CUMIN-DUSTED SEA BASS ON GREEN RICE
Steps:
- Preheat oven to 500°F.
- Make rice:
- Bring water to a boil in a 2-quart saucepan, then add rice, onion, garlic, bay leaf, salt, and pepper to taste. Return to a boil, cover, and reduce heat to low. Cook until rice is tender and liquid is absorbed, 15 to 17 minutes. Fluff rice with a fork and let stand, covered, 5 minutes. Stir in herbs just before serving.
- Cook fish while rice is cooking:
- Pat fillets dry and sprinkle with cumin and salt and pepper to taste on both sides. Heat oil in a well-seasoned 10-inch cast-iron skillet over high heat until hot but not smoking, then sear fillets until browned on 1 side, about 5 minutes. Turn fillets over and put skillet in oven. Roast fillets in upper third of oven until just cooked through, 6 to 8 minutes.
- Make sauce while rice is standing:
- Whisk together broth, juice, molasses, and cornstarch in a small skillet and simmer, whisking, until slightly thickened, 4 to 5 minutes. Halve each fillet crosswise and serve over rice. Spoon sauce over and around fish.
CHILEAN SEA BASS MOHO AND MORE
Steps:
- 1. Prepare the Moho Sauce: Mix the garlic and onion in a small bowl with the cumin, salt, and pepper. Place the oil in a small, heavy saucepan over low heat. Add the onion mixture and cook, stirring, for 10 minutes or until translucent. Add the lime juice and vinegar, then simmer over medium-low heat for 5 minutes. (Makes 2/3 cup.)
- 2. Halve the sea bass fillets crosswise (into 8-ounce pieces).
- 3. In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. Add the fish and coat well. Marinate for 15 minutes. Remove and pat dry.
- 4. Preheat the oven to 450°F.
- 5. With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
- 6. Place the remaining 2 tablespoons of olive oil in a nonstick skillet. Sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
- 7. Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
- 8. Meanwhile, set the Moho Sauce over very low heat and gently heat through.
- 9. Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
- 10. To serve, place a fish fillet in the center of each of 4 dinner plates. Spoon 1 to 2 tablespoons of Moho Sauce atop each fillet. Fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro. Place a bowl of the extra cilantro and a bowl of Moho Sauce on the table.
SEA BASS BAKED WITH ONION AND HONEY
This is an easy recipe to pull together. If you're being really indulgent you'll want one fish each. But if you have a few side dishes, one fish per two people will be enough for a taste of this treat. We serve it with mashed potatoes (with some of the extra onions mixed in) and green peas.
Provided by Sackville
Categories Bass
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 C (about 400 F).
- Heat the olive oil in a frying pan and gently sauté the onions and garlic until soft, about 5-8 minutes.
- Meanwhile, use a sharp knife to score the outside of the fish.
- When the onions are soft, take them off the heat.
- Pull the thyme leaves off the stem and mix in with the onions.
- Season to taste and let cool.
- Smear the honey on the inside of the sea bass, then fill with the onion mixture.
- Use kitchen string to secure the fish.
- Lay the fish in a baking tray and sprinkle over some salt and pepper.
- If you have extra onions you can also set them in the tray.
- Drizzle over the olive oil and bake on the top rack of your oven for 20-25 minutes.
Nutrition Facts : Calories 219.2, Fat 13.6, SaturatedFat 1.9, Sodium 3.9, Carbohydrate 25.9, Fiber 1.2, Sugar 20.5, Protein 0.9
CHILEAN SEA BASS WITH MOHO SAUCE
Posting for ZWT 7. This recipe comes from epicurious.com/recipes. If Chilean sea bass is unavailable, any sea bass or firm white fish is fine to use for this recipe.
Provided by Papa D 1946-2012
Categories Chilean
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the Moho Sauce: Mix the garlic and onion in a small bowl with the cumin, salt, and pepper. Place the oil in a small, heavy saucepan over low heat. Add the onion mixture and cook, stirring, for 10 minutes or until translucent. Add the lime juice and vinegar, then simmer over medium-low heat for 5 minutes. (Makes 2/3 cup.).
- Halve the sea bass fillets crosswise (into 8-ounce pieces).
- In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. Add the fish and coat well. Marinate for 15 minutes. Remove and pat dry.
- Preheat the oven to 450°F.
- With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
- Place the remaining 2 tablespoons of olive oil in a nonstick skillet. Sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
- Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
- Meanwhile, set the Moho Sauce over very low heat and gently heat through.
- Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
- To serve, place a fish fillet in the center of 4 dinner plates. Spoon 1 to 2 tablespoons of Moho Sauce atop each fillet. Fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro. Place a bowl of the extra cilantro and a bowl of Moho Sauce on the table.
SEA BASS WITH TOMATOES AND ONIONS
Categories Fish Onion Tomato Bake Sauté Bass White Wine Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Brush 2 tablespoons oil over both sides of bread slices. Place on baking sheet; bake until lightly toasted, about 12 minutes. Set aside.
- Increase oven temperature to 500°F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Sauté until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Sprinkle fish with salt and pepper. Place fish in same skillet. Spoon vegetables atop fish. Bring to simmer. Cover; bake until fish is opaque in center, about 12 minutes. Transfer fish to plates.
- Stir remaining cup parsley into sauce. Boil sauce until reduced slightly, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over fish. Serve with croutons.
SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS
The aromas released while cooking this dish will have everyone licking their lips in anticipation
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
- Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
- Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
- Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
- Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
- Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 28 grams protein, Sodium 0.26 milligram of sodium
SEA BASS WITH COCONUT-CURRY SAUCE
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
- Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.
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