Sea Bass With Roasted Red Pepper Sauce Recipes

SEA BASS WITH ROASTED RED PEPPER SAUCE

Steps:

• Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut red peppers in quarters. Remove seeds and place skin-side up on a lined baking sheet. Roast for 20 minutes or until edges begin to blacken. Remove from oven and place in a large bowl. Cover with plastic wrap. (The steam helps separate the skins from the flesh.)
• When cool, remove the pepper skins and place in a food processor, along with shallots and all the remaining sauce ingredients. Process until smooth.
• Mix the potato starch with salt, and dredge each piece of fish in the mixture.
• Pour a thin layer of oil into a frying pan and heat over medium heat. When the oil is hot, sear the fish on all sides (for about one minute each side, or more for a large piece of fish) until middle is just cooked through. It's best not to overcook the fish, as it will get dry.
• Heat a pot of oil. Toss the cut leek with the potato starch and test the oil to see if it's hot enough by throwing in a few pieces. They should fry to a crisp within 30 seconds or less, but not blacken or burn right away. Fry the leek and remove to a paper-towel lined plate.
• Plate the fish with the red pepper sauce. Garnish with fried leek.

SEA BASS WITH POLENTA AND ROASTED RED BELL PEPPERS

Steps:

• Preheat oven to 350°F. Toss peppers, 2 tablespoons oil, garlic, and 3 teaspoons thyme in 13x9x2-inch metal baking pan. Roast until peppers are tender and brown in spots, turning occasionally, about 1 hour. Cut peppers into 1/2-inch strips and return to pan. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Bring milk, water, bay leaf, and 1 teaspoon thyme to simmer in heavy large saucepan. Cover and remove from heat. Let steep 15 minutes.
• Gradually whisk polenta into milk mixture. Bring to simmer over medium-low heat, whisking constantly. Continue cooking until thick and creamy, stirring often, about 20 minutes. Discard bay leaf. Mix in cream. Season with salt and pepper.
• Meanwhile, preheat broiler. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet; cook until opaque in center, about 4 minutes per side. Remove from heat. Spread 1 tablespoon tapenade over each fillet. Broil red peppers in pan until heated through, about 2 minutes.
• Spoon polenta onto 6 plates. Top with fish and red peppers.

SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE

Steps:

• Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper.
• Heat 2 tablespoons oil in skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet; sauté until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.

GRILLED SEA BASS WITH ROASTED RED PEPPER SAUCE AND BROCCOLI PURE

Steps:

• To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside.
• Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes.
• To make the broccoli puree: Bring a pot of water to a boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well.
• Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli puree hot as a bed for fish.
• To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside.
• For the plate: Add a spoonful of broccoli puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!