SEA BASS WITH MOROCCAN SALSA
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)
- Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.
SEA BASS WITH MOROCCAN SALSA
DH and I made this for dinner last night. We loved it! According to the recipe, couscous with minced green onions would make a nice side dish (we didn't try that). From Bon Appetit.
Provided by Dr. Jenny
Categories Bass
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed, and coarsely chop peppers; return to same bowl.
- Heat 1 Tb oil in heavy small skillet over medium heat.
- Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients, and 2 Tb oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally).
- Preheat broiler.
- Brush fish all over with 2 Tb oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.
Nutrition Facts : Calories 282.6, Fat 15.4, SaturatedFat 2.4, Cholesterol 52.9, Sodium 189.7, Carbohydrate 11.8, Fiber 2.4, Sugar 6.9, Protein 25
MOROCCAN SEA BASS
Provided by Florence Fabricant
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Use 1/2 tablespoon oil to grease a baking pan large enough to hold fish. Rub 1/2 tablespoon oil over outside of fish. Preheat oven to 450 degrees.
- Finely mince garlic by hand or by dropping it through feed tube of running food processor. Do same with the packed cilantro and mint leaves. Transfer garlic and herbs to a small bowl, and stir in paprika, lemon juice and 2 tablespoons oil. Season with salt and pepper.
- Use a sharp knife to cut 3 or 4 slashes about 1/2 inch deep in each side of fish. Spoon a scant teaspoon of herb mixture into each slash. Place fish in baking pan, and stuff cavity with half the cilantro and mint sprigs.
- Put remaining herb mixture and remaining oil in small saucepan.
- Roast fish about 20 minutes, until flesh in the slashes looks opaque. Remove from oven, and let rest 5 minutes. Gently heat herb mixture until warm.
- Transfer fish to a serving platter, remove herbs from cavity and garnish platter with remaining cilantro and mint sprigs. Serve fish, filleting it as you go and spooning herb mixture over each portion.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 5 grams, Sodium 902 milligrams, Sugar 0 grams
CHILEAN SEA BASS WITH SPICY FRUIT SALSA
Steps:
- Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
- For the Spicy Paste: Combine the above ingredients to form a spicy paste.
- For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.
PAN-SEARED SEA BASS WITH A SPANISH SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, saute red pepper, green pepper and onion in 2 tablespoons of olive oil for 10 minutes, or until tender. Add shrimp and continue cooking for 3 minutes. Add salsa, heavy cream, salt and pepper, then heat and reduce until slightly thickened.
- Season sea bass on both sides with salt and pepper. In a large iron skillet over medium-high heat, pan-sear the sea bass with remaining olive oil.
- Place fish on a plate and ladle sauce over fish. Garnish with julienne red pepper and a parsley sprig.
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.
ROASTED SEA BASS WITH SWEET POTATOES, SPINACH, AND SALSA RUSTICA
Salsa rustica is an Italian-inspired blend of fresh herbs, capers, vinegar, and oil. Here, it's made with parsley and used to dress a sheet-pan supper of meaty sea-bass fillets, warm spinach, and garlicky sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Toss sweet potatoes, garlic, and shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet and season with salt and pepper. Roast until tender, 25 to 30 minutes.
- Remove from oven. Drizzle spinach with oil and season with salt and pepper; scatter over sweet-potato mixture. Season fish with salt and pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque and flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, and vinegar. Drizzle mixture over fish and vegetables; serve.
MOROCCAN SEA BASS
Not a fish person? This one will change your mind, it's to die for! We had this dish made for us by a Moroccan friend of ours and it was so good I couldn't quite let anyone take my dish away. I had to get up and clear the table myself so I could have an excuse to enjoy it down to the last drop in the kitchen (it never happened of course because a Moroccan meal just gets better and better); this sauce is just delicious! Thank you Miri S.!
Provided by scancan
Categories Bass
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place fish in pot skin side down.
- Add remaining ingredients with water reaching level with the fish.
- Bring to a boil.
- Lower immediately and cook for 30-40 minutes (no longer) basting frequently.
- To serve remove skin and any possible bones left behind. Spoon plenty of sauce over the fish and serve warm.
- Enjoy!
Nutrition Facts : Calories 162.3, Fat 10, SaturatedFat 1.4, Cholesterol 8.8, Sodium 34.5, Carbohydrate 13.7, Fiber 3.1, Sugar 2.9, Protein 6
SEA BASS A LA MICHELE
Whenever I can't decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife. It's baked on top of a warm potato salad.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
- Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
- Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
- Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
- Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.
Nutrition Facts : Calories 560.7 calories, Carbohydrate 50.6 g, Cholesterol 93.8 mg, Fat 18.5 g, Fiber 4.4 g, Protein 46.9 g, SaturatedFat 3.1 g, Sodium 1130.7 mg, Sugar 4.6 g
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