnificent vitality of the American 'cue scene (translation: there are some wacky backyard grillers and barbecue contest entrants out there).And there are two major entries: "Mastering the Grill" by Andrew Schloss and David Joachim, which borrows its structure from Julia Child's epic, and "Weber's Charcoal Grilling" by Jamie Purviance, which aims to show that those of us who haven't bought a gas grill can do very impressive cooking. The former is the big book of the season, a virtual school for the authors' particular kind of high-level inventive barbecue.There are others, natch. Fred Thompson's "Barbecue Nation" gathers recipes (350 of them, in this case) from home grillers -- some of them very rudimentary, such as using bottled salad dressing as a marinade. Which happens to work pretty well, by the way."Extreme Barbecue: Smokin' Rigs and Real Good Recipes," by Dan Hunter and Lisa Grace Lednicer, is something else -- a walk on the very wild side of homemade barbecue rigs.The authors visit people around the country who cook in customized trash cans, brick-lined pits in the ground, cardboard boxes lined with aluminum foil, elaborate two-story rigs with spiral staircases and raggedy piles of loose cinderblocks.And those examples are just from the East; the Midwest apparently specializes in grills made out of earth-moving equipment or old steam engines.The recipes aren't as exotic as the rigs, but the one thing I'm disappointed at in this book is that it's printed in a small (6-by 8-inch) format on paper stock that doesn't reproduce color very well. I, for one, would have liked bigger, clearer photos of these crazy rigs.Recipes with imaginationBACK to the big dogs. "Weber's Charcoal Grilling" and "Mastering the Grill" are both ambitious cookbooks with a lot in common, including a taste for butter, fresh herbs and kosher salt (which is better than table salt for brining and dry-curing and elsewhere can add an attractive crunch).Purviance's book has slight folksy tendencies -- he visits with 10 (Weber barbecue-using) "charcoal fanatics" who include a retired lawyer, a Colorado game hunter and a Marine stationed in Iraq.Basically, though, it's another collection of imaginative recipes from a guy who graduated first in his class from the Culinary Institute of America and went on to write (as of this volume) five barbecue cookbooks under the Weber imprint.Not that he's out of touch with what a lot of us are looking for. He includes five recipes for pork tenderloin, that favorite cut of dieters, which can always use a little dressing up.He has a very good way with adapting non-barbecue sauce ideas. The tomatillo salsa in one of his pork loin recipes has a smoky note of bacon in it, turning this Mexican concept into something a little bit Southern. He serves rosemary-crusted porterhouse steaks with what's pretty much a French wine sauce except for that half cup of ketchup, which gives it a subtle kinship to barbecue sauce.His idea of topping oak-grilled swordfish with a savory hash of ground almonds and garlic fried in butter is brilliant, and he makes a luscious pale green sauce from Anaheim chiles, mayonnaise and sour cream that goes beautifully with scallops. Sometimes, as you always fear in high-flying barbecue books such as this one, his creative ideas go a briquette too far: Marinating filet mignon in gin and olive brine is a cute idea, but it doesn't have much payoff in flavor.The title of "Mastering the Grill" recalls Child's "Mastering the Art of French Cooking," and the Schloss-Joachim volume has something of the same systematic style. There are "mastering technique" sections for everything you might cook on the grill (ribs, chops, fish fillets, even cheese, leaves and flowers) that feel like the "master recipes" in Child's book.The resemblance extends to the practice of incorporating recipes given elsewhere in the book. The ingredients list of a given recipe may refer you to pages 382 and 393.And as with Child, you often have to multiply or divide those subsidiary recipes to fit the dish at hand, so you might have to reduce a two-thirds cup recipe to two tablespoons (FYI, friend, it's just a simple three-sixteenths proportion). But also as with Child, it's actually worth it. These are classy, inventive recipes.Take cumin-crusted sea bass in lime-cilantro butter. The idea of flavoring fish with cumin, though common in the Mediterranean, is little known in this country, but cumin happens to have a real affinity for fish (here, a bit of fresh ginger is along for the ride as well). With a luscious, perfumed lime-cilantro butter on it, this is one irresistible fish.--Butter, with a twistBUTTER is certainly part of the secret of that dish's success, as in a number of "Mastering" recipes. There's often a twist, though. Grilled vegetables come in a vinaigrette in which browned butter replaces the oil, its browned flavor pointing up the grilled taste of the vegetables. There's a spectacular roast chicken recipe in which butter compounded with Provencal herbs is rubbed under the skin, making for particularly fragrant meat and crisp skin.Butter's not the whole story. Molasses-brined pork chops come out not only juicy but also with a hint of barbecue sauce in the meat.Whole-grain mustard burgers contain horseradish and two kinds of mustard, but the effect is mysteriously savory, rather than strongly pungent, and the texture is punctuated by the gentle popping of balsamic-marinated mustard seeds between your teeth.And you've got to love foodies who are determined to perfect the humble s'more. Evidently it has always rankled one of the authors that the toasted marshmallow is rarely hot enough to melt the candy bar, though it's so gooey it squishes out between the cookies. So: an open-face s'more with the hot marshmallow resting on chocolate-hazelnut spread.That recipe's so easy to make it might have been thought up by one of the backyard grill jockeys in "Barbecue Nation." Well, at this time of year, it's all one barbecue world. And we barbecuers will steal 'em as we see 'em.

Provided by Charles Perry

Categories MAINS

Time 40m

Yield Serves 4

Number Of Ingredients 15

Ingredients

1/4 cup ( 1/2 stick) butter
1 clove garlic, minced
Juice and grated zest of 1 lime
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup minced cilantro (about 1/2 bunch)
2 whole sea bass, about 1 1/2 pounds each, gutted and cleaned
2 teaspoons ground cumin
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon kosher salt
1/2 teaspoon sugar
3/4 teaspoon grated lemon zest
1 tablespoon minced cilantro
2 tablespoons olive oil

Steps:

In a small pan, melt the butter over medium heat. Add the garlic and cook until lightly browned. Add the lime juice and zest and remove from the heat. Add the salt and pepper. Let cool to warm and then add the cilantro. Set aside.
Scrape the dull side of a knife against the skin of the fish from tail to head to remove fine scales and excess moisture. Cut 3 or 4 diagonal slashes down to the bone on each side. In a bowl, mix together the cumin, garlic, ginger, salt, sugar, lemon zest and cilantro. Season the fish inside and out with the mixture. Rub 2 tablespoons of olive oil over the fish.
Put the fish on a liberally oiled grill (alternately, you can use a well-oiled grill screen or fish basket). Cover and cook over medium heat until browned on both sides and an instant-read thermometer reads 130 degrees, about 12 to 15 minutes. Serve with the warm lime-cilantro butter sauce.

CUMIN CRUSTED CHILEAN SEA BASS

Cumin Crusted Chilean Sea Bass image

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

Ingredients

1 tablespoon cumin seed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (6 ounce) chilean sea bass fillets (about 1" thick)
1 teaspoon olive oil
1/2 teaspoon butter
2 tablespoons chopped fresh parsley
4 lemon wedges

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

SEA BASS CRUSTED WITH SESAME SEED CANDIES

Sea Bass Crusted with Sesame Seed Candies image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 33m

Yield 6 servings

Number Of Ingredients 8

Ingredients

16 sesame seed candies
1 cup panko bread crumbs
3 teaspoons freshly chopped tarragon leaves
2 teaspoons freshly chopped chives
3 tablespoons canola oil, plus 4 tablespoons for cooking fish
2 pounds fresh seabass, cut into 6 portions
2 teaspoons stone-ground mustard
Salt and freshly ground black pepper

Steps:

Grind the sesame seed candies into a rough powder, leaving a few chunks for texture.
Preheat the oven to 350 degrees F.
Mix the 1 cup of bread crumbs, fresh herbs, ground sesame seed candies and the 3 tablespoons of oil together in a small bowl. The oil should wet the crumbs and will help to keep the crumbs on the fish.
In a large hot skillet add 4 tablespoons of canola oil. When the oil is hot add the fish and sear 1 side until golden brown. Remove the fish from the pan to a large oven-proof serving dish and allow to cool slightly, around 3 minutes.
Using a spatula flip the fish over and lightly coat the seared side of the fish with the mustard. Cover the top of the fish with the bread crumb mixture.
Bake in the preheated oven until flesh is firm, about 12 minutes. Serve immediately.

BAKED SEA BASS IN CRUST WITH BASIL

Baked Sea Bass in Crust With Basil image

Provided by Marian Burros

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 1/2 cups all-purpose flour
1 3/4 cups cold butter, cut into small pieces
2 egg yolks
2 teaspoons salt, if desired
1 teaspoon sugar
4 tablespoons ice water
1 2 1/2-pound sea bass, weighed with head and tail on, then cleaned, with fins removed
Salt to taste, if desired
Freshly ground pepper to taste
10 fresh basil leaves
1 egg yolk beaten with 1 tablespoon water

Steps:

Place all pastry ingredients except water in the bowl of a food processor and blend for 5 seconds. Add water gradually and blend until pastry pulls away from the sides and begins to form a ball. On a floured board, shape the dough into a ball. Wrap it in plastic wrap and refrigerate it until ready to use.
Preheat oven to 450 degrees.
Place the fish on a flat surface. Sprinkle its cavity with salt and pepper and stuff it with the basil leaves.
Divide the chilled pastry in half and roll out one half into a rectangle 16 by 9 inches. Arrange the pastry on a large baking sheet. Arrange the fish lengthwise over the center of the pastry. Brush the pastry all around the fish with the egg yolk mixture.
Roll out the remaining pastry in a rectangle and place over fish. Press the pastry around the sides of the fish to seal it. Use a sharp knife to cut pastry around fish, leaving a border of about 1 1/2 inches. If you wish, trim the pastry into the shape of a fish and decorate the top with cutouts or a scale pattern using a No. 6 pastry tube to indent the dough. Brush pastry with remaining egg yolk mixture.
Place the fish in the oven and bake for 30 minutes or until pastry is lightly browned. Reduce to 400 degrees. If necessary cover crust with aluminum foil. Cook for 15 minutes more. Serve immediately with tomato coulis with basil.

SEA BASS WITH ONION AND CUMIN SAUCE

Sea Bass with Onion and Cumin Sauce image

Categories Citrus Fish Onion Tomato Bass Halibut Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

4 6-ounce sea bass or halibut fillets (1 inch thick)
1/4 cup fresh lemon juice
1 pound tomatoes
3 tablespoons vegetable oil
2 large onions, cut into 1/4-inch-thick slices
4 garlic cloves, pressed
1 1/2 teaspoons ground cumin

Steps:

Place fish in glass baking dish. Pour lemon juice over. Season with salt and pepper. Chill while preparing sauce.
Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside.
Heat oil in heavy large skillet over medium heat. Add onions, cover and cook until soft and golden brown, stirring occasionally, about 20 minutes. Add garlic and sauté 30 seconds. Mix in cumin, then tomatoes. Simmer sauce 5 minutes. Add fish with lemon juice and simmer until fish is just cooked through, about 10 minutes.
Using slotted spatula, transfer fish to platter. Boil sauce in skillet until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Spoon sauce over fish.

SEA BASS BAKED IN A SALT CRUST

Sea Bass Baked In A Salt Crust image

Provided by Amanda Hesser

Categories dinner, project, main course

Time 30m

Yield 2 servings

Number Of Ingredients 5

Ingredients

4 cups sel gris, or chunky sea salt
4 thin slices lemon
6 sprigs tarragon
1 1 1/4- to 1 1/2-pound sea bass or red snapper, cleaned
Extra virgin olive oil, for sprinkling

Steps:

Preheat the oven to 350 degrees. Place salt in a baking dish, and heat in the oven for 15 minutes.
Remove salt from oven, and increase temperature to 450 degrees. In the bottom of a roasting pan large enough for the fish, spoon about a third of the warm salt in the approximate shape and size of the fish. Lay 2 slices of lemon and 3 sprigs of tarragon on the salt.
Lay the fish on top. Place the remaining lemon slices and tarragon on top of the fish. Spoon the remaining salt on top of the fish, patting it on the sides and making sure to cover it completely.
Bake the fish 10 to 12 minutes, or 8 minutes for each inch of thickness. Check for doneness by inserting the tip of a knife through the salt crust into the thickest part of the fish and wedging it slightly to see if the flesh is cooked.
Remove fish from oven, and quickly break off the salt, brushing off as much as possible. Transfer to a serving platter. At the table, remove the skin and fillet the fish. Pass the olive oil for sprinkling over the fillets.

SPICY CRUSTED SEA BASS

Spicy Crusted Sea Bass image

Make and share this Spicy Crusted Sea Bass recipe from Food.com.

Provided by Shawn C

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 (8 ounce) sea bass fillets, skinless deboned
1 cup panko breadcrumbs
1/4 cup blackening seasoning
3 tablespoons butter, melted

Steps:

preheat oven to 450.
brush both sides of fish with butter and place in shallow baking dish so that they don't touch.
in a bowl mix crumbs, seasoning and butter make sure to mix well so that butter is throughly combined.
spread crust over fish and press lightly inches.
place a small amount of water in the bottom of the pan just enough so that the bottom of the pan is coated with water making sure that the water is not touching the topping.
bake for 8-10 minutes.

Nutrition Facts : Calories 404.7, Fat 14.6, SaturatedFat 7, Cholesterol 116.6, Sodium 414.4, Carbohydrate 19.4, Fiber 1.2, Sugar 1.7, Protein 45.8

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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.

SEA BASS CRUSTED WITH SESAME SEED CANDIES

BAKED SEA BASS IN CRUST WITH BASIL

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SPICY CRUSTED SEA BASS

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