ROASTED CHILEAN SEA BASS WITH CHIVE OIL
Provided by Amanda Hesser
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
- Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
- Transfer the sea bass to serving plates and sprinkle with the chive oil.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 578 milligrams, Sugar 0 grams
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.
PAN ROASTED CHILEAN SEA BASS
Make and share this Pan Roasted Chilean Sea Bass recipe from Food.com.
Provided by Chef Dante Giannini
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Season sea bass on each side with salt and pepper.
- Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
- Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.
Nutrition Facts : Calories 767.3, Fat 69, SaturatedFat 18.7, Cholesterol 142.4, Sodium 337.6, Protein 36.8
PAN SEARED CHILEAN SEA BASS, ROASTED BABY CORN, AND COLORFUL PEPPER INFUSED BROTH
Steps:
- Preheat oven to 400 degrees F.
- In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.
- In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.
- In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.
PAN ROASTED MEDITERANEAN SEA BASS
Provided by Scott Conant
Number Of Ingredients 9
Steps:
- In a medium hot pan saute the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more. Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of olive oil and saute the zucchini in the oil. Add salt and pepper as needed. In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives.
More about "pan roasted chilean sea bass recipes"
PAN ROASTED CHILEAN SEA BASS WITH ROASTED RED …
From girlandthekitchen.com
5/5 (4)Category Fish And SeafoodCuisine American ClassicEstimated Reading Time 6 mins
- Once the oil heats up, place the fish into the HOT pan and allow to cook for five minutes. Turn over onto the other side and cook for 4 minutes.
PAN-ROASTED SEA BASS WITH GARLIC BUTTER | LODGE CAST IRON
From lodgecastiron.com
PAN SEARED CHILEAN SEA BASS RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
PAN ROASTED SEA BASS RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
Reviews 57Servings 2Cuisine AmericanCategory Main Course
- If you can, I highly recommend getting all the ingredients prepped before you start - Mise en Place. This way you're not scrambling around chopping something while the rest of the meal is overcooking.
- Start out by finely chopping the onion and slicing the mushrooms. Besides having all the other ingredients available, chop up the parsley.
- Preheat your oven to 450°F. I made the mistake of waiting until I needed the oven and it took a lot longer than expected to reach the right temperature.
- Heat the olive oil in your pan over medium high heat and sauté the chopped onion until it's translucent.
PAN ROASTED CHILEAN SEA BASS – CATULLO PRIME MEATS
From catulloprimemeats.com
Estimated Reading Time 1 min
TOP 43 OVEN ROASTED SEA BASS RECIPES - HOUSMEN.ALFA145.COM
From housmen.alfa145.com
PAN ROASTED SEA BASS WITH CHIVE GARLIC COMPOUND BUTTER COOKED …
From xxphotoz.com
ROASTED CHILEAN SEA BASS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TOP 40 SEA BASS RECIPE RECIPES - ISTIMEWA.DIXIESEWING.COM
From istimewa.dixiesewing.com
EASY BAKED CHILEAN SEA BASS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST EVER BRANZINO RECIPE {ROASTED OR GRILLED IN 25 MINUTES!}
From thebigmansworld.com
PAN SEARED CHILEAN SEA BASS RECIPE YOU'D LOVE! - SALTY FOODIE
From saltyfoodie.com
PAN ROASTED CHILEAN SEA BASS WITH RED PEPPER SAUCE
From preventionrd.com
TOP 44 COOKING CHILEAN SEA BASS PAN RECIPES
From sara.hedbergandson.com
PAN SEARED CHILEAN SEA BASS WITH LEMON BUTTER (VIDEO) - COOKED …
From cookedbyjulie.com
PAN SEARED CHILEAN SEA BASS RECIPE - ORGANICALLY ADDISON
From organicallyaddison.com
TOP 42 OVEN ROASTED SEA BASS RECIPES - PARDUE.ALFA145.COM
From pardue.alfa145.com
PAN ROASTED CHILEAN SEA BASS GREMOLATA - CHEFTINI
From cheftini.com
27 BEST PAN SEARED SEA BASS RECIPES - THE PAN HANDLER
From thepan-handler.com
ROASTED CHILEAN SEA BASS - ALEX BECKER MARKETING
From alexbecker.org
EASY PAN SEARED CHILEAN SEA BASS - NORTHERN CHEF
From northernchef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love