Sea Bass With Tomato And Black Olive Salsa Recipes
SEA BASS WITH TOMATO AND BLACK OLIVE SALSA
Sophie Dahl calls this a "good date dinner" because it's elegant yet easy. The Mediterranean-style salsa on the fish -- a mix of olives, tomatoes, basil, and lemon juice -- would be equally delicious on its own as a salad.
Categories easy fish Mediterranean fish Sophie Dahl sea bass fillet pan-seared fish black olives
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper. Let stand at room temperature for 20 minutes.
- Meanwhile, in a medium bowl, toss the olives with the tomatoes, basil, dill, and chile. Add 2 tablespoons of the olive oil and the remaining 1 tablespoon of lemon juice and season with salt and pepper.
- In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Pat the fish dry and add it to the skillet, skin side down. Cook the fish over high heat until the skin is browned, about 4 minutes. Turn and cook until the fish is just white throughout, about 4 minutes longer. Transfer the fish to plates and top with the salsa.
SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE
Steps:
- Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
- Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
- Transfer fish to plates. Top with spoonful of tapenade and serve.
ROASTED BLACK SEA BASS WITH TOMATO AND OLIVE SALAD
Provided by Ruth Cousineau
Categories Olive Tomato Roast Quick & Easy Dinner Bass Healthy Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make salad:
- Mince and mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.
- Roast fish:
- Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
- Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out. Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish. Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
- Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.
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