Soy Seared Sea Bass With Pineapple Salsa Recipes

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MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY



Mediterranean Pan Seared Sea Bass Recipe with Garlic Bell Pepper Medley image

Don't skip the garlic and bell peppers, they are far more than a garnish on this crispy pan seared sea bass recipe! This quick fish dinner is great served with plain pearl couscous (or another grain of your choice) or lemon rice.

Provided by Suzy Karadsheh

Categories     Dinner

Time 20m

Number Of Ingredients 14

4 pieces Sea Bass fillet, (no skin (each piece about 6-0z in weight and 1 1/2 inches in thickness))
Salt
Extra virgin olive oil
1 Green Bell Pepper, (cored and chopped)
1 Red Bell Pepper, (cored and chopped)
3 Shallots. (chopped)
4 garlic cloves, (minced)
1/2 cup pitted Kalamata olives, (halved or chopped)
1/2 lemon, (juice off)
1/2 tbsp ground coriander
1/2 tbsp garlic powder
1 tsp Aleppo pepper
1 tsp ground cumin
1/2 tsp black pepper

Steps:

  • Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
  • In a small bowl, combine the spices to make the spice mixture. Set aside for now.
  • In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
  • Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
  • Pat fish dry and season with the remaining spice mixture on both sides as well.
  • In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
  • Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!

Nutrition Facts : Calories 132 kcal, Sugar 4 g, Sodium 279.1 mg, Fat 10.1 g, SaturatedFat 1.4 g, Carbohydrate 10.9 g, Fiber 3.4 g, Protein 2.1 g, Cholesterol 0.8 mg, UnsaturatedFat 7.2 g, ServingSize 1 serving

SEARED HAWAIIAN ONO WITH HONEY SOY GLAZE AND PINEAPPLE SALSA



Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa image

Seared Ono with a honey soy Glaze and Pineapple Salsa- a fresh and healthy dinner recipe!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 30m

Number Of Ingredients 17

1 1/2 lbs Fresh Ono cut into 4-6 pieces ( or sub Scallops, Prawns Ahi or Hamachi Tuna)
⅓ C soy sauce
⅓ C honey
3 T sliced ginger
2 garlic cloves
1 T olive oil
---
Pineapple Ginger Salsa
½ pineapple, pealed, cored, small diced ( about 3 cups)
1 jalapeño- seeds removed, very finely diced
1 mild red chili ( or ¼ C diced red bell pepper)- for color
¼ C finely diced red onion
1 tsp finely minced or grated ginger root
½ Cup chopped cilantro
zest and juice of one small lime
⅛ tsp kosher salt
pinch sugar (optional)

Steps:

  • Make marinade for the fish. Blend soy sauce, honey, sliced ginger, garlic and olive oil in a blender until smooth. Place fish and marinade in a ziplock bag or bowl for 20 minutes or up to 24 hours.
  • While fish is marinating, make pineapple salsa. Cut pineapple in half, saving top half for another use. cut the bottom off, creating a stable base. With a large sharp knife, cut the skin off in vertical slices cutting downward. Cut into wedges and remove the core. Slice and dice into ½ inch cubes and place in a medium bowl. You should have about 3 cups. Toss in the rest of the ingredients. for a milder salsa, add only ½ a jalapeño. If your pineapple is ripe you will not need to add sugar. Taste and adjust.
  • . Heat oil in a large heavy bottom skillet, over medium high heat. When oil is hot, place the fish in the skillet, saving the marinade. Sear the fish, on its sides, and set aside. For medium rare, a quick 2-3 minute sear on each side is all you need.
  • If you like your fish cooked more, place in a warm oven until desired done-ness.
  • Pour the remaining marinade into the skillet and bring to a boil for 30 seconds, until it thickens. Strain and place in a small bowl. You will have about ⅛ to ¼ cup.
  • Spoon this over the fish, along with a generous amount of pineapple salsa before serving.

Nutrition Facts : Calories 297 calories

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

JERK SEA BASS & PINEAPPLE SALSA



Jerk sea bass & pineapple salsa image

Fire up the barbecue and choose the healthier option for supper with this sea bass cooked in a jerk marinade. A pineapple salsa complements the fish perfectly

Provided by Esther Clark

Categories     Dinner, Fish Course, Lunch, Supper

Time 35m

Number Of Ingredients 12

1 tbsp jerk seasoning
2 garlic cloves , finely grated
thumb-sized piece ginger , finely grated
1 lime , zested
2 tbsp rapeseed oil
4 small or 2 large whole sea bass , gutted and scaled
100g pineapple , finely chopped
½ cucumber , finely chopped
¼ small red onion , finely chopped
3 large tomatoes , finely chopped
½ small bunch coriander , finely chopped, plus extra to serve
2 limes , zested and juiced, plus extra charred wedges, to serve

Steps:

  • Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr.
  • For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.
  • Put each fish on a sheet of foil, and bring the sides around to make an open-topped boat shape. Cook for 15-20 mins on a barbecue, turning halfway, or until cooked through. Alternatively, heat the oven to 220C/200C fan/gas 7 and bake the fish on a non-stick baking tray for 15-20 mins or until just cooked. Serve scattered with the extra coriander and the salsa on the side.

Nutrition Facts : Calories 404 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium

CHILEAN SEA BASS WITH SPICY FRUIT SALSA



Chilean Sea Bass with Spicy Fruit Salsa image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 26

1 teaspoon chopped jalapeno or other hot pepper
1 small red onion, finely chopped
1 papaya, peeled, seeded and chopped
1 ripe mango, peeled, pitted and diced
1/2 cup fresh pineapple, peeled and chopped
1/2 lemon, juiced
1/2 lime, juiced
1 tablespoon honey
1/2 teaspoon chili powder
1 tablespoon chopped cilantro
1/4 cup olive oil or vegetable oil
Pinch salt and pepper
1/4 cup olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 tablespoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon anise seed
1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute
4 Chilean sea bass fillets, or whitefish of your choice
Salt and pepper
1/4 cup flour, for coating
Vegetable or canola oil, for saute

Steps:

  • Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
  • For the Spicy Paste: Combine the above ingredients to form a spicy paste.
  • For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

PAN-SEARED CHILEAN SEA BASS WITH FRISEE AND PONZU BUTTER



Pan-Seared Chilean Sea Bass with Frisee and Ponzu Butter image

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

1 cup orange juice
1 cup soy sauce
1 cup vegetable stock
1 cup rice wine vinegar
1 1/2 tablespoons brown sugar
1 clove garlic, smashed
1 orange, quartered
1/2 stick lemongrass, smashed with back of knife
Four 6-ounce skinless sea bass fillets
Kosher salt and freshly ground black pepper
Olive oil, for cooking
2 tablespoons unsalted butter
1 tablespoon agave nectar
1 large head frisee, broken into bite-size pieces
2 tablespoons olive oil
Juice of 1 lemon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Pinch red chile flakes
1/4 cup edible flowers

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.

CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE



Chilean Sea Bass with Light Soy and Chive Sauce image

Provided by Food Network

Categories     main-dish

Yield 5 servings

Number Of Ingredients 16

1/2 bunch shallots
4 ounces butter
1/2 cup white wine
1 cup fish stock
1/4 cup heavy cream
3 tablespoons soy
2 large onions
Flour, as needed
Frying oil. as needed
3 bunches scallions
Olive oil
4 servings potatoes, whipped
2 tomatoes
1 bunch chives
5 pieces Chilean sea bass, approximately 6 ounces each
2 lemons

Steps:

  • Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm.
  • Make the garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown. Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.
  • Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish.
  • Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.

SOY SEARED SEA BASS WITH PINEAPPLE SALSA



Soy Seared Sea Bass With Pineapple Salsa image

I used to work in an upscale gourmet foods store, and this recipe was a huge success with the clientele. I've scaled it down to a normal sized recipe, but you may choose to tweek some of the flavors before cooking. Taste the marinade before you put the fish in!

Provided by Battle in Seattle

Categories     Bass

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb sea bass, cleaned & cut into 6-8 oz. portions
3/4 cup soy sauce
1/2 cup teriyaki sauce
4 ounces brown sugar (a little more than 1/2 c., packed)
vegetable oil, as needed
1/2 of a fresh pineapple, cleaned & cut into 1/4-inch dice
1/2 red bell pepper, 1/4-inch dice
1/2 green bell pepper, 1/4-inch dice
3 tablespoons red onions, 1/4-inch dice
1/2 fresh jalapeno, seeded & minced
1/2 cup fresh cilantro, rough chop
1/4 cup fresh basil, chiffanade cut
olive oil, to coat
salt & pepper, to taste

Steps:

  • For the fish, mix soy, teriyaki & brown sugar thoroughly. Place portions of sea bass in mixture and make sure fish is either completely covered, or turn frequently. Marinate up to 2 hours; no less than a half hour.
  • For the salsa, prep all ingredients and toss together until fully mixed. Set aside while fish is being cooked.
  • After marinating fish, in a large saute pan, heat about 1/8" oil over high heat. (Make sure oil coats the entire bottom--this gets a bit sticky without the proper coating.).
  • Once oil "pops," cook sea bass until soy is well caramelized on fish, turning a dark brown and releasing from the pan, then flip over and continue until fish is done, flaking easily when pierced with a fork.
  • (I will not tell you how long, because it really, REALLY depends on the thickness of the fish pieces. Just watch it carefully!).
  • Hold fish on a cooling rack in a warm (170 -200 degree) oven until ready to serve, best when done immediately.
  • Serve with salsa and a few avocado wedges if you want to get fancy.

CHILEAN SEA BASS WITH A PINEAPPLE-DIJON PAN SAUCE RECIPE - (3.9/5)



Chilean Sea Bass with a Pineapple-Dijon Pan Sauce Recipe - (3.9/5) image

Provided by Foodiewife

Number Of Ingredients 9

SAUCE:
2 (8-ounce) Chilean sea bass filets (if frozen, thaw in the refrigerator for at least 8h hours, or overnight)
Old Bay Seasoning, to taste
Olive oil (I use rice oil, because it has a high smoke point)
6 ounces pineapple juice (I buy a six-pack of small pineapple juice)
1/4 cup dry white wine (such as Sauvignon Blanc)
1/4 cup chicken stock
1 teaspoon Dijon mustard
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 425°F. Pat the fish dry, with paper towels and lightly season with Old Bay Seasoning. (NOTE: If you can't find Old Bay Seasoning, lightly season with salt & pepper and a little paprika.) In an oven-proof skillet, add enough oil to lightly coat the skillet. Heat on medium-high until the oil begins to shimmer, but not smoke. Place the seasoned fish into the skillet and allow to sear, until lightly brown-- about 4 to 5 minutes. Test that the fish is ready to be turned, when a skillet easily loosens the fish. Turn the fish over, then place the skillet into the preheated oven. Roast for about 7 to 9 minutes (internal temperature should be about 140°F). Remove the fish to a plate, and tightly cover with foil. SAUCE: Drain any excess oil and return the skillet to the stove, on medium-high. Add the pineapple juice, and deglaze the pan by scraping any browned bits. Add the white wine and chicken stock and allow the liquid to reduce to about half-- about 5 minutes, on medium-high. Remove the skillet from heat, and add the unsalted butter. Whisk until melted and smooth.

SEA BASS WITH CITRUS AND SOY



Sea Bass with Citrus and Soy image

Categories     Ginger     Steam     Orange     Pineapple     Bass     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup soy sauce
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1/8 teaspoon cayenne pepper
4 6-ounce sea bass fillets
Chopped green onions

Steps:

  • Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
  • Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.

GRILLED SEA BASS WITH TROPICAL SALSA



Grilled Sea Bass with Tropical Salsa image

Categories     Fish     Fruit     Tomato     Mango     Pineapple     Bass     Bell Pepper     Grill/Barbecue     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 cup 1/4-inch pieces peeled, cored pineapple
3/4 cup 1/4-inch pieces peeled, pitted mango
2/3 cup 1/4-inch pieces red bell pepper
1/2 cup 1/4-inch pieces seeded tomato
1/3 cup 1/4-inch pieces seeded English hothouse cucumber
1/3 cup 1/4-inch pieces red onion
3 tablespoons minced fresh cilantro
2 tablespoons minced fresh mint
2 tablespoons minced seeded jalapeño chili
2 tablespoons fresh lime juice
6 6-ounce sea bass fillets
Olive oil

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.

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