Poached Chilean Sea Bass Recipes

SEA BASS POACHED IN A COURT BOUILLON WITH SAUTEED BATONNET OF CARROTS AND ZUCCHINI

Steps:

• Place a 12-inch saute pan on the stove, add the shallots, garlic and court bouillon to the pan. Set over a high heat and bring to a boil. Reduce the heat to a gentle simmer and cook for 5 minutes. Season the sea bass fillets on both sides with the salt and white pepper. Place the fillets in the poaching liquid and cover with a lid, or a buttered round of parchment paper. Cook the fish for 5 to 6 minutes, or until cooked through.
• Remove the fillets from the poaching liquid using a slotted metal spatula and place on a warm plate loosely covered with aluminum foil. Put the plate in a warm place while you make the sauce. Raise the heat to high and reduce the court bouillon for about 10 minutes, or until reduced to 1/2 cup. Lower the heat, and add the butter to the pan a little at a time. Use a whisk to stir the cold butter into the sauce and season with salt and white pepper. Sprinkle the tarragon and chervil into the sauce and return the fish to the pan. Place the pan over a medium-low heat and warm the fish through, about 1 minute.
• In a 10-inch saute pan, set over a medium-heat, add the olive oil and 1 teaspoon of butter to the pan. Once the butter has melted, add the carrots to the pan and saute, stirring often for 1 1/2 minutes. Add the zucchini and 2 tablespoons of water to the pan and continue to cook for 2 minutes more. Season the vegetables with salt and white pepper and divide among 4 warmed entree plates. Place a sea bass fillet over the vegetables and divide the sauce among the 4 plates as well. Garnish with chervil.
• Combine all the ingredients into a 4-quart saucepan and bring to a boil. Reduce the heat to a simmer and continue to cook for 45 minutes. Strain the bouillon and use immediately, or cool and refrigerate for later use. The bouillon may also be frozen and kept for several months.

STRIPED BASS POACHED IN SPICY SOY SAUCE

Steps:

• Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
• Add the fish, and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through. Serve with white rice, spooning the sauce over all and garnishing with the scallions.

SIMPLE OVEN-BAKED SEA BASS

Steps:

• Preheat oven to 450F°.
• In a cup, mix garlic, olive oil, salt, and black pepper.
• Place fish in a shallow glass or ceramic baking dish.
• Rub fish with oil mixture.
• (Optional) Pour wine over fish.
• Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
• Drizzle remaining pan juices over fish and garnish with lemon wedges.
• Enjoy!

SEARED CHILEAN SEA BASS WITH CITRUS POACHED MUSSELS, CHAYOTE SQUASH, AVOCADO CILANTRO SALAD, AND BLUE CRAB ESSENCE

Steps:

• Mussels: Toast orange peels in a large, dry skillet or saucepan (with a lid that fits) until fragrant. Add olive oil and then onions, and saute over high heat for 30 seconds. Add mussels and stir them around a little. Add wine and cover with the lid; cook until mussels have opened, approximately 3 minutes. Strain and reserve liquid. Remove mussels from shells, reserve mussels, and discard shells.
• Citrus Emulsion: Combine orange juice and reserved mussel liquid in a small saucepan. Reduce liquid over medium-high heat until it takes on the consistency of a syrup. While still hot, add butter, 1 piece at a time, stirring constantly. Keep warm.
• Blue Crab Essence: Carefully drop crabs into a pot of rapidly boiling water for 4 minutes. Prepare an ice water bath. Drain crabs and immediately plunge them into the ice bath to halt the cooking. Pull all of the meat out of the claws and set aside. Crack crabs in half, discard anything that looks funky, rinse them, and reserve the shells.
• Bring fish fumet (or water) to a simmer in a saucepan. Add crab shells and simmer for 45 minutes. Strain liquid through a fine chinois into another saucepan, discarding crab shells. To the liquid, add cream and butter. Keep warm.
• Avocado Salad: Toss all ingredients together in a small bowl. Cover and refrigerate until ready to serve. Bring to room temperature before serving.
• Chayote Squash: Heat butter in a skillet over high heat. Add squash and cilantro and saute until tender. Keep warm until ready to serve.
• Chilean Sea Bass: Heat oil and butter in a large skillet over high heat. When pan is very hot, add fish and sear on each side until fully cooked through in the middle. Cooking time will vary based on the thickness of your fillets, but it should not take more than a couple minutes on each side. You may have to sear the fish in 2 batches so as not to over-crowd the pan.
• While fish is cooking, reheat mussels in the Citrus Emulsion and reheat the crabmeat in butter.
• To serve, spoon the Citrus Emulsion onto the middle of the plate, in a circle and spoon chayote on top. Arrange fish on top of chayote, and top fish with the Avocado Salad. Garnish with 4 mussels tightly around the chayote. With an immersion blender, froth the Blue Crab Essence. Spoon about 3 tablespoons of the essence around the plate, and place the crabmeat next to the froth.

OOLONG SEABASS (PF CHANGS)

Steps:

• Make your sauce and marinade by combining the six ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 5 minutes. Cool uncovered, then strain out the ginger, garlic, and tea. Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade. Let the fish have a nice soak in the marinade for 5 to 7 hours in the fridge. If the sauce doesn't completely cover the fish, be sure to turn the fillets a couple hours in so that all sides get marinated. When you are ready to prepare the fish, preheat your oven to 425 degrees. Arrange the fillets on a baking sheet. Bake the fish for 22 minutes or until the edges of the fillets are starting to turn brown. Crank the oven up to a high broil and broil fish for 2 to 3 minutes or until you get some dark patches around the edge of the fillets. Just don't let them burn. As your fish is baking, heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add the spinach, garlic, and baby sweet corn, and a dash of salt and pepper to the pan. Saute the veggies just until the spinach is wilted, then arrange half of the spinach and corn on each of two plates. When the sea bass is done broiling, use a spatula to carefully lay each fillet on the bed of spinach and baby corn. Split the remaining sauce and pour it over each of the fillets before serving.

MISO AND SOY CHILEAN SEA BASS

Steps:

• Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
• Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.