Best Pan Seared Sea Bass In Tomato Fennel Broth Recipes

CARY NEFF'S CHILEAN SEA BASS IN TOMATO-FENNEL BROTH

Cary Neff's Chilean Sea Bass in Tomato-Fennel Broth image

Provided by Molly O'Neill

Time 40m

Yield Four servings

Number Of Ingredients 12

Ingredients

Extra-virgin olive-oil spray
1 1/2 cups minced fresh fennel, plus 2 tablespoons chopped fennel fronds for garnish
1/2 cup minced onion
2 cloves garlic, minced
1/2 cup Pernod
1/4 cup dry white wine
3 cups fresh plum tomatoes, chopped
2 cups tomato juice
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon saffron threads
4 4- to 6-ounce Chilean sea bass fillets (or any firm white fish)

Steps:

Warm a pan large enough for the fish over medium heat. Spray with oil, add the minced fennel, onion and garlic and saute, stirring frequently, until barely softened, about 3 minutes. Remove from heat.
Add the Pernod. Return pan to high heat, which should ignite the Pernod. When the flame has died, or when the smell of alcohol is gone, add the wine. Add the tomatoes and tomato juice and simmer for 15 minutes. Taste and add salt and pepper. Puree in a food processor or blender, strain through a fine-mesh strainer and return to pan.
Add the saffron, turn heat to medium low and slide in the fish. Spoon some sauce over each fillet. Cover and simmer until cooked, 10 to 15 minutes, depending on the thickness of the fillet. Serve garnished with the sauce and topped with the fennel fronds.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 460 milligrams, Sugar 7 grams

PAN-SEARED SEA BASS WITH OLIVES, TOMATOES AND OREGANO BROWN RICE

Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice image

Provided by Robin Miller : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil, divided
5 sea bass fillets (about 5 to 6 ounces each)
Salt and freshly ground black pepper
2 teaspoons garlic and herb seasoning
1/2 cup vermouth
1 (14-ounce) can diced tomatoes
1 1/2 cups pitted Nicoise olives, divided
Reserved brown rice
2 tablespoons freshly chopped oregano leaves

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of bass fillets with salt, pepper and garlic and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until fish is fork-tender.
Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
Serve bass and sauce over rice.

PAN-SEARED SEA BASS WITH A SPANISH SAUCE

Pan-Seared Sea Bass with a Spanish Sauce image

Provided by Food Network

Categories main-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

1 medium size red pepper, diced
1 medium size green pepper, diced
2 medium size yellow onions, diced
2 tablespoons olive oil, plus 4 tablespoons
1 pound small shrimp, peeled and diced
1 cup mild salsa
1 quart heavy cream
Salt and freshly ground black pepper
10 (8-ounce) fillets sea bass, skin removed
Red pepper, julienne, for garnish
Parsley sprigs, for garnish

Steps:

In a large pot over medium heat, saute red pepper, green pepper and onion in 2 tablespoons of olive oil for 10 minutes, or until tender. Add shrimp and continue cooking for 3 minutes. Add salsa, heavy cream, salt and pepper, then heat and reduce until slightly thickened.
Season sea bass on both sides with salt and pepper. In a large iron skillet over medium-high heat, pan-sear the sea bass with remaining olive oil.
Place fish on a plate and ladle sauce over fish. Garnish with julienne red pepper and a parsley sprig.