PAN ROASTED WHITE BASS (SAND BASS) WITH WINE BUTTER SAUCE
When my husband came home from a deep sea fishing adventure, I was hard pressed to find a recipe that was not battered and fried. This one was delicious, from www.stephencooks.com. I made a few adjustments, based on access; had 4 small filets so adjusted cooking time and used dried oregano instead of fresh; and cut the sauce recipe in half.
Provided by chefboyar-Dee
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Wash fish and pat dry.
- Spread flour on a plate.
- Salt the fish and then dredge in flour, coating entirely. Allow to rest for 20 minutes.
- Heat olive oil over high heat in a sauté pan large enough to hold both fish without crowding.
- When the oil is very hot but not yet smoking, add garlic and toss the garlic around for a minute.
- Place fish in the pan and brown 1-1/2 minutes on each side.
- Lower heat to medium, cover and roast for about 10 minutes, turning the fish once.
- Remove to a warmed side plate.
- (Note that the 10 minute cooking time is for fish about 1" thick at its thickest part. For thinner or thicker fish adjust the time accordingly.)
- Add wine, raise heat to high and quickly reduce to a syrupy consistency, scraping all around the pan to loosen browned bits clinging to the pot.
- Add the butter and swirl to melt and blend.
- Correct seasoning and pour sauce over fish.
- Garnish with additional oregano and lemon slices.
Nutrition Facts : Calories 516.5, Fat 20, SaturatedFat 5.6, Cholesterol 15.3, Sodium 1866.5, Carbohydrate 56.1, Fiber 2.4, Sugar 1.9, Protein 7.4
PAN-FRIED SEA BASS WITH WHITE WINE SAUCE
Coat this sea bass with flour and fry it in butter and olive oil, then use the same liquid to prepare a delicious and simple sauce that will enrich the fish. Add garlic, white wine, and lemon juice. Mix them with fresh parsley and even more butter, this time coated with flour.
Provided by Andrei Gusty
Categories Fish & seafood, Main course, nut-free
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Add the flour to a small tray, season with salt and pepper and mix. Coat the sea bass on both sides with flour mixture.
- Melt 1 1/2 tablespoon butter in a skillet over low heat, also adding the olive oil in the process. Fry the sea bass on both sides until golden brown. Set aside on a paper towel to absorb some of the oil.
- Use the same olive oil and melted butter for preparing the sauce. Add the garlic and stir for 1 minute or so. Add the white wine, lemon juice, and fresh parsley, season with salt and pepper, and cook and stir for 1 minute more. Coat the remaining butter with flour and add it to the skillet. Cook and stir until it melts or for 1 minute.
- Serve the fish drizzled with sauce and garnished with thyme sprigs and lemon wedges.
Nutrition Facts : Calories 579 calories, Protein 53 grams, Fat 29 grams, Carbohydrate 27 grams
BAKED SEA BASS IN WHITE WINE SAUCE
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.
Provided by CJAY8248
Categories < 60 Mins
Time 1h
Yield 1 fish, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375*. Butter an oven dish. Dry the fish and season it well inside and out with salt and pepper. Place it in the buttered dish and spread with onion, parsley, garlic and mushrooms. Dot well with the remaining butter except for the 1 Tblsp. and pour the wine over all.
- Bake 40-45 minutes, basting frequently. Remove the fish to a heated platter. Add the 1 Tblsp. of cold butter to the sauce in the baking dish. Do not heat. Pour sauce over fish without straining.
- Decorate, if desired, with lemon and additional chopped parsley.
Nutrition Facts : Calories 229.3, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 128.8, Carbohydrate 4.6, Fiber 0.4, Sugar 1.8, Protein 0.8
PAN ROASTED BLACK SEA BASS WITH CAULIFLOWER-ALMOND SAUCE WITH WHITE TRUFFLE BUTTER
Steps:
- Preheat oven to 400 degrees F. Season bass on both sides with salt and pepper to taste. Heat oil in a large saute pan over medium-high heat. Sear the fish, skin-down, until golden brown. Turn over and place the pan in the oven and cook for 4 to 5 minutes for medium doneness.
- Ladle Cauliflower Sauce into the bottom of 4 shallow wide bowls. Divide the haricots verts evenly and place a layer of haricots verts side by side on top of the sauce in each bowl. Place a bass fillet on top of the haricots verts, and ladle a little more of the sauce over. Sprinkle with chives.
- Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft. Add cauliflower and cook for 5 minutes (do not let onions, garlic, or cauliflower obtain any color). Add wine and cook until reduced. Add fish stock and just enough water to cover the cauliflower and season with salt and pepper. Cover and cook until the cauliflower is completely cooked through and soft.
- Transfer the mixture to a food processor add almonds, and process until smooth. Strain the mixture into a medium saucepan and place on the stove over medium heat. Whisk in the cream and cook for 2 minutes. Whisk in the butter and cook until melted. Season with salt and pepper, to taste.
- Combine ingredients in a small bowl. Scrape into a ramekin, cover and let chill in the refrigerator, at least 1 hour.
ROASTED SEA BASS WITH WHITE PORT
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Melt butter in a medium saucepan over low heat. Add mushrooms, shallots, salt, and pepper, and cook until soft, about 10 minutes. Preheat oven to 450 degrees F.
- Raise heat to high, add Port, and reduce by half. Add clam juice or fish stock and reduce again by half. Add cream and reduce one more time by half. Remove from heat, strain sauce, and stir in peppers and olives. Reserve in a warm place.
- Season fillets all over with salt and pepper. Melt remaining 4 tablespoons butter in a large skillet over high heat. Saute fish for 1 minute. Turn over, transfer to oven, and bake, uncovered, for 3 to 5 minutes. Arrange fish on individual plates. Spoon on warm sauce and garnish with julienned prosciutto. Serve immediately.
PAN SEARED SALMON WITH WHITE WINE BUTTER SAUCE RECIPE BY TASTY
Here's what you need: fresh Atlantic salmon, salt and pepper, extra virgin olive oil, unsalted butter, shallots, garlic, large lemon, caper, italian parsley, rainbow tomatoes, dry white wine, fresh baby spinach
Provided by Sarah Mahilum
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- First prepare the salmon by seasoning the fleshy side with salt and pepper. Then, set aside.
- Next, heat your cast iron pan on the stove on a medium heat. Once your cast iron or pan is heated, add in the olive oil and 4 tbsp of butter.
- When the butter has melted, place your salmon into the pan - skin side down first. DO NOT touch or move the salmon around. Leaving the salmon alone will allow the skin to cook and become crispy.
- After about 3 minutes, use your turner to check if the salmon separates from the pan without resistance. If it doesn't, continue to let it cook for another 2 minutes. If you're able to slide and lift the salmon from the pan with nothing sticking, it's time to flip.
- Continue to cook the salmon, flesh side down now, for an additional 3-5 minutes - or until you reach an internal temp of about 140°F. Fahrenheit.
- Remove the salmon from the pan and place onto a serving dish. Next, reduce heat to medium and add shallots and garlic. Saute until fragrant and to this, add the juice from half of a lemon.
- Add in capers, parsley, tomatoes, and white wine and mix well to combine.
- Add remaining 4 tbsp butter and mix. Then lower heat and simmer for 5-10 minutes.
- Add spinach and cook until spinach is slightly wilted. Season with salt and pepper to taste.
- Finally, plate salmon and garnish with lemon slices. Top with sauce and veggies. Serve.
Nutrition Facts : Calories 592 calories, Carbohydrate 18 grams, Fat 45 grams, Fiber 4 grams, Protein 26 grams, Sugar 5 grams
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