SEA BASS CUBAN STYLE
Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen.
Provided by Kiki Hahn
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
- Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
- Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 17.4 g, Cholesterol 84.1 mg, Fat 19.4 g, Fiber 3.9 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 988.2 mg, Sugar 8.4 g
SEA BASS CUBAN STYLE
This was a highly rated recipe that I found on the Safeway website, posted by Kiki Hahn (though the allrecipes site is credited for the photo). It's a recipe for sea bass simmered in a delicious tomato and white wine sauce with onions and capers for a little flavor kick. The posting chef suggests serving it with rice pilaf.
Provided by Northwestgal
Categories Bass
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in the garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
- Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
- Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro.
- Serve sauce over fish.
Nutrition Facts : Calories 414.2, Fat 16.5, SaturatedFat 5.6, Cholesterol 85.5, Sodium 439.3, Carbohydrate 16.8, Fiber 3.6, Sugar 8.2, Protein 34.5
SEA BASS CUBAN STYLE
"Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen."
Provided by Dommynchristian
Categories Bass
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
- Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
- Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.
Nutrition Facts : Calories 414.9, Fat 16.4, SaturatedFat 5.6, Cholesterol 85, Sodium 427.9, Carbohydrate 17.3, Fiber 3.4, Sugar 8.2, Protein 34.1
STEAMED SEA BASS
Try this steamed sea bass with fragrant Asian ingredients as the centrepiece for a Chinese menu. Steaming ensures the fish stays moist and flakes apart
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Put half the ginger in the cavity of the fish, then lay it on foil. Pull the sides of the foil up around the fish to create a foil bowl, then add 1 tbsp water (this will steam the fish), seal and cook in the oven for 15-20 mins or a large bamboo steamer until the fish is flaking apart.
- Transfer to a serving platter, leaving the juices in the foil. Heat the soy sauces, oil and palm sugar in a saucepan with 1 tbsp water until boiling and bubbling. Top the fish with the spring onion, chilli, most of the coriander and the rest of the ginger. Pour the hot liquid over the fish to 'cook' the aromatics on top. Scatter over any leftover coriander stalks to serve.
Nutrition Facts : Calories 331 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 35 grams protein, Sodium 1.4 milligram of sodium
CHINESE-STYLE STEAMED SEA BASS WITH VEGETABLES
Steaming sea bass keeps its richlayers of flavor intact. An addedbonus is that it's very low in fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Rinse fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry. Season cavity with salt and pepper; stuff with ginger slices, 4 slices garlic, and the cilantro sprigs. Rub fish with 1 1/2 tablespoons sesame oil. Season with salt and pepper.
- Put bok choy, mushrooms, two-thirds of scallions, remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl. Season with pepper, and toss.
- Transfer half of bok choy mixture to a 9-by-13-inch baking pan; place fish on top. Top with remaining bok choy mixture. Whisk together soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over fish. Tightly cover pan with foil.
- Pour water to a depth of 1/4 inch in another 9-by-13-inch baking pan; bring to a boil on top of stove. Reduce heat; let simmer. Set pan with fish on top; steam until cooked through, 16 to 20 minutes. Transfer to a platter; garnish with remaining scallions and chopped cilantro. Drizzle with remaining 2 tablespoons sesame oil.
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