BROILED WHITE SEA BASS
The data base would not let me add the ingredient, salt-free herb seasoning blend. From Mayo Clinic
Provided by Charlotte J
Categories Bass
Time 13m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the broiler (grill).
- Position the rack 4 inches from the heat source.
- Lightly spray a baking pan with cooking spray.
- Place the fillets in the pan.
- Sprinkle the lemon juice, garlic, herbed seasoning and pepper over the fillets.
- Broil (grill) until the fish is opaque throughout when tested with a tip of a knife, about 8 to 10 minutes.
- Serve immediately.
Nutrition Facts : Calories 114.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 46.9, Sodium 78, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 21.2
BROILED MISO SEA BASS
This is an excellent way to cook fish. If you don't want to use the Sea bass, then try any type of fish you like. As long as it will hold up well as you are broiling it. The Chilean sea bass has always been my favorite, it hold up better and has a better taste then any other type of fish that I have used in the past.
Provided by litldarlin
Categories One Dish Meal
Time 35m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Place fish fillets in a large food storage bag or bowl; set aside.
- To make your marinade.
- Combine miso, sake, sugar, ginger & olive oil in a medium bowl.
- Add marinade to the sea bass; seal and refrigerate at least 4 hours.
- Then to make your Mango vanilla sauce.
- Puree the peeled, diced mango, melted butter, whipping cream, vanilla extract, salt & pepper to taste in a blender.
- Refrigerate this sauce until ready to use.
- Place a baking pan on a rack positioned in the center of the oven.
- Heat oven to 450 degrees. Heat baking pan about 10 minutes.
- Remove pan; spray with cooking spray.
- Remove fillets from the marinade, place onto the baking pan.
- Heat broiler and broil fillets until cooked through and top is beginning to look crusty and charred, about 8-10 minutes.
- Remove fillets from oven; then transfer to a plate.
- Spoon about 2 Tblsp. of your prepared Mango Vanilla Sauce over your fish.
- Garnish with green onions and sesame seeds.
Nutrition Facts : Calories 507.8, Fat 27.7, SaturatedFat 11.5, Cholesterol 100.4, Sodium 251.5, Carbohydrate 22.6, Fiber 1.6, Sugar 15.1, Protein 25.5
BROILED CARIBBEAN SEA BASS
Sea Bass is one of my favorite fish so I like to make this quite often. The hot pepper sauces gives it a little kick This cooks quickly and only really needs 30 minutes to marinade. The cooking time includes the 30 minutes marinating time.
Provided by Marlitt
Categories Bass
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place fish in a shallow dish.
- Combine cilantro, oil lime juice, pepper sauce and garlic in a small bowl and pour over fish. Cover, marinade in refrigerator 30 minutes or up to 2 hours.
- Prepare black bean and rice mix according to package directions,
- Keep warm.
- Preheat broiler.
- Remove fish from marinade.
- Place fish on rack of broiler pan, drizzle with any remaining marinade in dish.
- Broil 4 - 5 inches from heat 8 to 10 minutes until fish is opaque.
- Serve with black beans and rice and lime wedges.
Nutrition Facts : Calories 180.4, Fat 7.3, SaturatedFat 1.4, Cholesterol 58.1, Sodium 138.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 26.2
SAUTEED CHILEAN SEA BASS
Steps:
- Preheat oven to 200 degrees F.
- Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
- Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
- Plate fish and drizzle sauce around each fillet.
GRILLED CHILEAN SEA BASS
Steps:
- For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt, and achiote paste until it just starts to smoke and flavors are released. Transfer to a blender or food processor and grind until it is powder. Remainder may be stored in an airtight container.
- For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water. Place in a blender, add 1/3 of the vinegar and lemon juice. On high speed, drizzle in approx. 2/3 of the olive oil. Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives. Refrigerate immediately.
- Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium). Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows). Serve with rice of your choice.
- Soak the habaneros and anchos in hot water to soften. De-seed (use gloves) and remove stems before they are diced. Combine remaining ingredients in a mixing bowl. Transfer to a storage container and refrigerate.
- Yield: 4 servings
BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING
Steps:
- Preheat oven to 350 degrees F.
- Pulse the bread in a food processor to get slightly coarse bread crumbs.
- Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
- Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
- Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
- Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.
CHILEAN SEA BASS*
Steps:
- Saute shallots, garlic, red chili flakes, and cayenne pepper in a large dry skillet or saucepan over medium heat until fragrant. Add clam juice, white wine, honey, and gelatin and reduce for about 45 minutes.
- Preheat a grill to medium, using mesquite wood. Place bass on grill and quickly sear the fish. Then brush the sauce on the fish and return the fish to the fire and cook until fish is opaque and a knife slides in easily, making sure to brush on the sauce each time the fish is turned.
- Remove sea bass from heat and serve with fresh vegetables and starch of choice.
CARIBBEAN COCONUT FISH
A simple way to prepare fish. You can try any type of fish that suites your taste. For nutritional purposes I just used tuna steaks.
Provided by Pizza the Hut
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350°F In a small sauce pan heat up onions, garlic, and butter. Saute for 2 minutes, pour in tomato sauce and cook another two minutes.
- Pour in can of coconut milk, cilantro, lemon grass, salt and pepper. Turn of heat and let sit.
- In a baking dish place the fish and pour coconut sauce over the top. Cover with aluminum foil and bake for 15 minutes.
- Remove foil and bake uncovered for 10 minutes, or until fish is fork tender.
Nutrition Facts : Calories 609.4, Fat 29.1, SaturatedFat 19.1, Cholesterol 87.5, Sodium 331.7, Carbohydrate 44.8, Fiber 1.1, Sugar 40.2, Protein 41.7
SEA BASS CUBAN STYLE
Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen.
Provided by Kiki Hahn
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
- Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
- Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 17.4 g, Cholesterol 84.1 mg, Fat 19.4 g, Fiber 3.9 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 988.2 mg, Sugar 8.4 g
CARIBBEAN FISH IN A PACKET
You will never get the complaint about dry yucky fish using this recipe. This recipe keeps all the goodness in the fish where it belongs.
Provided by Missy Wombat
Categories Caribbean
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 deg F.
- Cut 2 sheets of aluminium foil, 12 x 24 inches.
- Fold each sheet of foil over to make a square of double thickness.
- Brush a little oil on the centre portion of each square.
- rinse the fish and prepare all of the ingredients.
- Place a fish fillet on each square.
- Top with the capsicum, and sprinkle with the oliv oil, spring onions, cilantro, lime juice, chiles, salt and pepper.
- Fold the foil into airtight packets.
- Bake for 20 minutes.
- Open carefully[to avoid a blast of steam], and check that the fish is done.
- Transfer the fish,vegetables and juices to serving plates.
Nutrition Facts : Calories 324.1, Fat 15.2, SaturatedFat 2.2, Cholesterol 93.5, Sodium 139.1, Carbohydrate 6.5, Fiber 1.6, Sugar 3, Protein 39.9
MISO AND SOY CHILEAN SEA BASS
This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.
Provided by Swest
Categories World Cuisine Recipes Asian Japanese
Time 3h17m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
- Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g
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