Sea Bass With Tomato Basil Salsa Recipes

SEA BASS WITH TOMATO AND BLACK OLIVE SALSA

Steps:

• In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper. Let stand at room temperature for 20 minutes.
• Meanwhile, in a medium bowl, toss the olives with the tomatoes, basil, dill, and chile. Add 2 tablespoons of the olive oil and the remaining 1 tablespoon of lemon juice and season with salt and pepper.
• In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Pat the fish dry and add it to the skillet, skin side down. Cook the fish over high heat until the skin is browned, about 4 minutes. Turn and cook until the fish is just white throughout, about 4 minutes longer. Transfer the fish to plates and top with the salsa.

ROSEMARY AND LIME ROASTED SEA BASS WITH MEDITERRANEAN SALSA

Steps:

• Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well. Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days.
• Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry. With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish. Sprinkle the cavity with salt and pepper. Lay the onion rings, lime rounds, and rosemary sprigs in the cavity. Close the fish. Insert the garlic slivers into the incisions.
• Tie the fish together in 3 or 4 places with butcher's twine to close the cavity. Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan. Rub the fish with the olive oil; sprinkle with salt and pepper. Roast the fish until completely cooked through, about 40 minutes.
• Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa. You can also serve this fish on a bed of spinach or arugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil.

GRILLED SEA BASS WITH TROPICAL SALSA

Steps:

• Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
• Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

GRILLED SEA BASS WITH TOMATOES AND HERB CREAM SAUCE

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.

ROASTED SEA BASS WITH TOMATO COULIS AND FENNEL SALSA

Steps:

• For coulis:
• Blend tomatoes in processor until almost smooth. Gradually blend in oil, then vinegar. Process until coulis is smooth, scraping down sides of bowl occasionally. Season coulis with salt and pepper. Transfer to bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk until smooth before using.)
• For fish:
• Whisk oil and vinegar to blend in 13x9x2-inch glass baking dish. Sprinkle fish with salt and pepper. Place fish in marinade in dish; turn to coat. Chill at least 1 hour and up to 2 hours.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Place 1 large rimmed baking sheet on each rack and heat 15 minutes. Dust flat side of each fillet with flour. Brush each heated baking sheet generously with oil. Place 5 fillets, floured side down, on each prepared sheet. Place fish in oven and roast until just opaque in center, about 12 minutes. Spoon 3 tablespoons coulis into center of each plate. Top with fish. Spoon salsa alongside. Garnish with basil.