Best Braised Sea Bass With Spinach Recipes

MISO AND SOY CHILEAN SEA BASS

Miso and Soy Chilean Sea Bass image

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Provided by Swest

Categories World Cuisine Recipes Asian Japanese

Time 3h17m

Yield 4

Number Of Ingredients 7

Ingredients

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Steps:

Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g

GINGER SEA BASS OVER WILTED GREENS

Ginger Sea Bass over Wilted Greens image

Provided by Giada De Laurentiis

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

Ingredients

6 cups fresh baby spinach leaves
4 (5-ounce) sea bass fillets
4 teaspoons peeled and minced fresh ginger
2 teaspoons minced garlic
1/2 cup dry Marsala wine
8 teaspoons soy sauce
2 teaspoons sesame oil
1 lime, quartered
2 tablespoons thinly sliced fresh basil leaves

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 SEABASS WITH WHITE BEAN RAGOUT, BRAISED ESCAROLE AND TOMATO VINAIGRETTE

Pan Seared Seabass with White Bean Ragout, Braised Escarole and Tomato Vinaigrette image

Provided by Food Network

Categories main-dish

Time P1DT2h20m

Yield Yield: 4 servings

Number Of Ingredients 28

Ingredients

1 pound dry cannellini beans, soaked in water overnight
2 ounces pancetta, cut into big pieces
5 1/2 cups water
1/4 cup extra virgin olive oil
1/4 cup chopped garlic
2 stalks celery, cut into 1/4-inch dice
1 pound carrots, cut into 1/4-inch dice
1 red onion, cut into 1/4-inch dice
3 tablespoons tomato paste
12 ounces spinach, stems removed
2 cups chicken stock
1 tablespoon kosher salt
1 tablespoon black pepper
1 pint cherry tomatoes, quarter
1/4 cup sun-dried tomato, blanched
6 basil leaves, chiffonade
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 lemon, juiced
1 tablespoon kosher salt
1 teaspoon black pepper
1 pint ripe cherry tomatoes, quartered
4 (8-ounce) fillets of seabass, scaled, skin on
2 tablespoons extra virgin olive oil, divided
Kosher salt and white pepper
2 tablespoons extra virgin olive oil
2 heads escarole, trim outer leaves, quartered
1 teaspoon kosher salt

Steps:

Discard the water from the soaked beans.
In a large saucepot, render the pancetta. Add the beans and 5 cups of water. Simmer for 45 minutes. Strain the beans, reserve the liquid and discard the pancetta. Set aside.
In the same pot, heat the olive oil. Saute all the vegetables until the onions are transparent.
In a small bowl, dilute the tomato paste in the remaining 1/2 cup of water. Add to the vegetables. Add the spinach, the reserved bean liquid and chicken stock. Bring to a boil, then lower to a simmer. Add the beans, season with salt and pepper. Reduce by 1/4. Reserve.
Prepare the Cherry Tomato Vinaigrette. In a bowl, combine all the ingredients and toss gently. Reserve.
Preheat the oven to 400 degrees F. Brush the fish fillets with 1 tablespoon of olive oil. Season with salt and pepper. Place a medium saute pan over high heat. Add the remaining 1 tablespoon of olive oil and saute the fish, skin side down for 2 minutes. Transfer to the oven and bake until done, about 5 to 6 minutes. Do not turn the fish to ensure a crispy skin.
Prepare the escarole. In a large saute pan, over medium heat, add the olive oil. Saute the escarole until wilted. Season with salt.
Meanwhile, lay out 4 large soup plates and ladle 6 ounces of the white bean ragout on each plate. Lay 2 spears of escarole cross-wise. With a metal spatula, carefully place a fillet, skin side up, on top of the escarole. Spoon tomato vinaigrette across the fillet. Serve immediately.