New Year Sea Bass Salad Recipes

ROASTED BLACK SEA BASS WITH TOMATO AND OLIVE SALAD

Steps:

• Make salad:
• Mince and mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.
• Roast fish:
• Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
• Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out. Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish. Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
• Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.

SEA BASS WITH WARM VEGETABLE SALAD

Steps:

• Heat oil in a large nonstick skillet. Season fish with salt and pepper. Place in pan skin-side down. Cook until golden brown, about 5 minutes. Turn, and cook until golden brown and medium-to-medium-rare in the center, about 5 minutes more.
• Place a spoonful of sauce and some warm vegetable salad in the center of each plate. Top with a piece of fish. Drizzle with oil and sprinkle with pepper. Serve immediately.

STEAMED COD OR SEA BASS SALAD WITH RED PEPPERS, CILANTRO AND MINT

Steps:

• Steam the fish above 1 inch boiling water for 5 to 7 minutes, until the fish pulls apart into large flakes easily when you poke it with a fork. Remove from the heat and transfer to a colander set in the sink. Allow to cool, then remove any bones and transfer to a large bowl. Toss with half the chopped herbs.
• Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a paste. Add the cumin, work in the olive oil with the pestle and season to taste with salt and pepper.
• Toss the fish with the dressing, the red pepper and the olives. Taste and adjust seasoning. Add the remaining cilantro and mint shortly before serving and toss together.

PRINGLE-COATED SEA BASS ON DAY-OLD WONDER BREAD TUSCAN SALAD

Steps:

• Preheat oven to 400 degrees. In a food processor place the Pringles, Parmesan cheese, flour, chili powder. Pulse until you have a fine grind. Coat the sea bass well with the Pringle mixture, set aside. In a medium-sized saute pan over medium high heat, heat the canola oil until hot. Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side. Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes.;
• Preheat the oven to 350 degrees. Toast the ripped up wonder bread until dry and golden in color. Toss all ingredients in a bowl. To assemble the dish, place the fish on top off the salad and add a sprig of parsley.;

NEW YEAR SEA BASS SALAD

Steps:

• Peel melon and cut into crescents.
• Segment grapefruit by cutting away the peel and white pith; cut and lift out segments.
• (For a real time-saver, buy these already prepared in your grocery store) In a bowl, combine melon, grapefruit, ginger, carrot, and jicama.
• Combine dressing ingredients in a small bowl, and set aside.
• Place sesame seeds in a small frying pan over medium heat; cook, shaking pan continuously, until lightly browned, 3 to 4 minutes.
• (For another time-saver, toast these in your micro-wave).
• Immediately remove from pan to cool.
• Remove any skin and bones from fish.
• Thinly slice fish across the grain to make pieces about 1 by 2 inches.
• Fan slices on a serving platter, alternating pink and white fish.
• In a small bowl, combine lime juice, oil and white pepper and drizzle over fish.
• To assemble.
• Drizzle lime juice mixture over fish.
• Mound salad mixture in center of fish.
• Spoon dressing over the salad, and garnish with peanuts, sesame seed and green onions.

SEA BASS SAN SEBASTIAN

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.

CRISP SEA BASS WITH MINTED FENNEL & RADISH SALAD

Steps:

• Boil a small pan of water, then blanch the fennel for 15 secs. Drain and cool under cold running water, then drain again and dry. Whisk together the lemon juice, extra virgin olive oil and sugar, then toss half with the fennel. Set the other half of the dressing aside and leave the fennel to marinate while you prepare the rest of the ingredients.
• Heat the olive oil in a large heavy-bottomed pan over a medium heat. Season the sea bass fillets. Place the fish in the pan, skin-side down, and cook for 4-5 mins until the skin is golden and crisp - you might want to press the fillets with the back of a spatula for the first 30 secs to prevent them curling. Turn, leave for 30 secs to 1 min more, then remove from the heat.
• Toss the radishes, herbs, capers and reserved fennel fronds into the marinated fennel slices with some seasoning, then pile onto two plates. Carefully place the fish on top, drizzle with the remaining dressing, and serve with Lemon-roasted new potatoes, see 'goes well with'.

WARM SALAD OF STRIPED BASS

Steps:

• Trim the bass of the dark portion and any stray bones. Skin and cut into 1-inch cubes. In a 2-quart saucepan, heat the wine to boiling over high heat, add the bass and reduce heat to medium. Poach the bass until it is white and firm but still juicy, 3 to 4 minutes, turning pieces to cook evenly and watching carefully so the fish does not overcook. Timing is important.
• Drain the bass in a colander and place in a bowl. Break the fish apart into lump-crab-meat size pieces with a fork. Add 1/4 cup oil and toss to coat, adding more oil if necessary. Add the lemon juice and toss; season with salt and pepper. Fold in the cilantro. Divide among 4 plates and garnish each with olives. Serve while still warm.

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.