Sauteed Black Sea Bass With Capers And Herb Butter Sauce Food

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SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE



Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Steps:

  • Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
  • Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
  • Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

SAUTEED CHILEAN SEA BASS



Sauteed Chilean Sea Bass image

This is a quick, easy and delicious dish that I saw being made on FoodTV about 2 years ago. I don't remember the show but Chef Ehab Habishi is the author of the recipe.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup flour, seasoned with (for dredging)
salt and pepper
1 1/2-2 lbs chilean sea bass fillets
2 tablespoons butter
2 tablespoons olive oil, combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers

Steps:

  • Preheat oven to 200°F.
  • Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
  • Heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
  • Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.
  • Remove fish to a plate and keep warm in the oven; repeat with remaining fillets.
  • Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers.
  • Place fillets on individual serving plates and drizzle sauce around each fillet.

Nutrition Facts : Calories 465, Fat 19.1, SaturatedFat 7.3, Cholesterol 92.8, Sodium 308.5, Carbohydrate 25.6, Fiber 1, Sugar 0.7, Protein 34.9

SEA BASS WITH LEMON AND CAPER SAUCE



Sea Bass with Lemon and Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 14

2 (6-ounce) sea bass fillets
Salt and freshly ground white pepper
1 ounce olive oil
6 ounces butter
1/2 cup bread (white, brioche or baguette), crust trimmed, cut into 1/2-inch cubes
8 ounces assorted baby vegetables (baby carrots, baby turnips, asparagus tips, yellow zucchini), blanched in salted boiling water
1/4 cup brunoise red bell peppers
1 tablespoon minced shallots
1/4 cup chopped lemon sections and juice
2 tablespoons minced parsley leaves
2 tablespoons minced chives
1 teaspoon minced tarragon leaves
1 tablespoon capers
1 tablespoon caper berries, halved lengthwise

Steps:

  • Preheat oven to 350 degrees F.
  • Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
  • Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
  • In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
  • Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
  • Note: if sea bass is not available, any firm white fish can be substituted.

CHILEAN SEA BASS WITH CAPER SAUCE FROM CAFE NAPOLI



Chilean Sea Bass With Caper Sauce from Cafe Napoli image

Make and share this Chilean Sea Bass With Caper Sauce from Cafe Napoli recipe from Food.com.

Provided by Sharon the Rocket

Categories     < 60 Mins

Time 40m

Yield 1 serving(s)

Number Of Ingredients 14

1 cup flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces chilean sea bass
3 tablespoons canola oil
2 fresh garlic cloves, divided
3 tablespoons olive oil
1 tablespoon capers with juice
1 tablespoon fresh lemon juice
1 pinch , black or 1 pinch ground white pepper
1 pinch salt
2 pinches dried oregano, divided
1 pinch of chopped fresh parsley leaves
6 ounces fresh spinach, blanched

Steps:

  • Preheat oven to 400 degrees.
  • Place the flour in a shallow dish and add salt and pepper to season it, mix. Coat both sides of the sea bass fillets with the flour.
  • Heat a cast iron or oven-safe skillet over medium-high heat. Add canola oil and swirl to coat the bottom. When the oil hot and begins to shimmer, place the coated fish in the hot skillet and cook until the bottom browns. Turn the fish over and cook for 1 minute.
  • Place the skillet in the oven and bake for about 8 minutes, and then take out of the oven to test for doneness. Place a fork into the thickest part of the fish at a 45 degree angle and lift gently. The fish should be opaque, not translucent and should easily flake when done. If it needs more time, return to the oven for 2 minutes. It should be cooked through and brown on both sides.
  • While fish is cooking, pound garlic cloves with the flat side of chef's knife, peel and trim the end, then chop into a fine mince. Place half of the minced garlic in a small bowl, reserving the rest for the spinach. Add 2 tablespoons olive oil, capers with juice, lemon juice, salt, pepper, oregano, and parsley. Whisk together to incorporate and set aside.
  • For the spinach, heat a skillet over medium-high heat. Once hot, add 1 tablespoon olive oil, reduce heat to medium low and add remaining minced garlic, salt, pepper, and oregano to pan. Cook until garlic is aromatic. Add blanched spinach, stir and cook until the spinach is hot.
  • Once the fish is cooked, the sauce is made and the spinach is sauteed, plate the dish. Place spinach on the plate, taking care that no moisture pools from the saute. Top with sea bass and finish with lemon sauce.

Nutrition Facts : Calories 1462.5, Fat 89.1, SaturatedFat 10.2, Cholesterol 92.9, Sodium 1624.7, Carbohydrate 106, Fiber 8, Sugar 1.6, Protein 60.6

ROASTED SEA BASS WITH CAPER SAUCE



Roasted Sea Bass With Caper Sauce image

Sea bass is a protected species in southern Ireland, and it is rarely seen in northern waters. If you are lucky enough to catch one yourself, treat this special fish with respect and cook it simply, as is done here. Serve with steamed new potatoes and a green salad. From Public Television's series on new Irish Cooking.

Provided by Chef Kate

Categories     Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/3 lbs sea bass fillets, with skin
salt
fresh ground white pepper
1/3 cup all-purpose flour
1/4 cup extra virgin olive oil
3 tablespoons chopped fresh parsley
2 tablespoons drained capers
4 anchovy fillets
1 garlic clove, chopped
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil

Steps:

  • Check the sea bass fillet for any errant bones and scales, and divide into 4 equal portions.
  • Season the fillets generously with salt and pepper and lightly dredge in the flour.
  • Heat 2 tablespoons of the olive oil in a large frying pan (preferably nonstick) over medium heat and sauté the sea bass for about 5 minutes on each side.
  • While the sea bass is cooking, grind the parsley, capers, anchovies, and garlic in a mortar with a pestle or in a food processor. Finally, when it is fairly well mixed together, add the mustard, lemon juice, and the remaining virgin olive oil.
  • Season with pepper and check for salt.
  • To serve, spoon some of the sauce onto each of the warmed plates and carefully set the sea bass on top.

Nutrition Facts : Calories 347.2, Fat 20.5, SaturatedFat 3.2, Cholesterol 65.5, Sodium 393.7, Carbohydrate 8.9, Fiber 0.6, Sugar 0.2, Protein 30.5

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