PAN SEARED CHILEAN SEA BASS
Pan Seared Chilean Sea Bass is a light, flaky, delectable seafood entree made for special occasions. Serve this simple, 15-minute entree over arugula salad topped with Chimichurri sauce for restaurant quality flavor and presentation.
Provided by Traci The Kitchen Girl
Categories Dinner Recipes Main Course
Time 15m
Number Of Ingredients 5
Steps:
- Cut SEA BASS filet down the center to create 2 pieces (1/2 lb. each). Allow to rest 20 minutes at room temp to remove chill.
- Heat OLIVE OIL in skillet over medium-high until it reaches the smoke point.
- Place sea bass (skin side down) in the hot skillet. Sprinkle SALT and PEPPER over the filet.
- If you want crispy skin, press the filet down firmly with a spatula until it becomes visibly crispy. Turn the filet over and allow the non-skin side to sear until the filet is opaque throughout, reducing heat a notch or two as needed.
- Transfer the filet to a plate and allow to rest a few minutes.
- Serve sea bass warm with your favorite salad and side dish. Suggested: serve over salad greens topped with Chimichurri Sauce (see recipe in footnotes).
Nutrition Facts : ServingSize 0.5 lb, Calories 282 kcal, Protein 40 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 181 mg, Sodium 157 mg
CHILEAN SEA BASS PROVENCAL
Make and share this Chilean Sea Bass Provencal recipe from Food.com.
Provided by Meredith .F
Categories Bass
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees.
- Heat the olive oil in a large oven-proof skilley over medium-high heat.
- Add onions, 1/4 cup of parsley, thyme, garlic and red pepper.
- Saute until onions begin to soften, about 5 minutes.
- Stir in tomatoes & wine.
- Sprinkle fish with salt & pepper.
- Place fish in same shillet & spoon vegetables atop fish.
- Bring to simmer.
- Cover; bake until fish is opaque in center, about 10-12 minutes.
- Transfer fish to plates.
- Stir remaining parsley into sauce.
- Boil sauce until reduced slightly, about 2 minutes.
- Season to taste with salt & pepper, spoon over sauce.
Nutrition Facts : Calories 422.2, Fat 15.1, SaturatedFat 2.7, Cholesterol 93.7, Sodium 172.6, Carbohydrate 18.2, Fiber 3.5, Sugar 8.5, Protein 44.7
CHILEAN SEA BASS A LA PROVENCALE
Make and share this Chilean Sea Bass a La Provencale recipe from Food.com.
Provided by Chef at Large
Categories Bass
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat Oven to 375 degrees F.
- In a large add the sundried tomatoes, green onion, pesto sauce, mayonnaise and olive oil.
- Slightly drizzle a baking sheet with olive oil so that the Chilean Sea Bass won't stick.
- Place the fish on the baking sheet.
- Place the garnish on top of the fish.
- Add Salt & Pepper to taste.
- Bake for approximately 12 to 15 minutes or until internal temperature reaches 145 degrees F.
Nutrition Facts : Calories 494, Fat 26.1, SaturatedFat 4.3, Cholesterol 98.7, Sodium 330.8, Carbohydrate 20.3, Fiber 4.6, Sugar 11.3, Protein 45.4
CHILEAN SEA BASS WITH ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE
Steps:
- Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.
- Preheat oven to 400 degrees F.
- Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
- Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar.
- Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.
PAN-SEARED CHILEAN SEA BASS WITH FRISEE AND PONZU BUTTER
I created this dish in 2002 when I first learned to make ponzu sauce. The texture of the fish coupled with the salty/sweet ponzu sauce, sweetened with agave and finished with butter, has made this reimagined dish a G. Garvin classic.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- For the ponzu sauce: Combine the orange juice, soy sauce, stock, vinegar, brown sugar, garlic, orange and lemongrass in a large saucepan. Turn the heat to medium-high and bring to a boil, then reduce to a simmer and allow to reduce by a third. Simmer for about 10 minutes. Strain through a chinois or fine-mesh sieve into another saucepan. Keep warm until ready to serve.
- For the fish: Sprinkle the sea bass with salt and pepper on both sides. Place a medium nonstick pan over medium-high heat and add 2 tablespoons olive oil. Heat until the oil is hot, then add the sea bass and sear on the first side for 2 to 3 minutes.
- Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat and add 2 tablespoons olive oil to coat the pan. Once the sea bass is ready to be flipped, transfer the fish to the cast-iron pan. Allow to start searing, then transfer the pan immediately to the oven to cook through, 7 to 8 minutes.
- For the ponzu butter: Add 1 cup ponzu to the same nonstick pan the fish was first seared in and place over high heat. Reduce the sauce by half, about 5 minutes. Add the butter and agave, then whisk to combine and allow the butter to melt and emulsify.
- Put the frisee in a bowl. Drizzle with the olive oil and lemon juice and season with salt and pepper.
- Spoon some of the sauce onto a platter and top with the sea bass fillets. Top each piece of sea bass with the dressed frisee, red chile flakes and edible flowers.
ROASTED SEA BASS PROVENçALE
Categories Fish Herb Roast Sauté Low Carb Wheat/Gluten-Free Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat. Add tomatoes, capers, garlic and thyme and stir 1 minute. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.
- Sprinkle fish with salt and pepper. Add to skillet; turn to coat with sauce. Place skillet in oven. Roast fish until just opaque in center, about 15 minutes. Transfer fish and sauce to platter.
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