Best Pan Seared Bass With Warm Couscous Salad Recipes
MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY
Don't skip the garlic and bell peppers, they are far more than a garnish on this crispy pan seared sea bass recipe! This quick fish dinner is great served with plain pearl couscous (or another grain of your choice) or lemon rice.
Provided by Suzy Karadsheh
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
- In a small bowl, combine the spices to make the spice mixture. Set aside for now.
- In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
- Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
- Pat fish dry and season with the remaining spice mixture on both sides as well.
- In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
- Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!
Nutrition Facts : Calories 132 kcal, Sugar 4 g, Sodium 279.1 mg, Fat 10.1 g, SaturatedFat 1.4 g, Carbohydrate 10.9 g, Fiber 3.4 g, Protein 2.1 g, Cholesterol 0.8 mg, UnsaturatedFat 7.2 g, ServingSize 1 serving
PAN-SEARED BASS WITH WARM COUSCOUS SALAD
This easy fish dish includes the sauce and dressing all in one. By scoring the fish skin, you can convert anyone who doesn't like it to love the texture and almost "chip-ness" of the skin.
Provided by Jordan Andino
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Make the couscous according to the package directions and keep warm.
- Meanwhile, score the bass skin by penetrating it only slightly with a sharp knife and creating a 1 1/2-inch-long slit in each fillet.
- Heat a large nonstick skillet over high heat for 1 minute.
- Meanwhile, sprinkle the fillets with the juice of 1 lemon, then season with salt and pepper.
- Add the butter to the skillet and let melt. Add the fish skin-side down and gently press the center of the flesh on each fillet for about 10 seconds to ensure that the skin stays flat and can get crispy.
- Reduce the heat to medium. Add the shallots, capers and garlic around the fish and cook, spooning the butter over the fish, until the fish is cooked through, about 3 minutes.
- Transfer the fish, skin-side up, to a plate and remove the skillet from the heat. Add the couscous, cucumbers, tomatoes, onions, parsley and the remaining juice of 1/2 lemon to the skillet and toss to coat and combine.
- Serve the couscous salad on plates and top each with 2 fish fillets. Enjoy!
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