Soy Seared Sea Bass With Pineapple Salsa Recipes

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SEARED HAWAIIAN ONO WITH HONEY SOY GLAZE AND PINEAPPLE SALSA



Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa image

Seared Ono with a honey soy Glaze and Pineapple Salsa- a fresh and healthy dinner recipe!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 30m

Number Of Ingredients 17

1 1/2 lbs Fresh Ono cut into 4-6 pieces ( or sub Scallops, Prawns Ahi or Hamachi Tuna)
⅓ C soy sauce
⅓ C honey
3 T sliced ginger
2 garlic cloves
1 T olive oil
---
Pineapple Ginger Salsa
½ pineapple, pealed, cored, small diced ( about 3 cups)
1 jalapeño- seeds removed, very finely diced
1 mild red chili ( or ¼ C diced red bell pepper)- for color
¼ C finely diced red onion
1 tsp finely minced or grated ginger root
½ Cup chopped cilantro
zest and juice of one small lime
⅛ tsp kosher salt
pinch sugar (optional)

Steps:

  • Make marinade for the fish. Blend soy sauce, honey, sliced ginger, garlic and olive oil in a blender until smooth. Place fish and marinade in a ziplock bag or bowl for 20 minutes or up to 24 hours.
  • While fish is marinating, make pineapple salsa. Cut pineapple in half, saving top half for another use. cut the bottom off, creating a stable base. With a large sharp knife, cut the skin off in vertical slices cutting downward. Cut into wedges and remove the core. Slice and dice into ½ inch cubes and place in a medium bowl. You should have about 3 cups. Toss in the rest of the ingredients. for a milder salsa, add only ½ a jalapeño. If your pineapple is ripe you will not need to add sugar. Taste and adjust.
  • . Heat oil in a large heavy bottom skillet, over medium high heat. When oil is hot, place the fish in the skillet, saving the marinade. Sear the fish, on its sides, and set aside. For medium rare, a quick 2-3 minute sear on each side is all you need.
  • If you like your fish cooked more, place in a warm oven until desired done-ness.
  • Pour the remaining marinade into the skillet and bring to a boil for 30 seconds, until it thickens. Strain and place in a small bowl. You will have about ⅛ to ¼ cup.
  • Spoon this over the fish, along with a generous amount of pineapple salsa before serving.

Nutrition Facts : Calories 297 calories

SOY SEARED SEA BASS WITH PINEAPPLE SALSA



Soy Seared Sea Bass With Pineapple Salsa image

I used to work in an upscale gourmet foods store, and this recipe was a huge success with the clientele. I've scaled it down to a normal sized recipe, but you may choose to tweek some of the flavors before cooking. Taste the marinade before you put the fish in!

Provided by Battle in Seattle

Categories     Bass

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb sea bass, cleaned & cut into 6-8 oz. portions
3/4 cup soy sauce
1/2 cup teriyaki sauce
4 ounces brown sugar (a little more than 1/2 c., packed)
vegetable oil, as needed
1/2 of a fresh pineapple, cleaned & cut into 1/4-inch dice
1/2 red bell pepper, 1/4-inch dice
1/2 green bell pepper, 1/4-inch dice
3 tablespoons red onions, 1/4-inch dice
1/2 fresh jalapeno, seeded & minced
1/2 cup fresh cilantro, rough chop
1/4 cup fresh basil, chiffanade cut
olive oil, to coat
salt & pepper, to taste

Steps:

  • For the fish, mix soy, teriyaki & brown sugar thoroughly. Place portions of sea bass in mixture and make sure fish is either completely covered, or turn frequently. Marinate up to 2 hours; no less than a half hour.
  • For the salsa, prep all ingredients and toss together until fully mixed. Set aside while fish is being cooked.
  • After marinating fish, in a large saute pan, heat about 1/8" oil over high heat. (Make sure oil coats the entire bottom--this gets a bit sticky without the proper coating.).
  • Once oil "pops," cook sea bass until soy is well caramelized on fish, turning a dark brown and releasing from the pan, then flip over and continue until fish is done, flaking easily when pierced with a fork.
  • (I will not tell you how long, because it really, REALLY depends on the thickness of the fish pieces. Just watch it carefully!).
  • Hold fish on a cooling rack in a warm (170 -200 degree) oven until ready to serve, best when done immediately.
  • Serve with salsa and a few avocado wedges if you want to get fancy.

SEARED PINEAPPLE SALSA



Seared Pineapple Salsa image

Provided by Damaris Phillips

Categories     appetizer

Time 30m

Yield 2 cups

Number Of Ingredients 10

1 to 2 tablespoons coconut oil
1/2 pineapple, peeled, cored and cut into long wedges
2 tablespoons tequila reposado
1/3 cup chopped fresh cilantro
1/4 cup minced red onion
1 tablespoon fresh lime juice
1 jalapeno pepper, stemmed, seeded and diced
Kosher salt and freshly ground black pepper
2 tablespoons toasted unsweetened coconut flakes
Tortilla chips, for serving

Steps:

  • Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat. Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned. Flip and add the remaining coconut oil if the skillet looks dry. Cook on the other side until darkly seared, 5 to 10 minutes. Add the tequila and cook an additional minute to deglaze the skillet. Remove the pineapple to a cutting board and let cool before cutting into small dice.
  • Add the pineapple and any remaining tequila liquid to a bowl. Add the cilantro, onion, lime juice and jalapeno. Toss to combine, taste and adjust the seasoning with salt and pepper. Sprinkle the top with the toasted coconut and serve with tortilla chips.

CHILEAN SEA BASS WITH SPICY FRUIT SALSA



Chilean Sea Bass with Spicy Fruit Salsa image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 26

1 teaspoon chopped jalapeno or other hot pepper
1 small red onion, finely chopped
1 papaya, peeled, seeded and chopped
1 ripe mango, peeled, pitted and diced
1/2 cup fresh pineapple, peeled and chopped
1/2 lemon, juiced
1/2 lime, juiced
1 tablespoon honey
1/2 teaspoon chili powder
1 tablespoon chopped cilantro
1/4 cup olive oil or vegetable oil
Pinch salt and pepper
1/4 cup olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 tablespoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon anise seed
1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute
4 Chilean sea bass fillets, or whitefish of your choice
Salt and pepper
1/4 cup flour, for coating
Vegetable or canola oil, for saute

Steps:

  • Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
  • For the Spicy Paste: Combine the above ingredients to form a spicy paste.
  • For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

SEA BASS WITH PINEAPPLE-DIJON CREAM SAUCE



Sea Bass With Pineapple-Dijon Cream Sauce image

Sweetness of pineapple with a hint of Dijon goes great with coconut-jasmine rice and roasted sea bass!

Provided by jcwosje

Categories     Seafood     Fish

Time 30m

Yield 2

Number Of Ingredients 9

2 (8 ounce) sea bass fillets
1 pinch seafood seasoning (such as Old Bay®), or to taste
1 tablespoon olive oil, or as needed
6 ounces pineapple juice
¼ cup dry white wine
¼ cup chicken stock
8 ounces heavy cream
1 teaspoon Dijon mustard
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Pat fish dry with paper towels and lightly season with seafood seasoning.
  • Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes.
  • Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.
  • Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.

Nutrition Facts : Calories 854 calories, Carbohydrate 16.8 g, Cholesterol 280 mg, Fat 65 g, Fiber 0.2 g, Protein 44.8 g, SaturatedFat 35.6 g, Sodium 424.8 mg, Sugar 10 g

CHILEAN SEA BASS WITH A PINEAPPLE-DIJON PAN SAUCE RECIPE - (3.9/5)



Chilean Sea Bass with a Pineapple-Dijon Pan Sauce Recipe - (3.9/5) image

Provided by Foodiewife

Number Of Ingredients 9

SAUCE:
2 (8-ounce) Chilean sea bass filets (if frozen, thaw in the refrigerator for at least 8h hours, or overnight)
Old Bay Seasoning, to taste
Olive oil (I use rice oil, because it has a high smoke point)
6 ounces pineapple juice (I buy a six-pack of small pineapple juice)
1/4 cup dry white wine (such as Sauvignon Blanc)
1/4 cup chicken stock
1 teaspoon Dijon mustard
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 425°F. Pat the fish dry, with paper towels and lightly season with Old Bay Seasoning. (NOTE: If you can't find Old Bay Seasoning, lightly season with salt & pepper and a little paprika.) In an oven-proof skillet, add enough oil to lightly coat the skillet. Heat on medium-high until the oil begins to shimmer, but not smoke. Place the seasoned fish into the skillet and allow to sear, until lightly brown-- about 4 to 5 minutes. Test that the fish is ready to be turned, when a skillet easily loosens the fish. Turn the fish over, then place the skillet into the preheated oven. Roast for about 7 to 9 minutes (internal temperature should be about 140°F). Remove the fish to a plate, and tightly cover with foil. SAUCE: Drain any excess oil and return the skillet to the stove, on medium-high. Add the pineapple juice, and deglaze the pan by scraping any browned bits. Add the white wine and chicken stock and allow the liquid to reduce to about half-- about 5 minutes, on medium-high. Remove the skillet from heat, and add the unsalted butter. Whisk until melted and smooth.

SEA BASS WITH CITRUS AND SOY



Sea Bass with Citrus and Soy image

Categories     Ginger     Steam     Orange     Pineapple     Bass     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup soy sauce
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1/8 teaspoon cayenne pepper
4 6-ounce sea bass fillets
Chopped green onions

Steps:

  • Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
  • Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.

JERK SEA BASS & PINEAPPLE SALSA



Jerk sea bass & pineapple salsa image

Fire up the barbecue and choose the healthier option for supper with this sea bass cooked in a jerk marinade. A pineapple salsa complements the fish perfectly

Provided by Esther Clark

Categories     Dinner, Fish Course, Lunch, Supper

Time 35m

Number Of Ingredients 12

1 tbsp jerk seasoning
2 garlic cloves , finely grated
thumb-sized piece ginger , finely grated
1 lime , zested
2 tbsp rapeseed oil
4 small or 2 large whole sea bass , gutted and scaled
100g pineapple , finely chopped
½ cucumber , finely chopped
¼ small red onion , finely chopped
3 large tomatoes , finely chopped
½ small bunch coriander , finely chopped, plus extra to serve
2 limes , zested and juiced, plus extra charred wedges, to serve

Steps:

  • Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr.
  • For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.
  • Put each fish on a sheet of foil, and bring the sides around to make an open-topped boat shape. Cook for 15-20 mins on a barbecue, turning halfway, or until cooked through. Alternatively, heat the oven to 220C/200C fan/gas 7 and bake the fish on a non-stick baking tray for 15-20 mins or until just cooked. Serve scattered with the extra coriander and the salsa on the side.

Nutrition Facts : Calories 404 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium

SEA BASS WITH CITRUS AND SOY



Sea Bass with Citrus and Soy image

Simple, elegant and healthy, too! What more can you ask from any recipe? Serve with steamed rice to complement this delightful dish with an Asian flare!

Provided by Bev I Am

Categories     Bass

Time 2h14m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup soy sauce
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1/8 teaspoon cayenne pepper
4 (6 ounce) sea bass fillets
chopped green onion

Steps:

  • Mix first 6 ingredients in 8x8x2" glass baking dish.
  • Add fish; turn to coat.
  • Chill 2 hours, turning fish occasionally.
  • Place steamer rack in large skillet.
  • Arrange fish on rack.
  • Pour marinade into skillet under rack and bring to boil.
  • cover skillet and steam fish until just opaque in center, about 8 minutes.
  • Transfer fish to plates.
  • Remove steamer rack from skillet.
  • Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish.
  • Top with green onions.
  • Serves 4.

MISO AND SOY CHILEAN SEA BASS



Miso and Soy Chilean Sea Bass image

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Provided by Swest

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h17m

Yield 4

Number Of Ingredients 7

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Steps:

  • Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
  • Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g

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2022-05-13 Pan Seared Pork Chops with Pears and Bourbon Pork. medium pear, kosher salt, freshly cracked black pepper, Dijon mustard and 5 more. Pan Seared Chilean Sea Bass Oh Snap! Let's eat! olive oil, chilean sea bass, garlic powder, cayenne pepper, paprika and 2 more.
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PAN-FRIED SEA BASS WITH GINGER SOY SAUCE - SLIMMING EATS
2020-12-07 As well as the rice I also did a simple stir fry of carrot and zucchini (courgette) batons. Just slice the vegetables into thin sticks, spray a pan with cooking oil spray and fry the carrot first, when that has softened slightly you can add in the zucchini (courgette) as this only takes a minute or so and then season with a little salt and black pepper.
From slimmingeats.com


FRESH PINEAPPLE SALSA RECIPE - COOKIE AND KATE
2019-05-02 Instructions. In a medium serving bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeño. Add the lime juice and salt, and stir to combine. Season to taste with additional lime juice (for zing) and/or salt (for more overall flavor) if …
From cookieandkate.com


JERK SEA BASS & PINEAPPLE SALSA - COOKDIARIES
2019-10-21 Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr. For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.
From cookdiaries.com


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