CHILEAN SEA BASS WITH A PINEAPPLE-DIJON PAN SAUCE RECIPE - (3.9/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F. Pat the fish dry, with paper towels and lightly season with Old Bay Seasoning. (NOTE: If you can't find Old Bay Seasoning, lightly season with salt & pepper and a little paprika.) In an oven-proof skillet, add enough oil to lightly coat the skillet. Heat on medium-high until the oil begins to shimmer, but not smoke. Place the seasoned fish into the skillet and allow to sear, until lightly brown-- about 4 to 5 minutes. Test that the fish is ready to be turned, when a skillet easily loosens the fish. Turn the fish over, then place the skillet into the preheated oven. Roast for about 7 to 9 minutes (internal temperature should be about 140°F). Remove the fish to a plate, and tightly cover with foil. SAUCE: Drain any excess oil and return the skillet to the stove, on medium-high. Add the pineapple juice, and deglaze the pan by scraping any browned bits. Add the white wine and chicken stock and allow the liquid to reduce to about half-- about 5 minutes, on medium-high. Remove the skillet from heat, and add the unsalted butter. Whisk until melted and smooth.
SEA BASS WITH PINEAPPLE-DIJON CREAM SAUCE
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Pat fish dry with paper towels and lightly season with seafood seasoning.
- Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes.
- Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.
- Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.
Nutrition Facts : Calories 854 calories, Carbohydrate 16.8 g, Cholesterol 280 mg, Fat 65 g, Fiber 0.2 g, Protein 44.8 g, SaturatedFat 35.6 g, Sodium 424.8 mg, Sugar 10 g
SEA BASS WITH CRANBERRY PINEAPPLE PEPPER RELISH
Steps:
- To prepare the relish, wash, rinse, and remove bad cranberries. Place in a sauce pot and simmer for approximately 15 minutes and allow to cool. Chop cranberries into small dice. Add all of the remaining ingredients and set aside.
- Place the sea bass fillets into a dish and add all of the ingredients except the olive oil and allow the sea bass to marinate for approximately 2 hours.
- Using a saute pan, heat the olive oil and sear the sea bass in the hot pan until golden on both sides.
- To serve, place on plate and top with the cranberry compote.
CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA
Fresh, crisp, and filling! I love sea bass. 'Specially prepared this way. It's very hardy and does well grilled, sauteed, or baked/broiled. You can prepare the salsa a day or two in advance. Again, gotta love that chopping therapy! :) If you don't like mango or pineapple, you can sub w/ any fruit such as peach or mandarin oranges. YUM!
Provided by MixnVixn
Categories Tropical Fruits
Time 44m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 26
Steps:
- Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
- Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
- Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once.
- Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork.
- Transfer to serving plate, top with salsa, and enjoy!
- I also like to serve mine with herb rice :).
Nutrition Facts : Calories 294.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 46.9, Sodium 198, Carbohydrate 31.9, Fiber 3.7, Sugar 21, Protein 23.4
PINEAPPLE CRANBERRY RELISH
A friend gave me this recipe. It is very flavorful. Great for Thanksgiving or Christmas.
Provided by GWYNN
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 15m
Yield 10
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 42.9 g, Fat 3.9 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 19.9 mg, Sugar 30 g
SOY SEARED SEA BASS WITH PINEAPPLE SALSA
I used to work in an upscale gourmet foods store, and this recipe was a huge success with the clientele. I've scaled it down to a normal sized recipe, but you may choose to tweek some of the flavors before cooking. Taste the marinade before you put the fish in!
Provided by Battle in Seattle
Categories Bass
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the fish, mix soy, teriyaki & brown sugar thoroughly. Place portions of sea bass in mixture and make sure fish is either completely covered, or turn frequently. Marinate up to 2 hours; no less than a half hour.
- For the salsa, prep all ingredients and toss together until fully mixed. Set aside while fish is being cooked.
- After marinating fish, in a large saute pan, heat about 1/8" oil over high heat. (Make sure oil coats the entire bottom--this gets a bit sticky without the proper coating.).
- Once oil "pops," cook sea bass until soy is well caramelized on fish, turning a dark brown and releasing from the pan, then flip over and continue until fish is done, flaking easily when pierced with a fork.
- (I will not tell you how long, because it really, REALLY depends on the thickness of the fish pieces. Just watch it carefully!).
- Hold fish on a cooling rack in a warm (170 -200 degree) oven until ready to serve, best when done immediately.
- Serve with salsa and a few avocado wedges if you want to get fancy.
PINEAPPLE CRANBERRY RELISH
This refreshing relish from Sue Dannahower of Fort Pierce, Florida features three kinds of fruit and a splash of cilantro. Serve it atop grilled chicken or pork to perk up the taste.
Provided by Taste of Home
Time 30m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until the berries pop, about 15 minutes. Cool., Transfer to a large bowl; stir in the remaining ingredients. Store in the refrigerator.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
PINEAPPLE-STRAWBERRY CRANBERRY RELISH
My son is a strawberry fanatic. Anything with strawberries in it is a must-have in his book. I'll always remember the look on his face the first time he tried this. It was love at first sight! -Karen Wilkes, Lakewood, California
Provided by Taste of Home
Time 5m
Yield 22 servings (1/4 cup each).
Number Of Ingredients 4
Steps:
- In a large bowl, gently mix cranberry sauce, pineapple and strawberries until blended. Refrigerate, covered, 1-2 hours or until cold. Just before serving, stir in walnuts. Freeze option: Do not add walnuts. Freeze relish and walnuts separately in freezer containers. To use, thaw in refrigerator overnight. Stir in walnuts just before serving.
Nutrition Facts :
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