PAN SAUTéED CHILEAN SEA BASS
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
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
MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY
Don't skip the garlic and bell peppers, they are far more than a garnish on this crispy pan seared sea bass recipe! This quick fish dinner is great served with plain pearl couscous (or another grain of your choice) or lemon rice.
Provided by Suzy Karadsheh
Categories Dinner
Time 20m
Number Of Ingredients 14
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!
Nutrition Facts : Calories 132 kcal, Sugar 4 g, Sodium 279.1 mg, Fat 10.1 g, SaturatedFat 1.4 g, Carbohydrate 10.9 g, Fiber 3.4 g, Protein 2.1 g, Cholesterol 0.8 mg, UnsaturatedFat 7.2 g, ServingSize 1 serving
PAN ROASTED CHILEAN SEA BASS
Make and share this Pan Roasted Chilean Sea Bass recipe from Food.com.
Provided by Chef Dante Giannini
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Season sea bass on each side with salt and pepper.
- Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
- Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.
Nutrition Facts : Calories 767.3, Fat 69, SaturatedFat 18.7, Cholesterol 142.4, Sodium 337.6, Protein 36.8
PAN SEARED CHILEAN SEA BASS WITH WILD MUSHROOM GRITS AND FRESH SPINACH
Steps:
- Season the sea bass with salt and pepper.
- In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.
- While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature.
- Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.
- In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper.
- For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl. Layer a small amount of spinach on the grits and finish with the sea bass. Garnish with fresh thyme.
PAN SEARED CHILEAN SEA BASS, ROASTED BABY CORN, AND COLORFUL PEPPER INFUSED BROTH
Steps:
- Preheat oven to 400 degrees F.
- In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.
- In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.
- In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.
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