GRILLED STRIPED BASS WITH ORANGES AND WATERCRESS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to high. Slice off the top and bottom of 2 oranges; stand each up on a cut end. Slice off the peel and white pith with a knife, following the curve of the fruit. Turn each on its side and slice into 1/2-inch-thick rounds, then quarter the rounds. Halve the remaining orange and squeeze the juice into a bowl. Stir in the olive oil, sliced oranges, jalapeno, olives, 1/4 teaspoon salt and a few grinds of pepper; set aside.
- Brush the grill grates with olive oil. Season the fish with salt and pepper and transfer skin-side down to the grill. Cook, turning once, until cooked through, 8 to 10 minutes; transfer to a plate. Grill the bread, turning once, until marked, 2 to 4 minutes.
- Divide the watercress among 4 plates. Top with the fish and any collected juices from the plate. Spoon the orange mixture over the fish. Rub both sides of the bread with the garlic; serve with the fish.
Nutrition Facts : Calories 460, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 140 milligrams, Sodium 615 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 37 grams, Sugar 10 grams
BLACK BASS WITH WATERCRESS AND TANGERINE SALAD
Provided by Amanda Hesser
Categories weekday, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees. Lay fish skin side down in a casserole dish. Douse with olive oil (there should be enough in dish to spoon up and baste with). Season with salt. Roast until just cooked through, 10 to 15 minutes, basting with olive oil in dish every few minutes.
- Meanwhile, peel tangerines, removing tiny threads of pith. Slice a thin layer from top and bottom to expose flesh. Separate segments, removing any large seeds, and drop into a bowl. Add watercress and capers. Sprinkle on enough olive oil just to coat (about 1 to 1 1/2 tablespoons). Season with salt and pepper, and toss until watercress glistens. Taste and adjust seasoning. Serve each fillet topped with some salad and a wedge of lemon.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 2 grams, Sodium 775 milligrams, Sugar 5 grams
SEA BASS WITH WATERCRESS SAUCE
This delicious entrée takes just minutes, making it perfect for a quick weekday supper.
Yield Serves 2
Number Of Ingredients 7
Steps:
- Melt butter with oil in heavy medium skillet over medium-high heat. Add sea bass to skillet; cook just until opaque in center, about 4 minutes per side. Transfer fish to plate; tent with foil to keep warm. Pour off all but 1 teaspoon drippings from skillet. Add shallots to same skillet; stir 30 seconds. Add Vermouth; bring to boil. Continue to boil 1 minute. Add cream; boil until sauce thickens slightly and coats spoon, about 3 minutes. Add 3/4 cup watercress to sauce. Season with salt and pepper. Transfer fish to plates. Spoon sauce around fish. Sprinkle with remaining 1/4 cup watercress and serve.
SEA BASS AMANDINE ON WATERCRESS
Categories Food Processor Fish Leafy Green Nut Sauté Quick & Easy Almond Bass White Wine Spring Watercress Simmer Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Divide watercress between 2 plates; set aside. Blend 4 tablespoons almonds and flour in processor until almonds are finely ground. Transfer flour mixture to shallow bowl. Sprinkle fish with salt and pepper. Add fish to flour mixture; toss to coat.
- Melt 1 tablespoon butter in large skillet over medium-high heat. Add 2 tablespoons almonds. Sauté until toasted and golden, about 2 minutes; transfer to bowl. Melt 2 tablespoons butter in same skillet. Add fish; sauté until cooked through, about 2 minutes per side.
- Arrange fish atop watercress. Add dry white wine to skillet. Whisk over medium heat until sauce comes to simmer. Season sauce with salt and pepper. Spoon sauce over fish, then sprinkle with toasted almonds. Garnish with lemon wedges and serve.
HONEY & ORANGE ROAST SEA BASS WITH LENTILS
Liven up your midweek meals with this low-calorie, gluten-free fish supper - ready in under half an hour
Provided by Katy Gilhooly
Categories Dinner, Fish Course, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet, skin-side down, on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.
- Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs and seasoning. Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.
Nutrition Facts : Calories 495 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 44 grams protein, Sodium 1.9 milligram of sodium
WHOLE BAKED FISH WITH WATERCRESS & CHILLI SALSA
Celebrate spring with a fabulous whole baked fish on a bed of new potatoes and cherry tomatoes. It comes alive with a punchy watercress and chilli salsa
Provided by Shivi Ramoutar
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Simmer the potatoes in a large pan of boiling salted water for 5 mins until just tender. Drain and set aside.
- Slash the flesh of the fish three times in a criss-cross pattern on both sides. Rub with the olive oil, then season with sea salt and black pepper. Pop the bashed garlic cloves and lemon slices into the cavity of the fish. Lay the potatoes and all the tomatoes in the bottom of a baking dish and season. Lay the fish on top and cook for 20-25 mins, or until the thickest part of the fish is cooked through (the flesh should come away from the bone easily and look opaque). Remove the fish, cover to keep warm and cook the potatoes and tomatoes for 10 mins more.
- To make the salsa, tip the watercress, herbs, chilli and capers into a food processor and pulse to finely chop, drizzling in a bit of the extra virgin olive oil as you do. Mix in the remaining oil, then the garlic and lemon juice, and season to taste. Put the veg on a serving platter, sit the fish on top and drizzle with the salsa to serve.
Nutrition Facts : Calories 524 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.4 milligram of sodium
BLACK BASS IN WATERCRESS BROTH, GINGER AND FAVA BEANS
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 22
Steps:
- To make the pickled onions, combine the sugar and vinegar in a pot over high heat. Bring to a boil; then, pour into a small bowl holding the onions and ginger. Cover and refrigerate for at least two days.
- In a deep pot, place the watercress (minus the reserved leaves), the shallots, chopped ginger and 2 1/2 cups of water. Simmer for 10 minutes. Strain the bouillon (you should have about 3 cups). Return the bouillon to a pot over medium heat. Add the minced ginger and the sugar. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside.
- Cook the fava beans in a pot of boiling salted water for one minute. Drain and plunge in ice water. When cool, remove the skins of the fava beans. Set aside.
- To make the fish, preheat the oven to 450 degrees. In a large steamer that has been coated with butter or a broiler pan with vents, arrange the bass fillets, skin side up.
- In a nonstick skillet, add the oil and the sliced shallots. Cook over medium heat until golden brown, stirring often. Drain the shallots on paper towels. Add salt to taste.
- Meanwhile, place 1 tablespoon butter in a skillet, and add the celery leaves and the julienned leeks. Add 2 tablespoons of the cooked shallots. Cook to warm up, no more.
- Brush melted butter over the fish. Sprinkle the fish with the minced shallots and the thyme. Salt and pepper generously. Cover with foil. Bring water in the bottom of the steamer to a boil; then, place the fish over the steamer in a 450-degree oven. Cook for 5 minutes.
- Meanwhile, combine the fava beans with the pickled onions and the remaining tablespoon of butter. Reheat, and season to taste. Divide fava-bean mixture over the plates. Place the leeks and toasted shallot mixture, plus the remaining shallots, over the bass. Ladle the bouillon around the fish, and garnish all with leek greens and watercress.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 14 grams, TransFat 0 grams
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