CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE
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.
SEA BASS WITH MEXICANA-CHINOISE SAUCE
Provided by Dr. Lance Fogan
Categories Mushroom Pepper Sauté Bass Bon Appétit
Yield 4 MAIN-COURSE SERVINGS
Number Of Ingredients 13
Steps:
- Spray large nonstick skillet with vegetable oil spray; place over medium-high heat.
- Add onion, garlic and ginger; sauté until golden, about 3 minutes. Add chili and mushrooms; sauté 1 minute. Stir in wine, soy sauce, black bean sauce, marmalade and lime juice; bring to boil. Season fish with salt and pepper. Place in same skillet. Reduce heat to medium-low. Cover and simmer until fish is just cooked through, about 5 minutes per side.
- Transfer fish to plates. Spoon sauce around. Sprinkle with cilantro.
ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
- Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
- Serve immediately, sprinkled with additional chopped tarragon.
CHILEAN SEA BASS WITH MOHO SAUCE
Posting for ZWT 7. This recipe comes from epicurious.com/recipes. If Chilean sea bass is unavailable, any sea bass or firm white fish is fine to use for this recipe.
Provided by Papa D 1946-2012
Categories Chilean
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the Moho Sauce: Mix the garlic and onion in a small bowl with the cumin, salt, and pepper. Place the oil in a small, heavy saucepan over low heat. Add the onion mixture and cook, stirring, for 10 minutes or until translucent. Add the lime juice and vinegar, then simmer over medium-low heat for 5 minutes. (Makes 2/3 cup.).
- Halve the sea bass fillets crosswise (into 8-ounce pieces).
- In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. Add the fish and coat well. Marinate for 15 minutes. Remove and pat dry.
- Preheat the oven to 450°F.
- With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
- Place the remaining 2 tablespoons of olive oil in a nonstick skillet. Sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
- Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
- Meanwhile, set the Moho Sauce over very low heat and gently heat through.
- Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
- To serve, place a fish fillet in the center of 4 dinner plates. Spoon 1 to 2 tablespoons of Moho Sauce atop each fillet. Fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro. Place a bowl of the extra cilantro and a bowl of Moho Sauce on the table.
CHINESE STEAMED SEA BASS
A traditional Chinese fish recipe. Chinese love fresh seafood! Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish. In this recipe, a whole sea bass, ginger, and spring onions are steamed to perfection and then topped with soy sauce, sugar, and hot oil. Serve with freshly cooked rice.
Provided by tonytsang
Categories World Cuisine Recipes Asian Chinese
Time 33m
Yield 2
Number Of Ingredients 7
Steps:
- Season sea bass with salt.
- Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass. Scatter remaining spring onions and ginger over the sea bass.
- Bring a wide pot of water to a boil. Set a rack inside the boiling water; place the plate of sea bass on top. Cover pot and steam until sea bass flakes easily with a fork, 8 to 10 minutes. Pour out any water that may have collected on the plate.
- Mix soy sauce, chile oil, and sugar together in a small bowl; pour over the sea bass before serving.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 13.4 g, Cholesterol 93.8 mg, Fat 26.7 g, Fiber 1.5 g, Protein 44.7 g, SaturatedFat 4.2 g, Sodium 2043.2 mg, Sugar 7.9 g
CHINESE SEA BASS
Steps:
- Combine broth and cornstarch in small bowl; stir until cornstarch dissolves. Heat oil in heavy medium saucepan over high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add vinegar, soy sauce, sugar and cornstarch mixture and boil until sauce thickens, stirring constantly, about 1 minute. Remove from heat. Season sauce with pepper.
- Preheat broiler. Brush some sauce over each side of fish fillets. Broil until just cooked through, about 3 minutes per side. Place fish on plates. Spoon rice alongside; sprinkle with onion tops. Serve, passing remaining sauce separately.
BAKED SEA BASS MEXICANA
From "Jane Brody's God Seafood Book, 1994. Cod is also very good cooked this way. Use more jalapeno if you like the heat! I like to use some very thinly sliced red sweet pepper with the onions and save the fresh cilantro for the last minute so it still has some freshness to it.
Provided by zeldaz51
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Spray a baking pan with the vegetable oil. Place the fish, skin side down, in the pan, and sprinkle the fillets with lime juice, salt, and pepper. Cover with plastic wrap and refrigerate it until the sauce is ready.
- Preheat oven to 425 Fahrenheit.
- Heat the olive oil in a large nonstick skillet. Add the onion and cook over medium heat, stirring, for 5 minutes or until the onion begins to take on a touch of color. Add the garlic and saute another 2 minutes. Add all the remaining cause ingredients to the skillet. Bring to a simmer, reduce the heat to low, and cook uncovered for 7 minutes.
- Remove the fish from the fridge, remove plastic wrap, and pour the sauce over the fish, tasking care to cover the fillets completely. Bake in the hot oven for 10 minutes or until it is cooked through.
Nutrition Facts : Calories 586.8, Fat 10.6, SaturatedFat 1.8, Cholesterol 58.3, Sodium 425.7, Carbohydrate 91.2, Fiber 27.1, Sugar 59.2, Protein 46
SICHUAN-STYLE POACHED SEA BASS WITH HOT BEAN SAUCE
Provided by Bryan Miller And Pierre Franey
Categories dinner, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the fish on its side, and using a sharp knife, make three deep parallel cuts about 2 inches apart. Flip the fish and repeat.
- Bring the stock to a boil in a wok. Leave the heat at high and add the fish. When the liquid returns to a boil, lower the heat to simmer. Cook about 6 minutes or until the fish is barely cooked through. Gently remove the fish to a strainer, discarding the stock but reserving any liquids that drip through the strainer.
- Place a clean wok over high heat. When it is hot, add the vegetable oil. When the oil is hot, add the ginger and the scallions. Cook, stirring, for 10 seconds, then add the chili sauce, hot bean paste and sweet rice wine. Cook, stirring, for 20 seconds, then add any reserved poaching liquid, along with the sugar and salt. Bring the sauce to a boil.
- Place the fish in the boiling sauce and spoon some sauce over it. Continue cooking and spooning the sauce over the fish for 2 minutes. Remove from the heat.
- Carefully transfer the fish to a platter. Check the sauce for seasoning, pour over the fish and serve.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 3 grams, Sodium 1163 milligrams, Sugar 9 grams, TransFat 0 grams
MISO AND SOY CHILEAN SEA BASS
This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.
Provided by Swest
Categories World Cuisine Recipes Asian Japanese
Time 3h17m
Yield 4
Number Of Ingredients 7
Steps:
- 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 the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
- Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g
ROASTED CHILEAN SEA BASS WITH CHIVE OIL
Provided by Amanda Hesser
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
- Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
- Transfer the sea bass to serving plates and sprinkle with the chive oil.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 578 milligrams, Sugar 0 grams
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