Citrus Spiked Sea Bass Recipes

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SEA BASS WITH CITRUS AND SOY



Sea Bass with Citrus and Soy image

Categories     Ginger     Steam     Orange     Pineapple     Bass     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup soy sauce
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1/8 teaspoon cayenne pepper
4 6-ounce sea bass fillets
Chopped green onions

Steps:

  • Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
  • Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.

CITRUS-SPIKED SEA BASS



Citrus-spiked sea bass image

Places oranges on your barbecue to stop your fish from sticking- serve with a lemony salad with capers, green olives and watercress

Provided by Barney Desmazery

Categories     Main course

Time 30m

Number Of Ingredients 10

2-3 large oranges
zest 1 lemon (use the juice below)
1 tbsp olive oil
4 x 300g whole small sea bass , scaled, gutted and slashed a few times down each side
2 oranges , segmented
juice 1 lemon
4 tbsp olive oil
2 bags watercress
handful small capers
handful pitted green olives , roughly chopped

Steps:

  • Finely grate the zest of 1 of the oranges and add to the lemon zest. Mix with the olive oil, then drizzle over the fish and season. Cut the rest of the oranges into slices about 5mm thick. When the coals are ashen, arrange the orange slices over the barbecue in groups the length of each fish. Char the orange slices on 1 side, then flip them over and lay the fish on top of them - this stops the fish sticking. Barbecue the fish for 5-8 mins on each side (turning them carefully), or until the flesh flakes away easily when prodded.
  • While the fish is barbecuing (or beforehand), make the salad. Put the orange segments in a large bowl with the squeezed juice from the rest of the oranges and the lemon juice. Season and stir in the olive oil. When the fish is cooked, toss the watercress in the orange dressing with the capers and olives. Serve the fish with the salad.

Nutrition Facts : Calories 433 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 52 grams protein, Sodium 0.9 milligram of sodium

BAKED WHOLE SEA BASS CITRUS



Baked Whole Sea Bass Citrus image

Provided by Food Network

Categories     dessert

Yield 1 serving

Number Of Ingredients 8

1 black sea bass about 1 pound
Salt and pepper, to taste
1 large orange, segmented, zest and juice reserved
1 lime, segmented, zest and juice reserved
1 lemon, segmented, zest and juice reserved
1 pink grapefruit, segmented, zest and juice reserved
3 ounces butter, melted
3 ounces cleaned spinach leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Clean the bass by removing the guts and the gills and trimming off the belly flap. Season the season with salt and pepper. Place the fish on foil and sprinkle with some citrus zest. Close the foil and cook for about 10 minutes oven. In a small sauce pot reduce the juice and the remaining zest. Slowly add the butter whisking constantly, season sauce and add all the segments, simmer. Saute the spinach and drain off any liquid. Remove the bass from the oven and from the foil, discard the citrus zest on it. Place the fish on top the spinach and ladle with the citrus sauce

BAKED SEA BASS WITH CITRUS SAUCE



Baked Sea Bass with Citrus Sauce image

This fresh, citrus sauce with oranges, limes, jicama and cilantro works just as well with other fish, baked or grilled. If you don't like fish then put the sauce on some baked or grilled chicken instead. You can't go wrong with this sauce.

Provided by Geema

Categories     Bass

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 sea bass fillets (4-5 oz. each)
salt and pepper
1 red onion, cut in half
1 lime, cut in half
2 oranges, peeled
1 ripe avocado, peeled and cubed
1 cup finely diced jicama
4 tablespoons chopped fresh cilantro
1 tablespoon minced fresh jalapeno chile

Steps:

  • Heat oven to 400 degrees F.
  • Sprinkle fish with teaspoon salt and pepper.
  • Place fish in glass baking dish.
  • Cut one half onion into thin slices.
  • Cut 4 thin slices from half of lime.
  • Arrange lime and onion slices on each fillet.
  • Bake fillets 12 to 15 minutes, or until just cooked.
  • Meanwhile, peel and remove white pith from oranges; cut into segments, then cut each segment in half.
  • Transfer orange pieces to small bowl.
  • Mince remaining onion half and squeeze 1 tablespoon lime juice from remaining lime half; add to orange pieces with avocado, jicama, cilantro, jalapeño, and remaining 1/8 teaspoon salt.
  • You can make this sauce earlier in the day and keep it refrigerated until dinner.
  • Serve with baked fish.

Nutrition Facts : Calories 265.9, Fat 10.1, SaturatedFat 1.8, Cholesterol 52.9, Sodium 94.2, Carbohydrate 19.5, Fiber 7.5, Sugar 8.6, Protein 26

CITRUS TWIST SEA-BASS



Citrus Twist Sea-Bass image

Make and share this Citrus Twist Sea-Bass recipe from Food.com.

Provided by LilPinkieJ

Categories     Fruit

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

4 -8 ounces chilean sea bass fillets
1/2 tablespoon cumin
1 cup pineapple, diced
1 cup mandarin orange
1 cup tri-color bell pepper, diced
1/4 cup red onion, diced
1 tablespoon olive oil
1 tablespoon white wine
1 tablespoon garlic, chopped
1/4 cup fresh cilantro, chopped

Steps:

  • Dust sea bass with cumin, and roast in 400°F; oven for about 8-10 minutes.
  • Add pineapple, oranges, peppers, onions, Olive oil, wine, garlic and cilantro to mixing bowl and mix throughly.
  • Spoon Pineapple mixture over bass. Present with rice or vegetables.

Nutrition Facts : Calories 122.8, Fat 4.4, SaturatedFat 0.7, Cholesterol 11.7, Sodium 24.5, Carbohydrate 15.3, Fiber 2.3, Sugar 10.2, Protein 6.6

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