BLACK SEA BASS CRUDO
Steps:
- Divide the sea bass onto 4 chilled plates (arrange the slices in a loose fan on each plate). Sprinkle a small amount of sea salt over the bass. Turn a small amount of fresh black pepper over the bass. Squeeze a few drops of lime juice on each plate. Top each plate with 1/4 of the pine nuts. Drizzle the olive oil over the fish and serve immediately.
BRAISED BLACK SEA BASS WITH BALSAMIC VINEGAR AND TOASTED PINE NUTS
Provided by Molly O'Neill
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse the fish and pat it dry. With a sharp knife, score the skin 3 or 4 times on each side, cutting 1/4 inch into the flesh.
- Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot. Cook the fish, covered, for 3 minutes, until the skin is browned on one side. Carefully turn the fish, replace the cover and brown the other side. Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes. Add the gin, soy sauce, fish sauce, vinegar and sugar. Cover, reduce the heat to low and cook for 2 minutes. Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone. Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it. Garnish with the herbs and serve immediately.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 45 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 6 grams, Sodium 1414 milligrams, Sugar 10 grams
LEMON AND THYME SEARED BLACK BASS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 13m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Season the fish with salt and pepper.
- In a large saute pan over medium-high heat, add the oil. Put the fish, skin side down, into the pan.
- Press firmly with a spatula to prevent the skin from curling. Sear for 3 to 4 minutes, then flip. Add the thyme sprigs, the butter and the lemon juice. Cook for an additional 4 minutes. Baste the fish for 30 seconds. Remove the fish from pan and arrange on a platter to serve.
- Cook's Note: Score the skin side of the fish, to prevent it from curling during the cooking.
BLACK BASS WITH WARM ROSEMARY-OLIVE VINAIGRETTE
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Provided by Alison Roman
Categories Fish Olive Quick & Easy Dinner Rosemary Seafood Bass Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.
- Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.
BLACK SEA BASS WITH MOROCCAN VEGETABLES AND CHILE SAUCE
Steps:
- Line a 9" x 12" baking dish with foil. Set aside. Heat oven to 400°F. Heat oil in a large saucepan over medium heat. Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes. Add tomato, bell pepper, celery and soy sauce. Cook until pepper softens, 2 to 3 minutes. Add stock. Simmer, covered, 25 to 30 minutes. Place carrots, cauliflower, broccoli and stock in prepared dish. Bake until vegetables begin to soften, 10 to 12 minutes. Remove from oven. Add spinach and zucchini. Place fish on top of vegetables. Drizzle with sauce. Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes. While fish cooks, prepare couscous as directed on package. Top each plate with 1/4 cup couscous, 1/4 of vegetables and 1 fillet. Sprinkle with pine nuts, dill and feta. Serve immediately.
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- To make the stuffing, first toast the pine nuts in a large non-stick frying pan for 3–4 minutes, turning regularly or until lightly browned. Tip them into a large bowl and add the spring onions, garlic, basil, lemon zest and breadcrumbs.
- Put the peppers on a board and chop them into roughly 2cm pieces, if not already chopped. Add to the pine nut mixture, season with a pinch of salt and lots of black pepper and stir well. Preheat the oven to 220°C/Fan200°C/Gas 7.
- Slash each fish fillet 3-4 times with a knife through the skin. Spoon the pepper mixture onto a large baking tray in four piles and spread until roughly the size of a sea bass fillet.
- Place a fish fillet on top of each pile of stuffing and tuck any loose bits of stuffing underneath so it doesn't burn. Drizzle the fish with the lemon juice and the olive oil. Season with black pepper and bake for 15 minutes or until the fish is lightly browned and cooked through and the stuffing is hot. The fish is cooked when the flesh feels soft when pressed with your finger towards the head – the thickest part.
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