SEA BASS WITH ROASTED RED PEPPER SAUCE
Add color and great taste with this pepper sauce, which can, of course, double as a dipping sauce. The leeks are really delicious. I made a double batch of them when I was testing the recipe, and in the following days, I sprinkled them on everything, from meat to vegetables to fish. In this recipe I use sea bass, because it's my favorite white fish and because I like the shape it can be cut into. However, it works really well with any firm white fish. READ MORE
Provided by Recipe By Estee Kafra
Categories Mains
Yield 6
Number Of Ingredients 16
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.
HOT AND SPICY CHOLULA SEA BASS CEVICHE WITH ROASTED PEPPERS, GRILLED MASA CAKES, ROASTED CORN, AND CITRUS MARINADE
Steps:
- In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
- Preheat a grill.
- Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
- To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
- To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.
SEA BASS SAN SEBASTIAN
Chilean sea bass, also known as Patagonian toothfish, has landed on lots of 'do not eat this' lists due to overfishing, but the fish can be found through sustainable sources. Flavored mayonnaise keeps the sea bass moist while it's cooking, and you can create countless sauce variations by changing the seasonings. The recipe is inspired by the cuisine of San Sebastian.
Provided by Chef John
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.
- Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.
- Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes.
- Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet.
- Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.
Nutrition Facts : Calories 545.3 calories, Carbohydrate 11 g, Cholesterol 101.7 mg, Fat 35.2 g, Fiber 4 g, Protein 47.3 g, SaturatedFat 5 g, Sodium 1718.8 mg, Sugar 2.8 g
SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS
The aromas released while cooking this dish will have everyone licking their lips in anticipation
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 28 grams protein, Sodium 0.26 milligram of sodium
SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE
This is a very versatile sauce. You can pair it with so many things. Use it as a sauce for pasta, as a dip, or as a topping for toasted garlic bread. I'm sure that you will find a use for it all your own. You can roast your own bell peppers, or you can purchase jars of them in the supermarket already roasted and peeled.It goes great with chicken or, of course, the sea bass!
Provided by FLUFFSTER
Categories Bass
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Char bell peppers over gas flame or under broiler until blackened on all sides.
- Let cool in closed paper bag 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.
- Add fish to skillet; saute` until just opaque in center, about 5 minutes per side.
- Transfer fish to plates.
- Top each with sauce.
- Serve with remaining sauce.
Nutrition Facts : Calories 497.5, Fat 33.3, SaturatedFat 4.5, Cholesterol 70.3, Sodium 226.4, Carbohydrate 14.7, Fiber 5.7, Sugar 8.7, Protein 37.4
CHILEAN SEA BASS WITH ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE
Steps:
- Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.
- Preheat oven to 400 degrees F.
- Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
- Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar.
- Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.
SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE
Provided by Marsha Klein
Categories Fish Pepper Vegetable Sauté Dinner Seafood Snapper Bell Pepper Fall Spring Summer Winter Bon Appétit Rhode Island Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 7
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.
WHOLE ROASTED SEA BASS
This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
- Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
- Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
- Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.
BAKED SEA BASS WITH ROASTED GARLIC, CHILI, AND ROSEMARY
Rustle up a fragrant fish supper for two with this sensational recipe for sea bass cooked in parchment parcels.
Provided by English_Rose
Categories Bass
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Set the oven to 400°F Place the garlic cloves in a roasting pan and drizzle with 2 tablespoons of olive oil.
- Season with a little salt and freshly ground black pepper and roast for 10 minutes or so until soft and creamy inside.
- Put a piece of parchment paper large enough to wrap the fish in on top of a piece of foil cut to the same size, making sure that the shiny side is facing downwards.
- Lay the bass on top and tuck the garlic in the stomach cavity and around the fish.
- Scatter the crumbled chilies over the top; lay the rosemary on the fish and season with a sprinkling of salt.
- Fold the foil up and crimp at the edges to form a parcel. Pour in the wine and remaining olive oil and seal the rest of the foil so that the fish is completely enclosed - it should look like a large pastie!
- Bake for 25 minutes then remove from the oven. To serve, open the parcel in front of your guest, squeeze over the lemon and dive in!
Nutrition Facts : Calories 1126.6, Fat 81.3, SaturatedFat 12.3, Cholesterol 185.9, Sodium 314.7, Carbohydrate 9.8, Fiber 2.9, Sugar 0.6, Protein 84.8
SEA BASS WITH POLENTA AND ROASTED RED BELL PEPPERS
Categories Fish Olive Pepper Bake Dinner Cornmeal Bass Bell Pepper Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
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.
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- Brush the cooking grates clean. Grill the bell peppers over direct high heat, with the lid closed, until the skins are blackened and blistered all over, 10 to 15 minutes, turning occasionally. Place the peppers in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then remove the peppers from the bowl and peel away the charred skins. Cut off the tops and remove the seeds. Cut the peppers into ¼-inch strips and set aside. In a medium bowl whisk the remaining vinaigrette ingredients. Add the peppers and mix well. Set aside at room temperature until ready to serve. (May be made up to one day ahead; remove from the refrigerator 30 minutes before serving.)
- Lightly brush the fillets with oil and season evenly with salt and pepper. Grill over direct high heat, with the lid closed, until the flesh is opaque in the center, 5 to 7 minutes, carefully turning once. Serve warm with the vinaigrette spooned over the top.
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