Sauteed Sea Bass Fillets With Brown Butter Brussel Sprouts And Triple Mustard Vinaigrette Recipes

SAUTEED SEA BASS FILLET WITH CUCUMBER

Steps:

• In a medium heated saute pan, add 1 tablespoon whole butter. After melted, stir in sugar. When incorporated, add cucumber slices. Cook for about one to two minutes on each side, or until softened. Set aside on a heated dish.
• Dredge fillets in flour. In a separate medium heated saute pan, heat clarified butter. Add fillets. Cook for approximately three to four minutes on the first side and a minute or two on the other. Remove from pan. Set aside on a heated dish. Allow pan to cool briefly. Add whole butter to the pan and allow it to brown slightly. Sprinkle the fillets with lemon juice and then pour mixed butters (beurre noisette) over the top. Garnish with cucumbers.

LUMACHE DI MARE: SAUTEED SEA SNAILS

Steps:

• To clean and cook sea snails: Boil the snails for approximately 20 minutes in a pot of water. This will remove the sand and grit trapped inside the shell and cook the snail meat.
• In a saucepan, heat up the olive oil and saute the garlic and chopped chile pepper. Then add the snails. Add the wine and cook for a few minutes. Add salt, parsley and toss together well. Serve immediately.

SAUTEED CHILEAN SEA BASS

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.

BROWN BUTTER SAUTEED BRUSSELS SPROUTS

Steps:

• In a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch, about 1 minute until bright green.
• In a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned.
• Drain the Brussels sprout leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.

PAN SAUTéED CHILEAN SEA BASS

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.

SAUTEED BLACK SEA BASS WITH SWEET RED PEPPER

Steps:

• Sprinkle fillets with salt and pepper.
• Pour milk into a shallow bowl and put flour in a flat dish. Dip each fillet in milk and then dredge in the flour, making sure the flour adheres.
• Heat oil in a nonstick skillet large enough to hold fillets in one layer. Add fillets skin-side down over medium to high heat and cook about 3 minutes or until golden brown on one side. Fast cooking is important.
• Turn fish pieces and cook until golden brown, about 2 to 3 minutes.
• Transfer fish to a warm serving dish. Add red-pepper cubes to skillet and salt and pepper to taste. Cook and stir over medium heat for about 1 minute. Add shallots and cook briefly but do not brown. Add butter and cook, stirring. Add lemon juice and stir. Pour mixture over fish. Sprinkle with basil and serve immediately.

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE

Steps:

• Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
• Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
• Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

BRUSSELS SPROUTS IN GARLIC BUTTER

Steps:

• Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
• Reduce heat to medium, add smashed garlic and cook until lightly browned.
• Remove garlic and discard.
• Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
• The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
• Top with freshly grated parmesan and salt& pepper to taste.

SAUTEED SEA BASS ON BRUSCHETTA

Steps:

• In a bowl stir together tomatoes, coriander, shallots, zest, lemon juice, vinegar, and salt and pepper to taste. Drain mixture in a sieve set over a bowl 10 minutes, reserving liquid, and divide among toasts, spreading to cover.
• Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large non-stick skillet heat butter over moderately high heat until foam subsides and cook fish 3 minutes on each side, or until just cooked through. Arrange 1 fillet over each bruschetta and keep warm. Add reserved tomato liquid and orange juice to skillet and boil until reduced to about 1/4 cup. Pour sauce over fish.