Best Hot And Spicy Cholula Sea Bass Ceviche With Roasted Peppers Grilled Masa Cakes Roasted Corn And Citrus Marinade Recipes

Sea Bass with Spicy Roasted Bell Pepper Sauce image

Provided by Marsha Klein

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds red bell peppers
1/2 cup almonds, toasted
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons tomato paste
1/4 teaspoon cayenne pepper
4 6- to 7-ounce sea bass fillets

Steps:

Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper.
Heat 2 tablespoons oil in skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet; sauté until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.

Pan Seared Chilean Sea Bass, Roasted Baby Corn, and Colorful Pepper Infused Broth image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
28 ounces Chilean sea bass cut into 7-ounce portions
1 poblano pepper, julienned
1 red bell pepper, julienned
8 ounces leeks, diced
3 ounces white wine
2 1/2 cups fish stock
Salt and pepper, to taste
16 ears baby corn, grilled

Steps:

Preheat oven to 400 degrees F.
In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.
In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.
In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.