SMOKY-SPICY BASS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
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.
10 EASY WAYS TO COOK BASS
Try these bass recipes for easy fish meals everyone will flip for. From baked to pan-fried to deep-fried, there are plenty of ways to enjoy bass.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a bass recipe in 30 minutes or less!
Nutrition Facts :
THE FRENCHMAN'S BASS
Steps:
- Combine the water, white wine, lemon juice, onion, celery, garlic, peppercorns, thyme, and bay leaf in a 3-quart saucier and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes.
- Add the bass fillets to the court bouillon, partially submerging them in the liquid. Cover the pan with the lid and poach the fish for 5 to 7 minutes. Be sure not to overcook the bass. Remove the bass from the poaching liquid and season with salt to taste.
MOROCCAN SEA BASS
Provided by Florence Fabricant
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Use 1/2 tablespoon oil to grease a baking pan large enough to hold fish. Rub 1/2 tablespoon oil over outside of fish. Preheat oven to 450 degrees.
- Finely mince garlic by hand or by dropping it through feed tube of running food processor. Do same with the packed cilantro and mint leaves. Transfer garlic and herbs to a small bowl, and stir in paprika, lemon juice and 2 tablespoons oil. Season with salt and pepper.
- Use a sharp knife to cut 3 or 4 slashes about 1/2 inch deep in each side of fish. Spoon a scant teaspoon of herb mixture into each slash. Place fish in baking pan, and stuff cavity with half the cilantro and mint sprigs.
- Put remaining herb mixture and remaining oil in small saucepan.
- Roast fish about 20 minutes, until flesh in the slashes looks opaque. Remove from oven, and let rest 5 minutes. Gently heat herb mixture until warm.
- Transfer fish to a serving platter, remove herbs from cavity and garnish platter with remaining cilantro and mint sprigs. Serve fish, filleting it as you go and spooning herb mixture over each portion.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 5 grams, Sodium 902 milligrams, Sugar 0 grams
GORDON RAMSAY'S SEA BASS WITH VANILLA-BEAN FOAM
This recipe comes from 1998, when Gordon Ramsay was not a known television personality but rather a chef and owner at Aubergine in London. In this dish, which accompanied a piece on British chefs by Molly O'Neill, Mr. Ramsay pairs sea bass with a light vanilla cream foam. Undoubtedly a chef recipe, it's perhaps not a weeknight dish. But it may very well be your next project.
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Trim the fillets into rectangles. Lightly score the skin to help it caramelize and to help prevent curling.
- Strain the fish stock through a fine-mesh sieve into a saucepan and bring to a boil. Split the vanilla bean open and scrape the seeds into the hot stock followed by the pod. Remove the stock from the heat and allow the vanilla to infuse and the stock to cool completely. Return the stock to the stove and boil for about 20 minutes, until reduced by . Remove from heat, discard the vanilla and set the stock aside.
- Peel the salsify, then immediately drop it into cold water with 1 tablespoon of the lemon juice. Blanch in a large pot of boiling salted water for 2 minutes, drain, refresh in ice-cold water and drain again. Pat dry and cut into batons.
- Melt 1 tablespoon of the butter in a saucepan and add 1 cup of the fish stock. Bring to a light boil, toss in the salsify batons and cook until the stock has reduced to a glossy glaze. Stir in 1 tablespoon of the butter and season with i teaspoon sea salt. The batons should be lightly colored; if they are not, cook for another minute or so. Set aside.
- Melt another tablespoon of the butter in a medium pan and cook the fennel until nicely colored. Add 1/2 cup of the stock to the pan along with the thyme and the bay leaf. Cover and braise over gentle heat for 8 to 10 minutes. Remove the thyme and the bay leaf and set the fennel aside.
- In a spice mill or using a mortar and pestle, grind the white and black peppercorns, coriander seeds, star anise and cardamom into a powder.
- Heat the oil in a heavy frying pan. Season the bass with salt, pepper and the remaining lemon juice. Add 2 tablespoons of butter to the pan. When it has stopped foaming, add the fish skin side down. Cook for 3 to 4 minutes, then flip the fillets over and cook another 3 to 4 minutes, until firm and lightly springy. Season with the spice mixture and set aside.
- Warm the remaining stock and stir in the tablespoon of cream and 1/2 teaspoon of salt, or more to taste. Remove from the heat, add the 2 tablespoons ice-cold butter and reheat the stock, frothing it with an electric hand mixer.
- Divide the fennel among 4 warmed plates. Put the fish on top, skin side up. Arrange the salsify around it in a circle. Spoon the sauce over the fish and drizzle the rest over the salsify.
BLACKENED GRILLED SEA BASS
Blackened sea bass on the grill. Incredible! I will definitely have this again.
Provided by Frank LeGassick
Categories Fish Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Pour melted butter onto a plate. Mix paprika, garlic salt, thyme, black pepper, and cayenne together in a small bowl until well combined.
- Dip each sea bass fillet into the melted butter, evenly coating both sides. Sprinkle both sides with seasoning mixture.
- Grill, covered, for 3 to 4 minutes. Flip and cook until fillets are blackened and flaky, 3 to 4 more minutes.
- Serve with lemon halves and dill sprigs.
Nutrition Facts : Calories 202.8 calories, Carbohydrate 6.6 g, Cholesterol 70.1 mg, Fat 11.3 g, Fiber 3 g, Protein 22 g, SaturatedFat 6.1 g, Sodium 594.2 mg, Sugar 0.1 g
More about "the frenchmans bass recipes"
THE FRENCHMAN'S BASS : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Cuisine FrenchCategory Main-DishServings 4Total Time 25 mins
GRILLED CHILEAN SEA BASS RECIPE - 2022 - MASTERCLASS
From masterclass.com
CHILEAN SEA BASS RECIPE - THE BIG MAN'S WORLD
From thebigmansworld.com
TRAEGER SMOKED SEA BASS - SAVOR THE BEST
From savorthebest.com
GRILLED SEA BASS WITH ROSEMARY RECIPE - FOOD & WINE
From foodandwine.com
THE FRENCHMAN’S BASS – RECIPES NETWORK
From recipenet.org
15-MINUTE MEDITERRANEAN SEA BASS RECIPE | THE …
From themediterraneandish.com
CHILEAN SEA BASS RECIPE FROM GORDON RAMSAY (UPDATED)
From hotsalty.com
OUR BEST SEA BASS RECIPES | ALLRECIPES
From allrecipes.com
THE FRENCHMAN CHARCUTERIE | RECIPES | SCHNEIDERS
From schneiders.ca
THE FRENCHMAN BASS BY JOHN PHILLIPS @ ULTIMATE …
THE CLASSIC FRENCHIE | THOMAS' BREADS
From thomasbreads.com
27 BEST PAN SEARED SEA BASS RECIPES - THE PAN HANDLER
From thepan-handler.com
CHILEAN SEA BASS RECIPE WITH THYME BUTTER - SAVOR THE BEST
From savorthebest.com
THE FRENCHMAN'S BASS | GOOD EATS | FANDOM
From goodeats.fandom.com
SEA BASS FILLETS WITH PARSLEY SAUCE RECIPE - FOOD & WINE
From foodandwine.com
5 SIMPLE WAYS TO COOK FRESHWATER BASS FILLETS - LIVEABOUT
From liveabout.com
FRENCH IN A FLASH: CHILEAN SEA BASS WITH BOUILLABAISSE BROTH RECIPE
From seriouseats.com
CHILEAN SEA BASS RECIPE GORDON RAMSAY STYLE | RECIPE SELF
From recipeself.com
FRENCHMANS BAY BASS - GENERAL DISCUSSION - ONTARIO FISHING …
From ontariofishingcommunity.com
10 BEST SEA BASS IN FRENCH RECIPES - YUMMLY
From yummly.com
OUR FAVORITE STRIPED BASS RECIPE (EASY & FABULOUS) - UMAMI GIRL
From umamigirl.com
10 BEST FRESHWATER BASS RECIPES | YUMMLY
From yummly.com
THE FRENCHMAN'S BASS | RECIPE | FOOD NETWORK RECIPES, RECIPES, …
THE BEST SEA BASS – OLD FASHIONED RECIPE (EASY TO MAKE!)
From farmhouseharvest.net
BRONZED SEA BASS WITH LEMON SHALLOT BUTTER - THE PIONEER WOMAN
From thepioneerwoman.com
GORDON RAMSAY'S EASY SEA BASS WITH FENNEL, LEMON, AND CAPERS …
From thefoodxp.com
BAKED SEA BASS IN FOIL - AMIRA'S PANTRY
From amiraspantry.com
FINE DINING SEA BASS RECIPE | FRENCH COOKING AT HOME - YOUTUBE
From youtube.com
SEA BASS WITH FENNEL, LEMON AND CAPERS | GORDON RAMSAY RECIPES
From gordonramsay.com
FRENCH SEASONAL - SEA BASS - FRENCHENTRéE
From frenchentree.com
BEST WHITE SEA BASS RECIPE! - FISHERMANSBELLY1
From fishermansbelly.com
SEA BASS RECIPE, FRANCE COOKING VACATION | THE INTERNATIONAL KITCHEN
From theinternationalkitchen.com
EASY BAKED CHILEAN SEA BASS RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE FRENCHMAN’S RECIPE AND COOKING AS A TEAM - MY FRENCH …
From sharonsantoni.com
CAR THEY FRENCHMANS BAY - OODMAG.COM
From oodmag.com
GORDON RAMSAY SPICY MEDITERRANEAN SEA BASS RECIPE - THEFOODXP
From thefoodxp.com
FENNEL-BAKED SEA BASS WITH FENNEL TWO WAYS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love