PAN SEARED CHILEAN SEA BASS RECIPE
This pan seared Chilean Sea Bass is incredibly juicy, tender and flavorful! The fish is flaky and has the best texture. An easy lemon garlic herb sauce elevates this dish!
Provided by Addison LaBonte
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- First, pat sea bass dry with paper towels. Season on both sides with sea salt and pepper.
- In a large skillet over medium heat, add 1 tablespoon butter. Once butter has melted, place fish skin side down in skillet.
- Cook for 5 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in microwave safe dish. Stir in minced garlic and oregano.
- After 5 minutes, flip fish. Pour butter herb sauce over fish.
- Slice lemons into round discs. Place lemon slices in skillet.
- Cook for 5 more minutes or until fish is flaky.
- Finally, remove from pan. Pour sauce from pan on fish. Garnish with fresh parsley if desired.
Nutrition Facts : Calories 444 kcal, Carbohydrate 7 g, Protein 21 g, Fat 38 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 1398 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHILEAN SEA BASS WITH MUSTARD
I got this recipe from a personal chef. This dish is one of the most popular among his clientelle and is served in some of the finest restaurants! Best of all...it is sooo easy!
Provided by Grace Lynn
Categories Bass
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Let the sea bass sit at room temperature for about 20 minutes.
- Season it with salt and pepper on both sides.
- Melt butter in pan over medium-high heat.
- Cook the sea bass for 4 minutes.
- Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.
- Dash, then sprinkle bread crumbs on top.
- Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.
SAUTEED SEA BASS FILLETS WITH BROWN BUTTER BRUSSEL SPROUTS AND TRIPLE MUSTARD VINAIGRETTE
Steps:
- Set fish on a large plate and sprinkle generously on both sides with salt and pepper. Drizzle olive oil over fish sufficient to cover all surfaces and allow fish to marinade for 5 to 10 minutes. Heat a large skillet (nonstick works well) on high heat. Just as skillet starts to smoke add fish and immediately reduce heat to medium. Cook fillets on 1 side until fish releases easily from pan and is golden brown and slightly crispy. Turn fillets and continue to cook until fish is just cooked through, time will depend on thickness of fillets. If you have particularly thick fillets, you may need to reduce heat to very low and cover pan to finish cooking. Serve fish immediately with Triple Mustard Vinaigrette, and Brown Butter Brussels Sprouts.
- In a large skillet heat butter until it is foamy and just starts to brown on the edges. Add cipollini and cook on high heat, tossing frequently, until cipollini are nicely browned and just starting to get tender. Add Brussels sprouts, and cook, tossing frequently, until they are well browned on the cut sides and just starting to turn bright green. Add enough chicken stock to just cover Brussels sprouts and add bay leaf. Bring stock to a simmer and cook until vegetables are just tender and liquid has reduced nearly all the way. Add more stock to pan if liquid reduces before vegetables are tender. Add salt and pepper, to taste, and stir in thyme. Serve Brussels sprouts in their sauce.
- Place mustard seed in a small skillet and cook over medium-high heat, shaking pan frequently, until seeds start to pop. Immediately transfer seeds to a small bowl. Add shallot, vinegar, grain mustard, honey and dry mustard and whisk to combine. Add some salt and pepper and allow mixture to sit for 5 to 10 minutes to meld flavors and dissolve salt. Whisk in olive oil, then add parsley and adjust seasoning, to taste. Serve at room temperature.
MISO AND SOY CHILEAN SEA BASS
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
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
MISO-GLAZED SEA BASS
Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.
Provided by David Tanis
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
- Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
- Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
- Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 5 grams
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