SEA BASS/SNAPPER WITH SUN-DRIED TOMATOES
Make and share this Sea Bass/Snapper With Sun-Dried Tomatoes recipe from Food.com.
Provided by Oolala
Categories Bass
Time 48m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Puree sundried tomatoes and garlic.
- Reserve 2 tablespoons oil to brush on the fish.
- Line a 9" X 13" baking dish with lemon slices and place the fish on top of the lemons. Brush with reserved oil and the lemon juice mix from the baking dish.
- Spread the puree over the fish evenly.
- Sprinkle with rosemary, salt and pepper.
- Marinate for 30 minutes, up to 1 day.
- Bake uncovered at 375 degrees F., until the fish is opaque, about 10-14 minutes for 1-1 1/2 inch thick fish filets.
Nutrition Facts : Calories 249.3, Fat 5.7, SaturatedFat 1.3, Cholesterol 93.2, Sodium 175, Carbohydrate 8.1, Fiber 3.1, Protein 43
HERB ENCRUSTED SEA BASS WITH SUNDRIED TOMATO CHARDONNAY SAUCE
Steps:
- In a flat plate, mix the basil, thyme, peppercorns, and garlic.
- Heat the oil in a large saute pan. Encrust the fish with the fresh spice mix. Saute the fish delicately, about 3 minutes per side.
- Without removing the fillets from the pan, drain off most of the oil. Deglaze the pan with the Cognac. Tilt pan to flambe, allowing the flame to crisp the crust on the fish. Add the stock to extinguish the flambe, and to deglaze further.
- Season with salt and pepper.
- Divide asparagus between two serving plates, arranging the stalks decoratively. Carefully place sauteed fish on top of the asparagus. Drizzle the Sundried Tomato-Chardonnay sauce over and around the fish. Sprinkle the tomato concasse all over the plate. Place a basil bud on top of the fish.
- Heat olive oil in a saucepan, then add peppercorns and shallots. Saute until translucent. Add the wine, bay leaf, lemon juice, and sun-dried tomato, and reduce by 80 percent. With a whisk, 3 to 4 cubes at a time, incorporate butter, making a beurre blanc sauce. Strain through chinois. Keep warm.
SAUTEED RED SNAPPER WITH BASIL OIL AND SUNDRIED TOMATOES
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture.
- Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sundried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. Pour the sundried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.
SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE
Steps:
- Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
- Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
- Transfer fish to plates. Top with spoonful of tapenade and serve.
ROASTED SEA BASS PROVENçALE
Categories Fish Herb Roast Sauté Low Carb Wheat/Gluten-Free Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat. Add tomatoes, capers, garlic and thyme and stir 1 minute. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.
- Sprinkle fish with salt and pepper. Add to skillet; turn to coat with sauce. Place skillet in oven. Roast fish until just opaque in center, about 15 minutes. Transfer fish and sauce to platter.
BAKED SNAPPER WITH CHILIES, GINGER AND BASIL
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
- Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
- Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
- Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.
Nutrition Facts : Calories 277 calories, Carbohydrate 10.6 g, Cholesterol 62.4 mg, Fat 9.4 g, Fiber 1.5 g, Protein 36.8 g, SaturatedFat 1.7 g, Sodium 630.2 mg, Sugar 7.1 g
SEA BASS FILLETS WITH MUSHROOM BEURRE NOISETTE
Provided by Mark Bittman
Categories dinner, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place 2 tablespoons of butter and mushrooms in skillet and turn heat to high. Cook for about 2 minutes, stirring occasionally, then drizzle with honey. When mushrooms brown, add lime juice, vinegar and soy sauce, and pour into small saucepan. Do not clean skillet.
- Add 1 cup water to skillet and cook over high heat, stirring occasionally, for about 1 minute. Pour into saucepan and simmer mixture over medium-low heat for about 30 minutes. Strain; reserve liquid and discard solids.
- Meanwhile, combine nuts, coriander, sesame seeds and pepper in a small dry skillet. Turn heat to medium and toast mixture, shaking pan occasionally, until spices are fragrant, just a minute or two. Grind to powder in mortar and pestle or in a spice or coffee mill.
- Bring a medium pot of water to a boil and salt it. Add onions and cook about 5 minutes, or just until tender. Remove with slotted spoon. Add beans and cook for about 2 minutes, or just until tender. Remove with slotted spoon and set aside.
- Put 3 tablespoons of butter in small saucepan over medium heat. Stir, scraping down the sides with rubber spatula, until butter foam subsides and butter turns nut brown. Immerse bottom of pan in bowl or pan of ice water to stop cooking (about 30 seconds), then keep warm over lowest possible heat.
- Put nut and seed powder onto plate. Season fillets with salt and cayenne, and brush with cream on all sides. Dredge only flesh sides in spice mixture and set aside.
- Put remaining 2 tablespoons butter in skillet large enough to hold fish in one layer (work in batches if needed and use a little more butter). Turn heat to medium-high. When butter melts, add fish and turn heat to high. Cook 3 to 4 minutes per side, turning once, until fish is cooked through.
- Combine mushroom stock and browned butter and heat through; season to taste, then stir in onions, beans and tomatoes. Put fish fillets in individual bowls and surround with broth and vegetables. Garnish with marjoram and serve.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 36 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 20 grams, Sodium 1048 milligrams, Sugar 15 grams, TransFat 1 gram
SEA BASS WITH BRAISED COURGETTES & HARISSA MAYO
Whip up this crisp-skinned, creamy-fleshed bass dish in just 35 minutes. Serve with our punchy harissa mayo
Provided by Rosie Birkett
Categories Dinner, Fish Course, Main course, Supper
Time 35m
Number Of Ingredients 16
Steps:
- Stir the mayonnaise and harissa together and refrigerate until ready to use.
- For the courgettes, heat the olive oil in a high-sided, non-stick frying pan over a medium-high heat. Cook the fennel seeds, red onion and chilli with a pinch of salt for 5 mins until softened and fragrant. Add the cherry tomatoes, garlic and courgette, then season and cook down for a few mins. Pour in the wine, lemon juice and about 200ml water and simmer for 15-20 mins until the tomatoes and courgettes are collapsing. Bubble off any excess water. Stir through the dill and keep warm while you cook the sea bass. (Take your fish out of the fridge 20 mins before you cook it to bring it up to room temperature.)
- Heat the olive oil with the thyme in a non-stick frying pan over a low-to-medium heat. Place the sea bass fillets skin-side down in the pan. Season the flesh-side of the fillets with salt and pepper. Cook gently for about 8 mins until the skin is crisp (it might spit during this time, so best to wear an apron), then add a small amount of lemon juice and baste the flesh of the fish in the warm oil and lemon for about 4 mins, or until opaque and cooked through.
- Divide the vegetables between plates and top with the bass. Serve with the harissa mayo and lemon wedges.
Nutrition Facts : Calories 1010 calories, Fat 92 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium
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