GINGER SEA BASS OVER WILTED GREENS
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.
- Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.
- Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle with the basil and serve.
PAN SEARED CHILEAN SEA BASS WITH WILD MUSHROOM GRITS AND FRESH SPINACH
Steps:
- Season the sea bass with salt and pepper.
- In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.
- While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature.
- Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.
- In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper.
- For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl. Layer a small amount of spinach on the grits and finish with the sea bass. Garnish with fresh thyme.
SEA BASS ON SPINACH WITH RAISINS AND PINE NUTS
This recipe is inspired by the book "World Food - Spain" by Beverly Leblanc.Recipes with raisins and roasted pine nuts are from the area of Barcelona and are called "a la catalana". The raisins and pine nuts give a delicious, sweet crunch to the spinach; any firm, white fish could be substituted. Be careful when roasting the pine nuts, they burn very fast!
Provided by gemini08
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the raisins in a small bowl, cover with hot water and set aside.
- Put pine nuts in a dry skillet over medium high heat and dry fry for 1-2 minutes, shaking frequently.
- Heat oil in large skillet over medium heat, fry the garlic until golden, remove with a slotted spoon and save.
- Add the spinach to the oil with only the rinsing water clinging to it's leaves. Cover and cook 4-5 minutes until wilted.
- Uncover, stir in the drained raisins, pine nuts and garlic chips, continue cooking until all liquid evaporates. Season to taste and keep warm.
- Brush the fish with oil, sprinkle with paprika and rub it in, season with salt and pepper.
- Heat 2 tbs oil in a large non-stick skillet, add fish filets and fry over high heat ca 2-3 minutes, turn heat down to medium, turn fish filets and finish cooking until flesh is opaque and flakes easily.
- Divide spinach between 4 plates, place fish on top and garnish with lemon and tomato wedges.
Nutrition Facts : Calories 461.6, Fat 28.2, SaturatedFat 3.7, Cholesterol 52.9, Sodium 270.3, Carbohydrate 25.2, Fiber 6.2, Sugar 12.1, Protein 32.6
BRAISED SEA BASS WITH SPINACH
This simple but festive recipe will see you cooking sea bass in no time at all
Provided by Curtis Stone
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Heat the grill to high. Put the peppers, skin side up, on a baking tray, then pop them under the hot grill for about 10 mins until the skins blister and blacken. Drop them into a bowl, cover with some cling film and leave until cool enough to handle. Peel away and discard the skins, then roughly chop the peppers.
- Heat the oil over a low-ish heat in a sturdy roasting tin or in a shallow pan that has a lid and is large enough to fit both fish. Throw in the shallots and garlic and sweat briefly until soft. Stir in the tomatoes, peppers, capers, olives and half the basil leaves, then sweat for a few mins until the tomatoes soften. Pour in the wine and tomato juice. Stir and gently simmer for 10-15 mins, adding a splash of water if the sauce becomes a bit dry.
- While the sauce is simmering, slash each side of the fish a few times. When the sauce is ready lay the fish on top, season if you want to and cover with a lid (cover with foil if you are using a roasting tray). Leave to cook on a low heat for 12-15 mins until the flesh feels firm when pressed.
- While the fish is cooking, melt the butter in a large pan, then fry the spinach until wilted, season if you like and divide the spinach between two serving dishes. Lift the fish carefully from the pan and place on top of the spinach, neatly drizzle some of the sauce round the fish, scatter the remaining basil on top and drizzle everything with extra-virgin olive oil. Serve with some ribbon shaped pasta, like tagliatelle or pappardelle, with the remaining sauce in a bowl or side dish.
Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.18 milligram of sodium
ROASTED SEA BASS WITH SWEET POTATOES, SPINACH, AND SALSA RUSTICA
Salsa rustica is an Italian-inspired blend of fresh herbs, capers, vinegar, and oil. Here, it's made with parsley and used to dress a sheet-pan supper of meaty sea-bass fillets, warm spinach, and garlicky sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Toss sweet potatoes, garlic, and shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet and season with salt and pepper. Roast until tender, 25 to 30 minutes.
- Remove from oven. Drizzle spinach with oil and season with salt and pepper; scatter over sweet-potato mixture. Season fish with salt and pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque and flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, and vinegar. Drizzle mixture over fish and vegetables; serve.
SEA BASS ON A BED OF SWISS CHARD AND BROWNED ROSEMARY POTATOES
Pan Seared Chilean sea bass arranged on a bed of wilted garlic Swiss Chard (or Spinach) with browned crisp potatoes arranged around it and teased with a garnish of sweet diced sun dried tomatoes. Do I need to say more?
Provided by Rita1652
Categories Bass
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven for 375 degrees.
- Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess.
- Heat two tablespoons oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned, about 1 minute on each side.
- Transfer to a casserole dish and place in oven for 10-15 minutes.
- Add the onion and 3 cloves garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes.
- Slice pre boiled potatoes and add to the onions browning on both sides add rosemary, salt and pepper.
- Meanwhile heat 2 tablespoons rosemary oil and toss in 3 minced cloves of garlic till almost browned add the Swiss chard till wilted about 3 minutes, season with salt and pepper.
- Place wilted chard on platter place cooked fish on top.
- Arrange browned potatoes around the Swiss chard.
- Sprinkle with diced sun dried tomatoes.
- Garnish with fresh rosemary.
Nutrition Facts : Calories 423.4, Fat 16.4, SaturatedFat 2.5, Cholesterol 46.6, Sodium 170.3, Carbohydrate 42.7, Fiber 5.3, Sugar 2.6, Protein 26.6
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- Preheat the oven to 425°. Tear off four 18-inch lengths of foil. Generously brush the softened butter over an 8-inch square in the center of each foil sheet. Mound the spinach in the center of the sheets and season with salt and pepper. Sprinkle with the shallot. Season both sides of each sea bass fillet with salt and pepper and set the fillets on the spinach. Scatter the pieces of butter over the fish. Pull the sides of the foil up around the fish and drizzle the fillets with the wine. Fold the edges of the foil to make sealed packets.
- Arrange the packets on a baking sheet and bake for about 12 minutes, or until the fish is cooked through. Transfer 1 of the packets to a medium bowl. Carefully make a small tear in the side of the packet and pour the juices into the bowl.Repeat with the 3 remaining packets. Using a spatula, transfer the fish and spinach to shallow soup plates, pour the cooking juices over the fish and serve.
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