Whole Sea Bass With Charred Serrano Basil Vinaigrette Recipes

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GRILLED WHOLE BASS WITH TOASTED PAPRIKA ORANGE VINAIGRETTE



Grilled Whole Bass with Toasted Paprika Orange Vinaigrette image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 8

1 tablespoon paprika, toasted
2 cups fresh orange juice, reduced to 1/4 cup
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 cup olive oil
Salt and freshly ground pepper
Olive oil
Four 1 pound whole striped bass

Steps:

  • Heat a pan and add paprika, cook 1 minute. Remove and set aside. In small saucepan over high heat, reduce orange juice to a syrup. Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add oil until emulsified. Season with salt and pepper to taste.
  • Preheat grill. Brush fish with olive oil on both sides and season with salt and pepper to taste. Grill the fish for 10 to 12 minutes total. Remove and serve each person 1 whole fish drizzled with vinaigrette.

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE



Oven-Roasted Sea Bass with Ginger and Lime Sauce image

Categories     Citrus     Ginger     Roast     Low Carb     Quick & Easy     Lime     Bass     Healthy     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

2 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced shallot
5 teaspoons light or regular olive oil
2 6-ounce sea bass fillets (each about 3/4 inch thick)

Steps:

  • Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.
  • Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
  • Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.

WHOLE ROASTED SEA BASS



Whole Roasted Sea Bass image

This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

2 whole sea bass (1 1/4 pounds), gutted, gilled, scaled, and fins removed
Coarse sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for baking dish
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh flat-leaf parsley
6 fresh bay leaves
1/2 cup thinly sliced scallions
Juice of 1 lemon

Steps:

  • Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
  • Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
  • Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
  • Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.

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