Pan Fried Sea Bass With Cilantro Yogurt Sauce Recipes

SEA BASS FILLETS IN CILANTRO SAUCE

Steps:

• Preheat oven to 350°F. Arrange fish in 13 x 9 x 2-inch glass baking dish; sprinkle with salt and pepper. Puree cilantro, cream, ginger and chili in blender. Add yogurt and just blend in. Season sauce with salt and pepper; spoon over fish.
• Bake fish until just opaque in center, about 25 minutes.

PAN-FRIED SEA BASS WITH CILANTRO-YOGURT SAUCE

Steps:

• 1. Prepare the chaat masala. Place the fish pieces in a bowl and gently mix in the oil, mustard seeds, and turmeric. Place the yogurt in a separate serving bowl. 2. Put the cilantro in a food processor or a blender, add the lemon juice, ginger, green chili peppers, paprika, and salt, and process to make a fine purée. Divide the purée into 2 portions. Mix 1 portion into the fish. Cover with plastic wrap and marinate at least 2 and up to 24 hours in the refrigerator. Mix the second portion into the yogurt, along with the chaat masala, to make a saucy chutney. Cover and refrigerate until needed.3. Heat a large nonstick skillet over medium-high heat, and cook the fish, turning once or twice, until just flaky and opaque inside and golden outside, about 3 to 4 minutes. Transfer to a serving dish, drizzle about 1/2 cup yogurt sauce on the fish, garnish with the cilantro sprigs, and serve hot with the remaining yogurt sauce on the side.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PANFRIED SEA BASS WITH HARISSA & ROSE

Steps:

• First marinate the fish. Mix together the harissa paste, the ground cumin, and 1/2 teaspoon salt in a small bowl. Rub the paste all over the fish fillets and leave them to marinate for 2 hours in the fridge.
• Dust the fillets with a little flour and shake off the excess. Heat the olive oil in a wide frying pan over medium-high-heat and fry the fillets for 2 minutes on each side. You may need to do this in two batches. Set the fish aside, leave the oil in the pan, and add the onions. Stir as you cook for about 8 minutes, until the onions are golden.
• Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, and plenty of black pepper. Pour in the water, lower the heat, and let the sauce simmer gently for 10 to 15 minutes, until quite thick.
• Add the honey and rose water to the pan along with the currants, if using, and simmer gently for a couple more minutes. Taste and adjust the seasoning and then return the fish fillets to the pan; you can slightly overlap them if they don't quite fit. Spoon the sauce over the fish and leave them to warm up in the simmering sauce for 3 minutes; you may need to add a few tablespoons of water if the sauce is very thick. Serve warm for at room temperature, sprinkled with the cilantro, if using, and the rose petals.