Sea Bass With Mushrooms Recipes

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.

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:

• Fill a wok three-quarters of the way up with water and place over high heat. Bring the water to a simmer.
• Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Sprinkle the fish with salt and ground white pepper.
• Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger and the shiitake mushrooms. Pour the rice wine over the fish, place the fish in a bamboo steamer and close the lid.
• Place the steamer over the simmering water in the wok and steam until the fish is cooked and the flesh flakes apart with a fork, 10 to 12 minutes.
• After 10 minutes, sprinkle the scallions and sliced wild mushrooms on top of the fish and steam for 2 minutes more before serving. Serve immediately with the rice.
• Cook's Note: Also pairs well with a side of stir-fried vegetables such as bok choy or kai lan.

Steps:

• Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. Discard the thyme sprigs.
• Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
• Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley, if desired.

Steps:

• Bring water to a boil under a metal or bamboo steamer. Sprinkle sea bass with salt, black pepper, and cayenne; place on a piece of parchment paper inside steamer. Top with ginger and shiitakes, cover and steam 15 minutes. Remove fish and place on a plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment. In a small sauté pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions. Drizzle plates with soy sauce.

Steps:

• Preheat oven to 450°F. Place fish in 8x8x2-inch glass baking dish. Drizzle with vinegar. Sprinkle with salt and pepper. Bake fish until opaque in center, about 12 minutes.
• Meanwhile, melt butter in large nonstick skillet over medium heat. Add onion and apple; sauté 6 minutes. Add mushrooms and thyme; sauté until tender, about 6 minutes. Stir in apple juice. Season with salt and pepper.
• Transfer fish to plates. Drizzle pan juices over. Top with mushroom mixture.

Steps:

• Preheat oven to 400 degrees. Preheat an ovenproof skillet large enough to accommodate both fillets over high heat. Dredge fillets in flour, shaking off excess. Add olive oil to skillet and add fillets, skin side up. Cook until golden brown on one side. Turn over and add shiitake mushrooms, turning to cook evenly. When mushrooms are slightly wilted, add shallot and season with salt and pepper.
• Remove skillet from heat and deglaze pan with the Cognac. Add currants. Once Cognac has stopped sizzling, return skillet to the heat and cook until Cognac is almost entirely reduced. Add chicken stock. Place skillet in the oven for about 8 to 10 minutes, or until fish is tender.
• Place each fillet on a plate and return the skillet to high heat. Reduce sauce to half its original volume and add butter, stirring to incorporate. When butter is completely melted and blended into sauce, spoon over each fillet and serve.
• Suggested wine:
• 2002 Ferrari-Carano Fumé Blanc.