Low Carb White Sea Bass With Dill Relish Recipes

LOW-CARB WHITE SEA BASS WITH DILL RELISH

Low-carb White Sea Bass With Dill Relish image

Make and share this Low-carb White Sea Bass With Dill Relish recipe from Food.com.

Provided by Dancer

Categories Bass

Time 27m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons chopped white onions
2 teaspoons baby pickled capers, drained
1 1/2 teaspoons chopped dill
1 teaspoon Dijon mustard
1 teaspoon lemon juice
4 white sea bass fillets, each 4 ounces
1 lemon, cut in quarters

Steps:

Preheat the oven to 375 degrees.
In a small bowl, add the onion, capers, dill, mustard and lemon juice.
Stir to mix well.
Place each fillet on a square of aluminum foil.
Squeeze 1 lemon wedge over each fillet and spread 1/4 of the dill relish over each piece.
Wrap the aluminum foil around the fish and bake until the fish is opaque throughout when tested with a tip of a knife, 10 to 12 minutes.
Serve immediately.

Nutrition Facts : Calories 133.3, Fat 2.7, SaturatedFat 0.7, Cholesterol 52.9, Sodium 102.7, Carbohydrate 3.5, Fiber 1.4, Sugar 0.2, Protein 24.2

SEARED BLACK BASS WITH SCALLION-CHILE RELISH

Seared Black Bass With Scallion-Chile Relish image

If time is of the essence, a skin-on fish fillet is your best friend. This black bass crisps up beautifully when pressed down on a hot pan.

Provided by Chris Morocco

Time 15m

Yield 4 Servings

Number Of Ingredients 8

Ingredients

4 tablespoons olive oil, divided
4 (5-6-ounce) skin-on black bass fillets
Kosher salt, freshly ground pepper
1 bunch scallions, thinly sliced
1 serrano chile, thinly sliced
2 cups cilantro leaves with tender stems
2 tablespoons fresh lime juice
1 teaspoon toasted sesame seeds

Steps:

Heat 2 tablespoons oil in a large nonstick skillet over medium-high until very hot but not smoking. Season bass with salt and pepper and cook, skin side down, gently pressing occasionally with a spatula to ensure contact with skillet, until skin is browned and crisp and flesh is nearly opaque, 6-8 minutes. Turn and cook until flesh is opaque throughout, about 1 minute longer.
Meanwhile, toss scallions, chile, cilantro, lime juice, sesame seeds, and remaining 2 tablespoons oil in a medium bowl; season with salt. Serve bass with scallion-chile relish.

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