Best Pan Fried Bass With Cucumber Salsa Recipes

10 Easy Ways to Cook Bass image

Provided by insanelygood

Number Of Ingredients 10

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Steps:

Nutrition Facts :

Pan Fried Seabass Fillet With Salsa Sauce and Couscous image

Provided by NoOnionNoGarlic

Categories European

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

2 (150 g) sea bass fillets, de-scaled and cleaned, skin on
50 g ripped cherry tomatoes, chopped into small pieces
1 tablespoon capers, chopped
2 tablespoons chopped olives
1 bunch fresh basil leaf, chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/2 lime, freshly squeeze lime juice
1/2 lime, for garnish
sea salt
grounded black pepper
200 g couscous
400 ml chicken stock

Steps:

Score the skin of seabass with knife, season the fillets generously with salt and pepper. Put it aside.
Mix chopped tomatoes, capers, olives, olive oil and basil leaves in a bowl, and add the balsamic vinegar and lime juice and add grounded black pepper and sea salt. Adjust the seasoning to your liking.
In a separate bowl, add couscous, and then add the chicken stock. Cover with a plate, and leave for 5-7 minutes or until the liquid are all absorbed by the couscous. Fluff the couscous up with a fork. Mix the couscous with some of the tomato sauce, and dish onto a warm plate.
While the couscous is being cooked, heat a non-stick frying pan on a medium heat. Add olive oil, when the oil is hot, put the seabass fillet in the pan, skin side down. Press the fillet down with a spatula, so the fish fillets do not curl up. Fry the fillet for 4 minutes until the skin is crispy. Turn the fish over carefully so it does not break up. Fry for a further 2 minutes, and turn off the heat.
Lay the fish on top of the couscous, drizzle with some of the tomato sauce, and serve immediately.

Nutrition Facts : Calories 681.6, Fat 13.9, SaturatedFat 2.6, Cholesterol 67.6, Sodium 605.5, Carbohydrate 90.3, Fiber 6.8, Sugar 4.8, Protein 46.2

Pan-Cooked Bass with Dill and Cucumber image

Provided by Ruth Cousineau

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
4 (5- to 7-oz) black sea bass or striped bass fillets (1/2 to 3/4 inch thick) with skin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons finely chopped fresh dill
1/2 seedless cucumber (often plastic-wrapped), very thinly sliced
Special Equipment
parchment paper

Steps:

Melt butter in a 12-inch heavy nonstick skillet, then remove from heat and cool. Put fillets, flesh sides down, in butter, then turn over so skin sides are down. Sprinkle fish with salt (1/2 teaspoon), pepper (1/4 teaspoon), and 1 tablespoon dill. Arrange cucumber slices overlapping on fish (like scales) and season with salt and pepper. Cover fish directly with a piece of buttered parchment paper (buttered side down) large enough to cover it, then tightly cover skillet with lid or foil.
Cook fish over moderately high heat until just cooked through, 3 to 5 minutes, depending on thickness of fish. Remove parchment and sprinkle fish with remaining 1/2 tablespoon dill and drizzle with some pan juices.

Pan Fried Bass with Cucumber Salsa image

Provided by barbara lentz

Categories Fish

Time 20m

Number Of Ingredients 9

4 bass fillets
salt and pepper
2 Tbsp olive oil
1 large cucumber peeled, seeded and chopped
2 tsp soy sauce
1 Tbsp rice vinegar
1 tsp sugar
2 scallions chopped
2 Tbsp cilantro chopped

Steps:

1. Make the salsa: Mix the cucumber, soy sauce, rice vinegar, scallions, sugar and cilantro together and set in fridge for flavors to meld
2. Season the fish fillets with salt and pepper. Place oil in skillet and fry the fish about 4 minutes each side depending on how thick they are.
3. Serve with salsa