Sea Bass Artichoke Salad Recipes

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ROASTED ARTICHOKE SALAD

Provided by Ina Garten

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13



Roasted Artichoke Salad image

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
  • Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
  • Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

4 boxes (9 ounces each) frozen artichoke hearts, defrosted
Good olive oil
Kosher salt and freshly ground black pepper
1 shallot, minced
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
5 tablespoons white wine vinegar or champagne vinegar, divided
1/2 cup chopped fresh basil leaves
6 tablespoons capers, drained
2 roasted red peppers, sliced thin
1/2 cup minced red onion
1/2 cup chopped fresh parsley leaves
2 pinches hot red pepper flakes, optional

MARINATED SEA BASS WITH ARTICHOKE RELISH

Adapted from a recipe by James McDevitt, a local chef, who also guest judged on Top Chef. Soybeans and yellow miso paste are available at Asian markets. Total time does not include 2 hours marinating time.

Provided by threeovens

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 29



Marinated Sea Bass With Artichoke Relish image

Steps:

  • To make the relish, first trim the artichoke stems. With a sharp knife cut off the top third of the artichoke. Pull off the outer leaves. Cut off any tough green skin from the bottoms. Rub the artichokes with lemon; set aside.
  • Heat a saucepan to a boil with the water, wine, ginger, curry and turmeric. Allow to simmer about 2 minutes. Add in the artichoke bottoms and simmer until tender, about 15 minutes. Remove and allow to cool. Scrape out the hairy chokes and cut the artichokes into 1/2 inch dice.
  • Return the liquid to a boil and add the soybeans. Cook until tender, about 2 minutes; drain. Transfer soybeans to a bowl and add the green onions, onion tomato and artichokes. Refrigerate.
  • To make the ginger mayonnaise, combine all the ingredients in a small bowl; refrigerate.
  • Prepare the marinade. Grate the ginger into a small strainer set over a bowl. Extract as much juice as possible, about 2 tablespoons. Now in a baking dish or other marinating pan whisk together the ginger juice, sake, mirin, soy sauce and miso paste. Add the sea bass fillets and marinate in the refrigerator up to 2 hours, turning twice.
  • Preheat oven to 500°F
  • Pat the fillets dry and season with salt and pepper. In an ovenproof skillet, heat the oil over high heat. Place fillets, skin side down and cook until well browned, about 2 minutes. Turn then transfer to the oven. Roast for 5 minutes, until just cooked through.
  • To serve, stir the lime juice into the relish and divide among 4 serving plates. Set a fillet on top of each, then dollop with the ginger mayonnaise. Garish with chives.

Nutrition Facts : Calories 614.6, Fat 21.1, SaturatedFat 3.4, Cholesterol 74.1, Sodium 1094.2, Carbohydrate 37, Fiber 13.1, Sugar 5.1, Protein 48.2

4 medium artichokes
1 lemon, halved
4 cups water
1 cup white wine
2 quarter-size slices fresh ginger
1 tablespoon curry powder
1 teaspoon turmeric
1/2 lb fresh or frozen soybeans, shelled (1/2 cup)
2 green onions, thinly sliced
1/2 small red onion, finely chopped
1 plum tomato, finely chopped
1/4 cup mayonnaise
1 garlic clove, minced
1 teaspoon fresh ginger, minced
1 tablespoon fresh lime juice
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons rice vinegar
1/4 teaspoon hot sauce, preferably Sriracha
1 pinch salt & freshly ground black pepper
one 4-inch piece fresh ginger
1 cup sake
1/4 cup mirin
2 tablespoons soy sauce
2 tablespoons yellow miso
24 ounces sea bass fillets, about 1 inch thick (4)
salt & freshly ground black pepper
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons minced chives

SEA BASS WITH ARTICHOKES, ZUCCHINI AND TOMATOES

Categories     Fish     Tomato     Vegetable     Bake     Quick & Easy     Basil     Artichoke     Spring     Healthy     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7



Sea Bass with Artichokes, Zucchini and Tomatoes image

Steps:

  • Preheat oven to 475°F. Drain marinade from artichokes into 9-inch-diameter glass pie dish. Add fish; turn to coat with marinade. Sprinkle fish with salt and pepper. Scatter artichokes, tomatoes, zucchini, basil and garlic around fish. Pour clam juice over. Bake until fish is just opaque in center, about 20 minutes.

1 6-ounce jar marinated artichoke hearts
2 5- to 6-ounce sea bass fillets
8 ounces plum tomatoes, chopped
1 zucchini, cut into rounds
3 tablespoons chopped fresh basil
2 garlic cloves, minced
3/4 cup bottled clam juice

GRILLED SEA BASS WITH FRESH ARTICHOKE SALAD / LOUP DE MER GRILLE' AUX ARTICHAUT

Number Of Ingredients 14



Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut image

Steps:

  • 1. Preheat the grill to medium-high.2. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 diagonal slashes, to the bone, in each side of each fish. Season the fish, inside and out (including the side slashes), with salt and pepper and brush both sides with 2 tablespoons oil. Set aside to marinate for 20 minutes.3. Meanwhile, prepare the artichoke salad. Tear the green outer leaves off the artichokes and cut off the ends of the stems using a sharp knife. Cut the artichokes into paper-thin slices, preferably on a mandoline, or by hand. Toss them with the lemon juice in a nonreactive bowl.4. Add the tomato, basil, chives, garlic, anchovy (if using), and oil to the artichokes and toss gently but thoroughly to mix. Add salt and pepper to taste the mixture should be highly seasoned. Set aside.5. When ready to cook, brush each fish lightly on both sides with additional oil and sprinkle with more salt and pepper. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, oil the grate and place both fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 8 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 8 to 10 minutes.6. Using the spatula, carefully transfer the fish to a serving platter. Fillet the fish, then spoon the artichoke salad over the fish to serve.Serves 4Note: Baby artichokes are available in May and June at Italian markets, specialty greengrocers, and many supermarkets. If you can't find them, use one 10-ounce package frozen artichoke hearts, prepared according to package directions, then thinly sliced and tossed with lemon juice. In a real pinch, you can use canned artichoke hearts just make sure you rinse and drain them well before slicing.

Nutrition Facts : Nutritional Facts Serves

FOR THE FISH AND MARINADE:
2 sea bass, , whole (each about 2 pounds), cleaned and trimmed of fins, heads and tails left on
salt, coarse (kosher or sea) and freshly ground black pepper to taste
2 tablespoons olive oil, extra-virgin, plus additional for brushing
FOR THE ARTICHOKE SALAD:
16 fresh artichokes, baby (see note)
2 tablespoons lemon juice, fresh
1 tomato, large, or 2 small, fresh, ripe, peeled and seeded then cut into 1/4-inch dice
8 basil leaves, fresh, thinly slivered
2 tablespoons chives, finely chopped, fresh or scallion greens
1 clove garlic, small, minced
1 anchovy fillet, canned, drained and finely chopped or 1 teaspoon anchovy paste (optional)
1/4 cup olive oil, extra-virgin
salt and freshly ground black pepper, to taste

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