SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE
This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.
Provided by Mark Bittman
Categories dinner, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
- Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
- When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
- Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 561 milligrams, Sugar 1 gram, TransFat 0 grams
SPICED CASHEW AND MUSTARD SEED CRUSTED SEA BASS WITH WATERMELON SALSA
Steps:
- On a plate, combine seasoning mix with flour. On another plate combine cashews, mustard seed, and bread crumbs. Roll the sea bass pieces in flour mixture, dip into beaten egg whites, and then roll into cashew and bread crumb mix. Pan-fry the encrusted sea bass in hot olive oil until golden brown in color.
- In mixing bowl combine all ingredients and season with salt and pepper.
SAKE STEAMED SEA BASS
Who knew watching my calories could be so delicious? Not to mention quick and easy! This is a nice company dish that can also be made after a long day at the office
Provided by chia2160
Categories Bass
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the first 4 ingredients to boil, then lower to simmer in a pot big enough to hold the steamer.
- Add the fish on a steamer rack, top with salt, pepper, scallions, soy sauce and sesame oil.
- Cover and steam for 5 minutes until opaque; remove rack add cilantro to cooking liquid.
- Serve rice on 4 plates, top with fish, top with cooking juices, sprinkle with sesame seeds.
Nutrition Facts : Calories 452.8, Fat 6.1, SaturatedFat 1.3, Cholesterol 70.3, Sodium 621.9, Carbohydrate 47.6, Fiber 2.2, Sugar 1.8, Protein 36.6
SESAME SEED CRUSTED SALMON ON SOBA NOODLES
This recipe originally came from Bobby Flay. Here is the Pacific Northwest salmon is plentiful and this is an excellent way to showcase such a wonderful fish! It makes for a great presentation that will impress as well!
Provided by Divine L
Categories High Protein
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place noodles in a large bowl.
- Whisk together the soy sauce, lime juice, garlic, ginger, olive oil and sesame oil.
- Pour over the noodles, add the cilantro and toss to combine, season with salt and pepper.
- Garnish with scallion.
- Season salmon on both sides with salt and pepper.
- Mix together the sesame seeds in a medium bowl.
- Dredge salmon skin-side down in the seeds.
- Heat oil in a large skillet over medium-high heat.
- Sear the salmon seed-side down in the pan and cook until golden brown.
- Turn the fillets over and continue cooking for 3 to 4 minutes for medium doneness.
Nutrition Facts : Calories 769.9, Fat 23.6, SaturatedFat 3.5, Cholesterol 87.5, Sodium 3030.7, Carbohydrate 91.4, Fiber 1.8, Sugar 1.1, Protein 55.7
MISO AND SOY CHILEAN SEA BASS
This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.
Provided by Swest
Categories World Cuisine Recipes Asian Japanese
Time 3h17m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g
SEA BASS CRUSTED WITH PEPITAS AND CORIANDER
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat heavy small skillet over medium heat. Add coriander; stir about 2 minutes. Transfer coriander to blender and blend until coarsely ground. Add breadcrumbs, pepitas and salt to blender; pulse until pepitas are coarsely chopped. Transfer mixture to baking sheet.
- Place flour in pie dish. Whisk eggs to blend in medium bowl. Sprinkle fish with pepper. Dip both sides of each fish fillet into flour; shake off excess. Dip fish into eggs, then into breadcrumb mixture, coating completely.
- Melt 2 tablespoons butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add 2 fish fillets to each skillet and cook just until fish is opaque in center and coating is golden brown, about 3 minutes per side. Serve fish with lemon wedges.
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