Crispy Skinned Sea Bass With Herb Sauce Recipes

PAN SEARED CHILEAN SEA BASS RECIPE

Steps:

• First, pat sea bass dry with paper towels. Season on both sides with sea salt and pepper.
• In a large skillet over medium heat, add 1 tablespoon butter. Once butter has melted, place fish skin side down in skillet.
• Cook for 5 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in microwave safe dish. Stir in minced garlic and oregano.
• After 5 minutes, flip fish. Pour butter herb sauce over fish.
• Slice lemons into round discs. Place lemon slices in skillet.
• Cook for 5 more minutes or until fish is flaky.
• Finally, remove from pan. Pour sauce from pan on fish. Garnish with fresh parsley if desired.

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE

Steps:

• Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
• Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
• Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

CRISPY-SKINNED SEA BASS WITH HERB SAUCE

Steps:

• 1. place the anchovy fillets, garlic, herbs, capers and lemon juice in a food processor. Process while drizzling the oil in. Season with salt and pepper
• 2. Season the fish with salt. Place a cast iron pan on stove and get it hot. Drizzle in some oil. Place the fish skin side down and set a heavy pan on top of the fish so the skin is flat against the pan. Cook until the skin is crispy about 6 minutes. Check to make sure it doesn't burn. Flip the fish and cook until flaky.
• 3. Serve over sauce skin side up

CRISPY SKIN BLACK SEA BASS WITH AVOCADO, TOMATILLO AND FENNEL RELISH

Steps:

• For the relish: Combine the tomatillo, avocado, serrano, fennel and onions in a medium bowl. Drizzle with the canola oil, lime juice, vinegar and honey. Season with salt and pepper, and fold in the cilantro.
• For the crispy skin fish: Heat a saute pan over medium-high heat until very hot. Add some canola oil and heat until hot and smoking.
• Meanwhile, sprinkle the fish on both sides with salt and pepper. Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula. Add the butter to the pan and let melt. When the edges of the fish look golden brown and crispy, after 3 minutes, flip the fish. Reduce the heat and cook another 2 minutes. Using a spoon, baste the crispy skin with some of the butter.
• Remove the fish to a plate. Serve with the relish. Finish with some extra-virgin olive oil.