PAN SEARED CHILEAN SEA BASS
Pan Seared Chilean Sea Bass is a light, flaky, delectable seafood entree made for special occasions. Serve this simple, 15-minute entree over arugula salad topped with Chimichurri sauce for restaurant quality flavor and presentation.
Provided by Traci The Kitchen Girl
Categories Dinner Recipes Main Course
Time 15m
Number Of Ingredients 5
Steps:
- Cut SEA BASS filet down the center to create 2 pieces (1/2 lb. each). Allow to rest 20 minutes at room temp to remove chill.
- Heat OLIVE OIL in skillet over medium-high until it reaches the smoke point.
- Place sea bass (skin side down) in the hot skillet. Sprinkle SALT and PEPPER over the filet.
- If you want crispy skin, press the filet down firmly with a spatula until it becomes visibly crispy. Turn the filet over and allow the non-skin side to sear until the filet is opaque throughout, reducing heat a notch or two as needed.
- Transfer the filet to a plate and allow to rest a few minutes.
- Serve sea bass warm with your favorite salad and side dish. Suggested: serve over salad greens topped with Chimichurri Sauce (see recipe in footnotes).
Nutrition Facts : ServingSize 0.5 lb, Calories 282 kcal, Protein 40 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 181 mg, Sodium 157 mg
PAN SEARED CHILEAN SEA BASS RECIPE
This pan seared Chilean Sea Bass is incredibly juicy, tender and flavorful! The fish is flaky and has the best texture. An easy lemon garlic herb sauce elevates this dish!
Provided by Addison LaBonte
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- First, pat sea bass dry with paper towels. Season on both sides with sea salt and pepper.
- In a large skillet over medium heat, add 1 tablespoon butter. Once butter has melted, place fish skin side down in skillet.
- Cook for 5 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in microwave safe dish. Stir in minced garlic and oregano.
- After 5 minutes, flip fish. Pour butter herb sauce over fish.
- Slice lemons into round discs. Place lemon slices in skillet.
- Cook for 5 more minutes or until fish is flaky.
- Finally, remove from pan. Pour sauce from pan on fish. Garnish with fresh parsley if desired.
Nutrition Facts : Calories 444 kcal, Carbohydrate 7 g, Protein 21 g, Fat 38 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 1398 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
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.
PAN-SEARED CHILEAN SEA BASS WITH FRISEE AND PONZU BUTTER
I created this dish in 2002 when I first learned to make ponzu sauce. The texture of the fish coupled with the salty/sweet ponzu sauce, sweetened with agave and finished with butter, has made this reimagined dish a G. Garvin classic.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- For the ponzu sauce: Combine the orange juice, soy sauce, stock, vinegar, brown sugar, garlic, orange and lemongrass in a large saucepan. Turn the heat to medium-high and bring to a boil, then reduce to a simmer and allow to reduce by a third. Simmer for about 10 minutes. Strain through a chinois or fine-mesh sieve into another saucepan. Keep warm until ready to serve.
- For the fish: Sprinkle the sea bass with salt and pepper on both sides. Place a medium nonstick pan over medium-high heat and add 2 tablespoons olive oil. Heat until the oil is hot, then add the sea bass and sear on the first side for 2 to 3 minutes.
- Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat and add 2 tablespoons olive oil to coat the pan. Once the sea bass is ready to be flipped, transfer the fish to the cast-iron pan. Allow to start searing, then transfer the pan immediately to the oven to cook through, 7 to 8 minutes.
- For the ponzu butter: Add 1 cup ponzu to the same nonstick pan the fish was first seared in and place over high heat. Reduce the sauce by half, about 5 minutes. Add the butter and agave, then whisk to combine and allow the butter to melt and emulsify.
- Put the frisee in a bowl. Drizzle with the olive oil and lemon juice and season with salt and pepper.
- Spoon some of the sauce onto a platter and top with the sea bass fillets. Top each piece of sea bass with the dressed frisee, red chile flakes and edible flowers.
PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE
This pan seared Chilean sea bass is flavored with a delicious Asian marinade of soy sauce, ginger, and mirin. It's perfectly pan fried until it's flaky and tender with an incredibly crispy skin! A delicious Asian sea bass flavored with soy ginger teriyaki marinade!
Provided by Jamie
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.
- Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.
- Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
- Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.
- Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.
Nutrition Facts : Calories 84 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 686 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
GRILLED SEA BASS, MANGO, GRAPEFRUIT AND AVOCADO SALAD
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 51m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt pepper. Sprinkle fish with salt and pepper. Rub the spice mixture over each fillet. Refrigerate 2 hours.
- Preheat grill. Remove fish from marinade and season with salt and pepper. Grill for 3 minutes on each side.
- Whisk together the ingredients and season with salt and pepper to taste.
- Place greens in a large bowl and drizzle with some of the dressing, season with salt and pepper and toss to coat, divide among 8 plates.
- Arrange grapefruit segments and mangoes atop greens and drizzle with some of the dressing; place 1 fish fillet along each salad. Top fish with avocado.
CHAYOTE AND AVOCADO SALAD
In Mexico and other parts of the world, chayote is usually chopped and cooked until tender. But you can skip the cooking and toss it thinly sliced with avocado, radish and your favorite dressing for a crisp refreshing salad.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Try chayote (chi-OH-tay), a mild Mexican squash that looks like a green pear: Whisk the juice of 2 limes, 2 tablespoons olive oil and a pinch each of sugar and salt in a bowl. Thinly slice 1 peeled chayote, 1 avocado and 4 radishes; gently toss with the dressing.
More about "seared chilean sea bass with citrus poached mussels chayote squash avocado cilantro salad and blue crab essence food"
PAN SEARED CHILEAN SEA BASS RECIPE | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
Cuisine AmericanCategory FishServings 4Total Time 20 mins
SEARED CHILEAN SEA BASS RECIPE WITH ASIAN SAUCE
From avocadopesto.com
PAN SEARED CHILEAN SEA BASS - GLITTER AND GRAZE
From glitterandgraze.com
PAN SEARED CHILEAN SEA BASS WITH GARLIC AND HERB RICE
From spoonfulofflavor.com
SEA BASS WITH CITRUS SALSA RECIPE | COOKING LIGHT
From cookinglight.com
CHILEAN SEA BASS WITH HERB SAUCE - FOXES LOVE LEMONS
From foxeslovelemons.com
GARLIC BUTTER CHILEAN SEA BASS RECIPE - SIZZLEFISH OFFICIAL SITE
From sizzlefish.com
CHILEAN SEA BASS RECIPE WITH BASIL PESTO - THE MEDITERRANEAN DISH
From themediterraneandish.com
HOW TO MAKE PAN SEARED SEA BASS WITH THE BEST CHILEAN SAUCE
From authenticfoodquest.com
EASY PAN SEARED CHILEAN SEA BASS - NORTHERN CHEF
From northernchef.com
CHILEAN SEA BASS RECIPE WITH THYME BUTTER - SAVOR THE BEST
From savorthebest.com
ROASTED SOY-CITRUS CHILEAN SEA BASS - FOOD & WINE
From foodandwine.com
CHILEAN SEA BASS RECIPE - WHOLESOME YUM
From wholesomeyum.com
PAN-SEARED CHILEAN SEA BASS WITH CARAMELIZED LEMON SAUCE
From wholefoodsmarket.com
POACHED CHILEAN SEA BASS - CHARLOTTE FASHION PLATE
From charlottefashionplate.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