Sea Bass With Spicy Strawberry Sauce Recipes

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CHILEAN SEA BASS WITH SPICY FRUIT SALSA



Chilean Sea Bass with Spicy Fruit Salsa image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 26

1 teaspoon chopped jalapeno or other hot pepper
1 small red onion, finely chopped
1 papaya, peeled, seeded and chopped
1 ripe mango, peeled, pitted and diced
1/2 cup fresh pineapple, peeled and chopped
1/2 lemon, juiced
1/2 lime, juiced
1 tablespoon honey
1/2 teaspoon chili powder
1 tablespoon chopped cilantro
1/4 cup olive oil or vegetable oil
Pinch salt and pepper
1/4 cup olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 tablespoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon anise seed
1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute
4 Chilean sea bass fillets, or whitefish of your choice
Salt and pepper
1/4 cup flour, for coating
Vegetable or canola oil, for saute

Steps:

  • Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
  • For the Spicy Paste: Combine the above ingredients to form a spicy paste.
  • For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

GRILLED SEA BASS WITH THAI CHILI SAUCE



Grilled Sea Bass with Thai Chili Sauce image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

2 cups fresh lime juice
1/2 cup Thai fish sauce
1/4 cup minced garlic
1/2 cup Thai bird chiles, seeded and minced
2 tablespoons grated ginger
1/4 cup sesame oil
1/4 cup sugar
6 (5-ounce) sea bass fillets

Steps:

  • In medium bowl mix lime juice, fish sauce, garlic, chiles, ginger, sesame oil and sugar. Pour half of the sauce over the fish and let sit for 1 hour refrigerated. Discard the marinade used for the fish. Grill fish over high heat, about 5 to 7 minutes, or until cooked through, and serve with the remaining half of the sauce.

GRILLED SEA BASS WITH CHILI-LIME DRESSING



Grilled Sea Bass with Chili-Lime Dressing image

While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 11

1 clove garlic, finely minced, or more to taste
1 lime, zested
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
2 tablespoons lime juice
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
1 teaspoon Asian (toasted) sesame oil
4 (4 ounce) fillets sea bass
2 teaspoons vegetable oil, or as needed
salt to taste
1 tablespoon coarsely chopped cilantro leaves, or to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
  • Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
  • Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
  • Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 3 g, Cholesterol 47.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 774.8 mg, Sugar 2 g

SEA BASS AND SPICY TOMATO SAUCE OVER BRAISED FENNEL



Sea Bass and Spicy Tomato Sauce Over Braised Fennel image

Categories     Tomato     Bake     Braise     Low Fat     Bass     Fennel     Winter     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

2 large fennel bulbs, preferably with fronds (sometimes called anise; about 2 lb total), fronds reserved and stalks discarded
1 large onion, halved lengthwise, one half cut lengthwise into 1/4-inch-thick slices and the other half chopped
1/2 teaspoon anchovy paste
2 1/2 teaspoons extra-virgin olive oil
1 cup fat-free chicken broth
1/4 to 1/2 teaspoon dried hot red pepper flakes
1 (14-oz) can whole tomatoes in juice
4 (5-oz) skinless sea bass fillets (3/4 inch thick), bones removed

Steps:

  • Chop enough fennel fronds, if using, to measure 2 tablespoons. Quarter fennel bulbs lengthwise, then cut lengthwise into 1/4-inch-thick slices.
  • Cook fennel bulbs, sliced onion, and anchovy paste in 1 1/2 teaspoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until coated, about 1 minute. Season with salt and pepper, then add broth and braise, covered, stirring occasionally, until vegetables are tender, about 20 minutes.
  • Remove lid and boil, stirring occasionally, until liquid is evaporated, about 10 minutes. Transfer fennel mixture to a 1 1/2-quart shallow gratin or other shallow 9-inch ceramic or glass baking dish.
  • Preheat oven to 450°F.
  • While fennel mixture is braising, cook chopped onion, red pepper flakes, and salt to taste in remaining teaspoon oil in an 8-inch nonstick skillet over moderate heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Add tomatoes with juice and simmer, breaking up tomatoes with a spoon and stirring occasionally, until very thick, 15 to 20 minutes.
  • Arrange fish fillets on top of fennel mixture and season with salt. Spoon tomato sauce over fish. Cover with a sheet of parchment paper or wax paper, then cover baking dish tightly with foil and bake in middle of oven until fish is just cooked through, 20 to 25 minutes. Sprinkle with fennel fronds.

SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS



Sea bass with sizzled ginger, chilli & spring onions image

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

6 x sea bass fillets, about 140g/5oz each, skin on and scaled
about 3 tbsp sunflower oil
large knob of ginger, peeled and shredded into matchsticks
3 garlic cloves, thinly sliced
3 fat, fresh red chillies deseeded and thinly shredded
bunch spring onion, shredded long-ways
1 tbsp soy sauce

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

STRIPED BASS POACHED IN SPICY SOY SAUCE



Striped Bass Poached In Spicy Soy Sauce image

Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent. It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings. Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors. Combine all the ingredients, except the bass, in a skillet. Bring to a boil, add the fish flesh-side-down, and adjust the heat so that the mixture does not bubble too aggressively. The fish cooks in 8 to 10 minutes, until its flesh is mahogany-colored and doesn't resist when you slice in with a thin-bladed knife. Serve on top of rice, garnished with the cooking liquid and the scallions, which are now limp and tender. Other fish, like cod, halibut, monkfish and salmon, also work, but keep an eye on it as it poaches - you will likely need to adjust the cooking time slightly.

Provided by Mark Bittman

Categories     dinner, quick, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

1/3 to 1/2 cup good soy sauce
2 teaspoons sugar
About 15 scallions, trimmed and cut into 2-inch lengths, or 2 or 3 spring onions or 1 large onion, peeled and sliced
1 dried or fresh chile pepper (optional)
About 1 1/2 pounds striped bass fillet, about 1 inch thick

Steps:

  • Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
  • Add the fish, and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through. Serve with white rice, spooning the sauce over all and garnishing with the scallions.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1585 milligrams, Sugar 4 grams

SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE



Sea Bass with Spicy Roasted Bell Pepper Sauce image

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

1 1/2 pounds red bell peppers
1/2 cup almonds, toasted
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons tomato paste
1/4 teaspoon cayenne pepper
4 6- to 7-ounce sea bass fillets

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.

SICHUAN-STYLE POACHED SEA BASS WITH HOT BEAN SAUCE



Sichuan-Style Poached Sea Bass With Hot Bean Sauce image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 sea bass (1 1/2 to 2 pounds), cleaned, head and tail left on
6 cups fish (or chicken) stock
2 tablespoons vegetable oil
1 tablespoon minced ginger
1 1/2 cups finely chopped scallions (white and green sections)
1 tablespoon chili sauce
1 tablespoon hot bean paste
6 tablespoons sweet rice wine (like Shaoxing wine)
1 1/2 teaspoons sugar
1/2 teaspoon salt

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

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