Steamed Black Bass With Sicilian Style Pesto Recipes

PESTO ALLA SICILIANA

Pesto alla Siciliana image

This is the recipe for the authentic pesto from Sicily. It combines a traditional pesto with Sicilian delights: ricotta cheese and tomatoes. It has a light and refreshing flavor. Enjoy it with tubular pasta so the pesto finds its way inside the tubes for a burst of Sicilian flavor with every bite! Seeding the tomatoes first allows the mixture to be thicker so it sticks better to the pasta.

Provided by Buckwheat Queen

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

⅓ cup grated Parmigiano-Reggiano cheese
¼ cup extra-virgin olive oil
1 ½ ounces fresh basil leaves, stems removed
3 tablespoons pine nuts
1 clove garlic, minced
2 cups cherry tomatoes, seeded and diced
½ cup ricotta cheese
salt and ground black pepper to taste

Steps:

Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 5.2 g, Cholesterol 5.9 mg, Fat 19.5 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 3.7 g, Sodium 148.3 mg, Sugar 0.3 g

STEAMED BLACK BASS WITH SICILIAN-STYLE PESTO

Steamed Black Bass with Sicilian-Style Pesto image

This delicious steamed bass recipe is from chef Andrew Carmellini.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
2 scallions, white parts only, very finely chopped
4 boneless black bass fillets (6 to 8 ounces)
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 teaspoon lemon zest
1 teaspoon orange zest
1/4 cup dry vermouth or white wine
1 tablespoon unsalted butter, cut into small pieces
Sicilian-Style Pesto
1/2 cup fresh basil leaves (about 15), chopped
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup celery leaves, chopped

Steps:

Preheat oven to 350 degrees.
Pour olive oil into a large ovenproof skillet or baking dish. Season bass with scallions, salt, pepper, oregano, and lemon and orange zests; place in skillet skin-side up. Pour vermouth over fish.
Top fish with butter and transfer to oven; bake until fish is semi-firm to the touch and just cooked through, about 5 minutes.
Transfer fish to a plate and pour any juices left in baking dish into a small saucepan. Place over low heat and add pesto, whisk until well combined. Stir in basil, parsley, and celery leaves; if mixture seems too thick, add a little hot water to adjust consistency.
Divide pesto mixture evenly between four plates and top with fish fillets. Serve immediately.

STEAMED CHILEAN SEA BASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE

Steamed Chilean Sea Bass with Chinese Broccoli, Asian Aromatics and Black Bean Sauce image

Provided by Food Network

Categories main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 13

Ingredients

6 ounces Chilean sea bass fillet
3 bunches Chinese broccoli
1/3 cup shallots, brunoise
1/3 cup ginger, brunoise
1/3 cup garlic, brunoise
1/3 cup sugar
1 tablespoon sesame oil
1/2 cup fermented black beans, soaked and chopped
2 cups chicken stock
3/4 cup soy sauce
10 star anise
1 orange, zested
1/3 cup coriander

Steps:

Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve.

SICILIAN-STYLE PESTO

Sicilian-Style Pesto image

This sicilian-style pesto recipe is courtesy of chef Andrew Carmellini and used to make his delicious Steamed Black Bass.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes

Number Of Ingredients 4

Ingredients

3/4 cup sun-dried tomatoes in oil, drained
1/4 cup extra-virgin olive oil
1 clove garlic
1/2 cup blanched almonds, sliced

Steps:

Place sun-dried tomatoes, olive oil, garlic, almonds, and 1 cup hot water in the jar of a blender. Blend on high until a chunky sauce forms, about 1 minute.

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