Seared Chilean Sea Bass With Citrus Poached Mussels Chayote Squash Avocado Cilantro Salad And Blue Crab Essence Recipes

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PAN SEARED CHILEAN SEA BASS



Pan Seared Chilean Sea Bass image

Pan Seared Chilean Sea Bass is a light, flaky, delectable seafood entree made for special occasions. Serve this simple, 15-minute entree over arugula salad topped with Chimichurri sauce for restaurant quality flavor and presentation.

Provided by Traci The Kitchen Girl

Categories     Dinner Recipes     Main Course

Time 15m

Number Of Ingredients 5

1 pound Sea Bass (skin on or off)
1 tablespoon Olive Oil
pinch Sea Salt
pinch Black Pepper
optional 1/2 cup Chimichurri, see recipe footnotes

Steps:

  • Cut SEA BASS filet down the center to create 2 pieces (1/2 lb. each). Allow to rest 20 minutes at room temp to remove chill.
  • Heat OLIVE OIL in skillet over medium-high until it reaches the smoke point.
  • Place sea bass (skin side down) in the hot skillet. Sprinkle SALT and PEPPER over the filet.
  • If you want crispy skin, press the filet down firmly with a spatula until it becomes visibly crispy. Turn the filet over and allow the non-skin side to sear until the filet is opaque throughout, reducing heat a notch or two as needed.
  • Transfer the filet to a plate and allow to rest a few minutes.
  • Serve sea bass warm with your favorite salad and side dish. Suggested: serve over salad greens topped with Chimichurri Sauce (see recipe in footnotes).

Nutrition Facts : ServingSize 0.5 lb, Calories 282 kcal, Protein 40 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 181 mg, Sodium 157 mg

PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE



Pan Seared Chilean Sea Bass with Asian Marinade image

This pan seared Chilean sea bass is flavored with a delicious Asian marinade of soy sauce, ginger, and mirin. It's perfectly pan fried until it's flaky and tender with an incredibly crispy skin! A delicious Asian sea bass flavored with soy ginger teriyaki marinade!

Provided by Jamie

Categories     Main Course

Time 25m

Number Of Ingredients 10

4 6oz Chilean sea bass fillets (scaled and de-boned; total 1½ lbs (24 oz))
1 lemon ((optional), cut into wedges)
chopped fresh herbs ((optional) for garnish)
1 ½ Tablespoons low sodium soy sauce
1 ½ Tablespoons mirin
1 ½ Tablespoons avocado oil
4 teaspoons sugar
2 teaspoons grated ginger
1 ½ teaspoons rice wine vinegar (substitute with 1 Tablespoon of lemon juice)
¾ teaspoon sea salt

Steps:

  • Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.
  • Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.
  • Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
  • Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.
  • Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.

Nutrition Facts : Calories 84 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 686 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

GRILLED SEA BASS, MANGO, GRAPEFRUIT AND AVOCADO SALAD



Grilled Sea Bass, Mango, Grapefruit and Avocado Salad image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 51m

Yield 8 servings

Number Of Ingredients 19

3 tablespoons paprika
2 tablespoons minced garlic
2 tablespoons olive oil
1 tablespoon ancho chili powder
1 tablespoon finely chopped fresh oregano
2 teaspoons allspice
1/2 cup grapefruit juice
8 (5 to 6-ounce) sea bass fillets
1/4 cup plus 2 tablespoons grapefruit juice
1/4 cup olive oil
2 tablespoons Sherry wine vinegar
1 1/2 tablespoons chopped fresh mint
1 tablespoon chopped fresh ginger
Salt and freshly ground pepper
10 cups mixed baby greens
2 pink grapefruits, peeled and cut into segments
2 large mangoes, peeled, pitted and thinly sliced
1 avocado, peeled, pitted, thinly sliced
Vinaigrette

Steps:

  • Place first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt pepper. Sprinkle fish with salt and pepper. Rub the spice mixture over each fillet. Refrigerate 2 hours.
  • Preheat grill. Remove fish from marinade and season with salt and pepper. Grill for 3 minutes on each side.
  • Whisk together the ingredients and season with salt and pepper to taste.
  • Place greens in a large bowl and drizzle with some of the dressing, season with salt and pepper and toss to coat, divide among 8 plates.
  • Arrange grapefruit segments and mangoes atop greens and drizzle with some of the dressing; place 1 fish fillet along each salad. Top fish with avocado.

CHAYOTE AND AVOCADO SALAD



Chayote and Avocado Salad image

In Mexico and other parts of the world, chayote is usually chopped and cooked until tender. But you can skip the cooking and toss it thinly sliced with avocado, radish and your favorite dressing for a crisp refreshing salad.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Try chayote (chi-OH-tay), a mild Mexican squash that looks like a green pear: Whisk the juice of 2 limes, 2 tablespoons olive oil and a pinch each of sugar and salt in a bowl. Thinly slice 1 peeled chayote, 1 avocado and 4 radishes; gently toss with the dressing.

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