Sea Bass With Onion And Cumin Sauce Recipes

MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY

Steps:

• Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
• In a small bowl, combine the spices to make the spice mixture. Set aside for now.
• In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
• Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
• Pat fish dry and season with the remaining spice mixture on both sides as well.
• In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
• Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!

SEA BASS CUBAN STYLE

Steps:

• Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
• Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
• Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

CUMIN CRUSTED CHILEAN SEA BASS

Steps:

• Preheat oven to 375 degrees F.
• In a dry large skillet over medium heat, toast the cumin seeds for 2 minutes or until they just begin to smoke.
• Grind together the cumin, salt, and pepper in a mortar and pestle or other grinding tool (I use an electric coffee grinder) until finely ground.
• Rub the cumin mixture on both sides of the sea bass fillets.
• Heat the oil and butter together in an oven-safe pan/skillet over medium-high heat, then add the fish and brown each side of the fillets for 2 minutes.
• Transfer pan to the oven (you can wrap the handle of the pan with foil, if necessary), and bake for 4 to 5 minutes or until the fillets flake easily when tested with a fork.
• Garnish with chopped parsley and lemon wedges and serve.
• Source: Cooking Light, Dec. 2001 and Gail's Recipe Swap.

PAN FRIED SEA BASS

Steps:

• Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and heat through. Serve fillets with light saffron cream sauce and blanched asparagus.

SEA BASS WITH ONION AND CUMIN SAUCE

Steps:

• Place fish in glass baking dish. Pour lemon juice over. Season with salt and pepper. Chill while preparing sauce.
• Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside.
• Heat oil in heavy large skillet over medium heat. Add onions, cover and cook until soft and golden brown, stirring occasionally, about 20 minutes. Add garlic and sauté 30 seconds. Mix in cumin, then tomatoes. Simmer sauce 5 minutes. Add fish with lemon juice and simmer until fish is just cooked through, about 10 minutes.
• Using slotted spatula, transfer fish to platter. Boil sauce in skillet until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Spoon sauce over fish.

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 WITH SIZZLED GINGER, CHILLI & SPRING ONIONS

Steps:

• Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
• Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
• Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
• Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
• Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
• Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.

SEA BASS BAKED WITH ONION AND HONEY

Steps:

• Preheat the oven to 200 C (about 400 F).
• Heat the olive oil in a frying pan and gently sauté the onions and garlic until soft, about 5-8 minutes.
• Meanwhile, use a sharp knife to score the outside of the fish.
• When the onions are soft, take them off the heat.
• Pull the thyme leaves off the stem and mix in with the onions.
• Season to taste and let cool.
• Smear the honey on the inside of the sea bass, then fill with the onion mixture.
• Use kitchen string to secure the fish.
• Lay the fish in a baking tray and sprinkle over some salt and pepper.
• If you have extra onions you can also set them in the tray.
• Drizzle over the olive oil and bake on the top rack of your oven for 20-25 minutes.

BAKED SEA BASS WITH POTATOES, TOMATOES AND ONIONS

Steps:

• Heat the oven to 350. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Sprinkle with salt and pepper, and repeat the layers. Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil. Cover the pan with foil and bake for 1 hour.
• Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Make three deep, parallel crosswise cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake until the fish is opaque and flakes easily near its backbone, and the potatoes are fork tender, about 15 to 20 minutes. Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve.

SEA BASS WITH TOMATOES AND ONIONS

Steps:

• Preheat oven to 350°F. Brush 2 tablespoons oil over both sides of bread slices. Place on baking sheet; bake until lightly toasted, about 12 minutes. Set aside.
• Increase oven temperature to 500°F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Sauté until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Sprinkle fish with salt and pepper. Place fish in same skillet. Spoon vegetables atop fish. Bring to simmer. Cover; bake until fish is opaque in center, about 12 minutes. Transfer fish to plates.
• Stir remaining cup parsley into sauce. Boil sauce until reduced slightly, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over fish. Serve with croutons.

CHINESE STEAMED SEA BASS

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.