Best Roasted Chilean Sea Bass With A Compote Of Salsify Zucchini And Breen Beans In A Port Wine Black Truffle Vinaigrette Recipes

BLACK SEA BASS AND MUSSELS A LA NAGE

Steps:

• Bring a medium pot of water to a boil and season generously with salt. Add the fava beans and cook until tender, about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Peel off the black eyelets from the bean's shells. Squeeze and pop the beans from their shells. Transfer the beans to a bowl.
• Add the asparagus and peas to the water and cook until tender, about 4 minutes. Using a slotted spoon, transfer the vegetables to the ice water to stop the cooking and drain. Transfer the vegetables to the bowl of beans.
• Preheat the oven to 200 degrees F.
• Rub the inside of the skillet with the 1 teaspoon of butter and sprinkle with the shallots. Generously season the fish all over with the salt and pepper, and arrange the fillets, skin-side up, in the skillet. Scatter the mussels over the top and pour in the vermouth and water. Cover the skillet and bring to a boil. Turn the heat to low and cook until the mussels have open (only uncover the skillet once or twice). Remove the skillet from the heat and let rest, covered, until the fish is just cooked through, about 6 to 10 minutes.
• Transfer the fish and mussels to a baking pan, leaving the broth in the skillet, and keep warm in the oven. Meanwhile, bring the broth to a boil, add the vegetables and whisk in the 4 tablespoons of butter, little by little, until fully incorporated. Whisk in the herbs.
• Divide the fish and mussels among 4 wide, shallow soup plates or bowls. Divide the broth and vegetables among the plates and serve immediately.

BAKED CHILEAN SEA BASS RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• In a small bowl, whisk together olive oil, lemon juice, and garlic powder.
• Arrange sea bass fillets in a stoneware baking dish, with space between them. Use paper towels to pat them dry.
• Brush the fish fillets on both sides with the olive oil mixture. Season both sides with garlic powder, sea salt, and black pepper.
• Bake for 12-15 minutes, until the sea bass internal temperature reaches 135 to 140 degrees F, or the fish flakes easily with a fork. (For best results, use an instant-read thermometer -- it's done when it reaches 135 to 140 degrees F.)
• Meanwhile, in a very small saucepan (about 5 inches in diameter) over medium-high heat, combine the shallot, wine, & vinegar. Bring to a boil, then reduce heat to medium and simmer for about 3-5 minutes, until the volume is reduced to about 1/4 of the original amount (approximately 2 tablespoons should be left).
• Stir in the heavy cream and lemon zest.
• Reduce heat to low. Add 2-3 cubes of very cold butter, stirring constantly until it melts. Continue to add butter 2-3 cubes at a time, stirring and letting it melt after each addition. Keep heat very low and avoid boiling, or the sauce will separate.
• Season with sea salt to taste.
• Serve sauce over baked sea bass immediately, or keep warm in a thermos or in the hot pan on the stove (with heat turned off) for up to 30-60 minutes. The sauce can split if it overheats or cools too much, so keep it warm but not hot.

PLANTAIN COATED SEA BASS WITH MANGO WINE SAUCE

Steps:

• Preheat the oven to 450 degrees F. Dredge the sea bass in flour, shaking off excess. Then, dredge in the egg, and then Plantain Crust. Cook sea bass in an ovenproof, nonstick saute pan in 2 tablespoons of oil for about 1 minute. Turn the fish over and place in the oven until the fish is cooked through, about 8 minutes. In a separate pan mix the rice and beans and cook until just heated through. Keep warm and set aside. Heat the 12 ounces of oil in a saute pan. Slice bananas lengthwise into 1/8 to 1/4-inch thick slices and fry in the oil until golden brown on both sides. Place rice and beans in center of each of 4 plates. Place fish on top of rice. Place fried banana on top of fish. Ladle mango sauce around fish and dollop smoked tomato essence in mango sauce.
• Peel and grate 3 green plantains. Heat the oil in a saucepan. Lightly brown the plantains in the oil. Cook until crispy, and drain on paper towels. When cool, place in food processor and pulse until coarse.
• In a saucepan over medium-low heat, steep the annato seeds in the oil until oil takes on a vibrant red color. Strain the annato out of the oil and return the oil to a saucepan. Add the onions and saute until translucent, about 4 minutes. Add the rice, salt, and pepper, and stir until the rice is coated with oil. Add the lobster stock, cover, and cook for 20 minutes. Don't open the cover until 20 minutes have passed! Fluff with a fork and taste for seasoning.
• Saute onions, garlic, oregano, and bacon until onions are translucent, about 4 minutes. Add the beans and chipotle peppers and stir. Add 4 cups of water and simmer for about 90 minutes, or until the beans are tender. Add more water if necessary. Add balsamic vinegar and season with salt and pepper.
• Peel, pit, and puree mango in a blender or a food processor with as little water as possible. Set aside.
• In a saucepan, combine the white wine, orange juice, star anise, cardamom, shallot, and peppercorns. Cook the mixture is reduced to 1/4 cup. Remove from the heat and slowly whisk in the butter and mango puree until emulsified. Return to the heat as necessary so that the butter melts. Add salt and pepper, to taste.
• In a stove top smoker, lay out wood chips. Cut tomatoes lengthwise, and lay, cut side up, on the wood chips. Smoke tomatoes until fork tender, about 15 minutes. Place the tomatoes in a blender and process until smooth. Slowly drizzle the oil into tomatoes while the blender is running. Add salt and pepper, to taste.

ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS

Steps:

• Preheat oven to 400 degrees.
• Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
• Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
• Serve immediately, sprinkled with additional chopped tarragon.

ROASTED CHILEAN SEA BASS WITH CHIVE OIL

Steps:

• Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
• Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
• Transfer the sea bass to serving plates and sprinkle with the chive oil.

CHILEAN SEA BASS WITH ZUCCHINI

Steps:

• Place fish in a single layer in foil-lined 9x13 baking pan.
• Spread garlic, parsley, sun-dried tomatoes and green onions over fish.
• Sprinkle lemon juice and wine over all.
• Arrange zucchini around fish.
• Sprinkle fish and zucchini with salt and pepper to taste and small amount of paprika for color.
• Drizzle with melted butter.
• Cover with foil and crimp edges with bottom foil to seal completely.
• Bake at 450F for 20 minutes or until fish flakes easily with fork.

PAN ROASTED CHILEAN SEA BASS

Steps:

• Season sea bass on each side with salt and pepper.
• Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
• Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.

SAUTEED CHILEAN SEA BASS

Steps:

• Preheat oven to 200°F.
• Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
• Heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
• Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.
• Remove fish to a plate and keep warm in the oven; repeat with remaining fillets.
• Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers.
• Place fillets on individual serving plates and drizzle sauce around each fillet.