Grilled Sea Bass With Fresh Artichoke Salad Loup De Mer Grille Aux Artichaut Recipes

GRILLED SEA BASS

Steps:

• Preheat grill for high heat.
• In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
• In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
• Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

GRILLED CHILEAN SEA BASS

Steps:

• For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt, and achiote paste until it just starts to smoke and flavors are released. Transfer to a blender or food processor and grind until it is powder. Remainder may be stored in an airtight container.
• For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water. Place in a blender, add 1/3 of the vinegar and lemon juice. On high speed, drizzle in approx. 2/3 of the olive oil. Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives. Refrigerate immediately.
• Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium). Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows). Serve with rice of your choice.
• Soak the habaneros and anchos in hot water to soften. De-seed (use gloves) and remove stems before they are diced. Combine remaining ingredients in a mixing bowl. Transfer to a storage container and refrigerate.
• Yield: 4 servings

GRILLED CHILEAN SEA BASS ON A RAGOUT OF FRESH ASPARAGUS, TOMATO, CORN AND TRI COLOR ORZO

Steps:

• Preheat grill. Lightly oil and season sea bass on both sides. Place on grill. Cook each side for approximately 6 minutes. While fish is on grill, add tomato, asparagus, and corn to saute pan. Season with salt and pepper. After about three minutes, add orzo and chicken stock. Reduce. To plate dish, spoon orzo on plate and place sea bass on top. Garnish with lemon.

SEA BASS & ARTICHOKE SALAD

Steps:

• Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add it to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, some seasoning and the watercress.
• Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use the back of a fish slice to hold the fish down, as it will start to curl up a bit. Once the flesh is nearly all opaque, around 3 mins, flip over and cook for 1 min more. Divide the salad between two plates and place the fish on top.

GRILLED BASS

Steps:

• Prepare grill for medium-direct heat.
• Grease the center of a 20 x 18 inch sheet of heavy duty aluminum foil with margarine.
• Arrange 2 slices each of red onion and lemon over the margarine.
• Sprinkle with one tablespoon of almonds and half of the green onions.
• Arrange the fillets in a single layer over the onions, lemon and almonds.
• Top with remaining red and green onions, lemon and almonds.
• Sprinkle lightly with salt, pepper and paprika.
• Fold the long sides of the foil together in locked folds.
• Fold and crimp short ends; seal tightly.
• Place the packet directly on the cooking grate.
• Grill, covered, for 11 to 15 minutes, or until the fish is firm and opaque, and just begins to flake.

SEA BASS WITH ARTICHOKES, ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 475°F. Drain marinade from artichokes into 9-inch-diameter glass pie dish. Add fish; turn to coat with marinade. Sprinkle fish with salt and pepper. Scatter artichokes, tomatoes, zucchini, basil and garlic around fish. Pour clam juice over. Bake until fish is just opaque in center, about 20 minutes.

GRILLED SEA BASS WITH CHILI-LIME DRESSING

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
• Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
• Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
• Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

FENNEL-GRILLED BASS FLAMBEED WITH PERNOD / LOUP DE MER AU FENOUIL FLAMBE'

Steps:

• 1. Preheat the grill to medium-high.2. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 diagonal slashes, to the bone, in each side of each fish. Season the fish, inside and out (including the side slashes), with salt and pepper. Place 2 dried fennel stalks in each cavity. Brush the fish on both sides with the oil and season again with salt and pepper.3. When ready to cook, arrange 6 fennel stalks on a serving platter and set aside. Place the remaining fennel stalks directly on the hot coals and oil the grill grate. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, place both fish directly on the hot grate and grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 10 to 15 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 10 to 15 minutes. During the last 2 or so minutes of cooking, warm the Pernod in a heavy saucepan at the side of the grill don't let it boil, or even get too warm to touch.4. Using the spatula, transfer each fish carefully to the fennel stalknlined platter. Pour the warmed Pernod over the fish and then, making sure your hair is tied back and your sleeves are rolled up, avert your face and ignite the liqueur carefully with a long match. Carefully bring the flaming fish to the table, then, when the flame dies out, fillet the fish and serve at once, with lemon wedges.Serves 4Note: Loup de mer is a long, slender, dark gray fish with a fine-flavored, tender white flesh. While it corresponds most closely to North American sea bass, snapper, striped bass, or sea trout could be substituted here.Fennel-Grilled Bass Flambéed with Pernod IIPrepare as described in the main recipe, substituting a bulb of fresh fennel, trimmed, for the dried stalks. Cut the fennel into thin lengthwise slices. Place a few slices in the cavity of each fish and toss a few strips on the coals before grilling the fish. Brush the remaining fennel slices with olive oil and season with salt and pepper, then grill, along with the fish, until tender and nicely browned, about 4 minutes per side, turning with tongs. Arrange the grilled fennel slices on the serving platter and place the grilled fish on top. Flambé as described above and serve. (The advantage of this method is that you can eat the grilled fennel.)

GRILLED SEA BASS WITH TROPICAL SALSA

Steps:

• Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
• Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

GRILLED SEA BASS WITH FRESH ARTICHOKE SALAD / LOUP DE MER GRILLE' AUX ARTICHAUT

Steps:

• 1. Preheat the grill to medium-high.2. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 diagonal slashes, to the bone, in each side of each fish. Season the fish, inside and out (including the side slashes), with salt and pepper and brush both sides with 2 tablespoons oil. Set aside to marinate for 20 minutes.3. Meanwhile, prepare the artichoke salad. Tear the green outer leaves off the artichokes and cut off the ends of the stems using a sharp knife. Cut the artichokes into paper-thin slices, preferably on a mandoline, or by hand. Toss them with the lemon juice in a nonreactive bowl.4. Add the tomato, basil, chives, garlic, anchovy (if using), and oil to the artichokes and toss gently but thoroughly to mix. Add salt and pepper to taste the mixture should be highly seasoned. Set aside.5. When ready to cook, brush each fish lightly on both sides with additional oil and sprinkle with more salt and pepper. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, oil the grate and place both fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 8 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 8 to 10 minutes.6. Using the spatula, carefully transfer the fish to a serving platter. Fillet the fish, then spoon the artichoke salad over the fish to serve.Serves 4Note: Baby artichokes are available in May and June at Italian markets, specialty greengrocers, and many supermarkets. If you can't find them, use one 10-ounce package frozen artichoke hearts, prepared according to package directions, then thinly sliced and tossed with lemon juice. In a real pinch, you can use canned artichoke hearts just make sure you rinse and drain them well before slicing.