Sauteed Chilean Sea Bass With Potato Parsnip Brandade With Piquillo Pepper Saffron Sauce Recipes

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SAUTEED CHILEAN SEA BASS



Sauteed Chilean Sea Bass image

This is a quick, easy and delicious dish that I saw being made on FoodTV about 2 years ago. I don't remember the show but Chef Ehab Habishi is the author of the recipe.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup flour, seasoned with (for dredging)
salt and pepper
1 1/2-2 lbs chilean sea bass fillets
2 tablespoons butter
2 tablespoons olive oil, combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers

Steps:

  • Preheat oven to 200°F.
  • Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
  • Heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
  • Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.
  • Remove fish to a plate and keep warm in the oven; repeat with remaining fillets.
  • Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers.
  • Place fillets on individual serving plates and drizzle sauce around each fillet.

Nutrition Facts : Calories 465, Fat 19.1, SaturatedFat 7.3, Cholesterol 92.8, Sodium 308.5, Carbohydrate 25.6, Fiber 1, Sugar 0.7, Protein 34.9

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

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

SAUTEED CHILEAN SEA BASS



Sauteed Chilean Sea Bass image

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 6

1 cup all-purpose flour for dredging, seasoned with salt and pepper
1 1/2 to 2 pounds Chilean Sea Bass fillets
4 tablespoons butter/olive oil combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers

Steps:

  • Preheat oven to 200 degrees F.
  • Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
  • Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
  • Plate fish and drizzle sauce around each fillet.

SAUTEED CHILEAN SEA BASS SERVED WITH CELERY ROOT MASHED POTATOES AND LEFFE BLOND BEURRE BLANC



Sauteed Chilean Sea Bass Served with Celery Root Mashed Potatoes and Leffe Blond Beurre Blanc image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 24

1/4 pound potato, cut into large dice
1/4 pound celery root, cut into large dice
2 tablespoons cream
1 teaspoon butter
Grating nutmeg
1/2 bunch spinach, washed thoroughly and dried
Grating nutmeg
2 ounces butter
1 ounce clarified butter, for sauteing
1 ounce olive oil, for sauteing
1 (8 ounce) Sea Bass fillet
Salt and freshly ground black pepper
Flour, for dredging
1 ounce blond beer
1 shallot, sliced
1 sprig rosemary
1 sprig thyme
1 teaspoon red wine vinegar
Dash cream
2 tablespoons butter, cut into small pieces
North Sea Grey shrimp, poached and diced
1 tomato, diced
Chives, for garnish
Rosemary, for garnish

Steps:

  • Mashed Vegetables: 1/4 pound potato, cut into large dice 1/4 pound celery root, cut into large dice 2 tablespoons cream 1 teaspoon butter Grating nutmeg
  • Spinach: 1/2 bunch spinach, washed thoroughly and dried Grating nutmeg 2 ounces butter
  • Sea Bass and Beer Sauce: 1 ounce clarified butter, for sauteing 1 ounce olive oil, for sauteing 1 (8 ounce) Sea Bass fillet Salt and freshly ground black pepper Flour, for dredging
  • 1 ounce blond beer 1 shallot, sliced 1 sprig rosemary 1 sprig thyme 1 teaspoon red wine vinegar Dash cream 2 tablespoons butter, cut into small pieces North Sea Grey shrimp, poached and diced 1 tomato, diced Chives, for garnish Rosemary, for garnish
  • Mashed Vegetables: In a sauce pot, place the potato and celery root and cover with water. Bring to a boil and cook until an inserted knife meets with no resistance. Drain the vegetables, and while still hot, mash them together with butter, salt, and nutmeg. Keep warm until ready to serve.
  • Spinach: Saute spinach in butter with salt and pepper and nutmeg. Keep warm until ready to serve.
  • Sea Bass and Beer Sauce: Preheat the oven to 500 degrees F.
  • In an ovenproof saute pan, heat the clarified butter and olive oil until smoking. Season the sea bass with salt and pepper, dredge in flour and sautee in clarified butter and olive oil, finish in the oven until golden crispy.
  • Meanwhile, in a saute pan, reduce the beer with the shallots, rosemary, thyme and red wine vinegar, add cream and reduce again. Add the butter to the sauce, stir until dissolved, and adjust seasoning with pepper, salt, and more vinegar, if necessary.
  • Plate the mashed potatoes, sea bass, and spinach. Sprinkle the North Sea Grey shrimp over the dish along with tomato, chives, and rosemary.

SAFFRON-PEPPER SAUCE



Saffron-Pepper Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Number Of Ingredients 0

Steps:

  • Cook a pinch each of saffron and red pepper flakes in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Add 1/3 cup piquillo peppers and cook 3 minutes. Puree with 1 tablespoon lemon juice. Season with salt.

BAKED CHILEAN SEA BASS



Baked Chilean Sea Bass image

This fish is out of this world. It is so simple and moist, it feels like it melts in your mouth! (I did guess on the measurements because we eyeball the spices)

Provided by KCH33444

Categories     Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb chilean sea bass fillet
olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cajun seasoning (Tony's is my favorite)

Steps:

  • Preheat the oven to 425 degrees.
  • Clean the fish.
  • Put skin side down on a baking sheet.
  • Rub olive oil on the fish and coat with the salt, pepper, and Cajun seasoning.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 110.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 46.6, Sodium 222.7, Carbohydrate 0.1, Protein 21

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

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

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