GRILLED SEA BASS
This is a truly flavorful dish with a lovely plate presentation. My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. YUMMY!
Provided by ZSTYLIN
Categories BBQ & Grilling Seafood
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat grill for high heat.
- In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
- In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
- Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 0.8 g, Cholesterol 77.9 mg, Fat 12.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 4.9 g, Sodium 237 mg, Sugar 0.1 g
CHILEAN SEA BASS WITH GRILLED MANGO SALSA
Secret Ingredient: Chilean Sea BassThe firm and fatty flesh of Chilean sea bass makes it an ideal choice for the grill. A hot-sweet grilled mango and red pepper salsa provides delicious contrast to the rich fish. When shopping for seafood, make sure it bears the Marine Stewardship Council (MSC) label to ensure it was harvested in an environmentally sustainable manner. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Time 30m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Prepare a grill for medium heat cooking.
- Slice each mango on either side of the pit to yield 2 thick slices.
- With a large spoon, scoop mango flesh in one piece from mango skin.
- Repeat with all slices.
- Season with salt and pepper.
- Place mango slices cut side down on grill and grill for until lightly charred, about 2 minutes.
- Flip mango slices and grill 2 minutes longer. Set mango aside to cool.
- Combine red pepper, green onion, jalapeño pepper and olive oil in a large bowl.
- When mango slices have cooled, dice them.
- Add diced mango to the mixing bowl with lime juice, cilantro and salt and pepper. Toss to combine.
- Taste and adjust seasoning. Set aside.
- Brush fish on both sides with olive oil and season with salt and pepper.
- Grill fish about 5 minutes per side, until just opaque in the center.
- Garnish fish with mango salsa and serve immediately.
Nutrition Facts : Calories 130 calories, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 55 milligrams, Sodium 90 milligrams, Carbohydrate 0 grams, Protein 24 grams
CHILEAN SEA BASS WITH SPICY FRUIT SALSA
Steps:
- Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
- For the Spicy Paste: Combine the above ingredients to form a spicy paste.
- For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.
GRILLED SEA BASS WITH JALAPENO-MANGO SALSA
Provided by Marcela Valladolid
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a grill pan on the stovetop over medium-high heat. Drizzle the fish on both sides with olive oil and sprinkle with salt and pepper. Place the fish onto the hot grill pan and cook until opaque in the center, about 5 minutes per side. Transfer to a plate. Top each piece of fish with 1/2 cup Jalapeno-Mango Salsa and serve with lime wedges. Accompany with white rice if desired.
- Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.
CHILEAN CILANTRO SALSA (PEBRE)
There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.
Provided by Chef Kate
Categories Onions
Time 2h8m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
- Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.
CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA
Fresh, crisp, and filling! I love sea bass. 'Specially prepared this way. It's very hardy and does well grilled, sauteed, or baked/broiled. You can prepare the salsa a day or two in advance. Again, gotta love that chopping therapy! :) If you don't like mango or pineapple, you can sub w/ any fruit such as peach or mandarin oranges. YUM!
Provided by MixnVixn
Categories Tropical Fruits
Time 44m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 26
Steps:
- Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
- Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
- Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once.
- Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork.
- Transfer to serving plate, top with salsa, and enjoy!
- I also like to serve mine with herb rice :).
Nutrition Facts : Calories 294.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 46.9, Sodium 198, Carbohydrate 31.9, Fiber 3.7, Sugar 21, Protein 23.4
CHILLI LIME SEA BASS WITH MANGO SALSA
Chilli lime Sea Bass with mango salsa is a fresh and delicious meal - super quick to prepare, light, healthy and full of flavour.
Provided by Carrie Carvalho
Categories Main Course
Number Of Ingredients 13
Steps:
- To make the mango salsa, peel and cube the mango. Add to a bowl with the red onion, pepper and chilli. Add the lime juice and coriander and stir to combine. Add salt to taste.
- Mix the chilli lime marinade ingredients together in a small bowl.
- Season both sides of the sea bass fillets lightly with salt then brush both sides generously with the marinade.
- Heat a lightly oiled non-stick frying pan over a medium-high heat.
- Add the sea bass fillets to the pan skin-side down and fry for 3-4 minutes. Flip and cook for a further minute - the fish should be opaque.
- Serve the sea bass with mango salsa and some rice or green salad.
Nutrition Facts : Calories 301 kcal, Carbohydrate 28 g, Protein 33 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 136 mg, Sodium 302 mg, Fiber 4 g, Sugar 18 g, ServingSize 1 serving
GRILLED SEA BASS WITH TROPICAL SALSA
Categories Fish Fruit Tomato Mango Pineapple Bass Bell Pepper Grill/Barbecue Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
- Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.
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- Vegetables: In a bowl coat the peppers, tomatoes, and edamame with 2 tablespoons of olive oil and season with salt and pepper.
- Next, place the un-shucked corn on a hot grill along with the hatch peppers. Place the tomatoes and edamame in a grill approved metal basket. Cook all of the vegetables until the corn begins to char black and the peppers are black roasted on all sides (about 15 minutes).
- Once the veggies are cooked, remove from the heat and add to a bowl. Once the corn has cooled, shuck it and trim the corn from the ear Add it to a bowl along with the grilled edamame and tomatoes.
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GRILLED CHILEAN BASS RECIPE - PILLSBURY.COM
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4/5 (3)Servings 2Cuisine ChileanCategory Entree
- Heat grill. In small bowl, combine all butter ingredients; blend well. Place butter mixture on sheet of plastic wrap; shape into log. Wrap; refrigerate while preparing salsa and sea bass.
- In medium bowl, combine all relish ingredients; toss to mix well. Let stand while preparing sea bass.
- When ready to grill, sprinkle sea bass with salt and pepper. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 17 minutes or until fish flakes easily with fork. Do not turn. Serve sea bass with lime butter and tomato-onion relish.
MEXICAN GRILLED SEA BASS WITH AVOCADO CREMA AND MANGO SALSA
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4.6/5 (18)Total Time 25 minsCategory Main DishesCalories 422 per serving
- Combine all ingredients for the Avocado Crema in the blender or food processor bowl. Pulse until smooth.
- Season with salt and pepper. Check seasoning and consistency. Add additional buttermilk if desired. Set aside.
GRILLED SEA BASS WITH WATERMELON MANGO SALSA
From urbanfoodiekitchen.com
Ratings 4Category Main CourseCuisine SeafoodTotal Time 19 mins
- Heat the grill. Preheat your grill to medium-high heat. Make sure your grill is clean and well seasoned.
- Make the salsa. In a small bowl mix the watermelon, mango, onion, lime juice, salt, and zest. Stir in the cilantro and refrigerate for 15 - 20 minutes while the fish cooks.
- Prepare the fish. Pat the sea bass fillets dry and brush or spray them with olive oil. Season with salt and pepper.
- Grill the fish. Place fish on the grill, skin side down, diagonally across the grates. Close the lid and turn the grill down to medium. Let the fish cook for 3-4 minutes. Using two spatulas (or a spatula and a fork) carefully lift the fish and make sure the skin is crispy. The fish should lift from the grill easily. If it's still sticking a bit, let it cook for an additional 30 seconds. Carefully flip the fish over, again placing on a diagonal across the grates. Let cook for 4 - 7 minutes more, until the temperature reads 140°F on an instant-read thermometer. Once the fish reaches the desired temperature, remove it from the grill.
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- Combine all ingredients into a small sauce pan and bring it to a boil. Remove from the heat and let it cool.
PAN SEARED HALIBUT WITH MANGO-AVOCADO SALSA - A FAMILY FEAST®
From afamilyfeast.com
Reviews 2Estimated Reading Time 3 minsServings 2Total Time 1 hr 10 mins
- In a medium bowl, mix mango, avocado, lime juice, bell pepper, onion, cilantro, garlic, orange juice, optional jalapeno, salt and pepper. Leave at room temperature for one hour to meld flavors.
QUICK AND EASY SEA BASS WITH AVOCADO SALSA
From thestayathomechef.com
Ratings 4Calories 249 per servingCategory Main Course, Main Dish, Seafood
- In a small bowl, whisk together olive oil, melted butter, soy sauce, ginger, and the juice from the remaining lime. Place fish into a shallow dish and pour marinade over. Flip the fish over until each piece is coated. Place in the fridge until ready to cook, no longer than 15 to 20 minutes.
- Make the avocado "salsa" by combining the diced avocado, minced jalapeno, minced garlic, the juice of 1 lime, and cilantro in a small bowl. Add in a pinch of salt. Stir together and set aside.
- Heat a large heavy skillet over medium-high heat. Cook the sea bass by searing it skin side down first (if your fish has skin). It should take about 4 minutes per side to cook through (actual cooking time will depend on the thickness of your filet). The fish is done when it can flake easily with a fork.
- Serve the fish hot topped with avocado salsa. Season with additional salt to taste and garnish with red pepper flakes (optional).
GRILLED SEA BASS WITH MANGO SALSA RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 211 per servingTotal Time 2 hrs 23 mins
- Place fish on grill rack coated with cooking spray. Grill 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.
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