Pan Sauted Chilean Sea Bass Recipes

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.

Steps:

• Preheat oven to 200 degrees F.
• Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
• Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
• Plate fish and drizzle sauce around each fillet.

Steps:

• Preheat oven to 400 degrees F.
• In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.
• In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.
• In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.

Steps:

• Season the sea bass with salt and pepper.
• In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.
• While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature.
• Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.
• In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper.
• For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl. Layer a small amount of spinach on the grits and finish with the sea bass. Garnish with fresh thyme.

Steps:

• In a large pot over medium heat, saute red pepper, green pepper and onion in 2 tablespoons of olive oil for 10 minutes, or until tender. Add shrimp and continue cooking for 3 minutes. Add salsa, heavy cream, salt and pepper, then heat and reduce until slightly thickened.
• Season sea bass on both sides with salt and pepper. In a large iron skillet over medium-high heat, pan-sear the sea bass with remaining olive oil.
• Place fish on a plate and ladle sauce over fish. Garnish with julienne red pepper and a parsley sprig.

Steps:

• Preheat the oven to 375 degrees F.
• For the ponzu sauce: Combine the orange juice, soy sauce, stock, vinegar, brown sugar, garlic, orange and lemongrass in a large saucepan. Turn the heat to medium-high and bring to a boil, then reduce to a simmer and allow to reduce by a third. Simmer for about 10 minutes. Strain through a chinois or fine-mesh sieve into another saucepan. Keep warm until ready to serve.
• For the fish: Sprinkle the sea bass with salt and pepper on both sides. Place a medium nonstick pan over medium-high heat and add 2 tablespoons olive oil. Heat until the oil is hot, then add the sea bass and sear on the first side for 2 to 3 minutes.
• Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat and add 2 tablespoons olive oil to coat the pan. Once the sea bass is ready to be flipped, transfer the fish to the cast-iron pan. Allow to start searing, then transfer the pan immediately to the oven to cook through, 7 to 8 minutes.
• For the ponzu butter: Add 1 cup ponzu to the same nonstick pan the fish was first seared in and place over high heat. Reduce the sauce by half, about 5 minutes. Add the butter and agave, then whisk to combine and allow the butter to melt and emulsify.
• Put the frisee in a bowl. Drizzle with the olive oil and lemon juice and season with salt and pepper.
• Spoon some of the sauce onto a platter and top with the sea bass fillets. Top each piece of sea bass with the dressed frisee, red chile flakes and edible flowers.

Steps:

• Place fish in a single layer in foil-lined 9x13 baking pan.
• Spread garlic, parsley, sun-dried tomatoes and green onions over fish.
• Sprinkle lemon juice and wine over all.
• Arrange zucchini around fish.
• Sprinkle fish and zucchini with salt and pepper to taste and small amount of paprika for color.
• Drizzle with melted butter.
• Cover with foil and crimp edges with bottom foil to seal completely.
• Bake at 450F for 20 minutes or until fish flakes easily with fork.

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.

Steps:

• Preheat oven to 375 degrees F.
• In a dry large skillet over medium heat, toast the cumin seeds for 2 minutes or until they just begin to smoke.
• Grind together the cumin, salt, and pepper in a mortar and pestle or other grinding tool (I use an electric coffee grinder) until finely ground.
• Rub the cumin mixture on both sides of the sea bass fillets.
• Heat the oil and butter together in an oven-safe pan/skillet over medium-high heat, then add the fish and brown each side of the fillets for 2 minutes.
• Transfer pan to the oven (you can wrap the handle of the pan with foil, if necessary), and bake for 4 to 5 minutes or until the fillets flake easily when tested with a fork.
• Garnish with chopped parsley and lemon wedges and serve.
• Source: Cooking Light, Dec. 2001 and Gail's Recipe Swap.

Steps:

• Preheat oven to 200°F.
• Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
• Heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
• Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.
• Remove fish to a plate and keep warm in the oven; repeat with remaining fillets.
• Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers.
• Place fillets on individual serving plates and drizzle sauce around each fillet.