Herb Encrusted Sea Bass With Sundried Tomato Chardonnay Sauce Food

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GRILLED SEA BASS WITH TOMATOES AND HERB CREAM SAUCE



Grilled Sea Bass with Tomatoes and Herb Cream Sauce image

Provided by Lisa Spence

Categories     Milk/Cream     Herb     Onion     Tomato     Low Carb     Quick & Easy     Bass     Grill/Barbecue     Bon Appétit     Florida

Yield Makes 4 servings

Number Of Ingredients 11

4 tablespoons minced shallots
4 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 cup whipping cream
2 teaspoons minced fresh thyme
1 1/2 cups diced seeded plum tomatoes
1/3 cup plus 1 tablespoon olive oil
2 tablespoons minced fresh basil
1 1/2 tablespoons minced fresh oregano
1 1/2 tablespoons minced fresh tarragon
4 6-ounce sea bass fillets

Steps:

  • Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan. Boil until almost no liquid remains in saucepan, about 5 minutes. Add cream and thyme; simmer until reduced to sauce consistency, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
  • Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature.
  • Prepare barbecue or preheat broiler. Brush fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Divide fish among plates.
  • Bring sauce to simmer; spoon around fish. Top fish with tomato mixture; serve.

SEA BASS/SNAPPER WITH SUN-DRIED TOMATOES



Sea Bass/Snapper With Sun-Dried Tomatoes image

Make and share this Sea Bass/Snapper With Sun-Dried Tomatoes recipe from Food.com.

Provided by Oolala

Categories     Bass

Time 48m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup sun-dried tomato packed in oil
2 garlic cloves
2 lbs sea bass fillets or 2 lbs red snapper fillets
2 lemons, thinly sliced
2 tablespoons fresh rosemary, minced, can substitute 1 tsp. dried
salt
pepper

Steps:

  • Puree sundried tomatoes and garlic.
  • Reserve 2 tablespoons oil to brush on the fish.
  • Line a 9" X 13" baking dish with lemon slices and place the fish on top of the lemons. Brush with reserved oil and the lemon juice mix from the baking dish.
  • Spread the puree over the fish evenly.
  • Sprinkle with rosemary, salt and pepper.
  • Marinate for 30 minutes, up to 1 day.
  • Bake uncovered at 375 degrees F., until the fish is opaque, about 10-14 minutes for 1-1 1/2 inch thick fish filets.

Nutrition Facts : Calories 249.3, Fat 5.7, SaturatedFat 1.3, Cholesterol 93.2, Sodium 175, Carbohydrate 8.1, Fiber 3.1, Protein 43

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