Pan Seared Chilean Sea Bass With Wild Mushroom Grits And Fresh Spinach Recipes

PAN SEARED CHILEAN SEA BASS, ROASTED BABY CORN, AND COLORFUL PEPPER INFUSED BROTH

Pan Seared Chilean Sea Bass, Roasted Baby Corn, and Colorful Pepper Infused Broth image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
28 ounces Chilean sea bass cut into 7-ounce portions
1 poblano pepper, julienned
1 red bell pepper, julienned
8 ounces leeks, diced
3 ounces white wine
2 1/2 cups fish stock
Salt and pepper, to taste
16 ears baby corn, grilled

Steps:

Preheat oven to 400 degrees F.
In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.
In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.
In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.

PAN ROASTED CHILEAN SEA BASS

Pan Roasted Chilean Sea Bass image

Make and share this Pan Roasted Chilean Sea Bass recipe from Food.com.

Provided by Chef Dante Giannini

Categories < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

7 ounces portions skin on sea bass
sea salt
white pepper
3 tablespoons canola oil
2 tablespoons butter
10 sprigs thyme

Steps:

Season sea bass on each side with salt and pepper.
Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.

Nutrition Facts : Calories 767.3, Fat 69, SaturatedFat 18.7, Cholesterol 142.4, Sodium 337.6, Protein 36.8

SEARED SEA BASS WITH FRESH HERBS AND LEMON

Seared Sea Bass with Fresh Herbs and Lemon image

An easy Seared Sea Bass with Fresh Herbs and Lemon recipe that can be prepared in 45 minutes or less.

Categories Fish Herb Sauté Quick & Easy Lemon Bass White Wine Gourmet

Yield Serves 2

Number Of Ingredients 6

Ingredients

1/3 cup mixed fresh herbs such as parsley, dill, and chives
2 sea bass fillets with skin (each about 7 ounces)
1 teaspoon olive oil
1 1/2 tablespoons unsalted butter
1/3 cup dry white wine
1 tablespoon fresh lemon juice

Steps:

Chop herbs. Using tweezers, remove any bones from sea bass. Pat fillets dry and score just through skin in 4 places. Diagonally cut each fillet in half and season with salt and pepper. In a heavy skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sear fish, skin sides down, about 3 minutes, or until skin is golden. Turn fish over and cook 2 minutes more, or until just cooked through. Transfer fish to 2 plates. Remove skillet from heat and add wine to deglaze, scraping up any brown bits with a wooden spoon. Stir in lemon juice, herbs, remaining 1/2 tablespoon butter, and salt and pepper to taste. Spoon sauce over fish.

PAN SAUTéED CHILEAN SEA BASS

Pan Sautéed Chilean Sea Bass image

Can you say delicious!! This Recipe comes from Sullivan's Metropolitan Grill downtown Anderson, SC. It has a Mediterranean flair with the fresh tomato paired with feta cheese. It is a wonderfully tasty combination that you can't go wrong with. My husband and & I treat ourselves once a month to this dish.

Provided by lovethatwine

Categories Bass

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 (8 ounce) sea bass fillets
5 whole fresh vine ripe tomatoes
3 garlic cloves
4 ounces feta cheese
2 ounces dry white wine
1 lemon, juice of
1 tablespoon dried oregano
5 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh basil
salt & pepper

Steps:

Salt & Pepper the fish.
Heat a saute pan, add olive oil.
Put fish in pan, presentation side down.
Cook until golden on one side, then turn over.
Add tomatoes, garlic, oregano, fresh basil, 2 oz.feta cheese, white wine and the juice of one lemon.
Finish in 400 degree oven for 12-15 minutes. Take the fish out and finish with butter, a splash of wine and the remaining feta cheese.
Recommend over saffron rice or orzo pasta.

Nutrition Facts : Calories 549.6, Fat 34, SaturatedFat 11.7, Cholesterol 135.7, Sodium 501, Carbohydrate 9.9, Fiber 2.3, Sugar 5.8, Protein 48.1

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