Chilean Sea Bass Provencal Food

CHILEAN SEA BASS A LA PROVENCALE

Steps:

• Preheat Oven to 375 degrees F.
• In a large add the sundried tomatoes, green onion, pesto sauce, mayonnaise and olive oil.
• Slightly drizzle a baking sheet with olive oil so that the Chilean Sea Bass won't stick.
• Place the fish on the baking sheet.
• Place the garnish on top of the fish.
• Add Salt & Pepper to taste.
• Bake for approximately 12 to 15 minutes or until internal temperature reaches 145 degrees F.

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.

CHILEAN SEA BASS PROVENCAL

Steps:

• Heat oven to 400 degrees.
• Heat the olive oil in a large oven-proof skilley over medium-high heat.
• Add onions, 1/4 cup of parsley, thyme, garlic and red pepper.
• Saute until onions begin to soften, about 5 minutes.
• Stir in tomatoes & wine.
• Sprinkle fish with salt & pepper.
• Place fish in same shillet & spoon vegetables atop fish.
• Bring to simmer.
• Cover; bake until fish is opaque in center, about 10-12 minutes.
• Transfer fish to plates.
• Stir remaining parsley into sauce.
• Boil sauce until reduced slightly, about 2 minutes.
• Season to taste with salt & pepper, spoon over sauce.

ROASTED SEA BASS PROVENçALE

Steps:

• Preheat oven to 450°F.. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat. Add tomatoes, capers, garlic and thyme and stir 1 minute. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.
• Sprinkle fish with salt and pepper. Add to skillet; turn to coat with sauce. Place skillet in oven. Roast fish until just opaque in center, about 15 minutes. Transfer fish and sauce to platter.

BAKED CHILEAN SEA BASS

Steps:

• Preheat the oven to 425 degrees.
• Clean the fish.
• Put skin side down on a baking sheet.
• Rub olive oil on the fish and coat with the salt, pepper, and Cajun seasoning.
• Bake for 20-25 minutes.