Pan Seared Sea Bass With Beet Sauce And Beet Greens Food

PAN-SEARED SEA BASS WITH BEET SAUCE AND BEET GREENS

Steps:

• Preheat oven to 450 degrees F. Trim beets, leaving about 1 inch of stems attached, and reserve greens with stems. Wrap beets tightly in foil and roast in a baking pan in middle of oven until tender, about 1 hour. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems. In a blender or food processor, puree beets with water, soy sauce, vinegar, and salt and pepper (to taste) until smooth. Transfer sauce to a small saucepan and keep warm, covered. Cut greens into 1/2-inch-wide slices and chop stems. In a 12-inch nonstick skillet, heat 1 1/2 Tbs. butter over moderate heat until foam subsides and cook ginger, stirring for 30 seconds. Add greens and cook, stirring occasionally, until tender, about 10 minutes. Season greens with salt and pepper and keep warm, covered. Pat sea bass fillets dry. Sprinkle fillets with coriander and season with salt and pepper. In a large nonstick skillet, heat remaining 1 1/2 tablespoons butter over moderately high heat until foam subsides and then saute fillets, skin sides down, pressing gently with a spatula if fillets curl until skin is golden, about 3 minutes. Turn fish over and saute about 2 minutes more or until just cooked through. Serve sea bass with beet greens and sauce.

PAN-SEARED SEA BASS WITH BEET SAUCE AND BEET GREENS

Steps:

• Preheat oven to 450°F.
• Trim beets, leaving about 1 inch of stems attached, and reserve greens with stems. Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems.
• In a blender or food processor puree beets with water, soy sauce, vinegar, and salt and pepper to taste until smooth. Transfer sauce to a small saucepan and keep warm, covered.
• Cut greens into 1/2-inch-wide slices and chop stems. In a 12-inch nonstick skillet heat 1 1/2 tablespoons butter over moderate heat until foam subsides and cook gingerroot, stirring, 30 seconds. Add greens and cook, stirring occasionally, until tender, about 10 minutes. Season greens with salt and pepper and keep warm, covered.
• Pat sea bass fillets dry. Sprinkle fillets with coriander and season with salt and pepper. In a large nonstick skillet heat remaining 1 1/2 tablespoons butter over moderately high heat until foam subsides and sauté fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes. Turn fish over and sauté about 2 minutes more, or until just cooked through.
• Serve sea bass with beet greens and sauce.

PAN-SEARED SEA BASS WITH A SPANISH SAUCE

Steps:

• In a large pot over medium heat, saute red pepper, green pepper and onion in 2 tablespoons of olive oil for 10 minutes, or until tender. Add shrimp and continue cooking for 3 minutes. Add salsa, heavy cream, salt and pepper, then heat and reduce until slightly thickened.
• Season sea bass on both sides with salt and pepper. In a large iron skillet over medium-high heat, pan-sear the sea bass with remaining olive oil.
• Place fish on a plate and ladle sauce over fish. Garnish with julienne red pepper and a parsley sprig.

SEARED BEETS

Steps:

• In heavy pan, heat all oils until almost smoking. Stir in beets, and cook over high heat, stirring, until coated with oil.
• Reduce heat to medium. Season with salt and pepper. Stir in caraway and coriander seeds. Continue cooking, stirring occasionally, until beets begin to caramelize and become quite soft, about 20 minutes. If they dry out, add a little more canola oil.
• Remove from heat, and stir in horseradish and vinegar and at least 2 to 3 tablespoons water. Stir vigorously to scrape up stickiness on bottom of pan. Mixture should not be dry. Adjust seasonings, and cool to room temperature. Serve immediately, or refrigerate and return to room temperature one hour before serving. Serve over mesclun or alongside smoked fish.