Sea Bass With Indian Spices Food

GRILLED SEA BASS WITH INDIAN-SPICED CAULIFLOWER PUREE RECIPE

Steps:

• Place the fish filets in a shallow glass dish. Spread the tandoori paste over all sides. Cover with plastic wrap and let marinate while preparing the cauliflower puree.
• Spray a skillet with nonstick spray. Cook the onion and garlic, covered, over medium-low heat until the onion is tender, about 10 minutes, stirring occasionally.
• Add the ginger, cauliflower, potato and water. Bring to a simmer. Cover and cook until the vegetables are tender, about 20 minutes.
• Puree the vegetables in a blender until smooth. Blend in the cumin, coriander, turmeric, salt and lime juice. Keep the puree warm.
• Lightly spray both sides of the filets with nonstick spray. Grill the sea bass over hot coals or use an indoor grill pan until the fish flakes easily with a fork, about 3 to 5 minutes per side. Lightly season with salt after turning the fish over.
• Serve with the cauliflower puree and garnish with the cilantro and lime wedges.

SEA BASS WITH TARKA DHAL, CORIANDER SALAD AND BUTTERED KALE

Steps:

• Before starting, soak the yellow lentils for the tarka dhal in cold water for 30 minutes
• Meanwhile, blanch the large tomatoes in boiling water for a few seconds then drain and cool. Peel and discard the skins then dice the flesh and set aside
• Add a dash of olive oil to a pan set over a medium heat. When hot, add the cumin and coriander seeds and fry until lightly browned and aromatic
• Add the rest of the dry spices and salt to the pan and cook out for 2 minutes - if it looks like the spices might start to catch and burn, add a splash of water to loosen
• Stir in the reserved diced tomatoes along with the chopped onion, garlic, ginger and chilli. Cook for another 5 minutes to create a thick sauce, again adding a splash of water if needed to prevent it catching
• Drain the soaked lentils and add to the pan. Cook for 2-3 minutes, stirring constantly so that they are evenly coated in the spiced mixture
• Add 300ml of the hot water, stirring in until fully absorbed by the lentils. Keep adding the wtaer, a ladle at a time, as if making a risotto. Once all the water has been absorbed, the lentils should be soft with a smooth consistency
• Mix in the butter to give a silky finish and adjust the seasoning to taste. Keep warm while preparing the fish and salads
• For the salad, blanch the tomato in boiling water then cool and peel. Remove the seeds then cut into thin slices
• Toss together with the red onion and cucumber slices and a good splash of olive oil and lemon juice to dress, before mixing in the coriander shoots
• To cook the sea bass, add a drizzle of oil to a non-stick frying pan and place over a medium heat. Place the fillet portions skin-side down in the pan and cook for 2-3 minutes until the skin is crisp and golden
• Flip the sea bass over carefully then add a knob of butter to the pan and baste the fish as it melts. Remove from the pan and season with a squeeze of lemon juice, salt and pepper. Allow to rest for a few minutes before serving
• Blanch the kale in boiling water for 1 minute. Drain and toss with the butter and a little seasoning to coat, squeezing out any excess liquid before serving
• Mix the quartered cherry tomatoes and chopped coriander through the warm dhal then divide between serving plates. Add a mound of the buttery kale and top with the sea bass. Garnish with the coriander salad and a drizzle of olive oil to serve

BLACK SEA BASS CRUSTED WITH SPICES, TOMATO, AND VEGETABLE VINAIGRETTE

Steps:

• For the vinaigrette: Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice, and vinegar. Add water and simmer slowly for 30 minutes. Strain, pressing out all juice.
• Make brown butter with salted butter. Place pan in ice water to stop cooking. Whisk into mushroom broth.
• Cook fingerling potato, peel and cut into thirds. Set aside.
• Cut fish with skin into 3 pieces. Season with salt and pepper. Dip in cream, then spice mixture, then flour. Heat 1 tablespoon oil in a saucepan and saute until crisp.
• Heat vinaigrette with potatoes, fava beans, and onions. Add tomatoes and herbs last. Pour into bowl and add fish.
• Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind.

SEA BASS WITH FENNEL, LEMON & SPICES

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix all the spices together. Brush a large square of foil with the oil, then scatter over the fennel. Sprinkle with a third of the spices, half the chilli and some seasoning. Rub the remaining spices and chilli all over the fish and in the cavity, put the fish on top of the fennel and stuff with the lemon slices.
• Bring the edges of the foil together and scrunch well to seal. Place the parcel on a baking tray and cook for 15 mins. Unwrap, scatter with coriander and serve with lemon wedges, if you like.

GRILLED SEA BASS

Steps:

• Preheat grill for high heat.
• In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
• In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
• Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

LEMON GARLIC SEA BASS

Steps:

• Squeeze the lemon juice into a zip-tip plastic bag large enough to fit the fillets. Add the garlic and red pepper flakes, give the bag a shake, and add the fish. Refrigerate the bag for 30 minutes.
• Salt and pepper the fillets. heat the oil in a large nonstick skillet over medium heat. Add the fillets, flesh side down, and cook them for 6 minutes. Flip them and cook them another 6 minutes.

BAKED SEA BASS WITH HERBS AND LIME

Steps:

• Pre-heat the oven to gas mark 6/400F/200°C
• Scale the fish well (ask your fishmonger to do it for you) and cut off the fins.
• Wash the fish thoroughly under cold running water and pat dry with kitchen paper.
• Make slashes diagonally across the fish, about 4 cuts on each side.
• Place the fish in an oiled roasting tray and brush lightly with some of the oil.
• Grate the zest of 1 lime and squeeze the juice.
• In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes.
• Cut the remaining 2 limes in 4s and place alongside the fish.
• Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil.
• Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed.
• If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes.
• Place the fish on a serving plate and pour the remaining juices from the tray onto the fish.
• To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!