Pan Seared Sea Bass Recipes

MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY

Mediterranean Pan Seared Sea Bass Recipe with Garlic Bell Pepper Medley image

Don't skip the garlic and bell peppers, they are far more than a garnish on this crispy pan seared sea bass recipe! This quick fish dinner is great served with plain pearl couscous (or another grain of your choice) or lemon rice.

Provided by Suzy Karadsheh

Categories Dinner

Time 20m

Number Of Ingredients 14

Ingredients

4 pieces Sea Bass fillet, (no skin (each piece about 6-0z in weight and 1 1/2 inches in thickness))
Salt
Extra virgin olive oil
1 Green Bell Pepper, (cored and chopped)
1 Red Bell Pepper, (cored and chopped)
3 Shallots. (chopped)
4 garlic cloves, (minced)
1/2 cup pitted Kalamata olives, (halved or chopped)
1/2 lemon, (juice off)
1/2 tbsp ground coriander
1/2 tbsp garlic powder
1 tsp Aleppo pepper
1 tsp ground cumin
1/2 tsp black pepper

Steps:

Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
In a small bowl, combine the spices to make the spice mixture. Set aside for now.
In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
Pat fish dry and season with the remaining spice mixture on both sides as well.
In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!

Nutrition Facts : Calories 132 kcal, Sugar 4 g, Sodium 279.1 mg, Fat 10.1 g, SaturatedFat 1.4 g, Carbohydrate 10.9 g, Fiber 3.4 g, Protein 2.1 g, Cholesterol 0.8 mg, UnsaturatedFat 7.2 g, ServingSize 1 serving

PAN FRIED SEA BASS

Pan Fried Sea Bass image

Provided by Danny Boome

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 tablespoons butter, divided
Two 6- to 8-ounce fillets sea bass, skin on
Salt and freshly ground black pepper
1/3 cup vermouth
4 sprigs fresh thyme
Pinch saffron
1/4 cup heavy cream
Blanched asparagus, for serving

Steps:

Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and heat through. Serve fillets with light saffron cream sauce and blanched asparagus.

PAN-SEARED SEA BASS WITH A SPANISH SAUCE

Pan-Seared Sea Bass with a Spanish Sauce image

Provided by Food Network

Categories main-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

1 medium size red pepper, diced
1 medium size green pepper, diced
2 medium size yellow onions, diced
2 tablespoons olive oil, plus 4 tablespoons
1 pound small shrimp, peeled and diced
1 cup mild salsa
1 quart heavy cream
Salt and freshly ground black pepper
10 (8-ounce) fillets sea bass, skin removed
Red pepper, julienne, for garnish
Parsley sprigs, for garnish

Steps:

In a large pot over medium heat, saute red pepper, green pepper and onion in 2 tablespoons of olive oil for 10 minutes, or until tender. Add shrimp and continue cooking for 3 minutes. Add salsa, heavy cream, salt and pepper, then heat and reduce until slightly thickened.
Season sea bass on both sides with salt and pepper. In a large iron skillet over medium-high heat, pan-sear the sea bass with remaining olive oil.
Place fish on a plate and ladle sauce over fish. Garnish with julienne red pepper and a parsley sprig.

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