POACHED SEA BASS
This poached sea bass combines with briny olives, aromatic wine, and fresh herbs for an amazing meal.
Provided by This Healthy Table
Categories Main Dishes
Time 21m
Number Of Ingredients 11
Steps:
- Heat the butter in a large skillet over medium-high heat.
- Add the onions and sauté for 4 to 5 minutes or until they start to become translucent.
- Place the fish on top of the onions and nestle the tomatoes around the fish. Top with oregano, red pepper flakes, salt, and pepper. Pour the wine into the skillet.
- Cover and simmer for 6 minutes or until fish is cooked.
- Top with olives and parsley.
- Serve immediately with rice or on its own.
Nutrition Facts : Calories 260 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1285 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SEA BASS WITH LEMON AND CAPER SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
- Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
- In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
- Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
- Note: if sea bass is not available, any firm white fish can be substituted.
POACHED CHILEAN SEA BASS
You will be making this Poached Chilean Sea Bass over, and over again! Poaching the fish creates this light, flaky and super moist texture. The combination of flavors in the poaching liquid will make you want to savor every last drop. Fresh jalapeños give this fish dish just a hint of heat, without being overbearing. Super fresh ingredients make this one superb dish with zero guilt.
Provided by Charlotte Fashion Plate
Time 23m
Number Of Ingredients 16
Steps:
- Give the fish filets a gently rinse.
- Pat dry and season with kosher salt and black pepper.
- Reserve in fridge until ready to use.
- Sauté the shallots and garlic in olive oil in a deep pan for about a minute.
- Add the tomatoes and jalapeño slices.
- Season with kosher salt and black pepper.
- Cook for a few minutes.
- Pour in the white wine, chicken stock, orange juice and lemon juice.
- Cover and allow to simmer for about 8 minutes. Breaking down the tomatoes, often.
- Add additional stock or wine to the poaching liquid, if needed.
- Place the fish filets in the poaching liquid. Spoon over some of the liquid.
- Cover and allow the fish to poach until the fish is no longer translucent. About 8 to 10 minutes for 1 1/2″ to 2″ thickness.
- Once a fork can easily pierce through the flesh, the fish is done. Try not to overcook.
- Add in the cannellini beans and spinach. Allow the spinach to wilt just a minute, or so.
- Serve with steamed rice and crusty bread.
Nutrition Facts : ServingSize 1 serving, Calories 365, Sugar 10.6 g, Sodium 624 mg, Fat 6.1 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 33.8 g, Fiber 5.2 g, Protein 33.7 g, Cholesterol 56.5 mg
PAUPIETTE OF SEA BASS
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine the wine, shallots and thyme and simmer, uncovered, until the wine is almost evaporated, about 45 minutes. Whisk in the heavy cream and set aside.
- Using a mandoline, cut the potatoes lengthwise into paper-thin slices. Place the slices in a large bowl, toss with 2 tablespoons of the clarified butter and season lightly with salt. Season the fish fillets with salt and shape them, tucking in thin portions as necessary, to form compact rectangles.
- On a square of baking parchment or wax paper, overlap the narrow ends of 2 potato slices by 1 inch. Lay 2 more slices down in the same manner, overlapping the sides of the first 2 by 1/2 inch. Repeat until you have 4 rows of slices. Place each fillet lengthwise across a row of potatoes. Wrap the potato slices around the fillets, using the parchment paper to help lift the slices. Refrigerate.
- In a small saute pan, heat 1 tablespoon of the clarified butter over medium heat. Add the leeks and cook, stirring occasionally, until they are cooked through, 8 to 10 minutes. Season the leeks with salt and pepper and set aside to keep warm.
- Over a low flame, bring the reduced wine and cream to a simmer and whisk in the butter chunks, 1 at a time. Remove from the flame, season with salt, pepper and the sugar and strain the sauce through a fine-mesh sieve. Return the sauce to the pan and set aside to keep warm.
- Preheat the oven to 400 degrees. Place a large nonstick skillet on top of the stove over high heat. Add the remaining tablespoon of clarified butter and the wrapped fish fillets, seam sides down. Saute, turning once, until the potatoes are crisp and golden brown, about 8 minutes. Check the fish for doneness, and transfer the skillet to the oven if the fish needs to cook longer. Serve the fish on a bed of leeks with the sauce spooned around. Garnish with chives.
Nutrition Facts : @context http, Calories 832, UnsaturatedFat 13 grams, Carbohydrate 54 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 24 grams, Sodium 1510 milligrams, Sugar 8 grams, TransFat 1 gram
BLACK BASS POACHED WITH GINGER AND SCALLIONS
When the chef Eric Ripert took over the kitchen of Le Bernardin in the early 1990s, he took some liberties with the traditional French menu and added seafood dishes with Asian influences, like this black bass poached with ginger and scallions.
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place the wine, vinegar, coarsely chopped vegetables, coriander and fennel seeds, peppercorns and bay leaf in a saucepan. Add water, bring to a boil, season with salt, and simmer about a half hour. Remove from heat, add the dill, basil and mint, and steep the herbs for an hour. Strain the broth and transfer to a deep saute pan large enough to hold the fish in one layer.
- Bring the broth to a simmer, add the scallions, tomato and ginger, cook about a minute and remove with a slotted spoon, reserving the liquid. Peel, seed and dice the tomato. Cut the ginger slices julienne style. Set the vegetables aside.
- With a sharp knife, lightly score the skin side of the fillets in a crisscross pattern to prevent them from curling. Bring the broth back to a very gentle simmer, place the fish in the broth skin side down and poach until just cooked through, about 5 minutes. Transfer the fish to soup plates.
- Bring the broth to a simmer again, spoon some over the fish and top the fish with the scallions, diced tomato, ginger and lemon pieces. Garnish with the coriander and serve. Freeze any leftover liquid for future use.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 1599 milligrams, Sugar 6 grams
SEA BASS A LA MICHELE
Whenever I can't decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife. It's baked on top of a warm potato salad.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
- Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
- Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
- Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
- Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.
Nutrition Facts : Calories 560.7 calories, Carbohydrate 50.6 g, Cholesterol 93.8 mg, Fat 18.5 g, Fiber 4.4 g, Protein 46.9 g, SaturatedFat 3.1 g, Sodium 1130.7 mg, Sugar 4.6 g
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