PAN SEARED CHILEAN SEA BASS
Pan Seared Chilean Sea Bass is a light, flaky, delectable seafood entree made for special occasions. Serve this simple, 15-minute entree over arugula salad topped with Chimichurri sauce for restaurant quality flavor and presentation.
Provided by Traci The Kitchen Girl
Categories Dinner Recipes Main Course
Time 15m
Number Of Ingredients 5
Steps:
- Cut SEA BASS filet down the center to create 2 pieces (1/2 lb. each). Allow to rest 20 minutes at room temp to remove chill.
- Heat OLIVE OIL in skillet over medium-high until it reaches the smoke point.
- Place sea bass (skin side down) in the hot skillet. Sprinkle SALT and PEPPER over the filet.
- If you want crispy skin, press the filet down firmly with a spatula until it becomes visibly crispy. Turn the filet over and allow the non-skin side to sear until the filet is opaque throughout, reducing heat a notch or two as needed.
- Transfer the filet to a plate and allow to rest a few minutes.
- Serve sea bass warm with your favorite salad and side dish. Suggested: serve over salad greens topped with Chimichurri Sauce (see recipe in footnotes).
Nutrition Facts : ServingSize 0.5 lb, Calories 282 kcal, Protein 40 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 181 mg, Sodium 157 mg
SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR
Simple, but fancy, and definitely a company worthy dish! I am sure other firm fishes would work as well. Thanks to KLBoyle for putting this recipe in her best of 2008 cookbook!
Provided by Maito
Categories Bass
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Barbecue fish just until done (be careful not to overcook).
- While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.
- Add artichokes, tomatoes and balsamic vinegar.
- Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.
- Plate fish with sauce and enjoy!
CHILEAN SEA BASS WITH ARTICHOKES
Provided by kmorales
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- For Capers, Olives & Tomatoes: Roast Roma tomatoes with salt, pepper, oregano and garlic at 250 degrees F for 4 hours. When done, chop tomatoes and place in a saucepan with capers and black olives. Add artichokes. For Chilean Sea Bass with Artichokes: Steep parsley, oregano and black peppercorns and add to sea bass. Cook sea bass in olive oil until done. Mix artichokes in white wine and white wine vinegar. Recipe Source: Spike Mendelsohn, Top Chef Season 4
ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
- Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
- Serve immediately, sprinkled with additional chopped tarragon.
SEA BASS WITH ARTICHOKE PESTO
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and set aside.
- Put the sea bass filets in one layer, skin side up, into the baking dish. Drain the artichoke hearts, pouring the liquid over the fish. Let marinate while you make the pesto.
- To make the pesto, put the artichoke hearts into the bowl of a food processor. Add the pesto and red pepper flakes and process until chunky. Scrape down the sides of the bowl and start processing again. Drizzle in 1 to 2 tablespoons of the olive oil, adding more as needed until you get the consistency that is thick but pourable. Taste and add salt and pepper if needed. Can be refrigerated for up to 1 week.
- Bake the sea bass until it is cooked through, 10 to 12 minutes. Spoon about 2 tablespoons of the pesto each onto 4 plates. Place the fish onto the pesto and also top with a generous spoonful of the pesto.
SEA BASS & ARTICHOKE SALAD
Serve this sea bass, couscous and artichoke salad with fresh herbs and lemon as a quick and easy supper for two. It takes just 20 minutes from prep to plate
Provided by Elena Silcock
Categories Dinner, Fish Course, Lunch, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add it to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, some seasoning and the watercress.
- Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use the back of a fish slice to hold the fish down, as it will start to curl up a bit. Once the flesh is nearly all opaque, around 3 mins, flip over and cook for 1 min more. Divide the salad between two plates and place the fish on top.
Nutrition Facts : Calories 659 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 2.1 milligram of sodium
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- Preheat the oven to 450°. Line a large rimmed baking sheet with 2 overlapping 3-foot-long sheets of heavy-duty aluminum foil (half of each sheet should overlap in the middle of the pan). Top the foil with two 3-foot-long sheets of parchment paper, overlapping them in the same way.
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- Season the outside of the sea bass with salt and pepper and set the fish in the center of the parchment-lined foil. Season the sea bass cavity with salt and pepper. Put the rosemary sprig in the sea bass cavity and scatter the vegetable mixture all around the sea bass. Fold the parchment neatly over the fish, then close the foil by folding the overhanging ends into the center and crimping the sides tightly. Bake the fish on the bottom shelf of the oven for 1 hour and 10 minutes, then let the fish stand at room temperature for 5 minutes.
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