Broiled Sea Bass Or Other Fish With Olives Food

SEA BASS ALLA FIORENTINA

Steps:

• Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.
• In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.
• Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.

SEA BASS WITH CITRUS-OLIVE-CAPER SAUCE

Steps:

• Place broiler pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 tablespoon oil. Carefully remove pan from broiler and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil fish 6 minutes. In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on platter; top with citrus-olive-caper sauce.

FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
• Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

BROILED CARIBBEAN SEA BASS

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.

BROILED SEA BASS OR OTHER FISH WITH OLIVES

Steps:

• Preheat the broiler; adjust the rack so that it is about 4 inches from the heat source. Cut 3 or 4 gashes on each side of the fish, from top to bottom. Mix together the oil, wine, salt, pepper, thyme, and fennel in a baking pan large enough to accommodate the fish. Put the fish in the pan and rub it with the oil mixture.
• Broil the fish, adjusting the distance between it and the heat source so that it browns evenly but not too quickly. Try to turn the fish only once; total cooking time will be approximately 15 minutes.
• When the fish is done, transfer it to a platter. Working quickly, add the olives to the pan and cook on the stove over high heat, stirring, for just a minute, to heat them up and combine them with the pan juices. Spoon or pour the olive sauce over the fish, garnish, and serve with the lemon wedges.

SEA BASS WITH RED PEPPER AND OLIVE TAPENADE

Steps:

• Combine first 4 ingredients in processor. Add 2 tablespoons oil and puree until almost smooth. Season to taste with salt and pepper. (Tapenade can be made 3 days ahead. Cover and chill.)
• Preheat oven to 400°F. Heat remaining 11/2 tablespoons oil in heavy large skillet over high heat. Sprinkle sea bass with salt and pepper. Working in batches if necessary, add fish to skillet and cook 2 minutes per side. Transfer to rimmed baking sheet. Spread 2 tablespoons tapenade atop each fish fillet. Bake fish until opaque in center, about 8 minutes. Transfer to plates. Garnish with lemon wedges and with parsley sprigs, if desired.

BROILED WHITE SEA BASS

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.