Marinated Sea Bass With Artichoke Relish Recipes

EASY MARINATED ARTICHOKES

Steps:

• Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
• Seal the container and shake to emulsify the mixture.
• Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.

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.

SEARED SEA CHILEAN BASS WITH ARTICHOKES-LEEK-VINEGAR REDUCTION YUKON GOLD COUNTRY MASH

Steps:

• To prep artichokes, use a serrated knife and cut off outer leaves to the tender yellow/pale leaves. Trim the bottom and spoon out the 'hair'. Trim the stem to the heart. Quarter the artichoke with stem on. In a pot of salted, boiling water, blanch the prepped artichokes to al dente, about 10 minutes and shock in ice water. Set aside. To make the sauce, use a hot non-reactive sauce pan coated with oil and sautee garlic, ginger, and leeks until soft, about 4 minutes. Season with salt and pepper. Add the artichokes and tomatoes then deglaze with vinegar and reduce by 80 per cent. Add the butter and stir in. Check for seasoning. Meanwhile pre-heat an oven to 425 degrees. In a very hot skillet coated with oil, pan sear the seasoned fish until brown on both sides, about 3 minutes a side. Transfer to oven and roast for 5 minutes or until a skewer can easily penetrate the fish.
• In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 per cent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add butter, salt and pepper and check for seasoning. Keep warm.
• PLATING Place a mound of mash in the center of a plate. Surround with the artichoke/vinegar sauce. Place bass on top and garnish with chives.

SEA BASS WITH ARTICHOKE PESTO

Steps:

• Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and set aside.
• Put the sea bass filets in one layer, skin side up, into the baking dish. Drain the artichoke hearts, pouring the liquid over the fish. Let marinate while you make the pesto.
• To make the pesto, put the artichoke hearts into the bowl of a food processor. Add the pesto and red pepper flakes and process until chunky. Scrape down the sides of the bowl and start processing again. Drizzle in 1 to 2 tablespoons of the olive oil, adding more as needed until you get the consistency that is thick but pourable. Taste and add salt and pepper if needed. Can be refrigerated for up to 1 week.
• Bake the sea bass until it is cooked through, 10 to 12 minutes. Spoon about 2 tablespoons of the pesto each onto 4 plates. Place the fish onto the pesto and also top with a generous spoonful of the pesto.

PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, AND TOMATO MARMALADE

Steps:

• Preheat oven to 400 degrees.
• Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.
• Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.
• Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.
• Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.

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.

SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR

Steps:

• Barbecue fish just until done (be careful not to overcook).
• While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.
• Add artichokes, tomatoes and balsamic vinegar.
• Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.
• Plate fish with sauce and enjoy!

STEAK WITH ROASTED-PEPPER AND ARTICHOKE RELISH

Steps:

• Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar. Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified. Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.
• Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, 2 at a time, turning over once, about 5 minutes per batch for medium-rare. Transfer steaks to plates as cooked. Serve steaks topped with relish.

MARINATED SEA BASS WITH ARTICHOKE RELISH

Steps:

• To make the relish, first trim the artichoke stems. With a sharp knife cut off the top third of the artichoke. Pull off the outer leaves. Cut off any tough green skin from the bottoms. Rub the artichokes with lemon; set aside.
• Heat a saucepan to a boil with the water, wine, ginger, curry and turmeric. Allow to simmer about 2 minutes. Add in the artichoke bottoms and simmer until tender, about 15 minutes. Remove and allow to cool. Scrape out the hairy chokes and cut the artichokes into 1/2 inch dice.
• Return the liquid to a boil and add the soybeans. Cook until tender, about 2 minutes; drain. Transfer soybeans to a bowl and add the green onions, onion tomato and artichokes. Refrigerate.
• To make the ginger mayonnaise, combine all the ingredients in a small bowl; refrigerate.
• Prepare the marinade. Grate the ginger into a small strainer set over a bowl. Extract as much juice as possible, about 2 tablespoons. Now in a baking dish or other marinating pan whisk together the ginger juice, sake, mirin, soy sauce and miso paste. Add the sea bass fillets and marinate in the refrigerator up to 2 hours, turning twice.
• Preheat oven to 500°F
• Pat the fillets dry and season with salt and pepper. In an ovenproof skillet, heat the oil over high heat. Place fillets, skin side down and cook until well browned, about 2 minutes. Turn then transfer to the oven. Roast for 5 minutes, until just cooked through.
• To serve, stir the lime juice into the relish and divide among 4 serving plates. Set a fillet on top of each, then dollop with the ginger mayonnaise. Garish with chives.