Best Sea Bass With Shallots Garlic And Marsala Recipe Epicuriouscom Recipes

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SEA BASS IN PAPILLOTE



Sea Bass in Papillote image

Categories     Citrus     Fish     Garlic     Herb     Tomato     Bake     Sauté     Quick & Easy     Dinner     Bass     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
4 (6-ounce) fillets black sea bass or striped bass (1/2 to 1 1/4 inches thick) with skin
3/4 teaspoon salt
1/4 teaspoon black pepper
8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)
8 sprigs fresh thyme
2 garlic cloves, very thinly sliced
12 cherry or grape tomatoes, halved
1 1/2 tablespoons drained bottled capers

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
  • Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
  • Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
  • Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
  • Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
  • Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

GLAZED SEA BASS WITH GINGER BUTTER SAUCE



Glazed Sea Bass with Ginger Butter Sauce image

Categories     Milk/Cream     Fish     Ginger     Bake     Bass     White Wine     Honey     Bon Appétit     Utah

Yield Serves 4

Number Of Ingredients 13

Sauce
1 cup dry white wine
1/3 cup chopped shallots
1/3 cup thinly sliced fresh ginger
1/2 cup whipping cream
Fish
6 tablespoons soy sauce
3 tablespoons honey
3 teaspoons rice vinegar
1 1/2 tablespoons cold water
1 1/2 teaspoons cornstarch
4 6- to 7-ounce sea bass fillets
4 tablespoons chilled butter, cut into small pieces

Steps:

  • For sauce:
  • Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
  • For fish:
  • Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.
  • Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.
  • Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.

CHILEAN SEA BASS WITH PEANUTS AND HERBS



Chilean Sea Bass with Peanuts and Herbs image

Categories     Fish     Herb     Dinner     Peanut     Seafood     Bass     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

2 tablespoons fresh lime juice
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon sugar
4 tablespoons vegetable oil, divided
4 6-ounce skin-on Chilean sea bass or halibut fillets
Kosher salt
2 medium shallots, thinly sliced into rings
1 1" piece ginger, peeled, finely julienned
2 scallions, thinly sliced
2 small green Thai chiles or 1/2 jalapeño, thinly sliced into rounds, seeds removed
2 garlic cloves, finely chopped
1/4 cup chopped fresh mint, basil, and/or cilantro
2 tablespoons chopped unsalted, dry-roasted peanuts
2 tablespoons chopped fresh dill

Steps:

  • Preheat oven to 350°F. Whisk lime juice, fish sauce, sugar, and 2 tablespoons water in a small bowl until sugar is dissolved. Set lime juice mixture aside.
  • Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Season fish with salt and cook, skin side down, until skin is golden brown and crisp, 5-8 minutes. Transfer skillet to oven and roast until fish is just opaque in the center, 5-10 minutes longer, depending on thickness. Transfer fish to a plate.
  • While fish is roasting, heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add shallots, ginger, scallions, and chiles and cook, stirring often, until beginning to brown, about 3 minutes. Add garlic and cook, stirring, until golden brown, about 30 seconds. Add reserved lime juice mixture to skillet and cook, stirring, until slightly reduced, about 1 minute. Remove from heat and mix in herbs and peanuts. Serve fish topped with sauce and dill.

CALIFORNIA SEA BASS KABOBS WITH EGGPLANT, PEPPERS, AND CHARMOULA



California Sea Bass Kabobs with Eggplant, Peppers, and Charmoula image

These skewers of sea bass are seasoned with a North African condiment called charmoula and served over marinated eggplant and peppers. Charmoula, like so many Old World recipes, has as many versions as there are cooks. Although the proportions and some ingredients vary, everyone seems to agree that charmoula must have cilantro, garlic, cumin, and paprika and then be finished with olive oil and vinegar. One Sunday when we were working on this dish, Julie Robles, then sous-chef at Lucques, suggested adding rice wine vinegar to our charmoula experiment. It's certainly not authentic, but we both liked the milder, sweeter nuance it gave the sauce. In fact, the charmoula was so good we decided to use it twice. First we marinated the fish in the spicy condiment (acid-free, so it wouldn't "cook" the fish), and then, as we pulled the kabobs from the grill, we slathered them once again in charmoula.

Number Of Ingredients 22

2 tablespoons whole cumin seeds
2 cloves garlic
2 1/2 cups coarsely chopped cilantro leaves
1 cup coarsely chopped flat-leaf parsley leaves
1 tablespoon paprika
1/2 teaspoon cayenne pepper
3/4 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 pounds California sea bass, cut into 1 1/2-inch cubes (about 1 1/4 to 1 1/2 ounces each)
2 1/4 teaspoons rice wine vinegar
1 tablespoon plus 2 teaspoons lemon juice
1 bunch arugula, cleaned
Marinated peppers and eggplant (recipe follows)
Kosher salt and freshly ground black pepper
4 pounds sweet peppers, in a variety of colors, excluding green
2 pounds small eggplants, Italian or Japanese (about 6)
1/2 to 2/3 cup extra-virgin olive oil
1 cup sliced red onion
1 teaspoon thyme leaves
2 cloves garlic, thinly sliced
3 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Toast the cumin seeds in a small pan over medium-high heat about 2 minutes, until the seeds release their aroma.
  • Using a mortar and pestle, pound the cumin, garlic, and a pinch of salt to a paste. Transfer to a medium bowl. Pound the cilantro and parsley in batches. As each batch of herbs is pounded to a paste, add it to the garlic mixture. Add the paprika and cayenne, and stir well. Put half the mixture in a large bowl or container for marinating the fish, and stir in 1/4 cup olive oil. Gently toss the fish with the herb purée, cover, and refrigerate at least 4 hours.
  • Stir the remaining 1/2 cup plus 2 tablespoons olive oil into the remaining herb purée, and refrigerate.
  • Light the grill about 30 to 40 minutes before cooking.
  • Remove the fish from the refrigerator 30 minutes before cooking, to bring to room temperature. Skewer the chunks of fish, being careful that the pieces on each skewer are a similar thickness and not pressed together too tightly, so they will cook evenly.
  • Take the reserved charmoula out of the refrigerator and stir in the rice wine vinegar, lemon juice, and 1/2 teaspoon salt. Taste for balance and seasoning.
  • When the coals are broken down, red, and glowing, season the skewers of fish with salt and pepper. Grill the fish 3 to 4 minutes, rotating the skewers once, until you have nice color on the first side. Turn the fish over, and cook a few more minutes, until just cooked through. When it's done, the fish will begin to flake and separate a little; the center will still be slightly translucent. Remember, the fish will continue to cook a little more when you take it off the grill.
  • Scatter the arugula on a platter. Arrange the marinated peppers and eggplant and all their juices on top. Place the fish kabobs on the peppers and eggplant, and smear some of the charmoula over each kabob. Serve the remaining charmoula on the side.
  • Char the peppers on all sides on a medium-hot grill, or on the burners of a gas stove, or in the broiler, until all sides are just blackened (you want to char the skin of the peppers without burning the flesh underneath). Place the peppers in a large paper bag, close it tightly, and let them steam at least 15 minutes. (They sometimes leak, so put the closed bag on a plate.)
  • Meanwhile, cut the stems from the eggplants and discard. Like many vegetables, eggplants vary widely in size and shape, so you'll need to use your judgement as you cut them. The goal is to achieve pieces that are roughly the same size, around 2 inches long and 1/4-inch thick, and that show off the natural curve of the eggplant. To begin, cut 1/4-inch slices lengthwise. (Do not cut the eggplant into circles.) If your eggplants are very small, you may be able to stop after this lengthwise slicing. If they're larger, you'll need to cut them again. Place them flat on your cutting board and slice in half across the diagonal. When you're satisfied with your slices, score them shallowly on both sides with a knife (make a cross-hatch of very shallow cuts to increase surface area), sprinkle each with 1/4 teaspoon salt, and let them sit 10 minutes. Use paper towels to blot the water that beads on their surfaces.
  • Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil, and wait 1 minute. Carefully place some of the eggplant in the pan. (The eggplant shouldn't be crowded; do this in batches or in two large pans.) Drizzle another tablespoon or two of olive oil into the pan, and cook 3 to 4 minutes, until golden brown. If the pan is smoking or the eggplant starts to burn, turn the heat down. Turn the eggplant over, and cook another 2 to 3 minutes, on the second side, until tender and golden. Remove the eggplant to a platter or baking sheet lined with paper towels. Continue until all the eggplant is cooked.
  • Open the bag of roasted peppers, and let them cool slightly. Peel each one carefully. Do not run them under water or you will lose all their delicious juices. Work over a strainer set in a bowl to catch the juices. Tear the peppers in half lengthwise, along their natural seam, and remove the seeds and membranes. Cut or tear the peppers into 1-inch-thick strips. Set them aside in the reserved juices.
  • Wipe out the eggplant pan, and return it to the stove over high heat for 2 minutes. Add 2 tablespoons olive oil, and sauté the red onion and thyme about 2 minutes. Add the garlic, cook a few more minutes, and then add the peppers and their juices to the pan. Season with 1 teaspoon salt and a pinch of pepper, and cook 6 to 8 minutes, stirring often, until the peppers have caramelized slightly.
  • Transfer the peppers and onions to a shallow nonaluminum dish. Add the two vinegars to the pan, and reduce by half over low heat. Turn off the heat, and swirl in 2 tablespoons olive oil. Use a rubber spatula to scrape the oil and vinegar over the peppers. Toss well to combine the flavors.
  • Gently toss the eggplant and peppers together and taste for seasoning.
  • The peppers and eggplant can be made the day before. Make the charmoula base and marinate the fish in the morning. Add the vinegar and lemon at the last minute.

SEARED BLACK BASS WITH SCALLION-CHILE RELISH



Seared Black Bass With Scallion-Chile Relish image

If time is of the essence, a skin-on fish fillet is your best friend. This black bass crisps up beautifully when pressed down on a hot pan.

Provided by Chris Morocco

Time 15m

Yield 4 Servings

Number Of Ingredients 8

4 tablespoons olive oil, divided
4 (5-6-ounce) skin-on black bass fillets
Kosher salt, freshly ground pepper
1 bunch scallions, thinly sliced
1 serrano chile, thinly sliced
2 cups cilantro leaves with tender stems
2 tablespoons fresh lime juice
1 teaspoon toasted sesame seeds

Steps:

  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high until very hot but not smoking. Season bass with salt and pepper and cook, skin side down, gently pressing occasionally with a spatula to ensure contact with skillet, until skin is browned and crisp and flesh is nearly opaque, 6-8 minutes. Turn and cook until flesh is opaque throughout, about 1 minute longer.
  • Meanwhile, toss scallions, chile, cilantro, lime juice, sesame seeds, and remaining 2 tablespoons oil in a medium bowl; season with salt. Serve bass with scallion-chile relish.

SEA BASS WITH SHALLOTS, GARLIC AND MARSALA



Sea Bass with Shallots, Garlic and Marsala image

Categories     Garlic     Roast     Low Carb     Quick & Easy     Low Cal     Bass     Marsala     Fall     Shallot     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

3 tablespoons olive oil
6 large shallots, thinly sliced
3 large garlic cloves, thinly sliced
1/4 teaspoon (generous) dried crushed red pepper
4 6- to 8-ounce sea bass fillets
1/3 cup dry Marsala
1/3 cup bottled clam juice
1 teaspoon white wine vinegar
Toasted pine nuts

Steps:

  • Preheat oven to 400°F. Heat oil in heavy large ovenproof skillet over medium-high heat. Add shallots, garlic and crushed red pepper and sauté until shallots soften, about 3 minutes. Remove from heat. Let stand 5 minutes. Sprinkle fish with salt and pepper. Add fish to skillet; turn to coat with shallot mixture. Roast fish in oven until just opaque in center, about 10 minutes. Transfer fish to platter; tent loosely with foil to keep warm.
  • Using oven mitt to hold handle, set skillet over medium-high heat. Add Marsala, clam juice and vinegar and boil until sauce is almost reduced to glaze, about 7 minutes. Season to taste with salt and pepper. Spoon sauce over fish; sprinkle with pine nuts and serve.

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