Sea Bass Crudo Recipes

SEA BASS CRUDO

Steps:

• 1. Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
• 2. Sprinkle the fish with the sliced chile, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice just before serving.

BLACK SEA BASS CRUDO

Steps:

• Divide the sea bass onto 4 chilled plates (arrange the slices in a loose fan on each plate). Sprinkle a small amount of sea salt over the bass. Turn a small amount of fresh black pepper over the bass. Squeeze a few drops of lime juice on each plate. Top each plate with 1/4 of the pine nuts. Drizzle the olive oil over the fish and serve immediately.

SEA BASS WITH LEMON AND CAPER SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
• Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
• In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
• Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
• Note: if sea bass is not available, any firm white fish can be substituted.

SEA BASS CRUSTED WITH SESAME SEED CANDIES

Steps:

• Grind the sesame seed candies into a rough powder, leaving a few chunks for texture.
• Preheat the oven to 350 degrees F.
• Mix the 1 cup of bread crumbs, fresh herbs, ground sesame seed candies and the 3 tablespoons of oil together in a small bowl. The oil should wet the crumbs and will help to keep the crumbs on the fish.
• In a large hot skillet add 4 tablespoons of canola oil. When the oil is hot add the fish and sear 1 side until golden brown. Remove the fish from the pan to a large oven-proof serving dish and allow to cool slightly, around 3 minutes.
• Using a spatula flip the fish over and lightly coat the seared side of the fish with the mustard. Cover the top of the fish with the bread crumb mixture.
• Bake in the preheated oven until flesh is firm, about 12 minutes. Serve immediately.

SEA BASS WITH CITRUS-OLIVE-CAPER SAUCE

Steps:

• Place broiler pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 tablespoon oil. Carefully remove pan from broiler and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil fish 6 minutes. In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on platter; top with citrus-olive-caper sauce.

BASIC CRUDO

Steps:

• Slice the fillet into 1/4-inch slices, against the grain, and arrange in a loose fan shape on 4 chilled plates.
• Spoon the citrus juice over the fish, then sprinkle with a small amount of sea salt and the pepper.
• Top each serving with 1/4 of the pine nuts and a teaspoon of the olive oil and serve immediately.

SEA BASS CRUDO WITH VANILLA OIL, ENGLISH PEAS, AND MINT

Steps:

• To make the vanilla oil, split the bean lengthwise and, using the flat edge of a knife, scrape the seeds from the inside. Combine the seeds with the olive oil in a small squeeze bottle and shake vigorously.
• Slice the sea bass into 1/4-inch slices; each person should have about 3 ounces of fish.
• Rub the bottoms of 4 shallow bowls with a bit of the vanilla oil. Arrange the fish on top in a single layer. Sprinkle with salt. Scatter the peas evenly over the fish.
• Roll the mint leaves into a tight cigar shape and cut into a chiffonade. Sprinkle the mint over the peas and fish. Drizzle each with vanilla oil and squeeze about 1 teaspoon lemon juice over each. Serve immediately.