Best Pan Roasted Black Sea Bass With Cauliflower Almond Sauce With White Truffle Butter Recipes

Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 (7-ounce) black sea bass fillets
Salt and freshly ground pepper
1 1/2 tablespoons olive oil
Cauliflower Sauce, recipe follows
Chopped chives, for garnish
2 tablespoons olive oil
1 large Spanish onion, diced
3 cloves garlic, chopped
1 medium head cauliflower florets, chopped
1 cup dry white wine
2 cups fish stock
Water
Salt and freshly ground white pepper
1/4 cup sliced blanched almonds
1/4 cup heavy cream

Steps:

Preheat oven to 400 degrees F.
Season bass on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Sear the fish, skin down, until golden brown. Turn over and place the pan in the oven and cook for 4 to 5 minutes for medium doneness.
Ladle Cauliflower Sauce into the bottom of 2 shallow wide bowls. Place a bass fillet on top of the sauce, then ladle more of the sauce over. Sprinkle with chives.
Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft. Add cauliflower and cook for 5 minutes (do not let onions, garlic, or cauliflower obtain any color). Add wine and cook until reduced by half. Add fish stock and just enough water to cover the cauliflower and season with salt and pepper. Cover and cook until the cauliflower is completely cooked through and soft.
Transfer the mixture to a food processor add almonds, and process until smooth. Strain the mixture into a medium saucepan and place on the stove over medium heat. Whisk in the cream and cook for 2 minutes. Whisk in the butter and cook until melted. Season with salt and pepper, to taste.

Pan Roasted Mediteranean Sea Bass image

Provided by Scott Conant

Number Of Ingredients 9

1 medium white onion
1 tablespoon Sicilian capers rinsed in water
4 tablespoons extra virgin olive oil
Fresh thyme, to taste
Salt and pepper, to taste
1 pint cherry tomatoes, quartered
1 small zucchini
4 (8-ounce) fillets sea bass
Fresh chives, for garnish

Steps:

In a medium hot pan saute the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more. Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of olive oil and saute the zucchini in the oil. Add salt and pepper as needed. In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives.

Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 8

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Steps:

Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.