Sea Bass Fillets In Cilantro Sauce Recipes

SEA BASS VERACRUZ

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.
• Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
• Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion, garlic, bay leaves, and thyme. Saute 3 minutes more. Nestle fillets into the skillet.
• Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.
• Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

LEMON-CILANTRO SEA BASS

Steps:

• Rinse and dry the fillets. Sprinkle with salt and pepper, then dredge both sides in flour.
• In a skillet over medium heat, heat the olive oil and butter together. Fry the fillets until golden and cooked through, about 3-4 minutes per side, depending on how thick your fillets are. Remove to a plate and tent with foil to keep warm.
• In skillet over medium heat, swirl ¼ cup butter to melt. Add lemon juice and swirl to incorporate.
• Add cilantro. Remove immediately from heat and pour over fish. Serve with lemon wedges (optional).

SEA BASS IN CILANTRO

Steps:

• Bass Or Red Snapper fillets should be cut into 8 serving pieces. Place fish fillets in a shallow glass or plastic dish. Mix milk with cumin and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in oil in a 2-quart saucepan until tender. Stir in the remaining ingredients except the fish and fruit wedges. Heat to boiling and then reduce the heat. Simmer, uncovered, until thickened, about 10 minutes. Heat the oven to 350℉ (180℃). Drain fish and pat dry. Place 1 fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some of the onion mixture onto the fish. Fold foil over the fish and seal security. Place foil packets on an ungreased jelly roll pan, 15½ X 15½ X 1-inch. Bake until fish fish flakes easily with fork, 25 to 30 minutes. Serve with lemon or lime wedges.

SEA BASS FILLETS IN CILANTRO SAUCE

Steps:

• Preheat oven to 350°F. Arrange fish in 13 x 9 x 2-inch glass baking dish; sprinkle with salt and pepper. Puree cilantro, cream, ginger and chili in blender. Add yogurt and just blend in. Season sauce with salt and pepper; spoon over fish.
• Bake fish until just opaque in center, about 25 minutes.

BROWN BUTTER STRIPED BASS WITH LIME AND CILANTRO AIOLI

Steps:

• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the aioli: In a mixing bowl whisk together the mayo, cilantro, garlic, lime zest and juice. Season with salt and pepper and set aside. (If serving the fish later in the day, let the aioli chill in the refrigerator until ready to serve.)
• Pat the fish dry with paper towels, then sprinkle with salt. Brush a cast-iron pan with 1/2 tablespoon butter. Place the fish, skin-side down, in the pan and place the pan on the direct heat side of the grill. Cook until the skin is crisp and has released from the pan, 3 to 4 minutes. Flip the fish and add the remaining 2 1/2 tablespoons butter. Move the pan to the indirect heat side of the grill. Let the butter melt and lightly brown, then baste the fish for 1 to 2 minutes. Add the lemon juice and continue basting for another minute. Close the lid of the grill and cook until the fish is cooked through, about 3 more minutes. Remove from the grill and spoon the remaining brown butter in the pan over the fish. Serve with the aioli, cilantro and lime wedges.

SEA BASS WITH ORIENTAL SAUCE

Steps:

• Heat oil in heavy large nonstick skillet over high heat. Add fish and cook until cooked through, turning once, about 4 minutes per side. Transfer to plates using slotted spatula. Add ginger and garlic to same skillet and sauté over high heat 30 seconds. Remove from heat. Add soy and vinegar and stir to combine. Mix in cilantro. Mix in sesame oil if desired. Spoon over fish and serve.

PAN-FRIED SEA BASS WITH CILANTRO-YOGURT SAUCE

Steps:

• 1. Prepare the chaat masala. Place the fish pieces in a bowl and gently mix in the oil, mustard seeds, and turmeric. Place the yogurt in a separate serving bowl. 2. Put the cilantro in a food processor or a blender, add the lemon juice, ginger, green chili peppers, paprika, and salt, and process to make a fine purée. Divide the purée into 2 portions. Mix 1 portion into the fish. Cover with plastic wrap and marinate at least 2 and up to 24 hours in the refrigerator. Mix the second portion into the yogurt, along with the chaat masala, to make a saucy chutney. Cover and refrigerate until needed.3. Heat a large nonstick skillet over medium-high heat, and cook the fish, turning once or twice, until just flaky and opaque inside and golden outside, about 3 to 4 minutes. Transfer to a serving dish, drizzle about 1/2 cup yogurt sauce on the fish, garnish with the cilantro sprigs, and serve hot with the remaining yogurt sauce on the side.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MARINATED SEA BASS WITH CILANTRO AND GINGER

Steps:

• Mix all ingredients together in a shallow non-reactive container.
• Marinate fish in mixture for 4 hours, spooning some of the mixture over the fish.
• Grill fillets on the grill or on a hot griddle.
• Baste with marinade on both sides until fish is cooked. (Don't use marinade on COOKED fish).