Seared Chilean Sea Bass With Citrus Poached Mussels Chayote Squash Avocado Cilantro Salad And Blue Crab Essence Recipes

CHAYOTE AND AVOCADO SALAD

Chayote and Avocado Salad image

In Mexico and other parts of the world, chayote is usually chopped and cooked until tender. But you can skip the cooking and toss it thinly sliced with avocado, radish and your favorite dressing for a crisp refreshing salad.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Try chayote (chi-OH-tay), a mild Mexican squash that looks like a green pear: Whisk the juice of 2 limes, 2 tablespoons olive oil and a pinch each of sugar and salt in a bowl. Thinly slice 1 peeled chayote, 1 avocado and 4 radishes; gently toss with the dressing.

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

Ingredients

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 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

Ingredients

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.

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