Pan Seared Bass With Warm Couscous Salad Recipes

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PAN-SEARED BASS WITH WARM COUSCOUS SALAD



Pan-Seared Bass with Warm Couscous Salad image

This easy fish dish includes the sauce and dressing all in one. By scoring the fish skin, you can convert anyone who doesn't like it to love the texture and almost "chip-ness" of the skin.

Provided by Jordan Andino

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 12

One 5.8-ounce box couscous
4 fillets, skin-on bass
Juice of 1 1/2 lemons
Kosher salt and freshly ground black pepper
8 tablespoons (1/4 pound) unsalted butter
2 tablespoons finely diced shallots
1 tablespoon capers
2 cloves garlic, thinly sliced
1/4 cup diced cucumber (seeded, if necessary)
1/4 cup diced and seeded plum tomatoes
2 tablespoons finely diced red onions
1 tablespoon finely chopped parsley

Steps:

  • Make the couscous according to the package directions and keep warm.
  • Meanwhile, score the bass skin by penetrating it only slightly with a sharp knife and creating a 1 1/2-inch-long slit in each fillet.
  • Heat a large nonstick skillet over high heat for 1 minute.
  • Meanwhile, sprinkle the fillets with the juice of 1 lemon, then season with salt and pepper.
  • Add the butter to the skillet and let melt. Add the fish skin-side down and gently press the center of the flesh on each fillet for about 10 seconds to ensure that the skin stays flat and can get crispy.
  • Reduce the heat to medium. Add the shallots, capers and garlic around the fish and cook, spooning the butter over the fish, until the fish is cooked through, about 3 minutes.
  • Transfer the fish, skin-side up, to a plate and remove the skillet from the heat. Add the couscous, cucumbers, tomatoes, onions, parsley and the remaining juice of 1/2 lemon to the skillet and toss to coat and combine.
  • Serve the couscous salad on plates and top each with 2 fish fillets. Enjoy!

PAN SEARED SEA BASS WITH WARM SPINACH SALAD



Pan Seared Sea Bass with Warm Spinach Salad image

For the best flavor, start with the freshest sea bass fillets you can buy and the spinach salad will complement it perfectly.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 10

¼ cup CRISCO® Canola Oil*, divided
4 (6 ounce) fillets sea bass
1 pinch Salt and pepper to taste
1 red onion, cut into thin strips
2 cups button mushrooms, sliced
1 tomato, cut into 8 wedges
1 pound fresh baby spinach, stems removed
4 slices crisply cooked bacon, chopped
3 tablespoons sunflower seeds
1 tablespoon balsamic vinegar

Steps:

  • In a large heavy skillet heat 2 tablespoons CRISCO® Oil over medium-high heat, until hot but not smoking. Sprinkle fillets with salt and pepper. Cook on one side, about 7 minutes, or until golden brown. Carefully turn each fillet; cook 5 minutes more. Remove from the pan and set aside.
  • Add the remaining CRISCO® Oil to the pan. Add onions, mushrooms, tomato, spinach, bacon and sunflower seeds; saute quickly over medium-high heat. Add vinegar; toss and cook just until warm. Place spinach mixture on 4 serving plates; top each with a sea bass fillet.

Nutrition Facts : Calories 491.7 calories, Carbohydrate 10.5 g, Cholesterol 100.7 mg, Fat 29.9 g, Fiber 3.8 g, Protein 46.8 g, SaturatedFat 5.9 g, Sodium 865.7 mg, Sugar 3.8 g

SEA BASS WITH WARM VEGETABLE SALAD



Sea Bass with Warm Vegetable Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil, plus more for drizzling
5 5-ounce skinless sea bass fillets
Fine sea salt and freshly ground pepper
Roasted Pepper Sauce
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.

PAN SEARED SEA BASS WITH WARM SPINACH SALAD



Pan Seared Sea Bass with Warm Spinach Salad image

For the best flavor, start with the freshest sea bass fillets you can buy and the spinach salad will complement it perfectly.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 10

¼ cup CRISCO® Canola Oil*, divided
4 (6 ounce) fillets sea bass
1 pinch Salt and pepper to taste
1 red onion, cut into thin strips
2 cups button mushrooms, sliced
1 tomato, cut into 8 wedges
1 pound fresh baby spinach, stems removed
4 slices crisply cooked bacon, chopped
3 tablespoons sunflower seeds
1 tablespoon balsamic vinegar

Steps:

  • In a large heavy skillet heat 2 tablespoons CRISCO® Oil over medium-high heat, until hot but not smoking. Sprinkle fillets with salt and pepper. Cook on one side, about 7 minutes, or until golden brown. Carefully turn each fillet; cook 5 minutes more. Remove from the pan and set aside.
  • Add the remaining CRISCO® Oil to the pan. Add onions, mushrooms, tomato, spinach, bacon and sunflower seeds; saute quickly over medium-high heat. Add vinegar; toss and cook just until warm. Place spinach mixture on 4 serving plates; top each with a sea bass fillet.

Nutrition Facts : Calories 491.7 calories, Carbohydrate 10.5 g, Cholesterol 100.7 mg, Fat 29.9 g, Fiber 3.8 g, Protein 46.8 g, SaturatedFat 5.9 g, Sodium 865.7 mg, Sugar 3.8 g

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  • Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds or until garlic begins to brown. Add the tomato and onions; reduce heat to medium, and cook for 1 minute. Remove from heat; stir in 2 tablespoons lemon juice, vinegar, and 1/2 teaspoon salt. Keep warm.
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