STEAMED STRIPED BASS WITH GINGER AND SCALLIONS
Steps:
- For the striped bass: Preheat the oven to 325 degrees F. Spray the bottom of a large baking dish with the cooking spray.
- Rinse the fish with cold water and pat it dry. Place it in the prepared baking dish. Season the fish with salt and white pepper. Scatter the sliced mushrooms in the dish. Sprinkle the sliced ginger over the fish and arrange the baby bok choy pieces around the fish, like a frame.
- For the sauce: Stir together the soy sauce, chicken bouillon powder, Shaoxing rice wine, sugar and sesame oil in a small bowl. Pour this sauce over the fish, which will convert to aromatic steam, cooking the fish.
- Pull a tight layer of plastic wrap over the baking dish and cover tightly with aluminum foil.
- Bake until the fish reaches an internal temperature of 130 to 135 degrees F; the fish should flake apart gently, and the center should just be turning opaque, 15 to 18 minutes.
- For after steaming: Check to see that the fish is done. Place the scallions on top of the fish and replace the foil to retain heat and moisture.
- Combine the canola and sesame oils in a small saucepan and heat them to high until just smoking, about 2 minutes. Remove the foil and carefully drizzle the hot oil over the scallions and fish--it will sizzle. Finish by spooning the sauce over the fish.
STEAMED ZUCCHINI
A quick and healthy way to make zucchini.
Provided by BARBLUVSFOOD
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters.
- Place zucchini and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the zucchini are tender.
- Transfer zucchini to a large bowl. Mash the garlic and put it in the bowl with the zucchini. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 6.2 g, Fat 3.7 g, Fiber 2.4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 6.2 mg, Sugar 3.2 g
STEAMED BASS WITH CORN AND ZUCCHINI
Other firm fleshed white fish such as halibut, snapper, or grouper can be used.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Melt butter in a large straight-sided skillet over medium-high. Add onion, garlic, and 1/2 teaspoon salt. Saute until translucent, about 3 minutes. Add potatoes and broth, and bring to a boil. Cover, and cook for 5 minutes, add clams and cook, covered, 5 minutes. Stir in corn and zucchini. Push clams aside, and nestle fish into pan in a single layer, leaving space between pieces. Cover, and cook until clams are open and fish is opaque, 4 to 6 minutes more.
GRILLED BASS WITH SAUCE VIERGE
Easy to cook and beautifully moist, sea bass makes an elegant alternative to haddock or cod
Provided by Mary Cadogan
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Line a grill pan with foil and brush lightly with butter. Brush the fish on both sides with butter and season. Lay on the foil, skin-side up.
- Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.
- Grill the bass for 5-7 mins under a hot grill until just cooked and the skin is starting to brown. Meanwhile, warm the sauce through for 2 mins, then stir in some of the torn basil leaves. Lift the bass onto warmed plates using a fish slice and spoon the sauce around. Serve with steamed new potatoes or small baked potatoes, and add the remaining basil and chives.
Nutrition Facts : Calories 479 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 34 grams protein, Sodium 0.58 milligram of sodium
PAN-FRIED ZUCCHINI WITH FRESH CORN
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.
- Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.
- Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 501 milligrams, Sugar 7 grams, TransFat 0 grams
ZUCCHINI CORN CASSEROLE
I depend on fast and healthy meals that my whole family can enjoy-this is one of their favorites!-Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.
Nutrition Facts : Calories 168 calories, Fat 6g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
SPICY GARLIC POTATOES AND ZUCCHINI
Categories Garlic Potato Side Sauté Vegetarian Zucchini Summer Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Peel potatoes and halve lengthwise.
- Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.
- While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.
- Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.
WILD STRIPED BASS EN PAPILLOTE
Steps:
- Preheat the oven to 350 degrees F.
- Fold 4 large square sheets of parchment paper in half. Starting at the fold, cut out a large half heart shape. Open the paper flat on a surface with the point of the heart towards you. Butter the centers of each heart lightly with a teaspoon of the butter.
- Divide the Swiss chard into 4 portions. Place a pile onto each heart, centering it on 1 side of the heart, towards the crease. Top each with 1/4 of the zucchini, asparagus, corn, and mushrooms. Season the fish well with salt and pepper and place a fillet on top of each pile of vegetables. Place 1 teaspoon of butter on each fillet and sprinkle each with some of the parsley, tarragon, shallots, and garlic. Drizzle a little white wine over each.
- Fold the paper over to cover the fish. Starting at the top of the heart, tightly fold over the edges, overlapping each time, all the way to the point, until it is sealed. Tuck under the last fold to keep it closed. Butter the tops of the packets with the remaining butter. Place the packages onto a baking sheet and put them into the oven for 15 minutes.
- To serve, put the papillotes onto plates and unfold them at the table. (Be careful of the hot steam.) Serve with lemon wedges.
FISH FILLETS WITH TOMATO-ZUCCHINI SAUCE
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is almost tender, about 3 minutes. Add zucchini and oregano and sauté until zucchini is beginning to soften, about 5 minutes. Add tomatoes and 1/2 cup reserved juice and bring to boil. Sprinkle fish with salt and pepper. Place fish atop vegetables in skillet. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 5 minutes. Transfer fish to platter; tent with foil to keep warm. Increase heat; boil mixture in skillet until liquid thickened to sauce consistency, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over fish.
CHINESE STEAMED SEA BASS
A traditional Chinese fish recipe. Chinese love fresh seafood! Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish. In this recipe, a whole sea bass, ginger, and spring onions are steamed to perfection and then topped with soy sauce, sugar, and hot oil. Serve with freshly cooked rice.
Provided by tonytsang
Categories World Cuisine Recipes Asian Chinese
Time 33m
Yield 2
Number Of Ingredients 7
Steps:
- Season sea bass with salt.
- Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass. Scatter remaining spring onions and ginger over the sea bass.
- Bring a wide pot of water to a boil. Set a rack inside the boiling water; place the plate of sea bass on top. Cover pot and steam until sea bass flakes easily with a fork, 8 to 10 minutes. Pour out any water that may have collected on the plate.
- Mix soy sauce, chile oil, and sugar together in a small bowl; pour over the sea bass before serving.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 13.4 g, Cholesterol 93.8 mg, Fat 26.7 g, Fiber 1.5 g, Protein 44.7 g, SaturatedFat 4.2 g, Sodium 2043.2 mg, Sugar 7.9 g
STEAMED SEA BASS WITH SOY AND GINGER
Steps:
- Place half the spring onions and all the ginger into a bowl.
- Set the remaining spring onions aside.
- Pour the soy sauce and sherry over the spring onions and ginger.
- Place the fish skin side up on a board and make six small incisions into each.
- Place the banana leaves into the steamer and place a piece of sea bass on top of each piece of leaf. (If you have a large steamer you should be able to fit 3 in each steamer layer.)
- Spoon the spring onion mixture over the top.
- Place the lid on the steamer and set over a saucepan of boiling water.
- Steam for 6-7 minutes until just cooked through.
- Meanwhile, heat the groundnut oil in a wok and stir-fry the Chinese greens until tender.
- Finally, heat a frying pan until hot, and add the sesame oil and heat until just smoking.
- To serve, place the greens onto a plate, top with the fish, and remaining spring onions, then pour over the hot sesame oil.
More about "steamed bass with corn and zucchini food"
ZUCCHINI AND FRESH CORN SUCCOTASH - BLESS THIS MESS
From blessthismessplease.com
Reviews 4Category SideCuisine AmericanTotal Time 25 mins
STEAMED SEA BASS WITH ZUCCHINI - TASTE & FLAVORS
From tasteandflavors.com
Estimated Reading Time 50 secs
WHAT TO SERVE WITH ZUCCHINI FRITTERS? 8 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-12-21Total Time 30 mins
- Green Bean Casserole. Green beans are a versatile vegetable that goes well with almost anything. In this casserole recipe, you’ll have a delicious meal throughout the year – one that people look forward to eating at Thanksgiving and Christmas.
- 15-Minute Grilled Sea Bass with Herbed Chili-Glazed Corn. If you’re looking for an elegant meal, this is it. The sea bass may be grilled, but it still tastes very rich and luxurious.
- Roasted Carrots and Butternut Squash. As I mentioned earlier, roasted carrots can be sweet or savory, depending on your preference. The sweetness works well with the butternut squash in this dish because it provides a nice contrast to each bite.
- Garlic Yogurt Sauce. This is a very fresh side dish that’s perfect for seafood and other lighter mains. It can also be served on its own as a dip or with bread, giving you the chance to get creative.
- Asian-inspired Plate Salad. If you’re looking for a quick and easy salad to serve with your main course, this is it. The ingredients are simple and won’t take up much time to prepare.
- Grilled Lemon Dill Salmon. This is a very elegant meal that’s perfect for a special occasion. The salmon has a crispy texture and a sweet flavor that goes well with the grilled lemons.
- Steamed Broccoli. Although it’s not exactly a meal by itself, steamed broccoli is nutritious and delicious. This side dish is one of the healthiest out there, so you can count on your main course being healthy too.
- Tzatziki Sauce. In Greece, tzatziki sauce is the condiment you eat with just about everything. It’s so common that it’s practically a household name.
HOW TO MAKE CORN-ZUCCHINI BAKE RECIPE - RECIPES.NET
From recipes.net
Cuisine ATotal Time 1 hr 20 minsCategory BakedCalories 216 per serving
FRESH CORN AND ZUCCHINI SUMMER SALAD | BRIGHT ROOTS KITCHEN
From brightrootskitchen.com
Cuisine MexicanCategory Salad, Side DishServings 4Estimated Reading Time 3 mins
- Clean the corn (tips in post) and cut the kernels off the cob. Heat a pan to medium high heat. Add the kernels to the pan with 1 tsp of olive oil, 2 tbs of water and a pinch of salt. Cover and steam for 5-7 minutes until tender.
- Add all of the vinaigrette ingredients to a mason jar. Shake for 30 seconds until it forms a dressing consistency.
- Add zucchini to the warm cooked corn. Toss until evenly distributed. Pour the vinaigrette on the corn and zucchini, toss and enjoy!
GRILLED ZUCCHINI AND CORN TACOS RECIPE WITH REFRIED BEANS ...
From washingtonpost.com
Servings 4Total Time 45 mins
STEAMED SEA BASS ROLLS RECIPE - EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 25 mins
STEAMED BASS WITH ONION, GINGER AND SCALLION - FOOD & …
From foodandwine.com
5/5 (1)Total Time 45 minsServings 2
CHILEAN SEA BASS EN PAPILLOTE - ASHLEY'S CULINARY CLINIC
From ashleysculinaryclinic.com
Cuisine American, French, MediterraneanCategory Main CourseServings 2Estimated Reading Time 5 mins
10 FAST SUMMER DISHES TO REMIND YOU OF A SEASIDE ... - MEDIUM
From heated.medium.com
Estimated Reading Time 5 mins
STEAMED ASIAN SEA BASS RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (1)Total Time 25 minsServings 4
STRIPED BASS WITH ZUCCHINI (BAR RAYE AUX COURGETTES ...
From foodnewsnews.com
30 BEST MARTHA STEWART'S EASY SEAFOOD RECIPES! IDEAS ...
From pinterest.com
SUMMER ZUCCHINI CORN CHOWDER - LITTLE BROKEN
From littlebroken.com
LAMB AND ZUCCHINI STEAMED DUMPLINGS RECIPE - SIMPLE ...
From simplechinesefood.com
STEAMED GINGER INFUSED SEA BASS WITH ZUCCHINI - JUDY JOO ...
GEOFFREY ZAKARIAN COOKS A STEAMED BASS WITH ZUCCHINI AND ...
From pinterest.co.uk
SEA BASS BAKED IN FOIL - WORTHY RECIPE
From worthyrecipe.com
CORN, ZUCCHINI, TOMATOES: MAKING THE MOST OF SUMMER’S ...
From wccbcharlotte.com
ZUCCHINI AND CORN CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
STEAMED BASS WITH CORN AND ZUCCHINI
From mealplannerpro.com
THESE GRILLED CORN AND ZUCCHINI TACOS WILL DELIGHT YOU ...
From seattletimes.com
CONTINUED COMMITMENT RECIPES - MARKET AMERICA
From images.marketamerica.com
STEAMED SEA BASS RECIPES
From tfrecipes.com
STEAMED BASS WITH CORN AND ZUCCHINI RECIPE | RECIPE ...
From pinterest.com
ZUCCHINI AND SEA BASS RECIPES (9) - SUPERCOOK
From supercook.com
CLAM AND SEA BASS RECIPES (26) - SUPERCOOK
From supercook.com
STEAMED ZUCCHINI NOODLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HERB STEAMED CHILEAN SEA BASS RECIPE
From crecipe.com
STEAMED GINGER INFUSED SEA BASS WITH ZUCCHINI - JUDY JOO ...
From pinterest.ca
CRISPY BLACK BASS WITH PEPPER TOMATO AND GINGER NAGE RECIPES
From tfrecipes.com
STEAMED SEA BASS WITH BLACK BEAN SAUCE RECIPE
From crecipe.com
COOKFRESH™ DIGITAL GLASS STEAMER - CUISINART.COM
From cuisinart.com
WHITE BEANS AND ZUCCHINI - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CORN, ZUCCHINI, TOMATOES: MAKING THE MOST OF SUMMER’S ...
From wtop.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