Best Braised Black Sea Bass With Balsamic Vinegar And Toasted Pine Nuts Recipes

BRAISED BLACK SEA BASS WITH BALSAMIC VINEGAR AND TOASTED PINE NUTS

Braised Black Sea Bass With Balsamic Vinegar And Toasted Pine Nuts image

Provided by Molly O'Neill

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 whole sea bass, about 2 to 2 1/2 pounds, cleaned and scaled
1/2 cup corn oil
4 cloves garlic, peeled and minced
2 tablespoons peeled, grated ginger
2 shallots, peeled and minced
2 jalapeno peppers, seeded and finely chopped
1/4 cup diced red bell pepper
1/4 cup gin or vodka
2 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons aged balsamic vinegar
1 tablespoon sugar
1 cup fish or chicken stock
1/2 cup toasted pine nuts
3 tablespoons chopped fresh cilantro, chives and tarragon for garnish

Steps:

Rinse the fish and pat it dry. With a sharp knife, score the skin 3 or 4 times on each side, cutting 1/4 inch into the flesh.
Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot. Cook the fish, covered, for 3 minutes, until the skin is browned on one side. Carefully turn the fish, replace the cover and brown the other side. Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes. Add the gin, soy sauce, fish sauce, vinegar and sugar. Cover, reduce the heat to low and cook for 2 minutes. Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone. Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it. Garnish with the herbs and serve immediately.

Nutrition Facts : @context http, Calories 728, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 45 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 6 grams, Sodium 1414 milligrams, Sugar 10 grams

CRISP SEA BASS WITH BRAISED ENDIVE AND AGED BALSAMIC VINEGAR

Crisp Sea Bass with Braised Endive and Aged Balsamic Vinegar image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 (7-ounce) sea bass fillets
Sea salt and freshly ground pepper, to taste
1 egg
3 tablespoons heavy cream
4 tablespoons panko bread crumbs (or your favorite cereal)
5 tablespoons vegetable oil
A few sprigs of thyme
6 Belgium endives (split into sixths)
Spice mix, recipe follows
Aged balsamic vinegar, to taste
2 tablespoons chives (thinly sliced) plus extra for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar
1/4 teaspoon ground star anise
1/4 teaspoon cayenne pepper
Sea salt, to taste
White pepper (ground to taste)

Steps:

Season the fish to taste with salt and pepper. Combine egg and cream to make an egg wash. Brush 1 side of the fillets with egg wash, then cover the egg wash side of fillets with bread crumb or cereal, and press down firmly. In a hot saute pan add 3 tablespoons oil. Place the fillets into the pan breaded side down. Cook for 2 minutes. Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan. Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive. Toss the endive. Add the spice mix and the chives. Cook for 1 minute then remove from the heat. Place the endive in the center of 4 plates. Place the fish on top of the endive. Drizzle the chive oil around then the balsamic vinegar. Garnish with chives.

SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR

Sea Bass With Artichokes and Balsamic Vinegar image

Simple, but fancy, and definitely a company worthy dish! I am sure other firm fishes would work as well. Thanks to KLBoyle for putting this recipe in her best of 2008 cookbook!

Provided by Maito

Categories Bass

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces sea bass, skin off
1 teaspoon olive oil
2 garlic cloves, minced
1 leek, white part, julienned (washed well)
salt and pepper
8 artichoke quarters in water, or marinated, drained
12 cherry tomatoes, halved
1/4 cup balsamic vinegar

Steps:

Barbecue fish just until done (be careful not to overcook).
While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.
Add artichokes, tomatoes and balsamic vinegar.
Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.
Plate fish with sauce and enjoy!