Chilean Sea Bass With Spicy Fruit Salsa And Potato Galette Food

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.

ROSEMARY AND LIME ROASTED SEA BASS WITH MEDITERRANEAN SALSA

Steps:

• Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well. Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days.
• Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry. With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish. Sprinkle the cavity with salt and pepper. Lay the onion rings, lime rounds, and rosemary sprigs in the cavity. Close the fish. Insert the garlic slivers into the incisions.
• Tie the fish together in 3 or 4 places with butcher's twine to close the cavity. Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan. Rub the fish with the olive oil; sprinkle with salt and pepper. Roast the fish until completely cooked through, about 40 minutes.
• Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa. You can also serve this fish on a bed of spinach or arugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil.

CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE

Steps:

• Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm.
• Make the garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown. Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.
• Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish.
• Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.

CHILEAN SEA BASS WITH SPICY FRUIT SALSA AND POTATO GALETTE

Steps:

• Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine, and refrigerate.;
• Combine the above ingredients together to form a spicy paste.
• Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice mixture on the skin of the fish. Add 2 tablespoons of the 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.
• In a hot, 6-inch iron pan heat 2 teaspoons clarified butter till almost smoking. Layer potato slices in oil to cover pan and cook, weighted, until golden brown. Turn galette over and brown, weighted.
• To assemble dish: Plate the galette, top with a layer of mesclun greens and then the sea bass. Sprinkle cut chives over top. Serve with spicy fruit salsa.

ORATA SCIORTINO--CHILEAN SEA BASS W/ SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees. Preheat an ovenproof skillet large enough to accommodate both fillets over high heat. Dredge fillets in flour, shaking off excess. Add olive oil to skillet and add fillets, skin side up. Cook until golden brown on one side. Turn over and add shiitake mushrooms, turning to cook evenly. When mushrooms are slightly wilted, add shallot and season with salt and pepper.
• Remove skillet from heat and deglaze pan with the Cognac. Add currants. Once Cognac has stopped sizzling, return skillet to the heat and cook until Cognac is almost entirely reduced. Add chicken stock. Place skillet in the oven for about 8 to 10 minutes, or until fish is tender.
• Place each fillet on a plate and return the skillet to high heat. Reduce sauce to half its original volume and add butter, stirring to incorporate. When butter is completely melted and blended into sauce, spoon over each fillet and serve.
• Suggested wine:
• 2002 Ferrari-Carano Fumé Blanc.

CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA

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 :).

POTATO CRUSTED CHILEAN BASS

Steps:

• Purée peppers in a food processor.
• Add lemon juice, garlic and basil.
• Process until smooth.
• With processor running, add olive oil until sauce is smooth and creamy.
• Season to taste with salt and pepper and set aside.
• Using a sharp knife, cut potatoes, skin on, into paper-thin slices.
• Season fish with some of the olive oil, salt and pepper.
• Arrange potato slices, overlapping, on the surface of each fillet to resemble fish scales.
• Heat one teaspoon olive oil in a nonstick sauté pan.
• Place fish, potato side down, in pan and cook 5 minutes.
• Turn fish over and continue to cook other side about 3 minutes, or until done.
• Serve accompanied by simple grilled vegetables such as eggplant or zucchini and drizzled with roasted red pepper sauce.

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.

CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA AND STEAMED ASPARAGUS

Steps:

• Mix all salsa ingredients together in a bowl until combined.
• 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 10-15 min turning once. Cut top of filets to the middle to hold the juices of the marinade. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 8 minutes then, pour reserved marinade over top of them and continue grilling for an additional 8 minutes or until easily flaked with a fork.
• While fish is grilling break off tough ends of asparagus. Preheat non stick pan for 1 minute. Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat. Add asparagus, cover with lead for 3-5 minutes until tender. Toss with Sherry vinegar and cook additional 2 minutes. Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan.
• Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!