BAKED SEA BASS
A delicious 30-minute Mediterranean easy recipe for oven baked sea bass where the fish flakes easily and beautifully. A nutritious and easy dinner idea for busy weeknights that plays very well with any side you have on hand.
Provided by Amira
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.
- Line a baking dish or sheet with aluminum foil.
- Cut another aluminum sheets large enough to hold your fish ( one for each fish you have).
- Cut parchment paper as large as the foil we just cut for each fish you have.
- In a medium bowl combine the first 11 ingredients and mix well.
- Rinse the fish and pat dry.
- Place each parchment paper in one of the aluminum foil.
- Place fish on the parchment paper. Sprinkle some salt and cumin over each fish.
- Divide the vegetable mix between the fish you have and press lightly.
- Bake in the middle of your oven for 25 minutes, then move up in the upper rack and cook for another 5-10 minutes until lightly charred.
Nutrition Facts : Calories 229.4 kcal, Fat 8.9 g, SaturatedFat 1.6 g, Cholesterol 62.5 mg, Sodium 181.3 mg, Protein 29 g, Sugar 4 g, Carbohydrate 7.5 g, Fiber 1.6 g, UnsaturatedFat 6.6 g, ServingSize 1 serving
GINGER SEA BASS OVER WILTED GREENS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.
- Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.
- Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle the basil over and serve.
CHILEAN SEA BASS IN FOIL
Steps:
- Lay foil, with enough extra on sides to cover fish into a puffy envelope. Place fish on foil salt an pepper fish Put tabs of butter on top of each fillet sprinkle herbs and sliced shallot over fish evenly sprinkle white wine over all wrap up fish in foil, leaving a pocket of air in foil, so fish can steam. place on heated grill, once coals are no longer flaming, Cover grill and cook for 20 minutes. If cooking in oven-preheat to 375, and bake in oven for 25 minutes
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.
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.
STEAMED SEA BASS WITH SCALLIONS AND GINGER
Steps:
- Put the fish in a shallow heatproof dish, such as a large baking pan. Season lightly with salt and pepper, inside and out. Disperse the scallions and ginger on top, underneath, and inside the fish. Combine the soy sauce, peanut oil, sesame oil, and sugar in a bowl. Pour the mixture over the fish.
- Set a roasting rack in a large roasting pan. Fill the pan with water that comes up below the rack. Set the pan over 2 burners and bring the water to a boil. Set the baking dish with the fish on the rack, reduce the heat to a simmer, and cover the roasting pan tightly with foil. Steam the fish until a small knife or skewer can be easily inserted into the thickest part and the fillet comes off the bone fairly easily, 6 to 7 minutes.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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
CHILEAN SEA BASS WITH GINGER AND LEMON
Super simple Chilean Sea Bass recipe. I defrosted some frozen Chilean Sea Bass steaks that I found in Chinatown.
Provided by SocaliJL
Categories Asian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a baking dish, marinade for 20min up to a couple of hours.
- Ginger juice (grate ginger and squeeze to extract juice).
- Juice of 1 lemon.
- Drizzle with olive oil.
- Salt and Pepper to taste.
- Preheat over to 450.
- Drain excess marinade.
- Cover dish with foil and bake for 20 minutes at 450.
Nutrition Facts : Calories 230.8, Fat 4.7, SaturatedFat 1.2, Cholesterol 93, Sodium 155.8, Carbohydrate 5.8, Fiber 2.5, Protein 42.5
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- Preheat the oven to 425°. Tear off four 18-inch lengths of foil. Generously brush the softened butter over an 8-inch square in the center of each foil sheet. Mound the spinach in the center of the sheets and season with salt and pepper. Sprinkle with the shallot. Season both sides of each sea bass fillet with salt and pepper and set the fillets on the spinach. Scatter the pieces of butter over the fish. Pull the sides of the foil up around the fish and drizzle the fillets with the wine. Fold the edges of the foil to make sealed packets.
- Arrange the packets on a baking sheet and bake for about 12 minutes, or until the fish is cooked through. Transfer 1 of the packets to a medium bowl. Carefully make a small tear in the side of the packet and pour the juices into the bowl.Repeat with the 3 remaining packets. Using a spatula, transfer the fish and spinach to shallow soup plates, pour the cooking juices over the fish and serve.
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