POACHED SEA BASS
This poached sea bass combines with briny olives, aromatic wine, and fresh herbs for an amazing meal.
Provided by This Healthy Table
Categories Main Dishes
Time 21m
Number Of Ingredients 11
Steps:
- Heat the butter in a large skillet over medium-high heat.
- Add the onions and sauté for 4 to 5 minutes or until they start to become translucent.
- Place the fish on top of the onions and nestle the tomatoes around the fish. Top with oregano, red pepper flakes, salt, and pepper. Pour the wine into the skillet.
- Cover and simmer for 6 minutes or until fish is cooked.
- Top with olives and parsley.
- Serve immediately with rice or on its own.
Nutrition Facts : Calories 260 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1285 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SEA BASS POACHED IN A COURT BOUILLON WITH SAUTEED BATONNET OF CARROTS AND ZUCCHINI
Steps:
- Place a 12-inch saute pan on the stove, add the shallots, garlic and court bouillon to the pan. Set over a high heat and bring to a boil. Reduce the heat to a gentle simmer and cook for 5 minutes. Season the sea bass fillets on both sides with the salt and white pepper. Place the fillets in the poaching liquid and cover with a lid, or a buttered round of parchment paper. Cook the fish for 5 to 6 minutes, or until cooked through.
- Remove the fillets from the poaching liquid using a slotted metal spatula and place on a warm plate loosely covered with aluminum foil. Put the plate in a warm place while you make the sauce. Raise the heat to high and reduce the court bouillon for about 10 minutes, or until reduced to 1/2 cup. Lower the heat, and add the butter to the pan a little at a time. Use a whisk to stir the cold butter into the sauce and season with salt and white pepper. Sprinkle the tarragon and chervil into the sauce and return the fish to the pan. Place the pan over a medium-low heat and warm the fish through, about 1 minute.
- In a 10-inch saute pan, set over a medium-heat, add the olive oil and 1 teaspoon of butter to the pan. Once the butter has melted, add the carrots to the pan and saute, stirring often for 1 1/2 minutes. Add the zucchini and 2 tablespoons of water to the pan and continue to cook for 2 minutes more. Season the vegetables with salt and white pepper and divide among 4 warmed entree plates. Place a sea bass fillet over the vegetables and divide the sauce among the 4 plates as well. Garnish with chervil.
- Combine all the ingredients into a 4-quart saucepan and bring to a boil. Reduce the heat to a simmer and continue to cook for 45 minutes. Strain the bouillon and use immediately, or cool and refrigerate for later use. The bouillon may also be frozen and kept for several months.
POACHED CHILEAN SEA BASS
You will be making this Poached Chilean Sea Bass over, and over again! Poaching the fish creates this light, flaky and super moist texture. The combination of flavors in the poaching liquid will make you want to savor every last drop. Fresh jalapeños give this fish dish just a hint of heat, without being overbearing. Super fresh ingredients make this one superb dish with zero guilt.
Provided by Charlotte Fashion Plate
Time 23m
Number Of Ingredients 16
Steps:
- Give the fish filets a gently rinse.
- Pat dry and season with kosher salt and black pepper.
- Reserve in fridge until ready to use.
- Sauté the shallots and garlic in olive oil in a deep pan for about a minute.
- Add the tomatoes and jalapeño slices.
- Season with kosher salt and black pepper.
- Cook for a few minutes.
- Pour in the white wine, chicken stock, orange juice and lemon juice.
- Cover and allow to simmer for about 8 minutes. Breaking down the tomatoes, often.
- Add additional stock or wine to the poaching liquid, if needed.
- Place the fish filets in the poaching liquid. Spoon over some of the liquid.
- Cover and allow the fish to poach until the fish is no longer translucent. About 8 to 10 minutes for 1 1/2″ to 2″ thickness.
- Once a fork can easily pierce through the flesh, the fish is done. Try not to overcook.
- Add in the cannellini beans and spinach. Allow the spinach to wilt just a minute, or so.
- Serve with steamed rice and crusty bread.
Nutrition Facts : ServingSize 1 serving, Calories 365, Sugar 10.6 g, Sodium 624 mg, Fat 6.1 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 33.8 g, Fiber 5.2 g, Protein 33.7 g, Cholesterol 56.5 mg
STRIPED BASS POACHED IN SPICY SOY SAUCE
Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent. It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings. Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors. Combine all the ingredients, except the bass, in a skillet. Bring to a boil, add the fish flesh-side-down, and adjust the heat so that the mixture does not bubble too aggressively. The fish cooks in 8 to 10 minutes, until its flesh is mahogany-colored and doesn't resist when you slice in with a thin-bladed knife. Serve on top of rice, garnished with the cooking liquid and the scallions, which are now limp and tender. Other fish, like cod, halibut, monkfish and salmon, also work, but keep an eye on it as it poaches - you will likely need to adjust the cooking time slightly.
Provided by Mark Bittman
Categories dinner, quick, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
- Add the fish, and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through. Serve with white rice, spooning the sauce over all and garnishing with the scallions.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1585 milligrams, Sugar 4 grams
SEARED CHILEAN SEA BASS WITH CITRUS POACHED MUSSELS, CHAYOTE SQUASH, AVOCADO CILANTRO SALAD, AND BLUE CRAB ESSENCE
Steps:
- Mussels: Toast orange peels in a large, dry skillet or saucepan (with a lid that fits) until fragrant. Add olive oil and then onions, and saute over high heat for 30 seconds. Add mussels and stir them around a little. Add wine and cover with the lid; cook until mussels have opened, approximately 3 minutes. Strain and reserve liquid. Remove mussels from shells, reserve mussels, and discard shells.
- Citrus Emulsion: Combine orange juice and reserved mussel liquid in a small saucepan. Reduce liquid over medium-high heat until it takes on the consistency of a syrup. While still hot, add butter, 1 piece at a time, stirring constantly. Keep warm.
- Blue Crab Essence: Carefully drop crabs into a pot of rapidly boiling water for 4 minutes. Prepare an ice water bath. Drain crabs and immediately plunge them into the ice bath to halt the cooking. Pull all of the meat out of the claws and set aside. Crack crabs in half, discard anything that looks funky, rinse them, and reserve the shells.
- Bring fish fumet (or water) to a simmer in a saucepan. Add crab shells and simmer for 45 minutes. Strain liquid through a fine chinois into another saucepan, discarding crab shells. To the liquid, add cream and butter. Keep warm.
- Avocado Salad: Toss all ingredients together in a small bowl. Cover and refrigerate until ready to serve. Bring to room temperature before serving.
- Chayote Squash: Heat butter in a skillet over high heat. Add squash and cilantro and saute until tender. Keep warm until ready to serve.
- Chilean Sea Bass: Heat oil and butter in a large skillet over high heat. When pan is very hot, add fish and sear on each side until fully cooked through in the middle. Cooking time will vary based on the thickness of your fillets, but it should not take more than a couple minutes on each side. You may have to sear the fish in 2 batches so as not to over-crowd the pan.
- While fish is cooking, reheat mussels in the Citrus Emulsion and reheat the crabmeat in butter.
- To serve, spoon the Citrus Emulsion onto the middle of the plate, in a circle and spoon chayote on top. Arrange fish on top of chayote, and top fish with the Avocado Salad. Garnish with 4 mussels tightly around the chayote. With an immersion blender, froth the Blue Crab Essence. Spoon about 3 tablespoons of the essence around the plate, and place the crabmeat next to the froth.
CHILEAN SEA BASS WITH PONZU SAUCE
Make and share this Chilean Sea Bass With Ponzu Sauce recipe from Food.com.
Provided by 55tbird
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees.
- Place sea bass in a pan and pour ponzu sauce over it.
- Bake for 15-20 minutes,.
CHINESE STEAMED SEA BASS
A traditional Chinese fish recipe. Chinese love fresh seafood! Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish. In this recipe, a whole sea bass, ginger, and spring onions are steamed to perfection and then topped with soy sauce, sugar, and hot oil. Serve with freshly cooked rice.
Provided by tonytsang
Categories World Cuisine Recipes Asian Chinese
Time 33m
Yield 2
Number Of Ingredients 7
Steps:
- Season sea bass with salt.
- Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass. Scatter remaining spring onions and ginger over the sea bass.
- Bring a wide pot of water to a boil. Set a rack inside the boiling water; place the plate of sea bass on top. Cover pot and steam until sea bass flakes easily with a fork, 8 to 10 minutes. Pour out any water that may have collected on the plate.
- Mix soy sauce, chile oil, and sugar together in a small bowl; pour over the sea bass before serving.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 13.4 g, Cholesterol 93.8 mg, Fat 26.7 g, Fiber 1.5 g, Protein 44.7 g, SaturatedFat 4.2 g, Sodium 2043.2 mg, Sugar 7.9 g
BAKED CHILEAN SEA BASS
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
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
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