Cumin Crusted Chilean Sea Bass Food

CUMIN-CRUSTED SEA BASS RECIPE

Cumin-crusted sea bass Recipe image

IN summertime, a barbecuer's heart lightly turns to creating -- or stealing; who cares? -- dynamite grill recipes.That's why we have barbecue books. The current crop shows the magnificent vitality of the American 'cue scene (translation: there are some wacky backyard grillers and barbecue contest entrants out there).And there are two major entries: "Mastering the Grill" by Andrew Schloss and David Joachim, which borrows its structure from Julia Child's epic, and "Weber's Charcoal Grilling" by Jamie Purviance, which aims to show that those of us who haven't bought a gas grill can do very impressive cooking. The former is the big book of the season, a virtual school for the authors' particular kind of high-level inventive barbecue.There are others, natch. Fred Thompson's "Barbecue Nation" gathers recipes (350 of them, in this case) from home grillers -- some of them very rudimentary, such as using bottled salad dressing as a marinade. Which happens to work pretty well, by the way."Extreme Barbecue: Smokin' Rigs and Real Good Recipes," by Dan Hunter and Lisa Grace Lednicer, is something else -- a walk on the very wild side of homemade barbecue rigs.The authors visit people around the country who cook in customized trash cans, brick-lined pits in the ground, cardboard boxes lined with aluminum foil, elaborate two-story rigs with spiral staircases and raggedy piles of loose cinderblocks.And those examples are just from the East; the Midwest apparently specializes in grills made out of earth-moving equipment or old steam engines.The recipes aren't as exotic as the rigs, but the one thing I'm disappointed at in this book is that it's printed in a small (6-by 8-inch) format on paper stock that doesn't reproduce color very well. I, for one, would have liked bigger, clearer photos of these crazy rigs.Recipes with imaginationBACK to the big dogs. "Weber's Charcoal Grilling" and "Mastering the Grill" are both ambitious cookbooks with a lot in common, including a taste for butter, fresh herbs and kosher salt (which is better than table salt for brining and dry-curing and elsewhere can add an attractive crunch).Purviance's book has slight folksy tendencies -- he visits with 10 (Weber barbecue-using) "charcoal fanatics" who include a retired lawyer, a Colorado game hunter and a Marine stationed in Iraq.Basically, though, it's another collection of imaginative recipes from a guy who graduated first in his class from the Culinary Institute of America and went on to write (as of this volume) five barbecue cookbooks under the Weber imprint.Not that he's out of touch with what a lot of us are looking for. He includes five recipes for pork tenderloin, that favorite cut of dieters, which can always use a little dressing up.He has a very good way with adapting non-barbecue sauce ideas. The tomatillo salsa in one of his pork loin recipes has a smoky note of bacon in it, turning this Mexican concept into something a little bit Southern. He serves rosemary-crusted porterhouse steaks with what's pretty much a French wine sauce except for that half cup of ketchup, which gives it a subtle kinship to barbecue sauce.His idea of topping oak-grilled swordfish with a savory hash of ground almonds and garlic fried in butter is brilliant, and he makes a luscious pale green sauce from Anaheim chiles, mayonnaise and sour cream that goes beautifully with scallops. Sometimes, as you always fear in high-flying barbecue books such as this one, his creative ideas go a briquette too far: Marinating filet mignon in gin and olive brine is a cute idea, but it doesn't have much payoff in flavor.The title of "Mastering the Grill" recalls Child's "Mastering the Art of French Cooking," and the Schloss-Joachim volume has something of the same systematic style. There are "mastering technique" sections for everything you might cook on the grill (ribs, chops, fish fillets, even cheese, leaves and flowers) that feel like the "master recipes" in Child's book.The resemblance extends to the practice of incorporating recipes given elsewhere in the book. The ingredients list of a given recipe may refer you to pages 382 and 393.And as with Child, you often have to multiply or divide those subsidiary recipes to fit the dish at hand, so you might have to reduce a two-thirds cup recipe to two tablespoons (FYI, friend, it's just a simple three-sixteenths proportion). But also as with Child, it's actually worth it. These are classy, inventive recipes.Take cumin-crusted sea bass in lime-cilantro butter. The idea of flavoring fish with cumin, though common in the Mediterranean, is little known in this country, but cumin happens to have a real affinity for fish (here, a bit of fresh ginger is along for the ride as well). With a luscious, perfumed lime-cilantro butter on it, this is one irresistible fish.--Butter, with a twistBUTTER is certainly part of the secret of that dish's success, as in a number of "Mastering" recipes. There's often a twist, though. Grilled vegetables come in a vinaigrette in which browned butter replaces the oil, its browned flavor pointing up the grilled taste of the vegetables. There's a spectacular roast chicken recipe in which butter compounded with Provencal herbs is rubbed under the skin, making for particularly fragrant meat and crisp skin.Butter's not the whole story. Molasses-brined pork chops come out not only juicy but also with a hint of barbecue sauce in the meat.Whole-grain mustard burgers contain horseradish and two kinds of mustard, but the effect is mysteriously savory, rather than strongly pungent, and the texture is punctuated by the gentle popping of balsamic-marinated mustard seeds between your teeth.And you've got to love foodies who are determined to perfect the humble s'more. Evidently it has always rankled one of the authors that the toasted marshmallow is rarely hot enough to melt the candy bar, though it's so gooey it squishes out between the cookies. So: an open-face s'more with the hot marshmallow resting on chocolate-hazelnut spread.That recipe's so easy to make it might have been thought up by one of the backyard grill jockeys in "Barbecue Nation." Well, at this time of year, it's all one barbecue world. And we barbecuers will steal 'em as we see 'em.

Provided by Charles Perry

Categories MAINS

Time 40m

Yield Serves 4

Number Of Ingredients 15

Ingredients

1/4 cup ( 1/2 stick) butter
1 clove garlic, minced
Juice and grated zest of 1 lime
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup minced cilantro (about 1/2 bunch)
2 whole sea bass, about 1 1/2 pounds each, gutted and cleaned
2 teaspoons ground cumin
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon kosher salt
1/2 teaspoon sugar
3/4 teaspoon grated lemon zest
1 tablespoon minced cilantro
2 tablespoons olive oil

Steps:

In a small pan, melt the butter over medium heat. Add the garlic and cook until lightly browned. Add the lime juice and zest and remove from the heat. Add the salt and pepper. Let cool to warm and then add the cilantro. Set aside.
Scrape the dull side of a knife against the skin of the fish from tail to head to remove fine scales and excess moisture. Cut 3 or 4 diagonal slashes down to the bone on each side. In a bowl, mix together the cumin, garlic, ginger, salt, sugar, lemon zest and cilantro. Season the fish inside and out with the mixture. Rub 2 tablespoons of olive oil over the fish.
Put the fish on a liberally oiled grill (alternately, you can use a well-oiled grill screen or fish basket). Cover and cook over medium heat until browned on both sides and an instant-read thermometer reads 130 degrees, about 12 to 15 minutes. Serve with the warm lime-cilantro butter sauce.

CUMIN-DUSTED SEA BASS ON GREEN RICE

Cumin-Dusted Sea Bass on Green Rice image

Categories Fish Herb Rice Roast Low Fat Seafood Bass Spice Winter Cilantro Gourmet

Yield Serves 4

Number Of Ingredients 18

Ingredients

For rice:
1 1/4 cups water
1/2 cup long-grain rice
1 small onion, chopped
2 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf pasley
For fish:
2 (1-inch-thick) skinned Chilean sea bass, monkfish, or halibut fillets (18 oz total)
1 teaspoon ground cumin
1/4 teaspoon olive oil
For sauce:
1/2 cup fat-free chicken broth
1/4 cup fresh lime juice
2 tablespoons molasses
1 teaspoon cornstarch

Steps:

Preheat oven to 500°F.
Make rice:
Bring water to a boil in a 2-quart saucepan, then add rice, onion, garlic, bay leaf, salt, and pepper to taste. Return to a boil, cover, and reduce heat to low. Cook until rice is tender and liquid is absorbed, 15 to 17 minutes. Fluff rice with a fork and let stand, covered, 5 minutes. Stir in herbs just before serving.
Cook fish while rice is cooking:
Pat fillets dry and sprinkle with cumin and salt and pepper to taste on both sides. Heat oil in a well-seasoned 10-inch cast-iron skillet over high heat until hot but not smoking, then sear fillets until browned on 1 side, about 5 minutes. Turn fillets over and put skillet in oven. Roast fillets in upper third of oven until just cooked through, 6 to 8 minutes.
Make sauce while rice is standing:
Whisk together broth, juice, molasses, and cornstarch in a small skillet and simmer, whisking, until slightly thickened, 4 to 5 minutes. Halve each fillet crosswise and serve over rice. Spoon sauce over and around fish.

CHILE-CRUSTED BLACK SEA BASS

Chile-Crusted Black Sea Bass image

This recipe came to The Times from the chef Kerry Heffernan, who developed it after an afternoon fishing off Long Island for striped bass but catching black sea bass instead. It was refined in his kitchen in Sag Harbor, then taken back to Brooklyn for further work. It results in fillets of marvelous, flaky simplicity, with a blistering crust that intensifies the sweetness of the fish. White rice and a tangle of sautéed greens are excellent accompaniments, along with a glass of bracing white wine.

Provided by Sam Sifton

Categories main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 whole black sea bass, approximately 2 pounds each, gutted, scaled and trimmed of fins and gills
3/4 cup kochujang (fermented chile-and-soybean paste, available in many Asian markets and online)
10 sprigs fresh thyme, leaves only, finely minced
6 cloves garlic, peeled and minced
1/3 cup heavy cream (or substitute whole milk)
4 tablespoons neutral oil (like canola)
1 1/2 teaspoons red-wine vinegar
Kosher salt and freshly ground black pepper to taste

Steps:

Preheat oven to 375. Remove fish from refrigerator, and allow it to come to room temperature. In a medium-size bowl, combine kochujang, thyme, garlic and cream, then whisk into smooth paste.
Dry fish carefully with paper towel. Place them dorsal-side up in a dry, oven-safe saute pan or roasting pan, pulling apart the collarbones to create ''wings'' that will stabilize them in an upright position. Slather the skin of both fish with about half of the chile-paste mixture. Add approximately 1/4 cup of water to the pan, and place carefully in the oven. Cook for 12 to 15 minutes, watching carefully to make sure that the exterior does not burn. (If it starts to, cover the fish gently with a sheet of aluminum foil.) Use the tip of a small, sharp knife to check for doneness; remove from oven when the flesh is almost but not quite fully opaque. Allow fish to rest for about 2 to 4 minutes, at which point it will be done.
Meanwhile, make sauce. Add the oil and the vinegar to the remaining chile paste, and whisk to combine. Add salt and freshly ground black pepper to taste.
Using a flexible metal spatula, gently remove the four fillets from the two fish. Serve skin-side up, with sauce on the side, along with white rice and sauteed kale.

Nutrition Facts : @context http, Calories 754, UnsaturatedFat 23 grams, Carbohydrate 19 grams, Fat 34 grams, Fiber 4 grams, Protein 91 grams, SaturatedFat 9 grams, Sodium 2240 milligrams, Sugar 4 grams, TransFat 0 grams

PAN SAUTéED CHILEAN SEA BASS

Pan Sautéed Chilean Sea Bass image

Can you say delicious!! This Recipe comes from Sullivan's Metropolitan Grill downtown Anderson, SC. It has a Mediterranean flair with the fresh tomato paired with feta cheese. It is a wonderfully tasty combination that you can't go wrong with. My husband and & I treat ourselves once a month to this dish.

Provided by lovethatwine

Categories Bass

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 (8 ounce) sea bass fillets
5 whole fresh vine ripe tomatoes
3 garlic cloves
4 ounces feta cheese
2 ounces dry white wine
1 lemon, juice of
1 tablespoon dried oregano
5 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh basil
salt & pepper

Steps:

Salt & Pepper the fish.
Heat a saute pan, add olive oil.
Put fish in pan, presentation side down.
Cook until golden on one side, then turn over.
Add tomatoes, garlic, oregano, fresh basil, 2 oz.feta cheese, white wine and the juice of one lemon.
Finish in 400 degree oven for 12-15 minutes. Take the fish out and finish with butter, a splash of wine and the remaining feta cheese.
Recommend over saffron rice or orzo pasta.

Nutrition Facts : Calories 549.6, Fat 34, SaturatedFat 11.7, Cholesterol 135.7, Sodium 501, Carbohydrate 9.9, Fiber 2.3, Sugar 5.8, Protein 48.1

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

Ingredients

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

BAKED CHILEAN SEA BASS

Baked Chilean Sea Bass image

This fish is out of this world. It is so simple and moist, it feels like it melts in your mouth! (I did guess on the measurements because we eyeball the spices)

Provided by KCH33444

Categories Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb chilean sea bass fillet
olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cajun seasoning (Tony's is my favorite)

Steps:

Preheat the oven to 425 degrees.
Clean the fish.
Put skin side down on a baking sheet.
Rub olive oil on the fish and coat with the salt, pepper, and Cajun seasoning.
Bake for 20-25 minutes.

Nutrition Facts : Calories 110.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 46.6, Sodium 222.7, Carbohydrate 0.1, Protein 21