Sea Bass With Citrus And Soy Recipes

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WHOLE FISH WITH SOY AND CITRUS



Whole Fish With Soy and Citrus image

For those curious about cooking a whole fish but nervous to try, this skillet method is as simple as cooking a chicken breast. Meant to work with a larger fish, such as a snapper or black bass, this method, which keeps the skin and bones involved, prevents overcooking and drying out (plus it's more fun to eat). Basted with a citrusy browned butter-soy mixture, which also acts as a sauce once the fish is cooked, this one-skillet dish needs little more than some spriggy, fresh herbs for nibbling on alongside, but feel free to serve with a big leafy salad, bowl of rice or thick-cut toast.

Provided by Alison Roman

Categories     weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 lemon
1 lime plus 2 tablespoons fresh lime juice
1 orange
1 red snapper (about 2 1/2 pounds), gutted and scaled (optional to keep the head on)
Kosher salt and black pepper
2 tablespoons canola oil
4 tablespoons unsalted butter
2 tablespoons low-sodium soy sauce or tamari
Flaky sea salt
1/2 bunch cilantro or parsley, plus more if you like, for serving

Steps:

  • Heat oven to 425 degrees. Thinly slice half the lemon, half the lime and half the orange.
  • Using a sharp paring knife, make 2 to 3 1/2-inch-deep diagonal incisions on each side of the fish, not quite down to the bone, but enough to visibly score the flesh. Season fish inside and out with salt and pepper.
  • Heat oil in the largest, oven-safe skillet you own (at least 12 inches) on the stove over medium-high heat. Pick up the fish by the tail and gently lower the fish into the skillet away from you to avoid hot oil splatters.
  • As soon as the fish is in the skillet, use tongs or a fish spatula to lightly press the fish, encouraging the skin to make even contact with the skillet. Cook, continuing to press lightly, for 1 to 2 minutes. Remove the skillet from the heat and carefully place a few slices of citrus inside the cavity of the fish, letting a few escape and sizzle in the skillet alongside the fish.
  • Add butter and soy sauce to the skillet, letting the butter sizzle and foam up. Tilt the skillet slightly toward you to allow the buttery soy sauce mixture to pool on one side. Using a large spoon, baste the fish a few times, letting the sauce sizzle and foam up around the fish and into the parts where you've made the incisions.
  • Transfer the whole skillet to the oven and continue to cook until the fish is firm to the touch and you can see that the flesh has gone from translucent to white and opaque, 15 to 18 minutes. (You may need a few minutes more if you have an especially meaty snapper.)
  • Place fish on a large serving platter (leaving the sauce behind), along with remaining halved lemon, lime and orange for squeezing over the top. Add lime juice to the skillet and swirl to combine. Pour sauce over fish and sprinkle with flaky sea salt, serving cilantro alongside for nibbling in between bites of fish, like a very spriggy salad.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 9 grams, Sodium 894 milligrams, Sugar 4 grams, TransFat 0 grams

SEA BASS WITH CITRUS AND SOY



Sea Bass with Citrus and Soy image

Categories     Ginger     Steam     Orange     Pineapple     Bass     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup soy sauce
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1/8 teaspoon cayenne pepper
4 6-ounce sea bass fillets
Chopped green onions

Steps:

  • Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
  • Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.

SEA BASS WITH CITRUS AND SOY



Sea Bass with Citrus and Soy image

Simple, elegant and healthy, too! What more can you ask from any recipe? Serve with steamed rice to complement this delightful dish with an Asian flare!

Provided by Bev I Am

Categories     Bass

Time 2h14m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup soy sauce
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1/8 teaspoon cayenne pepper
4 (6 ounce) sea bass fillets
chopped green onion

Steps:

  • Mix first 6 ingredients in 8x8x2" glass baking dish.
  • Add fish; turn to coat.
  • Chill 2 hours, turning fish occasionally.
  • Place steamer rack in large skillet.
  • Arrange fish on rack.
  • Pour marinade into skillet under rack and bring to boil.
  • cover skillet and steam fish until just opaque in center, about 8 minutes.
  • Transfer fish to plates.
  • Remove steamer rack from skillet.
  • Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish.
  • Top with green onions.
  • Serves 4.

CITRUS-SPIKED SEA BASS



Citrus-spiked sea bass image

Places oranges on your barbecue to stop your fish from sticking- serve with a lemony salad with capers, green olives and watercress

Provided by Barney Desmazery

Categories     Main course

Time 30m

Number Of Ingredients 10

2-3 large oranges
zest 1 lemon (use the juice below)
1 tbsp olive oil
4 x 300g whole small sea bass , scaled, gutted and slashed a few times down each side
2 oranges , segmented
juice 1 lemon
4 tbsp olive oil
2 bags watercress
handful small capers
handful pitted green olives , roughly chopped

Steps:

  • Finely grate the zest of 1 of the oranges and add to the lemon zest. Mix with the olive oil, then drizzle over the fish and season. Cut the rest of the oranges into slices about 5mm thick. When the coals are ashen, arrange the orange slices over the barbecue in groups the length of each fish. Char the orange slices on 1 side, then flip them over and lay the fish on top of them - this stops the fish sticking. Barbecue the fish for 5-8 mins on each side (turning them carefully), or until the flesh flakes away easily when prodded.
  • While the fish is barbecuing (or beforehand), make the salad. Put the orange segments in a large bowl with the squeezed juice from the rest of the oranges and the lemon juice. Season and stir in the olive oil. When the fish is cooked, toss the watercress in the orange dressing with the capers and olives. Serve the fish with the salad.

Nutrition Facts : Calories 433 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 52 grams protein, Sodium 0.9 milligram of sodium

CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE



Chilean Sea Bass with Light Soy and Chive Sauce image

Provided by Food Network

Categories     main-dish

Yield 5 servings

Number Of Ingredients 16

1/2 bunch shallots
4 ounces butter
1/2 cup white wine
1 cup fish stock
1/4 cup heavy cream
3 tablespoons soy
2 large onions
Flour, as needed
Frying oil. as needed
3 bunches scallions
Olive oil
4 servings potatoes, whipped
2 tomatoes
1 bunch chives
5 pieces Chilean sea bass, approximately 6 ounces each
2 lemons

Steps:

  • Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm.
  • Make the garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown. Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.
  • Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish.
  • Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.

PAN-ROASTED SEA BASS WITH CITRUS AND AVOCADO OIL



Pan-Roasted Sea Bass with Citrus and Avocado Oil image

Provided by Amelia Saltsman

Categories     Citrus     Fish     Roast     Low Cal     Low Sodium     Dinner     Grapefruit     Seafood     Bass     Avocado     Healthy     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 oranges
2 pink grapefruits
Kosher salt, freshly ground pepper
4 6-ounce skinless fillets white or Mexican sea bass or grouper (about 1" thick)
1 tablespoon grapeseed oil
1 avocado, halved, pitted, peeled, cut into wedges
4 tablespoons avocado oil
Ingredient info: Avocado oil is sold at some supermarkets, at natural and specialty foods stores, and at spectrumorganics.com.

Steps:

  • Preheat oven to 450°F. Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juices from membranes; discard membranes. Drain fruit, reserving 1/2 cup juices. Return segments and juices to bowl. Season with salt and pepper.
  • Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grapeseed oil. Add fish; cook without moving, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, 4-5 minutes.
  • Turn fish, transfer to oven, and roast until just opaque in the center, 3-5 minutes.
  • Place fruit and avocado on plates. Top with fillets. Spoon 2 tablespoons citrus juices over fruit on each plate. Drizzle 1 tablespoon avocado oil over fish and fruit.

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Top Asked Questions

How to cook sea bass in sake?
Directions. 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...
How to cook sea bass in the fridge?
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.
What can I do with sea bass?
Whether you like it baked, grilled, pan-fried or even raw in a gorgeous ceviche, try one of our sea bass recipes. They make the perfect dinner party dish or simple summer lunch.
How much sake do you put in a seafood boil?
Ingredients 1 ⅓ cup sake 2 ⅓ cup mirin (Japanese sweet rice wine) 3 3 tablespoons soy sauce 4 ¼ cup packed brown sugar 5 ⅓ cup miso paste 6 4 (4 ounce) fillets fresh sea bass, about 1 inch thick 7 2 tablespoons chopped green onion More ...

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