Best Cary Neffs Chilean Sea Bass In Tomato Fennel Broth Recipes

Pan-Seared Sea Bass in Tomato Fennel Broth image

Provided by Robert Irvine : Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 15

1/4 small fennel bulb, shaved thin
1 small onion , diced
1 carrot, peeled and diced
4 tablespoons extra-virgin olive oil
1/4 cup white wine
2 cups fish stock or clam juice
1/4 cup fresh orange juice
2 cups sun-dried tomatoes
1 tablespoon minced garlic
Salt and freshly ground black pepper
3 tablespoons unsalted butter, room temperature
2 (6-ounce) sea bass fillets, with skin on
1 teaspoon ground fennel
Salt and freshly ground black pepper
Grapeseed oil

Steps:

For the sauce: In a saucepan over medium-high heat, sweat the fennel, onions, and carrots in the olive oil. Cook until the vegetables are softened, 10 to 15 minutes. Next, deglaze with the white wine. Once the wine has reduced, add the stock and orange juice. Reduce the heat and allow the liquid to cook until it has reduced by half. Once reduced, add the tomatoes and garlic and allow the sauce to further simmer for 15 minutes. Taste and season. Remove saucepan from the heat, pour through a strainer, and return to the pan. Finish with the butter. Keep warm.
For the fish: Season the skin side of the fish fillets with the ground fennel, salt, and pepper, and then season the flesh side with salt and pepper.
In the oil in a nonstick saute pan over high heat until it reaches the smoking point. Reduce the heat and add the seasoned fish, skin side down, and cook for 2 to 3 minutes. Flip, reduce the heat, and continue to cook for 5 to 6 minutes, carefully spooning the hot oil over the fish to keep the skin crisp. Once the fillet is cooked, remove from the pan and serve with the sauce.

Roasted Chilean Sea Bass with Seared Tomatoes and Leeks image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds Chilean sea bass, skinless and bones removed cut into four 1 1/2" thick steaks
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 cup drained canned plum tomatoes, crushed, reserve tomato juice for recipe
3 large leeks, split, carefully washed, julienned
2 shallots, finely minced
1/4 cup pitted nicoise olives
3 tablespoons capers
1/4 cup dry white vermouth
1/2 cup fish stock
3 tablespoons chopped fresh tarragon
3 tablespoons unsalted butter

Steps:

Preheat oven to 400 degrees.
Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
Serve immediately, sprinkled with additional chopped tarragon.

Sea Bass and Spicy Tomato Sauce Over Braised Fennel image

Yield Makes 4 servings

Number Of Ingredients 8

2 large fennel bulbs, preferably with fronds (sometimes called anise; about 2 lb total), fronds reserved and stalks discarded
1 large onion, halved lengthwise, one half cut lengthwise into 1/4-inch-thick slices and the other half chopped
1/2 teaspoon anchovy paste
2 1/2 teaspoons extra-virgin olive oil
1 cup fat-free chicken broth
1/4 to 1/2 teaspoon dried hot red pepper flakes
1 (14-oz) can whole tomatoes in juice
4 (5-oz) skinless sea bass fillets (3/4 inch thick), bones removed

Steps:

Chop enough fennel fronds, if using, to measure 2 tablespoons. Quarter fennel bulbs lengthwise, then cut lengthwise into 1/4-inch-thick slices.
Cook fennel bulbs, sliced onion, and anchovy paste in 1 1/2 teaspoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until coated, about 1 minute. Season with salt and pepper, then add broth and braise, covered, stirring occasionally, until vegetables are tender, about 20 minutes.
Remove lid and boil, stirring occasionally, until liquid is evaporated, about 10 minutes. Transfer fennel mixture to a 1 1/2-quart shallow gratin or other shallow 9-inch ceramic or glass baking dish.
Preheat oven to 450°F.
While fennel mixture is braising, cook chopped onion, red pepper flakes, and salt to taste in remaining teaspoon oil in an 8-inch nonstick skillet over moderate heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Add tomatoes with juice and simmer, breaking up tomatoes with a spoon and stirring occasionally, until very thick, 15 to 20 minutes.
Arrange fish fillets on top of fennel mixture and season with salt. Spoon tomato sauce over fish. Cover with a sheet of parchment paper or wax paper, then cover baking dish tightly with foil and bake in middle of oven until fish is just cooked through, 20 to 25 minutes. Sprinkle with fennel fronds.

Sea Bass in Tomato Fennel Sauce image

Provided by Leslie in Texas

Categories Bass

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups chopped fennel
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
1/2 cup Pernod
3 cups chopped fresh tomatoes or 3 cups canned tomatoes
1 3/4 cups tomato juice
1/2 cup dry white wine
3/4 teaspoon salt
1/2 teaspoon ground black pepper
4 (5 -7 1/2 ounce) sea bass fillets

Steps:

Sauté the fennel, onion, and garlic in the olive oil in a large skillet for 5 minutes or until the fennel and onion are tender.
Add the Pernod and mix well.
Cook for about 3 minutes or until most of the liquid evaporates, stirring frequently.
Add the tomatoes, tomato juice, wine, salt, and pepper and mix well.
Simmer for 15 minutes, stirring occasionally.
Process the tomato mixture in a blender or food processor until puréed.
You may prepare up to this point 1 day in advance and store, covered, in the refrigerator.
Bring the sauce to a simmer, stirring occasionally.
Add the fillets and spoon some of the sauce over the top of each.
Simmer, covered, for 10 to 15 minutes or until the fillets are opaque and flake easily.
Remove the fillets to serving plates and spoon some sauce over each serving.