SEA BASS & ARTICHOKE SALAD
Serve this sea bass, couscous and artichoke salad with fresh herbs and lemon as a quick and easy supper for two. It takes just 20 minutes from prep to plate
Provided by Elena Silcock
Categories Dinner, Fish Course, Lunch, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add it to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, some seasoning and the watercress.
- Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use the back of a fish slice to hold the fish down, as it will start to curl up a bit. Once the flesh is nearly all opaque, around 3 mins, flip over and cook for 1 min more. Divide the salad between two plates and place the fish on top.
Nutrition Facts : Calories 659 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 2.1 milligram of sodium
BRAISED BLACK SEA BASS WITH BALSAMIC VINEGAR AND TOASTED PINE NUTS
Provided by Molly O'Neill
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse the fish and pat it dry. With a sharp knife, score the skin 3 or 4 times on each side, cutting 1/4 inch into the flesh.
- Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot. Cook the fish, covered, for 3 minutes, until the skin is browned on one side. Carefully turn the fish, replace the cover and brown the other side. Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes. Add the gin, soy sauce, fish sauce, vinegar and sugar. Cover, reduce the heat to low and cook for 2 minutes. Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone. Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it. Garnish with the herbs and serve immediately.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 45 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 6 grams, Sodium 1414 milligrams, Sugar 10 grams
ROASTED HALIBUT OR SEA BASS WITH BALSAMIC GARLIC GLAZE
This recipe got rave reviews in a cookbook I love. However, it wasn't as boldly flavored as I would like. If you're looking for a simple, elegant dish with mild flavors, you will probably love it.
Provided by Nancy Miyasaki
Categories Quick and Easy
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 425. In a small bowl whisk vinegar, olive oil, soy and garlic together. Add salt and pepper and taste to adjust seasoning. Put fish in a zip lock bag and pour in marinade. Turn to coat evenly. Refrigerate for 1-2 hours. Roast fish in roasting pan, about 10 minutes per inch of thickness, until flaky but still moist. Check with fork if needed. Cut into serving pieces and serve with juices from pan.
Nutrition Facts : ServingSize 244 g, Calories 288, Fat 11.29 g, TransFat 0.0 g, SaturatedFat 2.09 g, Cholesterol 93 g, Sodium 306 g, Carbohydrate 1.56 g, Fiber 0.0 g, Sugar 1.24 g, Protein 42.0 g
SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR
Simple, but fancy, and definitely a company worthy dish! I am sure other firm fishes would work as well. Thanks to KLBoyle for putting this recipe in her best of 2008 cookbook!
Provided by Maito
Categories Bass
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Barbecue fish just until done (be careful not to overcook).
- While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.
- Add artichokes, tomatoes and balsamic vinegar.
- Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.
- Plate fish with sauce and enjoy!
SEARED SEA CHILEAN BASS WITH ARTICHOKES-LEEK-VINEGAR REDUCTION YUKON GOLD COUNTRY MASH
Steps:
- To prep artichokes, use a serrated knife and cut off outer leaves to the tender yellow/pale leaves. Trim the bottom and spoon out the 'hair'. Trim the stem to the heart. Quarter the artichoke with stem on. In a pot of salted, boiling water, blanch the prepped artichokes to al dente, about 10 minutes and shock in ice water. Set aside. To make the sauce, use a hot non-reactive sauce pan coated with oil and sautee garlic, ginger, and leeks until soft, about 4 minutes. Season with salt and pepper. Add the artichokes and tomatoes then deglaze with vinegar and reduce by 80 per cent. Add the butter and stir in. Check for seasoning. Meanwhile pre-heat an oven to 425 degrees. In a very hot skillet coated with oil, pan sear the seasoned fish until brown on both sides, about 3 minutes a side. Transfer to oven and roast for 5 minutes or until a skewer can easily penetrate the fish.
- In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 per cent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add butter, salt and pepper and check for seasoning. Keep warm.
- PLATING Place a mound of mash in the center of a plate. Surround with the artichoke/vinegar sauce. Place bass on top and garnish with chives.
ROASTED BALSAMIC ARTICHOKES
Make and share this Roasted Balsamic Artichokes recipe from Food.com.
Provided by AmyJones218
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash artichokes in cold water.
- Snip off sharp points and trim the stem.
- Cut artichokes in half length-wise.
- Carefully cut or snip out the spiny inner leaves and remove the "choke" completely.
- Place in a bowl of water with lemon juice to avoid browning.
- In a large pot, combine chicken broth with water and bring to a boil.
- Boil covered artichokes for 20 minutes.
- In a small bowl, mix olive oil, balsamic vinegar, salt and pepper.
- Remove artichokes from pot and baste them on both sides with the oil and vinegar mixture.
- Place artichokes cut side down on a grill set to medium.
- Turn after 5-7 minutes and baste again.
- Pour remaining mixture into the cups of the artichokes.
- Cook an additional 5-8 minutes, careful not to char the artichokes.
- Serve hot with or without dip.
Nutrition Facts : Calories 156.4, Fat 8.2, SaturatedFat 1.4, Sodium 487, Carbohydrate 16.8, Fiber 7, Sugar 0.5, Protein 8.5
GRILLED ARTICHOKES WITH BALSAMIC VINEGAR
Sweet and tangy, these caramelized grilled artichokes with balsamic vinegar make an elegant and simple appetizer.
Provided by Laura Bashar | Family Spice
Categories Appetizers
Time 50m
Number Of Ingredients 5
Steps:
- Wash artichokes and pat dry. Using a serrated knife, cut off the top quarter of each artichoke.
- Cut the bottom stem so that the artichoke can sit flat and cut the leaf tips of the remaining artichoke leaves with kitchen shears.
- Bring a large pot with an inch of water to boil.
- Add a steam basket and place the artichokes into the basket, top side up. If you do not have a steam basket, reduce water to 1/2-inch deep and place artichokes directly into the boiling water.
- Cover the pot and steam the artichokes on medium heat until slightly under-cooked.
- Remove artichokes from the steam basket and allow to rest until cool enough to handle, about 10-15 minutes.
- Cut the artichokes in half, revealing the heart.
- Carefully remove the fuzz and small leaves from the inside of the artichokes, but keep the rest of the artichoke intact.
- In a large bowl whisk together 2 TBS olive oil with 1 TBS balsamic vinegar.
- Place halved artichokes into the bowl and pour marinade all over it.
- Press the artichokes into the marinade, cut side down and let it rest for 30 minutes.
- Heat your grill to high heat and oil the grates.
- Place artichokes on the hot grill and cook for 7-10 minutes on each side, pressing down gently with a spatula or panini press.
- Remove from the grill and place artichokes on a serving plate.
- Drizzle remaining olive oil and vinegar over the artichokes and season with salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 119 calories, Carbohydrate 8.6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9.5 grams fat, Fiber 4.4 grams fiber, Protein 2.7 grams protein, SaturatedFat 1.4 grams saturated fat, ServingSize 1/2 artichoke, Sodium 224 grams sodium, Sugar 0.8 grams sugar
STEAMED ARTICHOKES WITH HERB AIOLI
The simplest way to prep artichokes: cook them whole and eat your way to the tender heart leaf by leaf. And since these artichokes can be made ahead and served at room temperature, they're also perfect for entertaining.
Provided by Julia Clancy
Categories Healthy Artichoke Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Cut off the top inch of leaves from the artichokes. Remove the outer layer of small, tough leaves from the stem end. Snip all remaining spiky tips from the outer leaves. Cut off and discard the stems.
- Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add the artichokes. Cover and steam until tender, adding more hot water as necessary, 30 to 35 minutes.
- Whisk mayonnaise, herbs, lemon juice, mustard, garlic, salt and pepper in a small bowl. Serve with the artichokes.
Nutrition Facts : Calories 244.8 calories, Carbohydrate 12.5 g, Cholesterol 11.6 mg, Fat 20.9 g, Fiber 6.2 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 373.5 mg, Sugar 1.4 g
CRISP SEA BASS WITH BRAISED ENDIVE AND AGED BALSAMIC VINEGAR
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Season the fish to taste with salt and pepper. Combine egg and cream to make an egg wash. Brush 1 side of the fillets with egg wash, then cover the egg wash side of fillets with bread crumb or cereal, and press down firmly. In a hot saute pan add 3 tablespoons oil. Place the fillets into the pan breaded side down. Cook for 2 minutes. Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan. Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive. Toss the endive. Add the spice mix and the chives. Cook for 1 minute then remove from the heat. Place the endive in the center of 4 plates. Place the fish on top of the endive. Drizzle the chive oil around then the balsamic vinegar. Garnish with chives.
CHILEAN SEA BASS WITH ARTICHOKES
Provided by kmorales
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- For Capers, Olives & Tomatoes: Roast Roma tomatoes with salt, pepper, oregano and garlic at 250 degrees F for 4 hours. When done, chop tomatoes and place in a saucepan with capers and black olives. Add artichokes. For Chilean Sea Bass with Artichokes: Steep parsley, oregano and black peppercorns and add to sea bass. Cook sea bass in olive oil until done. Mix artichokes in white wine and white wine vinegar. Recipe Source: Spike Mendelsohn, Top Chef Season 4
SEA BASS WITH ARTICHOKES, ZUCCHINI AND TOMATOES
Categories Fish Tomato Vegetable Bake Quick & Easy Basil Artichoke Spring Healthy Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 475°F. Drain marinade from artichokes into 9-inch-diameter glass pie dish. Add fish; turn to coat with marinade. Sprinkle fish with salt and pepper. Scatter artichokes, tomatoes, zucchini, basil and garlic around fish. Pour clam juice over. Bake until fish is just opaque in center, about 20 minutes.
SEA BASS WITH LEEKS, POTATOES AND BALSAMIC VINAIGRETTE
Steps:
- Melt butter with 1 tablespoon olive oil in heavy large skillet over medium heat. Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes. Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
- Place toasted baguette slices, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in processor. Using on/off turns, process until moist crumbs form.
- Place fish on baking sheet. Sprinkle fish with salt and pepper. Spread 1/4 cup mustard atop fish, dividing equally. Sprinkle 2 tablespoons breadcrumbs over each fillet, pressing gently to adhere. (Leeks and fish can be prepared 6 hours ahead. Cover separately and refrigerate.)
- Whisk vinegar and 1 teaspoon mustard in small bowl. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. Set vinaigrette aside.
- Preheat oven to 400°F. Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
- Meanwhile, bake fish until opaque in center, about 20 minutes. Rewarm leek mixture in skillet over medium heat.
- Slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture.
ROASTED SEA BASS WITH LENTILS AND ARTICHOKES
The Roasted Sea Bass with Lentils and Artichokes recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Peel the onion and chop finely. Sweat glazed in 1 tablespoon hot oil. Mix in the lentils and pour in the port wine. Pour in the broth and simmer for about 25 minutes, stirring occasionally, until lentils are soft. Supplement as needed with a little broth, the lentils should in the end have a slightly creamy consistency.
- Clean the artichokes, leaving part of the stem and peel. Cut off hard leaves and leaf tips. Cut the cleaned artichokes into quarters lengthwise, if necessary remove the seed, and immediately drizzle with lemon juice. Cook in 2 tablespoons hot oil with samphire until golden brown. Deglaze with the wine and let simmer for about 5 minutes. The liquid should evaporate completely. Season with salt, sugar and pepper.
- Rinse the sea bass and pat dry. Season with salt and pepper and cook slowly in a pan on the skin side in the remaining oil for 3-4 minutes until golden brown. Put in sage leaves, take from the heat and leave for 1-2 minutes just until done.
- Drizzle the lentils with the balsamic vinegar and season with salt to taste.
- Serve sea bass on plates and distribute the artichoke around.
- Garnish to taste with milk froth.
More about "sea bass with artichokes and balsamic vinegar food"
ITALIAN HOLIDAY TABLE: BRUSCHETTA BAKED SEA BASS AND PANFORTE
From honestcooking.com
Cuisine Italian-InspiredCategory MainServings 6Estimated Reading Time 5 mins
SEA BASS WITH ARTICHOKES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 3 mins
ARTICHOKE AND RICOTTA VEGETARIAN STARTER RECIPE - GREAT ...
From greatbritishchefs.com
Servings 4Estimated Reading Time 4 minsCategory Starter
BAKED SEA BASS WITH ARTICHOKES, MOZZARELLA AND OLD BAY ...
From jewishfoodexperience.com
SEA BREAM WITH ARTICHOKES AND CAPER DRESSING RECIPE | BON ...
From bonappetit.com
Servings 4
- For artichokes: Combine first 7 ingredients in heavy large saucepan. Working with 1 artichoke at a time, cut off stems and remove all leaves. Scrape out chokes, trim edges of hearts, and add to saucepan; sprinkle with salt and pepper. Bring to boil over medium-high heat. Cover pan and simmer until hearts are tender, about 35 minutes. Using slotted spoon, transfer hearts to plate. Cut hearts into 1/3-inch-thick slices. (Can be made 1 day ahead. Cover and chill.)
- Whisk oil, vinegar, and lemon peel in small bowl to blend; whisk in capers. Season dressing with salt and pepper.
- Cook potatoes in large saucepan of boiling salted water until just tender, about 15 minutes. Drain potatoes; return to same pan. Add butter and oil; mash until smooth. Season potatoes with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
- Sprinkle fish with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add artichoke slices to skillet. Sauté until heated through, about 5 minutes. Remove from heat. Using slotted spoon, arrange artichokes in center of each of 4 plates; reserve skillet. Spoon 3/4 of warm potatoes atop artichokes on each plate; tent with foil to keep warm.
STEAMED ARTICHOKES WITH BALSAMIC DIPPING SAUCE
From naturopathicgourmet.blogspot.com
Estimated Reading Time 2 mins
FOOD | SOUTH CHINA MORNING POST
From scmp.com
Is Accessible For Free FalseAuthor Susan Jung
SEA BASS FILLET WITH ORIGINAL BALSAMIC VINEGAR - USE ...
From usebalsamicvinegar.com
Estimated Reading Time 1 min
STRIPED SEA BASS WITH ARTICHOKE AND MUSHROOM SAUCE
From sendiksfinefoods.com
FISH AND SHELLFISH ARCHIVES - PAGE 2 OF 3 - USE BALSAMIC ...
From usebalsamicvinegar.com
SENDIK'S FINE FOODS - RECIPES
From sendiksfinefoods.com
SEARCH PAGE - FOODNETWORK.CO.UK
From foodnetwork.co.uk
FOODS TO REPORT FOR INTOLERANCE AND FOOD ALLERGIES
From salumeriaroscioli.com
BALSAMIC VINEGAR AND ARTICHOKE RECIPES (85) - SUPERCOOK
From supercook.com
SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR
From fishofsea.blogspot.com
P L A T E D D I N N E R S
From mountainshadows.com
THE ESSENCE
From badalucci.com
FRIED CALAMARI WITH CITRUS MAYONNAISE - CHEF-SELECT.COM
From chef-select.com
EL BARZON - FOOD MENU
From elbarzonrestaurant.com
SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR RECIPES
From tfrecipes.com
SEARED SEA CHILEAN BASS WITH ARTICHOKES LEEK VINEGAR ...
From tfrecipes.com
SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR - GLUTEN ...
From fooddiez.com
SHERRY VINEGAR RECIPES | W - BBC FOOD
From bbc.co.uk
SPELT AND BEETROOT SALAD WITH JERUSALEM ARTICHOKES | BORA
From bora.com
BALSAMIC VINEGAR AND SEA BASS RECIPES (12) - SUPERCOOK
From supercook.com
SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR RECIPE ...
From pinterest.com
LA NORIA WOOD FIRED BISTRO - FOOD MENU
From lanoriabistro.com
RECIPES | FISHWATCH
From fishwatch.gov
SEARED SEA CHILEAN BASS WITH ARTICHOKES-LEEK-VINEGAR ...
From crecipe.com
ARTICHOKES WITH BALSAMIC VINAIGRETTE RECIPE
From crecipe.com
TJ'S MARKET HAS SOME GOOD BASS - D MAGAZINE
From dmagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love