Best Sea Bass With Artichokes And Balsamic Vinegar Recipes

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SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR



Sea Bass With Artichokes and Balsamic Vinegar image

Simple, but fancy, and definitely a company worthy dish! I am sure other firm fishes would work as well. Thanks to KLBoyle for putting this recipe in her best of 2008 cookbook!

Provided by Maito

Categories     Bass

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

12 ounces sea bass, skin off
1 teaspoon olive oil
2 garlic cloves, minced
1 leek, white part, julienned (washed well)
salt and pepper
8 artichoke quarters in water, or marinated, drained
12 cherry tomatoes, halved
1/4 cup balsamic vinegar

Steps:

  • Barbecue fish just until done (be careful not to overcook).
  • While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.
  • Add artichokes, tomatoes and balsamic vinegar.
  • Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.
  • Plate fish with sauce and enjoy!

BRAISED BLACK SEA BASS WITH BALSAMIC VINEGAR AND TOASTED PINE NUTS



Braised Black Sea Bass With Balsamic Vinegar And Toasted Pine Nuts image

Provided by Molly O'Neill

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 whole sea bass, about 2 to 2 1/2 pounds, cleaned and scaled
1/2 cup corn oil
4 cloves garlic, peeled and minced
2 tablespoons peeled, grated ginger
2 shallots, peeled and minced
2 jalapeno peppers, seeded and finely chopped
1/4 cup diced red bell pepper
1/4 cup gin or vodka
2 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons aged balsamic vinegar
1 tablespoon sugar
1 cup fish or chicken stock
1/2 cup toasted pine nuts
3 tablespoons chopped fresh cilantro, chives and tarragon for garnish

Steps:

  • Rinse the fish and pat it dry. With a sharp knife, score the skin 3 or 4 times on each side, cutting 1/4 inch into the flesh.
  • Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot. Cook the fish, covered, for 3 minutes, until the skin is browned on one side. Carefully turn the fish, replace the cover and brown the other side. Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes. Add the gin, soy sauce, fish sauce, vinegar and sugar. Cover, reduce the heat to low and cook for 2 minutes. Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone. Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it. Garnish with the herbs and serve immediately.

Nutrition Facts : @context http, Calories 728, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 45 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 6 grams, Sodium 1414 milligrams, Sugar 10 grams

CRISP SEA BASS WITH BRAISED ENDIVE AND AGED BALSAMIC VINEGAR



Crisp Sea Bass with Braised Endive and Aged Balsamic Vinegar image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 19

4 (7-ounce) sea bass fillets
Sea salt and freshly ground pepper, to taste
1 egg
3 tablespoons heavy cream
4 tablespoons panko bread crumbs (or your favorite cereal)
5 tablespoons vegetable oil
A few sprigs of thyme
6 Belgium endives (split into sixths)
Spice mix, recipe follows
Aged balsamic vinegar, to taste
2 tablespoons chives (thinly sliced) plus extra for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar
1/4 teaspoon ground star anise
1/4 teaspoon cayenne pepper
Sea salt, to taste
White pepper (ground to taste)

Steps:

  • Season the fish to taste with salt and pepper. Combine egg and cream to make an egg wash. Brush 1 side of the fillets with egg wash, then cover the egg wash side of fillets with bread crumb or cereal, and press down firmly. In a hot saute pan add 3 tablespoons oil. Place the fillets into the pan breaded side down. Cook for 2 minutes. Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan. Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive. Toss the endive. Add the spice mix and the chives. Cook for 1 minute then remove from the heat. Place the endive in the center of 4 plates. Place the fish on top of the endive. Drizzle the chive oil around then the balsamic vinegar. Garnish with chives.

SEA BASS WITH ARTICHOKES, ZUCCHINI AND TOMATOES



Sea Bass with Artichokes, Zucchini and Tomatoes image

Categories     Fish     Tomato     Vegetable     Bake     Quick & Easy     Basil     Artichoke     Spring     Healthy     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

1 6-ounce jar marinated artichoke hearts
2 5- to 6-ounce sea bass fillets
8 ounces plum tomatoes, chopped
1 zucchini, cut into rounds
3 tablespoons chopped fresh basil
2 garlic cloves, minced
3/4 cup bottled clam juice

Steps:

  • Preheat oven to 475°F. Drain marinade from artichokes into 9-inch-diameter glass pie dish. Add fish; turn to coat with marinade. Sprinkle fish with salt and pepper. Scatter artichokes, tomatoes, zucchini, basil and garlic around fish. Pour clam juice over. Bake until fish is just opaque in center, about 20 minutes.

SEA BASS WITH LEEKS, POTATOES AND BALSAMIC VINAIGRETTE



Sea Bass with Leeks, Potatoes and Balsamic Vinaigrette image

Categories     Potato     Bake     Bass     Leek     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 tablespoons (1/4 stick) butter
2 tablespoons plus 1/4 cup olive oil
8 cups thinly sliced leeks (white and pale green parts only)
1 cup canned low-salt chicken broth
1/4 French-bread baguette (about 2 ounces), sliced, lightly toasted
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
2 large garlic cloves
1/2 teaspoon salt
1/4 teaspoon pepper
6 6-ounce sea bass fillets
1/4 cup plus 1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
6 medium-size red-skinned potatoes

Steps:

  • Melt butter with 1 tablespoon olive oil in heavy large skillet over medium heat. Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes. Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
  • Place toasted baguette slices, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in processor. Using on/off turns, process until moist crumbs form.
  • Place fish on baking sheet. Sprinkle fish with salt and pepper. Spread 1/4 cup mustard atop fish, dividing equally. Sprinkle 2 tablespoons breadcrumbs over each fillet, pressing gently to adhere. (Leeks and fish can be prepared 6 hours ahead. Cover separately and refrigerate.)
  • Whisk vinegar and 1 teaspoon mustard in small bowl. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. Set vinaigrette aside.
  • Preheat oven to 400°F. Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
  • Meanwhile, bake fish until opaque in center, about 20 minutes. Rewarm leek mixture in skillet over medium heat.
  • Slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture.

SEARED SEA CHILEAN BASS WITH ARTICHOKES-LEEK-VINEGAR REDUCTION YUKON GOLD COUNTRY MASH



Seared Sea Chilean Bass with Artichokes-Leek-Vinegar Reduction Yukon Gold Country Mash image

Provided by Ming Tsai

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 19

4 (7-ounce) pieces chilean sea bass, skin off
8 baby or 4 small artichokes
Canola oil to cook
2 tablespoons minced garlic
1/2 tablespoon ginger, julienned
2 leeks, white part julienned, washed well
Salt and black pepper to taste
12 cherry tomatoes, cut in half
3/4 cup balsamic vinegar
3 tablespoons Chinese black vinegar
2 to 3 tablespoons butter
1/4 cup chive batons, 1/2-inch
6 large yukon gold potatoes, washed, un-peeled, quartered
Canola oil to cook
2 tablespoons minced garlic
1/2 tablespoon minced thyme
1 1/2 cups heavy cream
3 ounces butter
Salt and pepper to taste

Steps:

  • To prep artichokes, use a serrated knife and cut off outer leaves to the tender yellow/pale leaves. Trim the bottom and spoon out the 'hair'. Trim the stem to the heart. Quarter the artichoke with stem on. In a pot of salted, boiling water, blanch the prepped artichokes to al dente, about 10 minutes and shock in ice water. Set aside. To make the sauce, use a hot non-reactive sauce pan coated with oil and sautee garlic, ginger, and leeks until soft, about 4 minutes. Season with salt and pepper. Add the artichokes and tomatoes then deglaze with vinegar and reduce by 80 per cent. Add the butter and stir in. Check for seasoning. Meanwhile pre-heat an oven to 425 degrees. In a very hot skillet coated with oil, pan sear the seasoned fish until brown on both sides, about 3 minutes a side. Transfer to oven and roast for 5 minutes or until a skewer can easily penetrate the fish.
  • In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 per cent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add butter, salt and pepper and check for seasoning. Keep warm.
  • PLATING Place a mound of mash in the center of a plate. Surround with the artichoke/vinegar sauce. Place bass on top and garnish with chives.

STRIPED BASS WITH ARTICHOKES AND OLIVES



Striped Bass With Artichokes and Olives image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 6-ounce skinless striped bass or other firm white fish fillets (about 1 inch thick)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 lemon
1 bunch parsley, leaves only (about 1 cup)
5 cloves garlic, smashed
4 tablespoons extra-virgin olive oil
1/2 baguette, cubed or torn
1 10-ounce package frozen artichoke hearts, thawed
1/2 cup pitted kalamata olives
3 small tomatoes, quartered

Steps:

  • Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use. Remove the zest from the lemon using a vegetable peeler (reserve the lemon). Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor. With the motor running, gradually add the bread and pulse several times to make coarse crumbs. Spread the breadcrumbs evenly in a 9-by-13-inch baking dish. Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes. Remove the baking dish from the oven. Scoop out the toasted breadcrumbs and set aside. Add the fish to the baking dish and top with the toasted breadcrumbs. Bake until the fish is cooked through, about 15 minutes. Drizzle with the remaining 2 tablespoons olive oil. Cut the reserved lemon into wedges and squeeze on top.

Nutrition Facts : Calories 472, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 136 milligrams, Sodium 1,051 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 37 grams

BAKED SEA BASS WITH VEGETABLES



Baked Sea Bass With Vegetables image

This recipe is based on one posted in Ozlem's Turkish Table. Sea bass is a favorite along the Aegean coast, but you could substitute any mild firm fish. Not only is this dish delicious, it is healthy and a simple one-dish meal.

Provided by PanNan

Categories     Turkish

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 filets sea bass (or a mild white flesh fish of your choice)
1 onion, finely chopped
3 garlic cloves, crushed and finely chopped
3 medium tomatoes, finely chopped
2 -3 medium potatoes, par boiled for 10 minutes
1/2 lemon, juiced
1/4 cup water
4 tbsp. olive oil
1 teaspoon red pepper flakes
salt & fresh ground pepper
1/4 cup Italian parsley, coarsely chopped
4 lemon wedges, to serve

Steps:

  • Preheat the oven to 350F.
  • Boil the potatoes for 10 minutes, then drain the water and leave to cool. Once it is cool enough to handle, cut potatoes in half and slice thinly.
  • While the potatoes are boiling, heat 2 tbsp olive oil in a large, heavy pan. Stir in the chopped onions and cook until soft, for 3 -4 minutes. Add the chopped garlic and tomatoes and cook over medium low heat for 3 minutes. Pour in the water and lemon juice. Season with salt and freshly ground black pepper. Cook gently for another 2 minutes on low and heat and leave to cool.
  • Grease a baking dish with the remaining 2 tablespoons olive oil and place the fish fillets and potato slices in the dish, coat them with the olive oil. Season with salt and freshly ground black pepper.
  • Spread the tomato and onion mixture over the fish fillets and place the potato slices alongside the fish. Cover the baking dish with aluminum foil and bake in the oven for about 20 - 25 minutes.
  • Once cooked, take the foil off and sprinkle chopped parsley and red pepper flakes over the fish. Serve immediately with wedges of lemon by the side.

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