Sweet And Sour Pan Fried Sea Bass Recipes

PAN FRIED SEA BASS

Pan Fried Sea Bass image

Provided by Danny Boome

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 tablespoons butter, divided
Two 6- to 8-ounce fillets sea bass, skin on
Salt and freshly ground black pepper
1/3 cup vermouth
4 sprigs fresh thyme
Pinch saffron
1/4 cup heavy cream
Blanched asparagus, for serving

Steps:

Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and heat through. Serve fillets with light saffron cream sauce and blanched asparagus.

SWEET AND SOUR PAN-FRIED SEA BASS

SWEET AND SOUR PAN-FRIED SEA BASS image

Categories Fish Fry

Yield 4 people

Number Of Ingredients 12

Ingredients

3 tablespoons dried cranberries
1/4 cup Sherry vinegar
Four 5 ounce sea bass fillets
Salt and freshly ground black pepper
1/2 cup all-purpose flour
3/4 cup olive oil
1/2 cup thinly chopped shallots
1 clove garlic, finely chopped
Good pinch red pepper flakes
2 tablespoons pine nuts, lightly toasted
1/2 cup orange juice
2 tablespoons italian parsley leaves, coarsely chopped

Steps:

Place cranberries and vinegar in a small saucepan over medium-high heat. Once vinegar comes to a boil, remove from heat and set aside. Pat fillets dry and season with salt and pepper. Place flour in a shallow bowl and season with salt and pepper. Dredge fillets through flour and shake off excess. Heat 1/2 cup oil in a large frying pan over medio heat. Once hot, fry fillets until golden brown, about 5 minutes. Flip and fry reverse side until golden, about 3 minutes more. Transfer fish to dishes and discard the frying oil. Wipe frying pan and set over medium heat. Add 2 tablespoons oil. Once hot, add shallots and sauté until translucent but not browned, 3 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in pepper flakes, cranberry mixture, pine nuts and orange juice, and cook until reduced by a third, about 5 minutes. Remove from heat, season with salt and whisk in remaining oil and parsley. To serve, spoon sauce over fish and sprinkle with parsley .

SWEET AND SOUR PAN-FRIED SEA BASS - CHEF CATHY WHIMS

SWEET AND SOUR PAN-FRIED SEA BASS - CHEF CATHY WHIMS image

Categories Fish Sauté

Yield 4 People

Number Of Ingredients 16

Ingredients

3 tablespoons dried cranberries
¼ cup Sherry vinegar
Four 5-ounce sea bass fillets
Salt and freshly ground black pepper
½ cup all-purpose flour
¾ cup olive oil
½ cup thinly sliced shallots
1 clove garlic, finely chopped
Good pinch red pepper flakes
2 tablespoons pine nuts, lightly toasted
½ cup freshly squeezed orange juice
2 tablespoons Italian parsley leaves, coarsely chopped
. . . .
. . . . (continued) . . . "Caramelized flour has a nice flavor and texture," she said, "so I want to preserve that." Other amendments are small but effective: Orange juice mellows the sauce's abrasive quality, while a glug of olive oil adds extra body. Cranberries stand in for raisins-Ms. Whims loves the color they bring to the dish-and Sherry vinegar makes a more nuanced base than white vinegar.
"It is obviously a culture of fish in Venice, and this technique was a useful one before refrigeration," the chef said. With this contemporary rendition, Ms. Whims shifts the emphasis from utility to sheer pleasure.
-Kitty Greenwald

Steps:

1. Place cranberries and vinegar in a small saucepan over medium-high heat. Once vinegar comes to a boil, remove from heat and set aside. 2. Pat fillets dry and season with salt and pepper. Place flour in a shallow bowl. Dredge fillets through flour and shake off excess. Heat ½ cup oil in a large frying pan over medium heat. Once hot, fry fillets until golden brown, about 5 minutes. Flip and fry reverse side until golden, about 3 minutes more. Transfer fish to a plate and discard frying oil. 3. Wipe frying pan and set over medium heat. Add 2 tablespoons oil. Once hot, add shallots and sauté until translucent but not browned, 3 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in pepper flakes, cranberry mixture, pine nuts and orange juice, and cook until reduced by a third, about 5 minutes. Remove from heat, season with salt and whisk in remaining oil and parsley. To serve, spoon sauce over fish.

PAN-FRIED SEA BASS

Pan-Fried Sea Bass image

Pan frying is such an easy and delicious way of cooking sea bass and it only takes 5 minutes to make too. We've served this recipe with our tasty and nutritious cauliflower mash, but if you wanted to try other alternatives you could give any of the following a go: Sweet Potato Mash http://www.mynutricounter.com/recipe-sweet-potato-mash/ Sweet Potato & Cauliflower Mash http://www.mynutricounter.com/recipe-sweet-potato-cauliflower-mash/ Broccoli Rice http://www.mynutricounter.com/recipe-simple-broccoli-rice/ Cauliflower Rice http://www.mynutricounter.com/recipe-cauliflower-rice/ Turmeric Cauliflower Rice http://www.mynutricounter.com/recipe-turmeric-cauliflower-rice-with-pistachios/ This recipe makes a great healthy main and is super nutritious too - you can't go wrong!

Provided by hello

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 sea bass fillets
150 g/ 5 . 5oz kale
15 ml/ 0 . 5 fl.ozs. coconut oil
1 tablespoon lemon juice
3 tomatoes
1 tablespoon shredded basil
2 teaspoons flax seeds
1 cauliflower
2 garlic cloves
1 teaspoon nutmeg
100 ml/ 3 . 5 fl.ozs. coconut milk
1 tablespoon Greek yogurt
1 pinch pepper

Steps:

Start by making the cauliflower mash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Place the tomatoes in a pan of boiling water and leave for 1 minute (until the skin starts to peel off), then remove the skins. Chop the tomatoes in half and de-seed, then chop into small chunks. Also take the skin and chop this into small strips too.
Wilt the kale in a frying pan for 1-2 mins with the linseed (flaxseed).
Gently fry the sea bass fillets for approximately 2 mins on each side (until cooked and turning golden), then place on top of the kale.
Mix together the lemon juice, coconut oil, shredded basil and chopped tomatoes/tomato skins, then place on top of the sea bass filets.
Plate up and serve with the cauliflower mash!
Original recipe found here: http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.

Nutrition Facts : Calories 262.9, Fat 5.7, SaturatedFat 1.3, Cholesterol 52.9, Sodium 187, Carbohydrate 24.9, Fiber 9.4, Sugar 11.1, Protein 32

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