Chilean Sea Bass W Tarragon Butter Recipes

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SEA BASS WITH ASPARAGUS

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 12



Sea Bass with Asparagus image

Steps:

  • Prepare a large bowl of ice water. Fill a medium pot with about 4 quarts water and bring to a simmer over medium heat. Add a generous handful of salt. (The water should taste like sea water.) When the water boils, add the asparagus and cook for 2 minutes. Drain with a slotted spoon or strainer and plunge into the ice bath. Remove to paper towels and pat dry. Set aside.
  • Heat a large skillet over medium-high heat. Sprinkle the fish with salt and pepper. Add some oil and bring to lightly smoking, then place the fish in the skillet skin-side down. Cook until the skin is crispy, 6 to 7 minutes, then flip to the other side and cook for 3 to 4 minutes more. (If the skillet is getting too hot, reduce the heat.) Remove from the heat and top the skin side with the chopped herbs and salt.
  • Mix the diced tomatoes with the drizzle of honey, salt and pepper in a small bowl. Set aside.
  • Remove some of the grease from the skillet. Add the shallots, salt and white wine to the skillet and bring to a boil. Add the butter and cook until the sauce thickens, then drop the dried asparagus into the sauce. Season with salt, pepper and lemon juice. Toss to coat the asparagus.
  • Place the lemon segments and tomatoes around each of 2 plates. Top with the asparagus, a spoonful of sauce and then the fish (skin-side up). Garnish with additional fresh herbs.

Kosher salt and freshly ground black pepper
1 large bunch asparagus, trimmed
2 pieces thick center-cut sea bass, skin on
Canola oil, for cooking
4 to 5 sprigs fresh parsley, finely chopped
4 to 5 sprigs fresh tarragon, finely chopped
Beefsteak tomato, concasse (peeled and seeded) and small dice
Drizzle of honey
1 large shallot, minced
1/4 cup white wine
2 small pats butter
Segments and juice collected from 1 lemon

CHILEAN SEA BASS W/ TARRAGON BUTTER

Categories     Fish

Yield 2

Number Of Ingredients 14



CHILEAN SEA BASS W/ TARRAGON BUTTER image

Steps:

  • see above

Estimated Times
Preparation Time: 10 mins
Cooking Time: 15 mins
Servings: 2
2 T olive oil
1 tsp. butter
2 chilean sea-bass steaks (6 oz. each)
salt and freshly ground pepper to taste
1/2 tsp. dried tarragon
Preheat grill. Melt butter in a small dish in microwave. (15-20 seconds on high). Stir in olive oil. Set aside.
Cut 2 12-inch sheets of heavy duty foil. Place a steak on each foil sheet and brush with oil mixture. Sprinkle lightly with salt, pepper, and tarragon. Gather foil toward center and crimp to seal completely. Place, seam side up, on the grill.
Cover and book for 12-15 minutes, or until fish is opaque when flakes are separated with a sharp-pointed knive.
Oven method: Bake in a preheated 4oo degree oven for 10-15 minutes.
Serve with cherry tomatoes on shredded greens, drizzled with a vinaigrette dressing.

SEA BASS WITH LEMON AND CAPER SAUCE

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 14



Sea Bass with Lemon and Caper Sauce image

Steps:

  • Preheat oven to 350 degrees F.
  • Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
  • Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
  • In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
  • Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
  • Note: if sea bass is not available, any firm white fish can be substituted.

2 (6-ounce) sea bass fillets
Salt and freshly ground white pepper
1 ounce olive oil
6 ounces butter
1/2 cup bread (white, brioche or baguette), crust trimmed, cut into 1/2-inch cubes
8 ounces assorted baby vegetables (baby carrots, baby turnips, asparagus tips, yellow zucchini), blanched in salted boiling water
1/4 cup brunoise red bell peppers
1 tablespoon minced shallots
1/4 cup chopped lemon sections and juice
2 tablespoons minced parsley leaves
2 tablespoons minced chives
1 teaspoon minced tarragon leaves
1 tablespoon capers
1 tablespoon caper berries, halved lengthwise

SIMPLE OVEN-BAKED SEA BASS

If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!

Provided by aMused chef

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8



Simple Oven-Baked Sea Bass image

Steps:

  • Preheat oven to 450F°.
  • In a cup, mix garlic, olive oil, salt, and black pepper.
  • Place fish in a shallow glass or ceramic baking dish.
  • Rub fish with oil mixture.
  • (Optional) Pour wine over fish.
  • Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
  • Drizzle remaining pan juices over fish and garnish with lemon wedges.
  • Enjoy!

1 lb sea bass (cleaned and scaled)
3 garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
2 lemon wedges
1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE

Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8



Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

Steps:

  • Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
  • Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
  • Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

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