Spicy Crusted Sea Bass Recipes

SPICY CRUSTED SEA BASS

Steps:

• preheat oven to 450.
• brush both sides of fish with butter and place in shallow baking dish so that they don't touch.
• in a bowl mix crumbs, seasoning and butter make sure to mix well so that butter is throughly combined.
• spread crust over fish and press lightly inches.
• place a small amount of water in the bottom of the pan just enough so that the bottom of the pan is coated with water making sure that the water is not touching the topping.
• bake for 8-10 minutes.

SMOKY-SPICY BASS

Steps:

• Preheat the oven to 250 degrees F.
• Heat a cast iron skillet over medium-high to high heat. Put a platter in the oven to warm.
• Combine all the spices in a small bowl. Score the skin of the fish with several shallow hash marks using a very sharp knife. Season the fish on both sides with lots of salt and pepper, to taste, and rub both sides with spices.
• Add the oil to the hot pan and cook the fish in 2 batches, until firm, about 4 minutes on each side. Transfer the fillets to the warm platter. Serve with lemon wedges and garnish with parsley or chives.

BLACK SEA BASS CRUSTED WITH SPICES, TOMATO, AND VEGETABLE VINAIGRETTE

Steps:

• For the vinaigrette: Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice, and vinegar. Add water and simmer slowly for 30 minutes. Strain, pressing out all juice.
• Make brown butter with salted butter. Place pan in ice water to stop cooking. Whisk into mushroom broth.
• Cook fingerling potato, peel and cut into thirds. Set aside.
• Cut fish with skin into 3 pieces. Season with salt and pepper. Dip in cream, then spice mixture, then flour. Heat 1 tablespoon oil in a saucepan and saute until crisp.
• Heat vinaigrette with potatoes, fava beans, and onions. Add tomatoes and herbs last. Pour into bowl and add fish.
• Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind.

BAKED SEA BASS IN CRUST WITH BASIL

Steps:

• Place all pastry ingredients except water in the bowl of a food processor and blend for 5 seconds. Add water gradually and blend until pastry pulls away from the sides and begins to form a ball. On a floured board, shape the dough into a ball. Wrap it in plastic wrap and refrigerate it until ready to use.
• Preheat oven to 450 degrees.
• Place the fish on a flat surface. Sprinkle its cavity with salt and pepper and stuff it with the basil leaves.
• Divide the chilled pastry in half and roll out one half into a rectangle 16 by 9 inches. Arrange the pastry on a large baking sheet. Arrange the fish lengthwise over the center of the pastry. Brush the pastry all around the fish with the egg yolk mixture.
• Roll out the remaining pastry in a rectangle and place over fish. Press the pastry around the sides of the fish to seal it. Use a sharp knife to cut pastry around fish, leaving a border of about 1 1/2 inches. If you wish, trim the pastry into the shape of a fish and decorate the top with cutouts or a scale pattern using a No. 6 pastry tube to indent the dough. Brush pastry with remaining egg yolk mixture.
• Place the fish in the oven and bake for 30 minutes or until pastry is lightly browned. Reduce to 400 degrees. If necessary cover crust with aluminum foil. Cook for 15 minutes more. Serve immediately with tomato coulis with basil.

SEA BASS BAKED IN A SALT CRUST

Steps:

• Preheat the oven to 350 degrees. Place salt in a baking dish, and heat in the oven for 15 minutes.
• Remove salt from oven, and increase temperature to 450 degrees. In the bottom of a roasting pan large enough for the fish, spoon about a third of the warm salt in the approximate shape and size of the fish. Lay 2 slices of lemon and 3 sprigs of tarragon on the salt.
• Lay the fish on top. Place the remaining lemon slices and tarragon on top of the fish. Spoon the remaining salt on top of the fish, patting it on the sides and making sure to cover it completely.
• Bake the fish 10 to 12 minutes, or 8 minutes for each inch of thickness. Check for doneness by inserting the tip of a knife through the salt crust into the thickest part of the fish and wedging it slightly to see if the flesh is cooked.
• Remove fish from oven, and quickly break off the salt, brushing off as much as possible. Transfer to a serving platter. At the table, remove the skin and fillet the fish. Pass the olive oil for sprinkling over the fillets.

SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE

Steps:

• Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper.
• Heat 2 tablespoons oil in skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet; sauté until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.

GOLDEN SEA BASS

Steps:

• In a shallow bowl, combine the potato flakes, dressing mix and pepper. In another bowl, beat the egg. Dip fillets into egg, then coat with potato flake mixture. , Place in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter; sprinkle with paprika. , Bake, uncovered, at 450° for 10-14 minutes or until fish flakes easily with a fork.

SPICY STRIPED BASS

Steps:

• Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
• Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
• Pour sauce on the bass filets. Garnish with chopped scallions.

BAKED SEA BASS IN HERBED SALT CRUST

Steps:

• Rinse sea bass under cold water and pat dry inside and out. Sprinkle cavity of bass with 1/2 teaspoon tarragon and pepper.
• With a sharp knife trim ends of lemon to expose flesh and, standing lemon on one end, cut from top to bottom to remove peel and pitch. Cut lemon crosswise into 1/4-inch-thick slices and arrange in cavity.
• Preheat oven to 450°F. and lightly oil a baking pan.
• In a bowl, whisk together remaining 2 tablespoons tarragon, coarse salt, and flour. Stir in 1 cup warm water plus additional as necessary to form a slightly stiff paste (paste should resemble wet sand).
• Arrange bass in oiled pan. Coat top of bass completely with half of salt mixture, patting it on, and turn bass over. Coat other side in same manner (bass should be completely covered).
• Bake bass in middle of oven 30 minutes. Crack salt crust with a sharp knife or hammer and remove top crust, discarding it. To serve,lift bass in pieces off bones and discard bones. Lift out remaining bass. Serve bass with lemon wedges.