SEA BASS FILLETS WITH MUSHROOM BEURRE NOISETTE
Provided by Mark Bittman
Categories dinner, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place 2 tablespoons of butter and mushrooms in skillet and turn heat to high. Cook for about 2 minutes, stirring occasionally, then drizzle with honey. When mushrooms brown, add lime juice, vinegar and soy sauce, and pour into small saucepan. Do not clean skillet.
- Add 1 cup water to skillet and cook over high heat, stirring occasionally, for about 1 minute. Pour into saucepan and simmer mixture over medium-low heat for about 30 minutes. Strain; reserve liquid and discard solids.
- Meanwhile, combine nuts, coriander, sesame seeds and pepper in a small dry skillet. Turn heat to medium and toast mixture, shaking pan occasionally, until spices are fragrant, just a minute or two. Grind to powder in mortar and pestle or in a spice or coffee mill.
- Bring a medium pot of water to a boil and salt it. Add onions and cook about 5 minutes, or just until tender. Remove with slotted spoon. Add beans and cook for about 2 minutes, or just until tender. Remove with slotted spoon and set aside.
- Put 3 tablespoons of butter in small saucepan over medium heat. Stir, scraping down the sides with rubber spatula, until butter foam subsides and butter turns nut brown. Immerse bottom of pan in bowl or pan of ice water to stop cooking (about 30 seconds), then keep warm over lowest possible heat.
- Put nut and seed powder onto plate. Season fillets with salt and cayenne, and brush with cream on all sides. Dredge only flesh sides in spice mixture and set aside.
- Put remaining 2 tablespoons butter in skillet large enough to hold fish in one layer (work in batches if needed and use a little more butter). Turn heat to medium-high. When butter melts, add fish and turn heat to high. Cook 3 to 4 minutes per side, turning once, until fish is cooked through.
- Combine mushroom stock and browned butter and heat through; season to taste, then stir in onions, beans and tomatoes. Put fish fillets in individual bowls and surround with broth and vegetables. Garnish with marjoram and serve.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 36 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 20 grams, Sodium 1048 milligrams, Sugar 15 grams, TransFat 1 gram
SAUTEED BLACK SEA BASS WITH PORT BEURRE BLANC
Provided by Food Network
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees. Heat olive oil in a medium saute pan over medium-high heat. When hot, sear fish skin side down. Saute for a couple of minutes, add some whole butter to pan and place in 500 degrees oven to finish, don't turn fish onto flesh side. This process should take 5 to 8 minutes, depending on the thickness of the fillets. Make sure the pan is oven proof, if not transfer fish to a baking sheet. For the asparagus, break them near the bottom at the natural breaking point. Add to heavily salted boiling water and cook until tender, drain and finish in a saute pan with whole butter. For the beurre blanc, place the shallots and white wine in saucepan and sweat the shallots. Add the butter a little at a time whisking constantly. When all of the butter is incorporated, whisk in the heavy cream. Finish with sweet port. Place the black bass in the middle of the plate, mound the asparagus on top of the fish, nap with beurre blanc, and garnish with chervil and chives.
SAUTEED SEA BASS FILLET WITH CUCUMBER
Provided by Food Network
Number Of Ingredients 7
Steps:
- In a medium heated saute pan, add 1 tablespoon whole butter. After melted, stir in sugar. When incorporated, add cucumber slices. Cook for about one to two minutes on each side, or until softened. Set aside on a heated dish.
- Dredge fillets in flour. In a separate medium heated saute pan, heat clarified butter. Add fillets. Cook for approximately three to four minutes on the first side and a minute or two on the other. Remove from pan. Set aside on a heated dish. Allow pan to cool briefly. Add whole butter to the pan and allow it to brown slightly. Sprinkle the fillets with lemon juice and then pour mixed butters (beurre noisette) over the top. Garnish with cucumbers.
SAUTEED BASS FILLETS WITH MUSHROOMS, SCALLIONS, AND SOY
Steps:
- Cut white and pale green parts of scallions diagonally into 1 1/2-inch pieces. Thinly slice enough scallion greens to measure 1/4 cup, reserving remainder for another use.
- Stir together soy, mirin, and water.
- Pat fish dry and season with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, turning once, until golden and almost cooked through, about 4 minutes total. Transfer fish to a serving dish and keep warm, loosely covered with foil. (Fish will continue to cook as it stands.)
- Add mushrooms, scallion pieces, and soy mixture to skillet and boil over moderately high heat, stirring, until mushrooms are tender and sauce is slightly thickened, 7 to 8 minutes. Add fish juices that have accumulated in serving dish to skillet and boil 1 minute. Spoon sauce over fish and sprinkle with scallion greens.
- Available at Asian markets and Uwajimaya (800-899-1928)
PAN FRIED SEABASS FILLET WITH SALSA SAUCE AND COUSCOUS
Get the freshest seabass fillet you can, and it is simply delicious and so easy! I have chosen couscous to accompany the fish, but this goes equally well with risotto. Adjust the cooking time for the fish based on the thickness of the seabass fillet.
Provided by NoOnionNoGarlic
Categories European
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Score the skin of seabass with knife, season the fillets generously with salt and pepper. Put it aside.
- Mix chopped tomatoes, capers, olives, olive oil and basil leaves in a bowl, and add the balsamic vinegar and lime juice and add grounded black pepper and sea salt. Adjust the seasoning to your liking.
- In a separate bowl, add couscous, and then add the chicken stock. Cover with a plate, and leave for 5-7 minutes or until the liquid are all absorbed by the couscous. Fluff the couscous up with a fork. Mix the couscous with some of the tomato sauce, and dish onto a warm plate.
- While the couscous is being cooked, heat a non-stick frying pan on a medium heat. Add olive oil, when the oil is hot, put the seabass fillet in the pan, skin side down. Press the fillet down with a spatula, so the fish fillets do not curl up. Fry the fillet for 4 minutes until the skin is crispy. Turn the fish over carefully so it does not break up. Fry for a further 2 minutes, and turn off the heat.
- Lay the fish on top of the couscous, drizzle with some of the tomato sauce, and serve immediately.
Nutrition Facts : Calories 681.6, Fat 13.9, SaturatedFat 2.6, Cholesterol 67.6, Sodium 605.5, Carbohydrate 90.3, Fiber 6.8, Sugar 4.8, Protein 46.2
BAKED SEA BASS IN WHITE WINE SAUCE
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.
Provided by CJAY8248
Categories < 60 Mins
Time 1h
Yield 1 fish, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375*. Butter an oven dish. Dry the fish and season it well inside and out with salt and pepper. Place it in the buttered dish and spread with onion, parsley, garlic and mushrooms. Dot well with the remaining butter except for the 1 Tblsp. and pour the wine over all.
- Bake 40-45 minutes, basting frequently. Remove the fish to a heated platter. Add the 1 Tblsp. of cold butter to the sauce in the baking dish. Do not heat. Pour sauce over fish without straining.
- Decorate, if desired, with lemon and additional chopped parsley.
Nutrition Facts : Calories 229.3, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 128.8, Carbohydrate 4.6, Fiber 0.4, Sugar 1.8, Protein 0.8
More about "sea bass fillets with mushroom beurre noisette recipes"
SEA BASS FILLETS WITH NOODLES RECIPE - EAT SMARTER USA
From eatsmarter.com
OUR BEST SEA BASS RECIPES | ALLRECIPES
From allrecipes.com
FILLETS OF SEA BASS WITH MUSHROOMS - ERECIPE
From erecipe.com
10 BEST PAN SEARED SEA BASS RECIPES - YUMMLY
From yummly.com
SEA BASS FILLET RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPE: SEA BASS FILLETS WITH MUSHROOM BEURRE NOISETTE
From nytimes.com
Estimated Reading Time 2 mins
SEA BASS RECIPES - BASS ON HOOK
From bassonhook.com
SEA BASS RECIPES - NYT COOKING
From cooking.nytimes.com
PAN-FRIED SEA BASS – DARTMOUTH FOOD FESTIVAL
From dartmouthfoodfestival.com
3 WAYS TO COOK A DELICIOUS SEA BASS RECIPE & WHAT TO SERVE WITH IT!
From mindfulchef.com
PAN-FRIED SEA BASS RECIPE. TASTE BUDS MAGAZINE
From tastebudsmagazine.co.uk
SEA BASS WITH MUSHROOM RISOTTO - DELISH DINES
From delishdines.com
FILLETS OF SEA BASS WITH MUSHROOMS FROM COOKING BY JAMES PETERSON
From app.ckbk.com
SEA BASS WITH SAUTéED WILD MUSHROOMS, SAGE AND CRISPY ... - BBC …
From bbc.co.uk
SEA BASS FILLETS WITH MUSHROOM BEURRE NOISETTE RECIPE | EAT YOUR …
From eatyourbooks.com
WHAT TO SERVE WITH SEA BASS? 8 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
SEA BASS FILLETS WITH MUSHROOM BEURRE NOISETTE
From chef-of-the-month.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
PAN-FRIED FILLET OF SEA BASS WITH A BUTTER SAUCE
From cooked.com
PAN FRIED SEA BASS WITH LEMON BEURRE NOISETTE - BOOKER
From booker.co.uk
SEA BASS - DINING AND COOKING
From diningandcooking.com
SEA BASS WITH MUSHROOM BROTH RECIPE - FOOD NEWS
From foodnewsnews.com
EASY BAKED CHILEAN SEA BASS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SEA BASS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BAKED SEA BASS RECIPE BY AMANDAMAC - IFOOD.TV
From ifood.tv
SEA BASS RECIPES | TESCO REAL FOOD
From realfood.tesco.com
THE BEST SEA BASS – OLD FASHIONED RECIPE (EASY TO MAKE!)
From farmhouseharvest.net
ROASTED SEA BASS WITH WILD MUSHROOMS RECIPE - BBC FOOD
From bbc.co.uk
MEDITERRANEAN SEA BASS - SKINNYTASTE
From skinnytaste.com
15 SUCCULENT SEA BASS RECIPES THAT MAKE DINNER FEEL INDULGENT - CO
From brit.co
SEA BASS FILLET RECIPE WITH JERSEY SCALLOPS - FOOD NEWS
From foodnewsnews.com
SEA BASS FILLETS WITH MUSHROOM BEURRE NOISETTE RECIPE | EAT YOUR …
From eatyourbooks.com
FRENCH CUISINE FOOD BLOG — SHRIMP & SCALLOPS WITH …
From cca-frenchcuisine.tumblr.com
SEA BASS FILLETS WITH MUSHROOM BEURRE NOISETTE RECIPE
SEA BASS FILLETS WITH LEMON-HAZELNUT BROWN BUTTER - FOOD & WINE
From foodandwine.com
BLACK SEA BASS WITH BABY VEGETABLES AND MUSHROOM BROWN
From foodandwine.com
SEA BASS FILLETS WITH MUSHROOM BEURRE NOISETTE - DINING AND …
From diningandcooking.com
SEA BASS WITH MUSHROOMS AND XINOMAVRO RED WINE
From dianekochilas.com
You'll also love