PAN SAUTéED CHILEAN SEA BASS
Can you say delicious!! This Recipe comes from Sullivan's Metropolitan Grill downtown Anderson, SC. It has a Mediterranean flair with the fresh tomato paired with feta cheese. It is a wonderfully tasty combination that you can't go wrong with. My husband and & I treat ourselves once a month to this dish.
Provided by lovethatwine
Categories Bass
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Salt & Pepper the fish.
- Heat a saute pan, add olive oil.
- Put fish in pan, presentation side down.
- Cook until golden on one side, then turn over.
- Add tomatoes, garlic, oregano, fresh basil, 2 oz.feta cheese, white wine and the juice of one lemon.
- Finish in 400 degree oven for 12-15 minutes. Take the fish out and finish with butter, a splash of wine and the remaining feta cheese.
- Recommend over saffron rice or orzo pasta.
Nutrition Facts : Calories 549.6, Fat 34, SaturatedFat 11.7, Cholesterol 135.7, Sodium 501, Carbohydrate 9.9, Fiber 2.3, Sugar 5.8, Protein 48.1
GRILLED SEA BASS WITH MISO-MUSTARD SAUCE
Categories Mustard Bass Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan. Stir over medium heat until smooth, about 3 minutes. Whisk in mustard mixture. (Can be made 1 day ahead. Rewarm over low heat before using.)
- Prepare barbecue (medium-high heat). Brush fish and green onions with oil. Sprinkle both with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Grill onions until beginning to brown, about 3 minutes per side. Transfer fish and onions to 4 plates. Spread sauce atop fish. Sprinkle sesame seeds over sauce and serve.
- *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
- **Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
CHILEAN SEA BASS WITH MUSTARD
I got this recipe from a personal chef. This dish is one of the most popular among his clientelle and is served in some of the finest restaurants! Best of all...it is sooo easy!
Provided by Grace Lynn
Categories Bass
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Let the sea bass sit at room temperature for about 20 minutes.
- Season it with salt and pepper on both sides.
- Melt butter in pan over medium-high heat.
- Cook the sea bass for 4 minutes.
- Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.
- Dash, then sprinkle bread crumbs on top.
- Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.
SAUTEED SEA BASS FILLETS WITH BROWN BUTTER BRUSSEL SPROUTS AND TRIPLE MUSTARD VINAIGRETTE
Steps:
- Set fish on a large plate and sprinkle generously on both sides with salt and pepper. Drizzle olive oil over fish sufficient to cover all surfaces and allow fish to marinade for 5 to 10 minutes. Heat a large skillet (nonstick works well) on high heat. Just as skillet starts to smoke add fish and immediately reduce heat to medium. Cook fillets on 1 side until fish releases easily from pan and is golden brown and slightly crispy. Turn fillets and continue to cook until fish is just cooked through, time will depend on thickness of fillets. If you have particularly thick fillets, you may need to reduce heat to very low and cover pan to finish cooking. Serve fish immediately with Triple Mustard Vinaigrette, and Brown Butter Brussels Sprouts.
- In a large skillet heat butter until it is foamy and just starts to brown on the edges. Add cipollini and cook on high heat, tossing frequently, until cipollini are nicely browned and just starting to get tender. Add Brussels sprouts, and cook, tossing frequently, until they are well browned on the cut sides and just starting to turn bright green. Add enough chicken stock to just cover Brussels sprouts and add bay leaf. Bring stock to a simmer and cook until vegetables are just tender and liquid has reduced nearly all the way. Add more stock to pan if liquid reduces before vegetables are tender. Add salt and pepper, to taste, and stir in thyme. Serve Brussels sprouts in their sauce.
- Place mustard seed in a small skillet and cook over medium-high heat, shaking pan frequently, until seeds start to pop. Immediately transfer seeds to a small bowl. Add shallot, vinegar, grain mustard, honey and dry mustard and whisk to combine. Add some salt and pepper and allow mixture to sit for 5 to 10 minutes to meld flavors and dissolve salt. Whisk in olive oil, then add parsley and adjust seasoning, to taste. Serve at room temperature.
CHILEAN SEA BASS WITH SPICY FRUIT SALSA
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.
CHILEAN SEA BASS WITH MOHO SAUCE
Posting for ZWT 7. This recipe comes from epicurious.com/recipes. If Chilean sea bass is unavailable, any sea bass or firm white fish is fine to use for this recipe.
Provided by Papa D 1946-2012
Categories Chilean
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the Moho Sauce: Mix the garlic and onion in a small bowl with the cumin, salt, and pepper. Place the oil in a small, heavy saucepan over low heat. Add the onion mixture and cook, stirring, for 10 minutes or until translucent. Add the lime juice and vinegar, then simmer over medium-low heat for 5 minutes. (Makes 2/3 cup.).
- Halve the sea bass fillets crosswise (into 8-ounce pieces).
- In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. Add the fish and coat well. Marinate for 15 minutes. Remove and pat dry.
- Preheat the oven to 450°F.
- With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
- Place the remaining 2 tablespoons of olive oil in a nonstick skillet. Sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
- Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
- Meanwhile, set the Moho Sauce over very low heat and gently heat through.
- Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
- To serve, place a fish fillet in the center of 4 dinner plates. Spoon 1 to 2 tablespoons of Moho Sauce atop each fillet. Fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro. Place a bowl of the extra cilantro and a bowl of Moho Sauce on the table.
BARBECUED CHILEAN SEA BASS WITH ORANGE
Make and share this Barbecued Chilean Sea Bass With Orange recipe from Food.com.
Provided by lazyme
Categories Chilean
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the Chilean sea bass with cold water and pat dry with paper towels.
- Set the fish in a shallow dish.
- Stir together the remaining ingredients in a small bowl until well combined, then pour over the fish, turning the fish so that it is evenly coated.
- Cover and marinate in the refrigerator for 1 to 3 hours.
- Preheat a charcoal grill or the broiler.
- Grill or broil the fish about 4 inches from the heat until well browned on one side, 3 to 5 minutes; brush with more marinade and cook on the other side until the fish is no longer opaque in the center, about 5 minutes longer.
- Note: If cooking the Chilean sea bass on a charcoal grill, be sure that the fillet pieces are at least 1 1/2 inches thick to ensure that the fish won't fall apart when it is cooked.
MISO AND SOY CHILEAN SEA BASS
This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.
Provided by Swest
Categories World Cuisine Recipes Asian Japanese
Time 3h17m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
- Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g
PAN ROASTED CHILEAN SEA BASS
Make and share this Pan Roasted Chilean Sea Bass recipe from Food.com.
Provided by Chef Dante Giannini
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Season sea bass on each side with salt and pepper.
- Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
- Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.
Nutrition Facts : Calories 767.3, Fat 69, SaturatedFat 18.7, Cholesterol 142.4, Sodium 337.6, Protein 36.8
More about "chilean sea bass with mustard recipes"
CHILEAN SEA BASS RECIPE WITH LEMON SAUCE
From somethingnewfordinner.com
PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE
From drivemehungry.com
ROASTED CHILEAN SEA BASS WITH MUSTARD-BASIL-LEMON
From wildforkfoods.com
10 BEST SEA BASS CHILEAN SEA BASS RECIPES - YUMMLY
10 BEST CRUSTED CHILEAN SEA BASS RECIPES | YUMMLY
From yummly.com
PAN SEARED CHILEAN SEA BASS - MEDITERRANEAN LATIN LOVE …
From mediterraneanlatinloveaffair.com
10 BEST BAKED CHILEAN SEA BASS RECIPES | YUMMLY
From yummly.com
GRILLED HONEY MUSTARD FISH SEA BASS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (10)Total Time 22 minsCategory Entree, DinnerCalories 276 per serving
SEA BASS WITH MUSTARD CRUST WITH GARLIC-PARMESAN BROCCOLI
From cookingchanneltv.com
BEST CHILEAN SEA BASS RECIPE - CHILEAN SEA BASS RECIPE
From chileanseabassrecipe.com
BEST CHILEAN SEA BASS RECIPE - HOW TO MAKE CHILEAN SEA BASS
From delish.com
CHILEAN SEA BASS WITH MUSTARD CAPER SAUCE - COLESON FOODS, INC.
From colesonfoods.com
EASY CHILEAN SEA BASS WITH BASIL PESTO L THE MEDITERRANEAN DISH
From themediterraneandish.com
BEST CHILEAN SEA BASS RECIPE - MOMMA FIT LYNDSEY
From mommafitlyndsey.com
CHILEAN SEA BASS WITH POTATOES & HERB SAUCE - FOXES LOVE LEMONS
From foxeslovelemons.com
PAN SEARED CHILEAN SEA BASS RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
CHILEAN SEA BASS WITH A PINEAPPLE-DIJON PAN SAUCE
From afeastfortheeyes.net
WORLD BEST FISH COOKING RECIPES : CHILEAN SEA BASS WITH MUSTARD
From worldbestfishrecipes.blogspot.com
CHILEAN SEA BASS WITH TOMATO RELISH | GIANGI'S KITCHEN
From giangiskitchen.com
PAN SEARED CHILEAN SEA BASS RECIPE
From chileanseabassrecipe.com
EASY CHILEAN SEA BASS RECIPE - CLOVE AND CUMIN
From cloveandcumin.com
THE BEST EVER CHILEAN SEA BASS RECIPE - CHINATOWN DELIGHTS
From chinatowndelights.com
BAKED CHILEAN SEA BASS WITH ORANGE BUTTER SAUCE - ZEZOO COOKS
From zezoocooks.com
INA GARTEN SEA BASS RECIPES - THERESCIPES.INFO
From therecipes.info
PAN SEARED CHILEAN SEA BASS WITH HERB BUTTER SAUCE
From getonmyplate.com
CHILEAN SEA BASS WITH MUSTARD RECIPE - FOOD.COM - PINTEREST
From pinterest.com
PAN SEARED CHILEAN SEA BASS IN LEMON CAPER SAUCE
From alliannaskitchen.com
PAN SEARED CHILEAN SEA BASS - COOKED BY JULIE
From cookedbyjulie.com
PAN SEARED CHILEAN SEA BASS RECIPE - ORGANICALLY ADDISON
From organicallyaddison.com
EASY PAN SEARED CHILEAN SEA BASS - NORTHERN CHEF
From northernchef.com
CHILEAN SEA BASS IN HONEYED PECAN SAUCE - JAMIE GELLER
From jamiegeller.com
CHILEAN SEA BASS WITH MUSTARD RECIPE - WEBETUTORIAL
From webetutorial.com
HOW TO COOK CHILEAN SEA BASS - WELL SEASONED STUDIO
From wellseasonedstudio.com
10 BEST CHILEAN SEA BASS FOOD NETWORK RECIPES - YUMMLY
From yummly.com
SEA BASS WITH MUSTARD SAUCE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
"CHILEAN SEA BASS WITH MUSTARD" - RECIPES ON SPOONACULAR
From spoonacular.com
PAN SEARED CHILEAN SEA BASS MEDITERRANEAN STYLE
From billyparisi.com
CHILEAN SEA BASS RECIPE WITH MACADAMIA-ORANGE CRUST
From cleancuisine.com
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #main-dish #seafood #american #easy #dinner-party #fish #freshwater-fish #bass #number-of-servings
You'll also love