Sea Bass With Spanish Olives Food

PAN-SEARED SEA BASS WITH OLIVES, TOMATOES AND OREGANO BROWN RICE

Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice image

Provided by Robin Miller : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil, divided
5 sea bass fillets (about 5 to 6 ounces each)
Salt and freshly ground black pepper
2 teaspoons garlic and herb seasoning
1/2 cup vermouth
1 (14-ounce) can diced tomatoes
1 1/2 cups pitted Nicoise olives, divided
Reserved brown rice
2 tablespoons freshly chopped oregano leaves

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of bass fillets with salt, pepper and garlic and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until fish is fork-tender.
Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
Serve bass and sauce over rice.

PAN-SEARED SEA BASS WITH A SPANISH SAUCE

Pan-Seared Sea Bass with a Spanish Sauce image

Provided by Food Network

Categories main-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

1 medium size red pepper, diced
1 medium size green pepper, diced
2 medium size yellow onions, diced
2 tablespoons olive oil, plus 4 tablespoons
1 pound small shrimp, peeled and diced
1 cup mild salsa
1 quart heavy cream
Salt and freshly ground black pepper
10 (8-ounce) fillets sea bass, skin removed
Red pepper, julienne, for garnish
Parsley sprigs, for garnish

Steps:

In a large pot over medium heat, saute red pepper, green pepper and onion in 2 tablespoons of olive oil for 10 minutes, or until tender. Add shrimp and continue cooking for 3 minutes. Add salsa, heavy cream, salt and pepper, then heat and reduce until slightly thickened.
Season sea bass on both sides with salt and pepper. In a large iron skillet over medium-high heat, pan-sear the sea bass with remaining olive oil.
Place fish on a plate and ladle sauce over fish. Garnish with julienne red pepper and a parsley sprig.

SEA BASS WITH CITRUS-OLIVE-CAPER SAUCE

Sea Bass With Citrus-Olive-Caper Sauce image

Juicy lemon segments balance out the salad of briny olives, salty capers, and fragrant oregano that tops this quick and easy fish dish.

Provided by Liza Schoenfein

Categories Fish Olive Low Carb Low Cal Dinner Lemon Seafood Bass Healthy Capers Self Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

8 sea bass fillets (about 5 ounces each), skin on
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 lemons, peeled and thinly sliced, segments halved
Juice of 2 lemons
2 tablespoons chopped fresh oregano
2 tablespoons capers, rinsed
3/4 cup pitted Kalamata olives, roughly chopped

Steps:

Place broiler pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 tablespoon oil. Carefully remove pan from broiler and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil fish 6 minutes. In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on platter; top with citrus-olive-caper sauce.

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