Spicy Striped Bass With Carrot Noodles Recipes

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CARROT NOODLES WITH SPICY PEANUT DRESSING



Carrot Noodles with Spicy Peanut Dressing image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 to 4 large carrots, peeled
1 English cucumber, halved lengthwise, seeded and cut into 1/2-inch pieces
1 shallot, thinly sliced lengthwise
Kosher salt
1 1/2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon mirin
1 1/2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon Sriracha
1/2 teaspoon packed light brown sugar
1/2 teaspoon fresh lemon juice
1/2 clove garlic, finely grated
10 to 12 fresh mint leaves, thinly sliced
8 basil leaves, thinly sliced
1 teaspoon toasted sesame seeds

Steps:

  • Use a vegetable peeler to shave the carrots into thin wide ribbons; discard the last thick strip. Transfer the carrot ribbons to a large bowl, fill with ice water and let stand 10 minutes.
  • Meanwhile, combine the cucumber and shallot in a colander, sprinkle with salt and let drain, 10 minutes. Whisk the peanut butter, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice and garlic in a small bowl.
  • Drain the carrots, blot dry with paper towels and transfer to a serving bowl. Press the cucumber and shallot in the colander with your hands to remove any excess liquid; pat dry with paper towels and add to the carrots. Add the mint and basil and toss to combine. Drizzle the peanut dressing over the salad and sprinkle with the sesame seeds.

Nutrition Facts : Calories 98, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 329 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 7 grams

STRIPED BASS POACHED IN SPICY SOY SAUCE



Striped Bass Poached In Spicy Soy Sauce image

Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent. It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings. Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors. Combine all the ingredients, except the bass, in a skillet. Bring to a boil, add the fish flesh-side-down, and adjust the heat so that the mixture does not bubble too aggressively. The fish cooks in 8 to 10 minutes, until its flesh is mahogany-colored and doesn't resist when you slice in with a thin-bladed knife. Serve on top of rice, garnished with the cooking liquid and the scallions, which are now limp and tender. Other fish, like cod, halibut, monkfish and salmon, also work, but keep an eye on it as it poaches - you will likely need to adjust the cooking time slightly.

Provided by Mark Bittman

Categories     dinner, quick, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

1/3 to 1/2 cup good soy sauce
2 teaspoons sugar
About 15 scallions, trimmed and cut into 2-inch lengths, or 2 or 3 spring onions or 1 large onion, peeled and sliced
1 dried or fresh chile pepper (optional)
About 1 1/2 pounds striped bass fillet, about 1 inch thick

Steps:

  • Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
  • Add the fish, and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through. Serve with white rice, spooning the sauce over all and garnishing with the scallions.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1585 milligrams, Sugar 4 grams

SAUTEED STRIPED BASS WITH MINT PESTO AND SPICED CARROTS



Sauteed Striped Bass with Mint Pesto and Spiced Carrots image

Provided by Molly Stevens

Categories     Food Processor     Fish     Nut     Vegetable     Freeze/Chill     Marinate     Sauté     Mint     Bass     Carrot     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Pesto
1/4 cup (packed) fresh mint leaves
1/4 cup lightly toasted shelled unsalted natural pistachios
1/4 cup extra-virgin olive oil
1 garlic clove, peeled
Coarse kosher salt
Fish
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh thyme
4 (6- to 8-ounce) striped bass fillets (with or without skin)
Spiced carrots
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
3 tablespoons extra-virgin olive oil, divided
12 ounces medium carrots, peeled, thinly sliced into rounds
1/8 teaspoon dried crushed red pepper
1 cup low-salt chicken broth
3 tablespoons fresh lemon juice

Steps:

  • For pesto:
  • Blend mint leaves, pistachios, olive oil, and garlic in processor until coarse puree forms. Season with coarse salt. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring pesto to room temperature and stir before using.
  • For fish:
  • Combine olive oil, mint, and thyme in small bowl. Spread herb mixture all over both sides of fish fillets. Cover and refrigerate fish at least 3 hours and up to 5 hours.
  • For spiced carrots:
  • Stir all seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer seeds to spice mill or mortar and grind coarsely.
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add carrots, crushed red pepper, and ground seeds; sauté until carrots begin to brown in spots, about 5 minutes. Add broth and lemon juice and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are tender, about 6 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Add fish and cook until browned on both sides and just opaque in center, about 5 minutes total.
  • Rewarm carrots just until heated through. Divide carrots and any juices among 4 plates. Top each serving with 1 fish fillet. Spoon pesto over and serve.

SPICY SESAME CARROT NOODLES



Spicy Sesame Carrot Noodles image

Honey tempers the Sriracha in this no-cook carrot salad. It makes a great last-minute side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 9

2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 teaspoons chili sauce, such as Sriracha
1 teaspoon honey
1 pound large carrots, peeled and cut into thin noodles (4 cups)
1 teaspoon sesame seeds, toasted
2 scallions, thinly sliced
1/4 cup chopped cilantro, plus whole leaves for serving

Steps:

  • In a large bowl, whisk together sesame oil, soy sauce, lime juice, chili sauce, and honey. Add carrot noodles, sesame seeds, scallions, and cilantro; toss to combine. Garnish with whole leaves. Serve room temperature or chilled.

SPICY STRIPED BASS



Spicy Striped Bass image

This recipe can be made with any white meat fish that is suitable for the grill. People who do not like fish usually go for seconds!

Provided by CPA Chef

Categories     Bass

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons peanut oil
3 garlic cloves, minced
3 scallions, chopped
1 habanero pepper, minced
1 teaspoon fresh gingerroot, minced
2 tablespoons sugar
2 tablespoons tamari soy sauce
1 tablespoon white wine
3 tablespoons catsup
1 teaspoon white vinegar
1 teaspoon sesame oil
2 tablespoons water
4 bass fillets
3 scallions, chopped

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.

Nutrition Facts : Calories 114.1, Fat 6.3, SaturatedFat 1, Sodium 633.5, Carbohydrate 13.2, Fiber 0.9, Sugar 10.2, Protein 1.9

CARROT "NOODLES"



Carrot

Use a vegetable peeler or spiralizer to turn carrots into gluten-free fettucine-like noodles, then top with a luscious sauce of white wine, cream, peas, ham, and butter.

Provided by Virginia Vohasek

Categories     Main Dish Recipes     Pork     Ham

Time 35m

Yield 3

Number Of Ingredients 10

1 pound carrots
3 tablespoons unsalted butter
½ cup minced onion
¼ pound sliced ham, cut into thin strips
2 cloves garlic, minced
½ cup dry white wine
1 cup heavy cream
1 cup frozen peas, thawed
1 tablespoon Dijon mustard
salt and pepper to taste

Steps:

  • Use a vegetable peeler to shave carrots into fettucine-like strands.
  • Heat butter in a large skillet over medium-high heat; when foam subsides, add onion and ham. Cook and stir for 3 minutes.
  • Add carrot strands, garlic, and wine to the skillet with the onion mixture. Reduce heat to low and cover. Cook, stirring occasionally, about 10 minutes.
  • Add cream and peas to the skillet. Bring the mixture to a boil. Reduce heat, cover, and simmer 5 minutes more. Stir in mustard, salt, and pepper.

Nutrition Facts : Calories 591 calories, Carbohydrate 30.4 g, Cholesterol 160.8 mg, Fat 44.7 g, Fiber 7.3 g, Protein 12.5 g, SaturatedFat 26.8 g, Sodium 866.1 mg, Sugar 11.5 g

SEA BASS WITH COCONUT-CURRY SAUCE



Sea Bass with Coconut-Curry Sauce image

Categories     Fish     Broil     Sauté     Coconut     Bass     Curry     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 medium onion, thinly sliced
4 garlic cloves, minced
4 teaspoons curry powder
2 13 1/2- to 14-ounce cans unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
2 medium carrots, peeled, cut into matchstick-size pieces
4 5- to 6-ounce sea bass fillets
4 green onions, thinly sliced

Steps:

  • Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
  • Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.

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