Marinated Sea Bass With Artichoke Relish Food

STRIPED BASS WITH ARTICHOKES AND OLIVES

Steps:

• Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use. Remove the zest from the lemon using a vegetable peeler (reserve the lemon). Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor. With the motor running, gradually add the bread and pulse several times to make coarse crumbs. Spread the breadcrumbs evenly in a 9-by-13-inch baking dish. Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes. Remove the baking dish from the oven. Scoop out the toasted breadcrumbs and set aside. Add the fish to the baking dish and top with the toasted breadcrumbs. Bake until the fish is cooked through, about 15 minutes. Drizzle with the remaining 2 tablespoons olive oil. Cut the reserved lemon into wedges and squeeze on top.

SEA BASS WITH ARTICHOKE PESTO

Steps:

• Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and set aside.
• Put the sea bass filets in one layer, skin side up, into the baking dish. Drain the artichoke hearts, pouring the liquid over the fish. Let marinate while you make the pesto.
• To make the pesto, put the artichoke hearts into the bowl of a food processor. Add the pesto and red pepper flakes and process until chunky. Scrape down the sides of the bowl and start processing again. Drizzle in 1 to 2 tablespoons of the olive oil, adding more as needed until you get the consistency that is thick but pourable. Taste and add salt and pepper if needed. Can be refrigerated for up to 1 week.
• Bake the sea bass until it is cooked through, 10 to 12 minutes. Spoon about 2 tablespoons of the pesto each onto 4 plates. Place the fish onto the pesto and also top with a generous spoonful of the pesto.

MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY

Steps:

• Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
• In a small bowl, combine the spices to make the spice mixture. Set aside for now.
• In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
• Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
• Pat fish dry and season with the remaining spice mixture on both sides as well.
• In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
• Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!

SEA BASS & ARTICHOKE SALAD

Steps:

• Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add it to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, some seasoning and the watercress.
• Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use the back of a fish slice to hold the fish down, as it will start to curl up a bit. Once the flesh is nearly all opaque, around 3 mins, flip over and cook for 1 min more. Divide the salad between two plates and place the fish on top.

SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR

Steps:

• Barbecue fish just until done (be careful not to overcook).
• While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.
• Add artichokes, tomatoes and balsamic vinegar.
• Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.
• Plate fish with sauce and enjoy!

SEARED SEA CHILEAN BASS WITH ARTICHOKES-LEEK-VINEGAR REDUCTION YUKON GOLD COUNTRY MASH

Steps:

• To prep artichokes, use a serrated knife and cut off outer leaves to the tender yellow/pale leaves. Trim the bottom and spoon out the 'hair'. Trim the stem to the heart. Quarter the artichoke with stem on. In a pot of salted, boiling water, blanch the prepped artichokes to al dente, about 10 minutes and shock in ice water. Set aside. To make the sauce, use a hot non-reactive sauce pan coated with oil and sautee garlic, ginger, and leeks until soft, about 4 minutes. Season with salt and pepper. Add the artichokes and tomatoes then deglaze with vinegar and reduce by 80 per cent. Add the butter and stir in. Check for seasoning. Meanwhile pre-heat an oven to 425 degrees. In a very hot skillet coated with oil, pan sear the seasoned fish until brown on both sides, about 3 minutes a side. Transfer to oven and roast for 5 minutes or until a skewer can easily penetrate the fish.
• In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 per cent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add butter, salt and pepper and check for seasoning. Keep warm.
• PLATING Place a mound of mash in the center of a plate. Surround with the artichoke/vinegar sauce. Place bass on top and garnish with chives.

MARINATED SEA BASS WITH ARTICHOKE RELISH

Steps:

• To make the relish, first trim the artichoke stems. With a sharp knife cut off the top third of the artichoke. Pull off the outer leaves. Cut off any tough green skin from the bottoms. Rub the artichokes with lemon; set aside.
• Heat a saucepan to a boil with the water, wine, ginger, curry and turmeric. Allow to simmer about 2 minutes. Add in the artichoke bottoms and simmer until tender, about 15 minutes. Remove and allow to cool. Scrape out the hairy chokes and cut the artichokes into 1/2 inch dice.
• Return the liquid to a boil and add the soybeans. Cook until tender, about 2 minutes; drain. Transfer soybeans to a bowl and add the green onions, onion tomato and artichokes. Refrigerate.
• To make the ginger mayonnaise, combine all the ingredients in a small bowl; refrigerate.
• Prepare the marinade. Grate the ginger into a small strainer set over a bowl. Extract as much juice as possible, about 2 tablespoons. Now in a baking dish or other marinating pan whisk together the ginger juice, sake, mirin, soy sauce and miso paste. Add the sea bass fillets and marinate in the refrigerator up to 2 hours, turning twice.
• Preheat oven to 500°F
• Pat the fillets dry and season with salt and pepper. In an ovenproof skillet, heat the oil over high heat. Place fillets, skin side down and cook until well browned, about 2 minutes. Turn then transfer to the oven. Roast for 5 minutes, until just cooked through.
• To serve, stir the lime juice into the relish and divide among 4 serving plates. Set a fillet on top of each, then dollop with the ginger mayonnaise. Garish with chives.

SEA BASS IN ARTICHOKE STEW, AND TEQUILA SERVED WITH RICOTTA TORTITA

Steps:

• Mix the miso paste with the water and add the honey and lime juice. Marinate the fish in the mixture for 12 hours, in the refrigerator.
• About an hour before cooking the fish, make the tortitas. In a large mixing bowl, and combine the potato, ricotta, softened butter, egg yolks, nutmeg, salt, and pepper. Slowly add the flour, 1 spoonful at a time, while mixing all of the ingredients until a dough is formed. Roll the dough out flat, and cut out circles using a 4-inch round cookie cutter. When you are ready to saute, heat a skillet and saute the circles some clarified butter until golden brown.
• Preheat the oven to 350 degrees F.
• In a large pan heat the olive oil and saute the artichoke, carrots, shallots, bay leaves, thyme, and the pepperleaf. When tender, flambe with the tequila. Then add the white wine and cover with water. Simmer slowly until vegetables are almost cooked, about 15 minutes.
• Add the fish into the pot on top of the artichokes, cover, and cook for 10 minutes in the oven. Once the fish has been cooked, drain the juice from the pan, into a small saucepan, and reduce by half. Keep the fish and vegetables warm. Add the cream to the reduced sauce, and reduce again until the mixture thickly coats the back of a spoon. Add the butter at the end.
• To serve, place 1/4 of the pepperleaf chiffonade on the bottom of a plate. Add the artichoke stew in the center of a platter, add the fish on top, place a tortita on the side, and add the sauce around the plate. Garnish with the corn leaves, fried tomato skins, and miniature corn.

SEA BASS WITH ARTICHOKES, ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 475°F. Drain marinade from artichokes into 9-inch-diameter glass pie dish. Add fish; turn to coat with marinade. Sprinkle fish with salt and pepper. Scatter artichokes, tomatoes, zucchini, basil and garlic around fish. Pour clam juice over. Bake until fish is just opaque in center, about 20 minutes.

MARINATED SEA BASS WITH CILANTRO AND GINGER

Steps:

• Mix all ingredients together in a shallow non-reactive container.
• Marinate fish in mixture for 4 hours, spooning some of the mixture over the fish.
• Grill fillets on the grill or on a hot griddle.
• Baste with marinade on both sides until fish is cooked. (Don't use marinade on COOKED fish).