SEA BASS WITH ASPARAGUS
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Prepare a large bowl of ice water. Fill a medium pot with about 4 quarts water and bring to a simmer over medium heat. Add a generous handful of salt. (The water should taste like sea water.) When the water boils, add the asparagus and cook for 2 minutes. Drain with a slotted spoon or strainer and plunge into the ice bath. Remove to paper towels and pat dry. Set aside.
- Heat a large skillet over medium-high heat. Sprinkle the fish with salt and pepper. Add some oil and bring to lightly smoking, then place the fish in the skillet skin-side down. Cook until the skin is crispy, 6 to 7 minutes, then flip to the other side and cook for 3 to 4 minutes more. (If the skillet is getting too hot, reduce the heat.) Remove from the heat and top the skin side with the chopped herbs and salt.
- Mix the diced tomatoes with the drizzle of honey, salt and pepper in a small bowl. Set aside.
- Remove some of the grease from the skillet. Add the shallots, salt and white wine to the skillet and bring to a boil. Add the butter and cook until the sauce thickens, then drop the dried asparagus into the sauce. Season with salt, pepper and lemon juice. Toss to coat the asparagus.
- Place the lemon segments and tomatoes around each of 2 plates. Top with the asparagus, a spoonful of sauce and then the fish (skin-side up). Garnish with additional fresh herbs.
PAN SEARED SALMON WITH ASPARAGUS LEMON SALAD, RED WINE REDUCTION AND WATERCRESS PUREE
Provided by Brad Sorenson
Time 40m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Red wine reduction: Put all ingredients in a wide shallow pan and bring to a simmer over medium-low heat. Slowly reduce until concentrated and thick.
- Salad: Bring a small pot of salted water to a boil over medium heat. Add the asparagus, blanch for just 1 minute and then drain. Heat a large saute pan over medium heat and add olive oil. Stir in the shallots and cook until they begin to turn translucent. Add the asparagus and cook until heated through. Stir in the lemon zest and lemon juice and season with salt and pepper, to taste.
- Salmon: Heat a large saute pan over medium-high heat and add the olive oil. Season the salmon fillets with salt and pepper, to taste, and sear until almost cooked through, about 7 minutes. Turn the fillets over and cook them for 2 minutes more.
- Watercress puree: Add all the ingredients into a blender and puree until smooth. Taste and adjust seasoning.
- Arrange the salmon on a serving platter and garnish with the wine reduction and watercress puree. Serve the salad alongside or in a separate bowl.
SEA BASS WITH SHRIMP AND TOMATOES
This is one of my husband's favorite recipes, simple and delicious. The ingredients make it into a sort of Greek stew. Besides making it for my husband and myself, I like serving this impressive dish to company. -Susan Orr Schwarz Sherman Oaks, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place the fish in a greased 8-in. square baking dish. Top with shrimp, onion, tomatoes and feta cheese. Bake, uncovered, at 325° for 45-50 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 348 calories, Fat 12g fat (7g saturated fat), Cholesterol 158mg cholesterol, Sodium 1402mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 6g fiber), Protein 42g protein.
SHRIMP SCAMPI WITH ASPARAGUS
Sauteed shrimp is tossed with small ridged pasta shells, called conghiglie rigate, that are perfect for picking up the garlic-infused white wine sauce.
Provided by Martha Stewart
Categories Food & Cooking
Yield Serves 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over high heat. Add asparagus to pot, simmer 30 seconds, and remove. Add the pasta and a generous pinch of salt to the pot and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
- Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add 1 tablespoon olive oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.
- Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, cooked asparagus, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.
SEA BASS WITH ASPARAGUS & JERSEY ROYALS
Popular wild sea bass is a sustainable and delicious white fish - serve with crunchy greens and flavoursome new potatoes
Provided by Gerard Baker
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Put the egg yolks in a large bowl with a pinch of salt and the lemon zest and juice. Whisk to combine, then add the garlic and whisk again. Slowly add the oil, whisking constantly, until the mixture thickens to a mayonnaise and all the oil is used. Taste and add salt, white pepper and additional lemon juice, if needed. Transfer to a small bowl, cover and chill until required.
- Put the potatoes in a medium-sized pan, cover with lightly salted water, put on the lid and bring to the boil. Remove lid and cook until tender. Drain, toss with a drizzle of oil, set aside and keep warm.
- Meanwhile, cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. Drain, then drizzle with oil and set aside to keep warm.
- For the sea bass, heat the grill, pour 2 tbsp of the oil into a frying pan set over a medium heat, add the thyme and garlic, and cook for 1-2 mins. Sprinkle a little salt and pepper into the pan, add the fish, skin-side up, cook for 2-3 mins, then remove from the heat. Drizzle with the remaining oil, then cook under the grill for about 4 mins until the skin blisters and the fish is cooked through. Keep the fish warm while you finish the veg.
- Thickly slice the potatoes and arrange a layer in the middle of each of 4 dinner plates. Scatter the asparagus over the potatoes, squeeze over some lemon juice and finish with a grind of black pepper. Top each plate with a fillet of sea bass, finishing with a dollop of mayonnaise and the snipped chives.
Nutrition Facts : Calories 555 calories, Fat 37 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium
ROASTED SEA BASS WITH ASPARAGUS SAUCE
Steps:
- Preheat oven to 450°F. Bring broth to boil in heavy large saucepan. Add asparagus; cover and boil until asparagus is very tender, about 8 minutes. Using slotted spoon, transfer asparagus to cutting board; reserve broth. Cut tips from asparagus and reserve. Coarsely chop remaining asparagus; transfer to processor. Add 1/2 cup reserved asparagus cooking broth and olive oil and puree until smooth, adding more cooking broth if sauce is too thick (discard any remaining broth). Season sauce to taste with salt and pepper. Return to same saucepan.
- Spray baking sheet with vegetable oil spray. Place fish on prepared sheet. Drizzle lemon juice over fish. Sprinkle with salt and pepper. Bake fish until just opaque in center, about 10 minutes.
- Rewarm sauce over medium-low heat. Divide sauce among 4 plates. Top with fish. Garnish with reserved asparagus tips and roasted red pepper strips. Serve immediately.
ROASTED ASPARAGUS IN A RED WINE VINAIGRETTE
Make and share this Roasted Asparagus in a Red Wine Vinaigrette recipe from Food.com.
Provided by Avid Wine Drinker
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry bacon to crisp. Wipe off excess fat with paper toweling. Crumble.
- Preheat oven to 400 degrees.
- Mix all ingredients, except asparagus, in a cruet. Shake vigorously.
- Pour the vinaigrette over the asparagus and marinade for 15 minutes.
- Lay asparagus in single layer in a stone baking dish.
- Pour remaining vinaigrette over the asparagus.
- Cover and bake for 15 minutes or to desired doneness.
- Remove to a warmed plate, pour remaining vinaigrette over the asparagus.
- Sprinkle with the cheese and the bacon.
LIME SHRIMP WITH ASPARAGUS
For this colorful main dish, I combine shrimp, asparagus and sweet red pepper and flavor them with lime juice, lime peel, garlic and soy sauce. It may look like it takes a long time to prepare, but it goes together fast in the microwave. -Peggy Davies Canon City, Colorado
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the asparagus, garlic and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-4 minutes or until asparagus is crisp-tender. Remove with a slotted spoon; keep warm, Add shrimp, red pepper and jalapeno to dish. Cover and cook on high for 3 minutes or until shrimp turn pink. Remove with a slotted spoon; keep warm., In a small bowl, whisk the cornstarch, soy sauce, lime juice and lime zest until blended; stir into the cooking juices. Microwave, uncovered, on high for 1 minute or until sauce is thickened and bubbly., Stir in shrimp and asparagus mixtures. Cook, uncovered, on high for 30-60 seconds or until heated through. Serve with rice.
Nutrition Facts :
SCALLOPS ON ASPARAGUS SPEARS WITH WINE REDUCTION
This is a perfect light dish for spring or summer. I used bay scallops and reduced the cooking time to 2 minutes per side. An easy way to season the scallops is to put them in a plastic bag along with the coating mixture, and just shake the bag a few times. If you need the Old Bay, DiB's recipe #15562 is good. This recipe's source is McCormick.
Provided by Vino Girl
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender.
- Drain on paper towels and set aside.
- Keep warm.
- Combine flour, Old Bay, and paprika in a shallow pan.
- Stir to blend thoroughly. Add scallops and coat with flour mixture.
- Dry skillet with a paper towel, and place over medium-high heat until hot. Add 2 tablespoons of butter. When butter is melted, add scallops and cook 4 minutes, turn and cook 4 minutes longer or until opaque in center.
- Top asparagus with scallops and cover to keep warm. Add wine and dill weed to pan residue.
- Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup.
- Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops.
- Garnish with lemon wedges, if desired.
Nutrition Facts : Calories 236.1, Fat 9.8, SaturatedFat 5.6, Cholesterol 60.4, Sodium 259, Carbohydrate 10.4, Fiber 2, Sugar 1.5, Protein 21.8
PAN SEARED SEA BASS WITH ASPARAGUS AND MUSHROOMS RECIPE
Provided by á-1088
Number Of Ingredients 8
Steps:
- SEA BASS: Preheat oven to 450. Dry off all pieces completely with paper towels. Get your skillet hot over medium high heat. Cover pan with olive oil to prevent sticking. Place the sea bass fillets in the skillet, sprinkle with sea salt and pepper. Once browned, turn and brown on the other side. Place on cookie sheet lined with foil, and in oven for approximately 10 minutes or until the meat flakes easily - don't over cook. You can always let it rest by covering it with foil and it will cook a little more. So if anything, undercook. Mix together olive oil, lemon juice, capers, and garlic, and when you serve the fish, spoon some of this mixture on top! Delish!!! Asparagus: Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. 2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed. 3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving. ROASTED MUSHROOMS: Get more of the ingredients that you sprinkled the asparagus with, and the olive oil, mix those together. Cut up your mushrooms, and drizzle with that dressing. Roast at 400 with the asparagus for the same amount of time. Enjoy!
SEABASS WITH SHRIMP ASPARAGUS IN A RED WINE REDUCTION
Categories Fish
Number Of Ingredients 6
Steps:
- 1. In a saucepot, reduce red wine to a syrup consistency. 2. Season seabass with the salt and pepper. 3. Preheat oven at 450 degrees. 4. In a sauté pan, add vegetable oil to grease. 5. When the pan begins to smoke, add the seabass. 6. Sear until a golden brown around the edges and flip. 7. Add shrimp to pan and place in oven. 8. Flip shrimp after cook about 3-4 minutes. 9. Add asparagus to pan. 10. Cook an additional 3-4 minutes. Items will be firm to the touch.
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