SEA BASS IN SAFFRON SAUCE (FROM JAVIER OTADUY'S RECIPE)
Provided by Edward Schumacher
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt 1 stick of butter with the wine and broth or clam juice in saucepan. Add the fillets and poach gently, about 10 minutes. Remove to platter and keep warm.
- Place mayonnaise in another pan together with remaining butter and 1 cup of the liquid used to poach the fish. Heat, stirring frequently, until the sauce becomes smooth. Do not allow to boil. Add saffron and season with salt and pepper to taste.
- Serve the fish on a warmed dish covered with the sauce and accompanied by a julienne of vegetables.
Nutrition Facts : @context http, Calories 939, UnsaturatedFat 44 grams, Carbohydrate 3 grams, Fat 83 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 1046 milligrams, Sugar 1 gram, TransFat 2 grams
PAN FRIED SEA BASS
Steps:
- Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and heat through. Serve fillets with light saffron cream sauce and blanched asparagus.
SEA BASS WITH PINEAPPLE-DIJON CREAM SAUCE
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Pat fish dry with paper towels and lightly season with seafood seasoning.
- Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes.
- Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.
- Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.
Nutrition Facts : Calories 854 calories, Carbohydrate 16.8 g, Cholesterol 280 mg, Fat 65 g, Fiber 0.2 g, Protein 44.8 g, SaturatedFat 35.6 g, Sodium 424.8 mg, Sugar 10 g
GRILLED SEA BASS WITH TOMATOES AND HERB CREAM SAUCE
Provided by Lisa Spence
Categories Milk/Cream Herb Onion Tomato Low Carb Quick & Easy Bass Grill/Barbecue Bon Appétit Florida
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan. Boil until almost no liquid remains in saucepan, about 5 minutes. Add cream and thyme; simmer until reduced to sauce consistency, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
- Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature.
- Prepare barbecue or preheat broiler. Brush fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Divide fish among plates.
- Bring sauce to simmer; spoon around fish. Top fish with tomato mixture; serve.
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