Chilean Sea Bass With Mustard Food

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CHILEAN SEA BASS WITH MUSTARD



Chilean Sea Bass With Mustard image

I got this recipe from a personal chef. This dish is one of the most popular among his clientelle and is served in some of the finest restaurants! Best of all...it is sooo easy!

Provided by Grace Lynn

Categories     Bass

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

2 (6 ounce) chilean sea bass fillets
salt and pepper
1 tablespoon butter
1 teaspoon coarse grain mustard
1/4 teaspoon Lawry's Seasoned Salt or 1/4 teaspoon Mrs. Dash seasoning mix
1 tablespoon breadcrumbs

Steps:

  • Let the sea bass sit at room temperature for about 20 minutes.
  • Season it with salt and pepper on both sides.
  • Melt butter in pan over medium-high heat.
  • Cook the sea bass for 4 minutes.
  • Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.
  • Dash, then sprinkle bread crumbs on top.
  • Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.

SAUTEED SEA BASS FILLETS WITH BROWN BUTTER BRUSSEL SPROUTS AND TRIPLE MUSTARD VINAIGRETTE



Sauteed Sea Bass Fillets with Brown Butter Brussel Sprouts and Triple Mustard Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

4 sea bass fillets or other firm white fish
Sea salt and freshly ground black pepper
Extra-virgin olive oil, to saute
Brown Butter Brussels Sprouts, recipe follows
Triple Mustard Vinaigrette, recipe follows
3 tablespoons unsalted butter
6 large cipollini onions, peeled and cut into 1/6's or 1/8's
1 pound Brussels sprouts, bases trimmed, outer leaves removed and halved
2 1/2 cups chicken stock, or as needed
1 bay leaf
Salt and pepper
1 teaspoon chopped thyme leaves
1 tablespoon mustard seed
1 large shallot, minced
3 tablespoons Champagne vinegar
2 tablespoons whole grain mustard
1 tablespoon honey
2 teaspoons dry mustard
Salt and pepper
1 cup extra-virgin olive oil
1 small bunch parsley, leaves only, chopped

Steps:

  • Set fish on a large plate and sprinkle generously on both sides with salt and pepper. Drizzle olive oil over fish sufficient to cover all surfaces and allow fish to marinade for 5 to 10 minutes. Heat a large skillet (nonstick works well) on high heat. Just as skillet starts to smoke add fish and immediately reduce heat to medium. Cook fillets on 1 side until fish releases easily from pan and is golden brown and slightly crispy. Turn fillets and continue to cook until fish is just cooked through, time will depend on thickness of fillets. If you have particularly thick fillets, you may need to reduce heat to very low and cover pan to finish cooking. Serve fish immediately with Triple Mustard Vinaigrette, and Brown Butter Brussels Sprouts.
  • In a large skillet heat butter until it is foamy and just starts to brown on the edges. Add cipollini and cook on high heat, tossing frequently, until cipollini are nicely browned and just starting to get tender. Add Brussels sprouts, and cook, tossing frequently, until they are well browned on the cut sides and just starting to turn bright green. Add enough chicken stock to just cover Brussels sprouts and add bay leaf. Bring stock to a simmer and cook until vegetables are just tender and liquid has reduced nearly all the way. Add more stock to pan if liquid reduces before vegetables are tender. Add salt and pepper, to taste, and stir in thyme. Serve Brussels sprouts in their sauce.
  • Place mustard seed in a small skillet and cook over medium-high heat, shaking pan frequently, until seeds start to pop. Immediately transfer seeds to a small bowl. Add shallot, vinegar, grain mustard, honey and dry mustard and whisk to combine. Add some salt and pepper and allow mixture to sit for 5 to 10 minutes to meld flavors and dissolve salt. Whisk in olive oil, then add parsley and adjust seasoning, to taste. Serve at room temperature.

CHILEAN SEA BASS WITH SPICY FRUIT SALSA



Chilean Sea Bass with Spicy Fruit Salsa image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 26

1 teaspoon chopped jalapeno or other hot pepper
1 small red onion, finely chopped
1 papaya, peeled, seeded and chopped
1 ripe mango, peeled, pitted and diced
1/2 cup fresh pineapple, peeled and chopped
1/2 lemon, juiced
1/2 lime, juiced
1 tablespoon honey
1/2 teaspoon chili powder
1 tablespoon chopped cilantro
1/4 cup olive oil or vegetable oil
Pinch salt and pepper
1/4 cup olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 tablespoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon anise seed
1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute
4 Chilean sea bass fillets, or whitefish of your choice
Salt and pepper
1/4 cup flour, for coating
Vegetable or canola oil, for saute

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.

CRABMEAT CRUSTED CHILEAN SEA BASS



Crabmeat Crusted Chilean Sea Bass image

My boyfriend and I just finished having this for dinner -- wonderful!! I had to tweak the original recipe, and what follows is the end result. I'm sure the crust could actually be used on all kinds of fish -- Chilean sea bass is pretty expensive (ours was almost $30/lb), but you could likely substitute any kind of white fish with good results.

Provided by Kerriedoll

Categories     Bass

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 lb chilean sea bass fillet (we used a fillet about 1 1/2-inch thick)
8 ounces fresh crabmeat
4 -8 ounces unsalted butter (room temperature)
3 ounces panko breadcrumbs (Japanese bread crumbs)
1 ounce chopped parsley
1/4 cup finely-diced red bell pepper
1/4 cup finely-diced yellow bell pepper
1/2 teaspoon white pepper
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon lemon juice

Steps:

  • To make crabmeat crust, whip butter in electric mixer at high speed until it turns white and fluffy.
  • Add crabmeat, parsley, red and yellow bell pepper, white pepper, salt, cayenne, and lemon juice until fully incorporated.
  • Slowly add Panco while mixing on low speed.
  • Roll crust between parchment paper until 1/2" thick.
  • Remove top layer of parchment paper and lay fish fillet on top of crust.
  • Cut crust along the outline of the filet.
  • Flip fish over onto nonstick baking pan and peel away parchment paper.
  • Broil until golden brown, approximately 3-5 minutes.
  • Finish cooking in 375 degree oven until fish is moist and flaky, approximately 20 minutes.

Nutrition Facts : Calories 911.8, Fat 54.2, SaturatedFat 31, Cholesterol 282, Sodium 1978.9, Carbohydrate 35.5, Fiber 3.2, Sugar 3.7, Protein 68.7

MISO-GLAZED SEA BASS



Miso-Glazed Sea Bass image

Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.

Provided by David Tanis

Categories     dinner, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds sea bass, mackerel or cod, skin off, and cut into a dozen 2-ounce slices
1 tablespoon white miso
1 tablespoon red miso
1 tablespoon sake
1 tablespoon mirin
2 teaspoons soy sauce
2 teaspoons grated ginger
1 tablespoon sugar
2 egg yolks
Salt
1 pound tender mustard greens or spinach, stemmed and washed
1 teaspoon toasted sesame oil
Pickled ginger, for garnish

Steps:

  • Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
  • Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
  • Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
  • Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 5 grams

SEA BASS WITH LEEKS, POTATOES AND BALSAMIC VINAIGRETTE



Sea Bass with Leeks, Potatoes and Balsamic Vinaigrette image

Categories     Potato     Bake     Bass     Leek     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 tablespoons (1/4 stick) butter
2 tablespoons plus 1/4 cup olive oil
8 cups thinly sliced leeks (white and pale green parts only)
1 cup canned low-salt chicken broth
1/4 French-bread baguette (about 2 ounces), sliced, lightly toasted
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
2 large garlic cloves
1/2 teaspoon salt
1/4 teaspoon pepper
6 6-ounce sea bass fillets
1/4 cup plus 1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
6 medium-size red-skinned potatoes

Steps:

  • Melt butter with 1 tablespoon olive oil in heavy large skillet over medium heat. Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes. Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
  • Place toasted baguette slices, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in processor. Using on/off turns, process until moist crumbs form.
  • Place fish on baking sheet. Sprinkle fish with salt and pepper. Spread 1/4 cup mustard atop fish, dividing equally. Sprinkle 2 tablespoons breadcrumbs over each fillet, pressing gently to adhere. (Leeks and fish can be prepared 6 hours ahead. Cover separately and refrigerate.)
  • Whisk vinegar and 1 teaspoon mustard in small bowl. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. Set vinaigrette aside.
  • Preheat oven to 400°F. Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
  • Meanwhile, bake fish until opaque in center, about 20 minutes. Rewarm leek mixture in skillet over medium heat.
  • Slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture.

CHILEAN SEA BASS WITH A PINEAPPLE-DIJON PAN SAUCE RECIPE - (3.9/5)



Chilean Sea Bass with a Pineapple-Dijon Pan Sauce Recipe - (3.9/5) image

Provided by Foodiewife

Number Of Ingredients 9

SAUCE:
2 (8-ounce) Chilean sea bass filets (if frozen, thaw in the refrigerator for at least 8h hours, or overnight)
Old Bay Seasoning, to taste
Olive oil (I use rice oil, because it has a high smoke point)
6 ounces pineapple juice (I buy a six-pack of small pineapple juice)
1/4 cup dry white wine (such as Sauvignon Blanc)
1/4 cup chicken stock
1 teaspoon Dijon mustard
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 425°F. Pat the fish dry, with paper towels and lightly season with Old Bay Seasoning. (NOTE: If you can't find Old Bay Seasoning, lightly season with salt & pepper and a little paprika.) In an oven-proof skillet, add enough oil to lightly coat the skillet. Heat on medium-high until the oil begins to shimmer, but not smoke. Place the seasoned fish into the skillet and allow to sear, until lightly brown-- about 4 to 5 minutes. Test that the fish is ready to be turned, when a skillet easily loosens the fish. Turn the fish over, then place the skillet into the preheated oven. Roast for about 7 to 9 minutes (internal temperature should be about 140°F). Remove the fish to a plate, and tightly cover with foil. SAUCE: Drain any excess oil and return the skillet to the stove, on medium-high. Add the pineapple juice, and deglaze the pan by scraping any browned bits. Add the white wine and chicken stock and allow the liquid to reduce to about half-- about 5 minutes, on medium-high. Remove the skillet from heat, and add the unsalted butter. Whisk until melted and smooth.

GRILLED SEA BASS WITH MISO-MUSTARD SAUCE



Grilled Sea Bass with Miso-Mustard Sauce image

Categories     Mustard     Bass     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

2 teaspoons water
1 teaspoon prepared Chinese-style hot mustard or Dijon mustard
1/3 cup white miso (fermented soybean paste)*
3 tablespoons rice vinegar
2 tablespoons mirin (sweet Japanese rice wine)**
4 teaspoons sugar
1 teaspoon soy sauce
4 5- to 6-ounce sea bass fillets
8 green onions, trimmed
Olive oil
Toasted sesame seeds

Steps:

  • Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan. Stir over medium heat until smooth, about 3 minutes. Whisk in mustard mixture. (Can be made 1 day ahead. Rewarm over low heat before using.)
  • Prepare barbecue (medium-high heat). Brush fish and green onions with oil. Sprinkle both with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Grill onions until beginning to brown, about 3 minutes per side. Transfer fish and onions to 4 plates. Spread sauce atop fish. Sprinkle sesame seeds over sauce and serve.
  • *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
  • **Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.

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CHILEAN SEA BASS WITH A PINEAPPLE-DIJON PAN SAUCE - A ...
Add the pineapple juice, and deglaze the pan by scraping any browned bits. Add the white wine, Dijon mustard and chicken stock and allow the liquid to reduce to about half– about 5 minutes, on medium-high. Remove the skillet from heat, and add the unsalted butter. Whisk until melted and smooth.
From afeastfortheeyes.net


CUMIN-CRUSTED CHILEAN SEA BASS RECIPE | MYRECIPES
Please do not buy Chilean sea bass. This is a fish caught in the Ross Sea area of the Antarctic Ocean, perhaps the last remaining pristine marine environment on earth. This fish - its real name is the Antarctic toothfish - is crucial to the ecosystem there. Currently we are campaigning to stop the fishing, and the possible fatal impact on ...
From myrecipes.com


ORANGE GLAZED CHILEAN SEA BASS WITH DILL CUCUMBER & ORANGE ...
Orange Glazed Pan-Seared Chilean Sea Bass with Mustard Dill Cucumber & Orange Champagne Relish (Gluten-Free) Mustard Dill Cucumber & Orange Champagne Relish. 2 tablespoons champagne vinegar (or rice wine vinegar or apple cider vinegar) 1 teaspoon agave (or 1 teaspoon sugar + 1 teaspoon water) 1/4 teaspoon ground yellow mustard. 1/4 teaspoon …
From averiecooks.com


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