Sea Bass With Sicilian Pepper Sauce Food

SEA BASS SAN SEBASTIAN

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.
• Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.
• Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes.
• Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet.
• Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.

SEA BASS WITH SICILIAN PEPPER SAUCE

Steps:

• For Pepper Sauce: Heat large saute pan to med high. Add oil. Add all peppers, onion, and garlic. Saute until translucent. Add prosciutto, tomato paste, tomato sauce, salt and pepper. Simmer for 30 minutes to 1 hour. Stir in sugar and vinegar, adjust salt and pepper to taste.
• Heat oven to 400 degrees and heat oil in saute pan on high. Season fish on both sides with salt and pepper. Sear fish on one side only when is golden brown place saute pan in oven for 5-8 minutes until fish flakes, but still moist.
• Serve fish with sauce over it and enjoy with a glass of pinot grigio.

SEA BASS WITH MOROCCAN SALSA

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.
• Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)
• Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.

SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE

Steps:

• Char bell peppers over gas flame or under broiler until blackened on all sides.
• Let cool in closed paper bag 10 minutes.
• Peel and seed peppers.
• Place peppers in processor.
• Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper.
• Process until almonds are finely ground and peppers are almost smooth.
• Season with salt and pepper.
• Heat 2 tablespoons oil in skillet over medium-high heat.
• Add fish to skillet; saute` until just opaque in center, about 5 minutes per side.
• Transfer fish to plates.
• Top each with sauce.
• Serve with remaining sauce.

SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE

Steps:

• Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper.
• Heat 2 tablespoons oil in skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet; sauté until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.