DASHI
Provided by Food Network
Number Of Ingredients 3
Steps:
- Bring the water and kombu slowly to a simmer. Remove the kombu as soon as the water simmers, bring the water to a boil and add 2 cups of shaved bonito flakes. Remove the pan from the heat and let the bonito steep for 1 minute. Strain the broth through a fine mesh strainer or through cheesecloth.
- Drink: Rikasuimei Sake.
BLACK BASS WITH WARM ROSEMARY-OLIVE VINAIGRETTE
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Provided by Alison Roman
Categories Fish Olive Quick & Easy Dinner Rosemary Seafood Bass Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.
- Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.
STEAMED SEA BASS WITH BLACK BEAN SAUCE
I have not tried this. I was told that if I did it would make a fish eater out of me!! Don't know why but I just don't care for fish. Hope someone out there will try it and let me know if they liked it!!
Provided by Tebo3759
Categories Bass
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place a rack in a wok or frypan with 1" water.
- Place fish in pyrex pie plate in a single layer.
- Spread black bean sauce over top and side of fish.
- Top with ginger and green onion.
- Drizzle oil over fish.
- Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily.
- Remove and garnish with cilantro.
STEAMED BLACK BASS WITH SICILIAN-STYLE PESTO
This delicious steamed bass recipe is from chef Andrew Carmellini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Pour olive oil into a large ovenproof skillet or baking dish. Season bass with scallions, salt, pepper, oregano, and lemon and orange zests; place in skillet skin-side up. Pour vermouth over fish.
- Top fish with butter and transfer to oven; bake until fish is semi-firm to the touch and just cooked through, about 5 minutes.
- Transfer fish to a plate and pour any juices left in baking dish into a small saucepan. Place over low heat and add pesto, whisk until well combined. Stir in basil, parsley, and celery leaves; if mixture seems too thick, add a little hot water to adjust consistency.
- Divide pesto mixture evenly between four plates and top with fish fillets. Serve immediately.
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