Best Pan Seared Bass With Warm Couscous Salad Recipes

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MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY



Mediterranean Pan Seared Sea Bass Recipe with Garlic Bell Pepper Medley image

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

4 pieces Sea Bass fillet, (no skin (each piece about 6-0z in weight and 1 1/2 inches in thickness))
Salt
Extra virgin olive oil
1 Green Bell Pepper, (cored and chopped)
1 Red Bell Pepper, (cored and chopped)
3 Shallots. (chopped)
4 garlic cloves, (minced)
1/2 cup pitted Kalamata olives, (halved or chopped)
1/2 lemon, (juice off)
1/2 tbsp ground coriander
1/2 tbsp garlic powder
1 tsp Aleppo pepper
1 tsp ground cumin
1/2 tsp black pepper

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 FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE



Pan Fried Largemouth Bass with Lemon Garlic Herb Butter Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

4 large mouth bass fillets, skin removed
Salt
Pepper
1 cup flour
4 tablespoons unsalted butter
1 tablespoon garlic, sliced thin
1/4 cup mild fresh herbs such as basil, parsley, chervil, oregano
2 tablespoons fresh lemon juice

Steps:

  • Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.

PANFRIED SEA BASS WITH HARISSA & ROSE



Panfried Sea Bass with Harissa & Rose image

Provided by Yotam Ottolenghi

Categories     Fish     Marinate     Rosh Hashanah/Yom Kippur     Dinner     Seafood     Bass     Spice     Pan-Fry     Advance Prep Required     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 to 4

Number Of Ingredients 15

3 tbsp harissa paste (store-bought or see recipe )
1 tsp ground cumin
4 sea bass fillets, about 1 pound / 450 g in total, skinned and with pin bones removed
all-purpose flour, for dusting
2 tbsp olive oil
2 medium onions, finely chopped
6 1/2 tbsp / 100 ml red wine vinegar
1 tsp ground cinnamon
scant 1 cup / 200 ml water
1 1/2 tbsp honey
1 tbsp rose water
scant 1/2 cup / 60 g currants (optional)
2 tbsp coarsely chopped cilantro (optional)
2 tsp small dried edible rose petals
salt and freshly ground black pepper

Steps:

  • First marinate the fish. Mix together the harissa paste, the ground cumin, and 1/2 teaspoon salt in a small bowl. Rub the paste all over the fish fillets and leave them to marinate for 2 hours in the fridge.
  • Dust the fillets with a little flour and shake off the excess. Heat the olive oil in a wide frying pan over medium-high-heat and fry the fillets for 2 minutes on each side. You may need to do this in two batches. Set the fish aside, leave the oil in the pan, and add the onions. Stir as you cook for about 8 minutes, until the onions are golden.
  • Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, and plenty of black pepper. Pour in the water, lower the heat, and let the sauce simmer gently for 10 to 15 minutes, until quite thick.
  • Add the honey and rose water to the pan along with the currants, if using, and simmer gently for a couple more minutes. Taste and adjust the seasoning and then return the fish fillets to the pan; you can slightly overlap them if they don't quite fit. Spoon the sauce over the fish and leave them to warm up in the simmering sauce for 3 minutes; you may need to add a few tablespoons of water if the sauce is very thick. Serve warm for at room temperature, sprinkled with the cilantro, if using, and the rose petals.

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