Seared Fillet Of Seabass With Tomato And Onion Confit And Sherry Vinegar Nage Infused With Tarragon Recipes

VINEGAR-AND-TARRAGON MUSHROOMS

Vinegar-and-Tarragon Mushrooms image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 minced garlic clove and 1 diced shallot in butter in a large skillet over medium heat, 3 minutes; season with salt and pepper. Add 1 pound each quartered shiitake and cremini mushrooms; cook until tender, about 10 minutes, adding 1 to 2 tablespoons water if needed. Add 1/2 cup white balsamic vinegar and cook until evaporated, 5 minutes. Add 1/4 cup chopped tarragon.

SAUTEED MOI, GRATED TURNIPS, CILANTRO, TOMATO, WILTED WATERCRESS, AND MANOA LETTUCE, DRIED SHRIMP NAGE

Sauteed Moi, Grated Turnips, Cilantro, Tomato, Wilted Watercress, and Manoa Lettuce, Dried Shrimp Nage image

Provided by Food Network

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 ounce olive oil
2 ounces dried shrimp, chopped
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced carrots
2 cups water
1 1/2 cups grated turnips (daikon)
2 tablespoons minced cilantro
1 tomato, diced
Six 3-ounce moi fillets, scaled
1 bunch watercress, chopped
2 heads Manoa lettuce

Steps:

In a stock pot, heat oil to medium high temperature then add dried shrimp into pot stir until oil coats shrimp, about 2 to 3 minutes. Then, add onion, celery, and carrots to mixture and saute for another 5 minutes, or until slightly translucent. Add water and bring to a boil. Lower heat to a simmer, and cook for 20 to 25 minutes. Strain. Place strained mixture over low heat in a saucepan. Add daikon, cilantro and tomato and cook just until ingredients are heated through. Reserve.
Method for moi: Place a nonstick pan over low heat and coat with olive oil. Place fillet, skin side down, in the pan and cook until golden brown. Turn fish over and cook until cooked through and golden brown.
On medium high heat saute watercress and Manoa lettuce in olive oil for 5 to 10 seconds, just to wilt. Place greens in the middle of a plate and top with sauteed moi. Pour the shrimp nage around fish and greens.

SEA BASS WITH TOMATOES AND ONIONS

Sea Bass with Tomatoes and Onions image

Categories Fish Onion Tomato Bake Sauté Bass White Wine Parsley Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

7 tablespoons olive oil
4 4x2x1/2-inch French bread slices
3 cups thinly sliced onions
1/2 cup chopped fresh parsley
2 tablespoons chopped canned anchovies (from one 2-ounce can)
1 1/2 tablespoons minced garlic
1/4 teaspoon dried crushed red pepper
1 1/4 pounds plum tomatoes, seeded, finely chopped
3/4 cup dry white wine
4 8-ounce sea bass fillets (about 1 inch thick)

Steps:

Preheat oven to 350°F. Brush 2 tablespoons oil over both sides of bread slices. Place on baking sheet; bake until lightly toasted, about 12 minutes. Set aside.
Increase oven temperature to 500°F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Sauté until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Sprinkle fish with salt and pepper. Place fish in same skillet. Spoon vegetables atop fish. Bring to simmer. Cover; bake until fish is opaque in center, about 12 minutes. Transfer fish to plates.
Stir remaining cup parsley into sauce. Boil sauce until reduced slightly, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over fish. Serve with croutons.

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