Best Sea Bass Crudo With Vanilla Oil English Peas And Mint Recipes
GRILLED SEA BASS WITH MINTED PEAS
This dish is another fantastically easy Lean in 15 but it looks really impressive when you present it. Grilling the fish makes the skin nice and crispy and it tastes amazing with these pinted peas.
Provided by peterhuzzey
Categories Main Dish
Time 40m
Yield 1
Number Of Ingredients 11
Steps:
- This dish is another fantastically easy Lean in 15 but it looks really impressive when you present it. Grilling the fish makes the skin nice and crispy and it tastes amazing with these pinted peas. Preheat your grill to maximum and bring a saucepan of water to boil. Lay the fillets on the grill pan or baking tray, skin side up, drizzle with a little olive oil and season with salt and pepper. Grill the fish to 7 minutes without turning. By this time the fish should be cooked through and the skin satisfyingly crisp. Leave the fish to keep warm until you're ready to eat. When the water is boiling. chuck in the midget trees, broad beans and frozen peas. Bring the water back up to the boil and simmer for about 2 minutes, by which time the veg should all be cooked, but still retain a little texture. Drain the veg. While the veg are cooking. melt the butter in a frying pan over a figh heat and throw in the spring onions and courgette. Stir-fray the ingredients for 2 minutes until the are just softening. Tip the ingredients for 2 minutes untl they are just softening. Tip the midget tree mix in with the courgettes and toss the whole together. Remove from the heat, season with salt and pepper and stir through the chopped mint. Serve up the fish atop the veg and with a flourish of chopped walnuts. Squeeze a nice bit of lemon juice on top just befre serving.
Nutrition Facts : Calories 220 calories, Fat 17.2762 g, Carbohydrate 12.464 g, Cholesterol 21.5 mg, Fiber 4.13900001168251 g, Protein 7.1739 g, SaturatedFat 5.69783 g, ServingSize 1 1 Serving (214g), Sodium 112 mg, Sugar 8.32499998831749 g, TransFat 1.49692 g
ENGLISH PEAS WITH MINT
Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you're cooking with children, you can entrust them with the job. Their little fingers are ideal for this type of work
Provided by Russell Moore
Categories Herb Vegetable Side Quick & Easy Mint Pea Spring
Number Of Ingredients 6
Steps:
- Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.
SEA BASS CRUDO WITH VANILLA OIL, ENGLISH PEAS, AND MINT
Using vanilla in savory dishes has become more popular, but don't discount it as just a fad. The vanilla adds a depth and a fragrance that your guests probably won't be able to peg right off the bat, but I guarantee they'll love the combination. Sea bass has a clean, slightly buttery flavor that really works with the vanilla oil, while the peas add sweetness and texture and the mint brightens the whole thing up. The extra vanilla oil will last up to 2 weeks in the fridge, and makes a fabulous addition to vinaigrettes. Save the vanilla pod and bury it in sugar, or cover it in vodka to make your own extract.
Yield serves 4
Number Of Ingredients 7
Steps:
- To make the vanilla oil, split the bean lengthwise and, using the flat edge of a knife, scrape the seeds from the inside. Combine the seeds with the olive oil in a small squeeze bottle and shake vigorously.
- Slice the sea bass into 1/4-inch slices; each person should have about 3 ounces of fish.
- Rub the bottoms of 4 shallow bowls with a bit of the vanilla oil. Arrange the fish on top in a single layer. Sprinkle with salt. Scatter the peas evenly over the fish.
- Roll the mint leaves into a tight cigar shape and cut into a chiffonade. Sprinkle the mint over the peas and fish. Drizzle each with vanilla oil and squeeze about 1 teaspoon lemon juice over each. Serve immediately.
STEAMED SEA BASS WITH VANILLA, BABY VEGETABLES AND CAPPUCCINO SAUCE
Fish is so good for you, and so is steaming, a great method of cooking because none of the flavors or nutrients are lost. This sauce tastes very creamy and rich without having any of the fat from cream.
Provided by Jamie Oliver
Categories dessert
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Remove the seeds from the vanilla pod and place both the seeds and pod on a plate with the lemon juice and olive oil. Mix up with a fork, then place the fish on the plate and turn it so both fillets are covered. Place the vanilla seeds and lemon leaf on top of the fillets, reserving the vanilla pod.
- Split the leeks down the middle, 1-inch from the end, and wash under cold water. Mix the peas, broad beans and new potatoes together.
- Put the milk into a saucepan with the reserved vanilla pod and slowly simmer over a medium heat. In a bamboo steamer* place the leeks on the bottom, then cover with the pea mix. Sprinkle with salt and freshly ground black pepper, then place the steamer over the pan of milk. In a second bamboo steamer place the lemon leaf, and the fillets skin side up. Open up the score marks and pour over the juices from the plate. Place the lid on top and cook for 10 to 15 minutes on a slow simmer.
- Remove the steamers from the pan, place some vegetables on each plate, and top with the fish. To finish the sauce, remove the vanilla pod from the milk and whiz up with a cappuccino frother or 'whizzer', or in a liquidizer. This gives the sauce a thick cappuccino effect, which is both visually and texturally very nice.
BLACK SEA BASS CRUDO
Steps:
- Divide the sea bass onto 4 chilled plates (arrange the slices in a loose fan on each plate). Sprinkle a small amount of sea salt over the bass. Turn a small amount of fresh black pepper over the bass. Squeeze a few drops of lime juice on each plate. Top each plate with 1/4 of the pine nuts. Drizzle the olive oil over the fish and serve immediately.
SEA BASS CRUDO
When you've got a perfectly fresh piece of fish to work with, there's little needed to complement its briny flavors. A little lime, some chile, fresh cilantro, and a good-quality olive oil turn simple seafood into a sophisticated starter.
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 7
Steps:
- 1. Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
- 2. Sprinkle the fish with the sliced chile, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice just before serving.
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