Chilean Sea Bass With Peanuts And Herbs Food

CHILEAN SEA BASS WITH PEANUTS AND HERBS

Chilean Sea Bass with Peanuts and Herbs image

Categories Fish Herb Dinner Peanut Seafood Bass Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons fresh lime juice
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon sugar
4 tablespoons vegetable oil, divided
4 6-ounce skin-on Chilean sea bass or halibut fillets
Kosher salt
2 medium shallots, thinly sliced into rings
1 1" piece ginger, peeled, finely julienned
2 scallions, thinly sliced
2 small green Thai chiles or 1/2 jalapeño, thinly sliced into rounds, seeds removed
2 garlic cloves, finely chopped
1/4 cup chopped fresh mint, basil, and/or cilantro
2 tablespoons chopped unsalted, dry-roasted peanuts
2 tablespoons chopped fresh dill

Steps:

Preheat oven to 350°F. Whisk lime juice, fish sauce, sugar, and 2 tablespoons water in a small bowl until sugar is dissolved. Set lime juice mixture aside.
Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Season fish with salt and cook, skin side down, until skin is golden brown and crisp, 5-8 minutes. Transfer skillet to oven and roast until fish is just opaque in the center, 5-10 minutes longer, depending on thickness. Transfer fish to a plate.
While fish is roasting, heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add shallots, ginger, scallions, and chiles and cook, stirring often, until beginning to brown, about 3 minutes. Add garlic and cook, stirring, until golden brown, about 30 seconds. Add reserved lime juice mixture to skillet and cook, stirring, until slightly reduced, about 1 minute. Remove from heat and mix in herbs and peanuts. Serve fish topped with sauce and dill.

HERB-ROASTED SEA BASS WITH SALSA VERDE

Herb-Roasted Sea Bass with Salsa Verde image

Categories Fish Herb Low Carb Summer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

4 tablespoons extra-virgin olive oil
6 8-ounce sea bass fillets
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
Salsa Verde

Steps:

Preheat oven to 450°F. Lightly brush baking sheet with olive oil. Place fish fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice. Sprinkle fish with salt and pepper, then herbs.
Bake fish until just opaque in center, about 10 minutes. Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.

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Preheat oven to 350°. Whisk lime juice, fish sauce, sugar, and 2 Tbsp. water in a small bowl until sugar is dissolved. Set lime juice mixture aside.
Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season fish with salt and cook, skin side down, until skin is golden brown and crisp, 5–8 minutes. Transfer skillet to oven and roast until fish is just opaque in the center, 5–10 minutes longer, depending on thickness. Transfer fish to a plate.
While fish is roasting, heat remaining 2 Tbsp. oil in another large skillet over medium-high heat. Add shallots, ginger, scallions, and chiles and cook, stirring often, until beginning to brown, about 3 minutes. Add garlic and cook, stirring, until golden brown, about 30 seconds. Add reserved lime juice mixture to skillet and cook, stirring, until slightly reduced, about 1 minute. Remove from heat and mix in herbs and peanuts. Serve fish topped with sauce and dill.

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