Sea Bass Lime And Coconut Milk Ceviche Recipes

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, LIME AND COCONUT MILK CEVICHE

Steps:

• In large glass bowl, toss fish with all ingredients except coconut milk and sage. Let cure in refrigerator for at least 30 minutes. When ready to serve, toss with coconut milk and garnish with sage ribbons. Serves 8 as starter, 4 as main course.
• Lurton reaches for Château Climens 2010 Barsac, which is resplendent in tropical notes of pineapple and lychee, a nice match for this dish's lime and coconut. "The 2010 is intense and elegant; it is a rich vintage," Lurton says. "The contrast with the dish makes it even more complex and enhances its brightness. The overall freshness and the spicy side of the dish makes a beautiful counterpoint." The 2016 vintage, with ripe notes of peach and mango, may be easier to find.

SEA BASS BAKED IN COCONUT MILK

Steps:

• Sprinkle the fish lightly with the salt and place it in a non-reactive baking pan just slightly larger than the fish. Spread the seafood marinade over the fish, massaging it into the flesh with your hands. Cover and refrigerate for 2 hours.
• Preheat the oven to 350 degrees. Remove the fish from the refrigerator and surround it with the shallots, galangal and lemongrass. Pour in the coconut milk. Bake for 30 minutes, or until the fish is just cooked through. Place the fish on a platter. Discard the galangal and lemongrass and pour the sauce from the pan over and around the fish. Serve immediately.

CEVICHE CLáSICO (CLASSIC CEVICHE)

Steps:

• Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
• Pour over the lemon juice and add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
• Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.