GLAZED SEA BASS WITH GINGER BUTTER SAUCE
Make and share this Glazed Sea Bass With Ginger Butter Sauce recipe from Food.com.
Provided by evelynathens
Categories Bass
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For sauce: Combine wine, shallots and ginger in small saucepan over high heat.
- Boil until liquid is reduced to ¼ cup, about 5 minutes.
- Add cream and boil until liquid is reduced by half, about 3 minutes.
- Remove from heat.
- For fish: Mix soy sauce, honey and rice vinegar in another small saucepan.
- Mix water and cornstarch in small bowl until smooth.
- Add to soy sauce mixture.
- Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes.
- Remove from heat.
- Cool glaze to room temperature.
- Preheat oven to 350F.
- Arrange fish on small baking sheet (previously brush baking sheet with some olive oil).
- Brush fish with some of the glaze.
- Bake until opaque in centre, about 15 minutes.
- Remove from oven.
- Bring remaining glaze to boil.
- Spoon glaze over fish.
- Meanwhile, bring sauce to simmer.
- Remove from heat.
- Gradually add butter to sauce, whisking just until melted, before adding next piece.
- Strain.
- Season to taste.
- Spoon sauce onto 4 plates.
- Top with fish and serve.
Nutrition Facts : Calories 503.4, Fat 26.1, SaturatedFat 15, Cholesterol 141.6, Sodium 1724.3, Carbohydrate 21.4, Fiber 0.4, Sugar 14.1, Protein 35.7
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
SALMON WITH HONEY-SOY GLAZE AND GINGER-BUTTER SAUCE
This is a recipe from the R.S.V.P. section in the Bon Appetit magazine. The original recipe suggests Sea Bass, but I have routinely used salmon. Takes a bit of time, but is well worth the effort.
Provided by Penuchek
Categories Broil/Grill
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Combine vinegar, soy sauce and honey in small saucepan over high heat. Mix 1 tablespoon cold water and cornstarch in small bowl. Whisk into soy mixture. Bring to boil, stirring constantly. Reduce heat to medium; simmer until mixture thickens to glaze, stirring frequently, about 2 minutes.
- Pour 1/2 cup glaze into shallow baking dish. Add fish; turn to coat with glaze. Transfer to rimmed baking sheet. Bake until fish is opaque in center, about 18 minutes. Spoon remaining glaze over fish. Broil until glaze is bubbling and begins to caramelize, about 2 minutes. Using metal spatula, transfer fish to plates. Serve with Ginger-Butter Sauce.
- Ginger-Butter Sauce.
- Combine wine, shallots and 2 tablespoons chopped ginger in heavy medium saucepan over high heat. Boil until mixture is reduced to 1 cup, about 15 minutes. Add whipping cream and simmer until mixture is reduced to 1 1/4 cups, about 15 minutes. Remove from heat. Add butter 1 piece at a time, whisking mixture until each piece is melted before adding next piece. Strain sauce into medium bowl, pressing on solids. Stir in remaining 1 teaspoon ginger. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using.).
Nutrition Facts : Calories 667.8, Fat 36.5, SaturatedFat 20.1, Cholesterol 191.9, Sodium 1211.2, Carbohydrate 27.4, Fiber 0.3, Sugar 19, Protein 37.3
MISO-GLAZED SEA BASS
Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.
Provided by David Tanis
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
- Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
- Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
- Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 5 grams
OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE
Steps:
- Preheat the oven to 500°F. Mix the lime juice, soy sauce, cilantro, ginger, and shallot with 3 teaspoons of oil in a small bowl. Season the sauce with salt and pepper.
- Brush a 9-inch-diameter glass pie dish with the remaining 2 teaspoons oil. Arrange the fish in the prepared dish; turn to coat. Sprinkle with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
- Roast the fish until just opaque in center, about 12 minutes. Top the fish with the remaining sauce and serve.
SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS
The aromas released while cooking this dish will have everyone licking their lips in anticipation
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
- Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
- Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
- Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
- Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
- Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 28 grams protein, Sodium 0.26 milligram of sodium
SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE
This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.
Provided by Mark Bittman
Categories dinner, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
- Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
- When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
- Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 561 milligrams, Sugar 1 gram, TransFat 0 grams
OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE
Categories Citrus Ginger Roast Low Carb Quick & Easy Lime Bass Healthy Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.
- Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
- Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.
More about "glazed sea bass with ginger butter sauce recipes"
CHILEAN SEA BASS RECIPE - WHOLESOME YUM
From wholesomeyum.com
5/5 (29)Calories 553 per servingCategory Main Course
MISO-GLAZED SEA BASS | WILLIAMS SONOMA
From williams-sonoma.com
GINGER-SOY GLAZED CHILEAN SEA BASS | GOODCOOK RECIPES
From goodcook.com
12 MINUTE STICKY ASIAN SEA BASS - NICKY'S KITCHEN …
From kitchensanctuary.com
MISO-GLAZED SEA BASS WITH GINGER GREENS - OLIVE MAGAZINE
From olivemagazine.com
PAN-ROASTED SEA BASS WITH BASIL BUTTER SAUCE RECIPE - BBC FOOD
From bbc.co.uk
ROASTED SOY-CITRUS CHILEAN SEA BASS - FOOD & WINE
From foodandwine.com
GLAZED SEA BASS (LAPU LAPU) WITH GINGER BUTTER SAUCE
From lapulapufishrecipes.blogspot.com
PAN-FRIED SEA BASS WITH GINGER SOY SAUCE | SLIMMING EATS
From slimmingeats.com
GLAZED SEA BASS WITH GINGER BUTTER SAUCE RECIPES
From therecipeshack.com
GLAZED SEA BASS WITH GINGER BUTTER SAUCE - PLAIN.RECIPES
From plain.recipes
You'll also love