Pan Roasted Sea Bass With Citrus And Avocado Oil Recipes

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PAN-ROASTED SEA BASS WITH CITRUS AND AVOCADO OIL



Pan-Roasted Sea Bass with Citrus and Avocado Oil image

Provided by Amelia Saltsman

Categories     Citrus     Fish     Roast     Low Cal     Low Sodium     Dinner     Grapefruit     Seafood     Bass     Avocado     Healthy     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 oranges
2 pink grapefruits
Kosher salt, freshly ground pepper
4 6-ounce skinless fillets white or Mexican sea bass or grouper (about 1" thick)
1 tablespoon grapeseed oil
1 avocado, halved, pitted, peeled, cut into wedges
4 tablespoons avocado oil
Ingredient info: Avocado oil is sold at some supermarkets, at natural and specialty foods stores, and at spectrumorganics.com.

Steps:

  • Preheat oven to 450°F. Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juices from membranes; discard membranes. Drain fruit, reserving 1/2 cup juices. Return segments and juices to bowl. Season with salt and pepper.
  • Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grapeseed oil. Add fish; cook without moving, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, 4-5 minutes.
  • Turn fish, transfer to oven, and roast until just opaque in the center, 3-5 minutes.
  • Place fruit and avocado on plates. Top with fillets. Spoon 2 tablespoons citrus juices over fruit on each plate. Drizzle 1 tablespoon avocado oil over fish and fruit.

PAN ROASTED MEDITERANEAN SEA BASS



Pan Roasted Mediteranean Sea Bass image

Provided by Scott Conant

Number Of Ingredients 9

1 medium white onion
1 tablespoon Sicilian capers rinsed in water
4 tablespoons extra virgin olive oil
Fresh thyme, to taste
Salt and pepper, to taste
1 pint cherry tomatoes, quartered
1 small zucchini
4 (8-ounce) fillets sea bass
Fresh chives, for garnish

Steps:

  • In a medium hot pan saute the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more. Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of olive oil and saute the zucchini in the oil. Add salt and pepper as needed. In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives.

SEA BASS WITH CITRUS AND SOY



Sea Bass with Citrus and Soy image

Categories     Ginger     Steam     Orange     Pineapple     Bass     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup soy sauce
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1/8 teaspoon cayenne pepper
4 6-ounce sea bass fillets
Chopped green onions

Steps:

  • Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
  • Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.

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