TURKISH SAUTEED SEA BASS WITH ALMOND TARATOR
Categories Fish Herb Nut Quick & Easy Almond Bass Pan-Fry Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Stir flour, paprika and red pepper in shallow dish. Season fish with salt. Coat with flour mixture, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Add fish and cook until golden brown and cooked through, about 4 minutes per side.
- Transfer fish to plates. Serve with Almond Tarator.
TURKISH SEA BASS
Make and share this Turkish Sea Bass recipe from Food.com.
Provided by tashamaesmith
Categories Bass
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil mixture evenly over bottom of baking dish. Arrange sea bass skin side down, on top. Pour vegetable stock around fillets. Bake basting occasionally with juices until done.
Nutrition Facts : Calories 257.9, Fat 14.5, SaturatedFat 2.4, Cholesterol 62, Sodium 881.1, Carbohydrate 2.8, Fiber 1.1, Protein 28.3
MAHI BA SOMAGH (SUMAC ROASTED FISH)
This flavorful and bright preparation of mahi, which means fish in Persian (not to be confused with mahi-mahi), comes together quickly. In keeping with the sour-leaning Iranian palate, a generous sprinkling of tart sumac and a drizzle of fragrant orange and lime juices coat butterflied whole fish. If your sumac has been languishing in the back of the spice drawer for some time, get a new jar. Over time, sumac loses its fragrance and punchy flavor and becomes bitter and bland. The key to successfully roasting the fish is to remove excess moisture by patting them dry with paper towels. Serve with a side of rice with tahdig, plain steamed rice or oven-baked fries and a simple salad.
Provided by Naz Deravian
Categories dinner, easy, quick, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and heat oven to 450 degrees. Line a sheet pan with parchment paper. Use paper towels to gently pat the fish dry inside and out, and place the fish on the prepared pan.
- Zest half of the orange directly into a small bowl, then squeeze in the juice from that half (about 3 tablespoons) and the juice from half of the lime (just under 1 tablespoon). Slice the remaining orange and lime halves and set aside for serving. In another small bowl, combine the sumac and turmeric.
- Drizzle the fish with the olive oil inside and out. Open the fish up like books and evenly sprinkle with the pepper and salt. (If using fine salt or coarse kosher salt, use 3/4 teaspoon.) Arrange the open fish in a single layer, angling and overlapping slightly if needed to fit. Drizzle on the citrus mixture and then dust with the sumac mixture to cover most of the flesh.
- Roast the fish until flaky and cooked through, about 10 minutes. Garnish with the reserved orange slices, lime slices and fresh mint, and serve.
TURKISH SEA BASS
This recipe was created by Chef Hassan Emre and is served at the Topkapi Hotel in Istanbul, Turkey. Sea bass is the best fish for this recipe, but it isn't always available in all regions. Depending on your region and what's available, tilapia or sablefish (black cod) works well with this recipe as well, and they'll produce a fairly similar taste and texture. But try to use sea bass if at all possible.
Provided by Vickie Parks @Northwestgal
Categories Fish
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Season fillets with salt and pepper; set fillets aside.
- In a small bowl, mix together the garlic, olives, oregano, basil, parsley and lemon juice in a small bowl. Season with salt and pepper; set aside.
- Spread oil evenly in bottom of a large baking dish and place baking dish in oven for 1 to 2 minutes, just enough to heat the baking dish.
- Arrange bass, skin side up, in baking dish. Pour the vegetable stock (or white wine) around fillets. Return baking dish to oven, and bake fillets for 20 to 25 minutes, basting a few times with pan juices.
- To serve, arrange baked fillets on individual serving plates, and spoon some of the olive relish on top of each fillet. Garnish each serving with a lemon wedge, and serve immediately.
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