Seared Chilean Sea Bass And Lobster With Thyme Scented Tomato Recipes

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SEARED CHILEAN SEA BASS AND LOBSTER WITH THYME SCENTED TOMATO



Seared Chilean Sea Bass and Lobster With Thyme Scented Tomato image

Make and share this Seared Chilean Sea Bass and Lobster With Thyme Scented Tomato recipe from Food.com.

Provided by kzbhansen

Categories     Bass

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

4 (6 ounce) fresh chilean sea bass fillets
1 fresh lobster tail
1 teaspoon ginger, chopped
2 garlic cloves, chopped
2 ounces onions, chopped
4 medium tomatoes, chopped
6 slices smoked bacon, diced
6 ounces chicken stock
3 sprigs thyme, stems removed
16 pieces asparagus
1 medium onion, sliced thin
4 idaho potatoes, peeled and cubed
4 ounces butter
3 ounces milk
2 teaspoons chives, chopped

Steps:

  • Over medium heat cook the bacon until crisp and remove the bacon.
  • In the bacon fat sweat the chopped onions, garlic and ginger until soft.
  • Add tomatoes and cook ten more minutes, add thyme leaves and chicken stock, simmer five minutes.
  • Season with salt and pepper, place in blender, puree until smooth then pass through a fine sieve.
  • Finish with one-ounce butter and adjust seasoning.
  • Cook sliced onions over medium heat in oil until light brown. Boil potatoes and puree when soft. Add milk and 3 oz. butter to potatoes, stir in the caramelized onion, season with salt and pepper.
  • Blanch asparagus and season.
  • Season sea bass, place in hot sauté pan with a little oil and cook until golden brown on each side.
  • Cooking times will vary depending on thickness of fish. Fish should be just done in center.
  • Remove lobster meat from shell, season and cook in same pan until cooked through. Remove and slice into four pieces.
  • In large soup bowl place a spoonful of potatoes in center, arrange four asparagus around the potatoes, place a piece of sea bass on the potatoes and a lobster medallion on the sea bass. Spoon tomato broth around the potatoes and then sprinkle fish and lobster with crisp bacon and chopped chives.

ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS



Roasted Chilean Sea Bass with Seared Tomatoes and Leeks image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds Chilean sea bass, skinless and bones removed cut into four 1 1/2" thick steaks
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 cup drained canned plum tomatoes, crushed, reserve tomato juice for recipe
3 large leeks, split, carefully washed, julienned
2 shallots, finely minced
1/4 cup pitted nicoise olives
3 tablespoons capers
1/4 cup dry white vermouth
1/2 cup fish stock
3 tablespoons chopped fresh tarragon
3 tablespoons unsalted butter

Steps:

  • Preheat oven to 400 degrees.
  • Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
  • Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
  • Serve immediately, sprinkled with additional chopped tarragon.

PAN SEARED CHILEAN SEA BASS WITH WILD MUSHROOM GRITS AND FRESH SPINACH



Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) center cut fillets Chilean sea bass
Salt and pepper
4 tablespoons canola oil
1 bunch fresh thyme
6 tablespoons whole butter
2 pints assorted mushrooms (shiitake, cremini, portobello)
2 cups instant grits
1 quart chicken stock
1/4 cup heavy cream
1 pound baby spinach, carefully washed

Steps:

  • Season the sea bass with salt and pepper.
  • In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.
  • While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature.
  • Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.
  • In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper.
  • For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl. Layer a small amount of spinach on the grits and finish with the sea bass. Garnish with fresh thyme.

PAN SEARED CHILEAN SEA BASS RECIPE



Pan Seared Chilean Sea Bass Recipe image

This pan seared Chilean Sea Bass is incredibly juicy, tender and flavorful! The fish is flaky and has the best texture. An easy lemon garlic herb sauce elevates this dish!

Provided by Addison LaBonte

Categories     Main Course

Time 20m

Number Of Ingredients 8

2 filets Chilean sea bass (about 5 to 6 ounces each)
1 tsp sea salt
1 tsp ground pepper
3 tbsp butter or ghee (divided)
1 tsp minced garlic
1 tsp oregano
1 lemon
parsley (to garnish)

Steps:

  • First, pat sea bass dry with paper towels. Season on both sides with sea salt and pepper.
  • In a large skillet over medium heat, add 1 tablespoon butter. Once butter has melted, place fish skin side down in skillet.
  • Cook for 5 minutes.
  • Meanwhile, melt remaining 2 tablespoons butter in microwave safe dish. Stir in minced garlic and oregano.
  • After 5 minutes, flip fish. Pour butter herb sauce over fish.
  • Slice lemons into round discs. Place lemon slices in skillet.
  • Cook for 5 more minutes or until fish is flaky.
  • Finally, remove from pan. Pour sauce from pan on fish. Garnish with fresh parsley if desired.

Nutrition Facts : Calories 444 kcal, Carbohydrate 7 g, Protein 21 g, Fat 38 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 1398 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

SEARED CHILEAN SEA BASS WITH SHALLOT-TOMATO-BROCCOLI RISOTTO



Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto image

Make and share this Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto recipe from Food.com.

Provided by kyle martin

Categories     Bass

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

2 (7 ounce) sea bass
1/2 tomatoes, diced, seeded and skinned
1/4 head broccoli, blanched and diced fine
4 whole shallots, pre-roasted at 400 degrees for 15-20 minutes
1 cup arborio rice
1/2 ounce butter
1/4 cup onion, finely diced
all-purpose flour
1 ounce olive oil
3 ounces heavy cream
2 ounces grated parmesan cheese
salt
pepper

Steps:

  • In a small pan, melt butter over medium heat and sauté onion until tender.
  • Add rice and stir.
  • Add water, stir and bring to boil.
  • Reduce heat; simmer 20-25 minutes uncovered, stirring frequently, until rice is tender.
  • Add cream and Parmesan.
  • Season with salt and pepper to taste.
  • Gently fold in shallots, tomatoes and broccoli.
  • Set rice aside.
  • Season both sides of sea bass with salt and pepper.
  • Dredge lightly in flour.
  • Put olive oil in sauté pan over medium heat; sear both sides until golden brown.
  • Place fish in 400 degree oven for 10-15 minutes or until desired doneness.
  • Place risotto on plate and top with sea bass.

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