Lemon And Thyme Seared Black Bass Recipes

Steps:

• First chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain.
• Second cook the ground coriander, turmeric and curry powder for 1-2 minutes. Puree the sake and chicken stock into a hand blender then strain it. Add the cream, coconut milk and butter, then taste.

Steps:

• Place 2 fillets and place on a sheet of tin foil. Lightly cover them with olive oil, and then drizzle 2 tablespoons of lemon dill Parmesan sauce over each fillet. Sprinkle crushed garlic croutons generously over them and top with 1 tablespoon of cheese over the fillets. Fold tin foil sheets inward to hold juices in. Place these on your grill for about 20 minutes.
• Take the skin-on fillets and cover both sides with olive oil, salt and pepper. Place directly on BBQ and cook for about 20 minutes. You may score the skin side with a knife to keep filet from curling.
• Meanwhile, combine all the ingredients for the dressing. Set aside and leave at room temperature.
• Remove the skinned fillets from the grill and serve with asparagus and angel hair pasta.
• Transfer the skin-on fillets to a serving platter and generously spoon some of the Tomato Shallot dressing.

Steps:

• Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down. Do not crowd the pan, you may have to work in batches. After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets. This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 3 to 4 minutes and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula and flip the fish fillets and cook for 2 more minutes on the other side. Remove from the pan and serve or keep warm until the remaining fish is cooked.
• In a large mixing bowl, dress the greens and red onions with olive oil and grapefruit juice and season with salt. Toss in the olive slivers and grapefruit supremes.
• Divide the salad among 4 serving plates and sprinkle with feta. Lean a fish fillet on each salad. Serve immediately.

Steps:

• Make 4 deep, diagonal slashes down to the bone on both sides of the fish. Insert the ginger into the slashes. Refrigerate the fish until ready to cook.
• In a small saucepan, bring the sake, soy sauce, 1/4 cup lemon juice, and sugar to a boil. Remove the pan from the heat, and let it cool. Stir in the sliced scallions.
• Fill a wok or deep-fryer large enough to hold the fish with peanut oil to cover the fish by 1 inch. Heat the oil until very hot, about 375 degrees F on a deep-frying thermometer.
• Season the fish lightly all over with salt and pepper, then dust it lightly but evenly with cornstarch. Hold the fish by the tail, carefully slip it head first and away from you into the hot oil. Fry it until the skin is crispy and golden brown and the flesh is cooked through, flaky, and separates easily from the bone, about 10 minutes.
• With long-handled metal tongs, remove the fish from the wok, letting excess oil drip back into the wok. Transfer the fish to a serving platter. Garnish the fish with scallion strips and cilantro and squeeze the lemon half over it. Serve immediately, passing the sauce on the side.

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.

Steps:

• Chop herbs. Using tweezers, remove any bones from sea bass. Pat fillets dry and score just through skin in 4 places. Diagonally cut each fillet in half and season with salt and pepper. In a heavy skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sear fish, skin sides down, about 3 minutes, or until skin is golden. Turn fish over and cook 2 minutes more, or until just cooked through. Transfer fish to 2 plates. Remove skillet from heat and add wine to deglaze, scraping up any brown bits with a wooden spoon. Stir in lemon juice, herbs, remaining 1/2 tablespoon butter, and salt and pepper to taste. Spoon sauce over fish.

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6
• In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.
• Lay the vegetables in a roasting dish, drizzle the miso glaze over the veg, then give the vegetables a good toss so that they are all coated.
• Scatter the fresh thyme over the veg and a small sprinkling of sea salt then place into the hot oven for about 45 minutes.
• When the vegetables are almost ready, prepare the sea bass by scoring the skin of the fillets with a sharp knife five or six times. Season with a little salt and pepper.
• Heat a little coconut oil in a frying pan and place the sea bass in the pan, skin side down, to fry over a medium heat until the skin is crisp and brown. Flip over and cook for a further 2 minutes.
• Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.