SIMPLE OVEN-BAKED SEA BASS
If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!
Provided by aMused chef
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450F°.
- In a cup, mix garlic, olive oil, salt, and black pepper.
- Place fish in a shallow glass or ceramic baking dish.
- Rub fish with oil mixture.
- (Optional) Pour wine over fish.
- Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
- Drizzle remaining pan juices over fish and garnish with lemon wedges.
- Enjoy!
BAKED SEA BASS MEXICANA
From "Jane Brody's God Seafood Book, 1994. Cod is also very good cooked this way. Use more jalapeno if you like the heat! I like to use some very thinly sliced red sweet pepper with the onions and save the fresh cilantro for the last minute so it still has some freshness to it.
Provided by zeldaz51
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Spray a baking pan with the vegetable oil. Place the fish, skin side down, in the pan, and sprinkle the fillets with lime juice, salt, and pepper. Cover with plastic wrap and refrigerate it until the sauce is ready.
- Preheat oven to 425 Fahrenheit.
- Heat the olive oil in a large nonstick skillet. Add the onion and cook over medium heat, stirring, for 5 minutes or until the onion begins to take on a touch of color. Add the garlic and saute another 2 minutes. Add all the remaining cause ingredients to the skillet. Bring to a simmer, reduce the heat to low, and cook uncovered for 7 minutes.
- Remove the fish from the fridge, remove plastic wrap, and pour the sauce over the fish, tasking care to cover the fillets completely. Bake in the hot oven for 10 minutes or until it is cooked through.
Nutrition Facts : Calories 586.8, Fat 10.6, SaturatedFat 1.8, Cholesterol 58.3, Sodium 425.7, Carbohydrate 91.2, Fiber 27.1, Sugar 59.2, Protein 46
BLACK SEA BASS CRUDO
Steps:
- Divide the sea bass onto 4 chilled plates (arrange the slices in a loose fan on each plate). Sprinkle a small amount of sea salt over the bass. Turn a small amount of fresh black pepper over the bass. Squeeze a few drops of lime juice on each plate. Top each plate with 1/4 of the pine nuts. Drizzle the olive oil over the fish and serve immediately.
WHOLE SEA BASS WITH CHARRED SERRANO-BASIL VINAIGRETTE
Steps:
- Place chiles, onion, garlic, mustard, vinegar and salt and pepper in a blender and blend until combined. With the motor running, slowly add the oil and blend until emulsified. Pour into a bowl and stir in the chopped basil.
- Heat grill to medium-high heat. Brush both sides of the fish with the oil and season each with 1 teaspoon of the salt and the pepper, including the cavity. Stuff the cavity of each fish with some of the basil. Grill each fish until slightly charred on 1 side, about 4 to 5 minutes. Using a heavy duty spatula, carefully turn the fish over, close the cover and continue grilling until just cooked through, about 6 to 7 minutes. Remove from the grill and immediately drizzle each fish with 2 tablespoons of vinaigrette.
SEA BASS WITH MEXICANA-CHINOISE SAUCE
Provided by Dr. Lance Fogan
Categories Mushroom Pepper Sauté Bass Bon Appétit
Yield 4 MAIN-COURSE SERVINGS
Number Of Ingredients 13
Steps:
- Spray large nonstick skillet with vegetable oil spray; place over medium-high heat.
- Add onion, garlic and ginger; sauté until golden, about 3 minutes. Add chili and mushrooms; sauté 1 minute. Stir in wine, soy sauce, black bean sauce, marmalade and lime juice; bring to boil. Season fish with salt and pepper. Place in same skillet. Reduce heat to medium-low. Cover and simmer until fish is just cooked through, about 5 minutes per side.
- Transfer fish to plates. Spoon sauce around. Sprinkle with cilantro.
SEA BASS FILLETS IN CILANTRO SAUCE
Categories Fish Herb Bake Yogurt Low Sodium Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Arrange fish in 13 x 9 x 2-inch glass baking dish; sprinkle with salt and pepper. Puree cilantro, cream, ginger and chili in blender. Add yogurt and just blend in. Season sauce with salt and pepper; spoon over fish.
- Bake fish until just opaque in center, about 25 minutes.
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