Best Sea Bass With Spicy Strawberry Sauce Recipes

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12 MINUTE STICKY ASIAN SEA BASS



12 minute Sticky Asian Sea Bass image

12 minute sticky Asian Sea Bass - Soft, flaky sea bass with a sweet and spicy flavour kick.

Provided by Nicky Corbishley

Categories     Dinner

Time 12m

Number Of Ingredients 14

2 tbsp sesame oil
1 red chilli (finely chopped)
4 tbsp honey
2 tbsp dark soy sauce (replace with tamari for gluten free)
1/2 tsp ground ginger
2 cloves of garlic (peeled and minced)
1 tbsp fresh lime juice ((the juice from half a small lime))
4 Sea Bass fillets (- skin on)
1/2 tsp cornflour/cornstarch
2 tbsp light brown sugar
1 Handful of fresh coriander (cilantro) (torn)
1 bunch of spring onions (scallions) (sliced into thin strips)
1 red chilli (sliced thinly)
Slices of lime

Steps:

  • Preheat the oven to 200c/400f
  • Mix the oil, chilli, honey, soy sauce, ginger, garlic and lime in a small bowl.
  • Place the sea bass fillets, skin-side down, on a baking tray. Sprinkle on the cornflour and rub it into the fish gently.
  • Spoon on the honey-soy sauce mix (it will pour off a little, but that's fine). Sprinkle on the sugar and place in the oven to cook for 8 minutes. Half-way through cooking, open the oven and baste the fish with the sauce in the tray (it will be stickier now it's been in the oven).
  • Once the fish is cooked, take out of the oven and baste again with sauce, then sprinkle the top with coriander (cilantro), spring onion (scallion) strips and slices of chilli.
  • Serve with lime slices and some boiled rice or salad.

Nutrition Facts : ServingSize 177 g, Calories 251 kcal, Carbohydrate 27 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 68 mg, Sodium 567 mg, Fiber 1 g, Sugar 25 g

CHILEAN SEA BASS WITH SPICY FRUIT SALSA AND POTATO GALETTE



Chilean Sea Bass with Spicy Fruit Salsa and Potato Galette image

Provided by Food Network

Number Of Ingredients 29

1 teaspoon chopped jalapeno pepper or other hot pepper
1 small red onion, finely chopped
1 papaya, peeled, seeded and chopped
1 ripe mango, peeled, pitted and diced
1/2 cup fresh pineapple, peeled and chopped
1/2 lemon, juiced
1/2 lime, juiced
1 tablespoon honey
1/2 teaspoon chili powder
1 tablespoon chopped cilantro
1/4 cup olive or vegetable oil
Pinch salt and pepper
1/4 cup olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 tablespoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon anise seed
1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute
4 Chilean sea bass fillets (or whitefish of your choice)
Salt and pepper
1/4 cup flour, for coating
Vegetable or canola oil, for saute
2 yellow long potatoes -- peeled -- cut into thin slices
Clarified butter, for frying
Bunch of chives

Steps:

  • Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine, and refrigerate.;
  • Combine the above ingredients together to form a spicy paste.
  • Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice mixture on the skin of the fish. Add 2 tablespoons of the oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.
  • In a hot, 6-inch iron pan heat 2 teaspoons clarified butter till almost smoking. Layer potato slices in oil to cover pan and cook, weighted, until golden brown. Turn galette over and brown, weighted.
  • To assemble dish: Plate the galette, top with a layer of mesclun greens and then the sea bass. Sprinkle cut chives over top. Serve with spicy fruit salsa.

SEA BASS WITH SPICY STRAWBERRY SAUCE



Sea Bass With Spicy Strawberry Sauce image

A very unique and special entree; the sauce really perks up the sea bass, its acidity cuts through the richness of the fish and creates a nice "sweet heat". I like this with rice and a salad sprinkled with pine nuts.

Provided by EdsGirlAngie

Categories     Bass

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 12

4 sea bass fillets (about 1-1/2 lbs. total)
salt and black pepper
1 tablespoon Tabasco sauce
1 -2 tablespoon olive oil
3/4 tablespoon Tabasco sauce
6 tablespoons strawberry preserves
3 tablespoons red wine vinegar
1/2 tablespoon soy sauce
2 tablespoons seafood cocktail sauce
1/4 teaspoon garlic powder
salt
fresh strawberry slices (to garnish)

Steps:

  • In a plastic zipper bag, combine sea bass fillets, salt and pepper to taste, and Tabasco Sauce; refrigerate at least 4 hours; up to overnight is fine.
  • In a small saucepan combine the 3/4 tablespoons Tabasco Sauce, strawberry preserves, vinegar, soy sauce, seafood cocktail sauce and garlic powder; simmer over low heat, stirring occasionally.
  • Correct seasoning with salt to taste.
  • In the meantime, saute the marinated sea bass fillets in the olive oil until fish is lightly browned and flakes easily but is not dry, about 5 to 6 minutes per side.
  • Serve immediately, drizzled with the strawberry sauce.
  • Garnish with strawberry slices.

CHILEAN SEA BASS WITH SPICY FRUIT SALSA



Chilean Sea Bass with Spicy Fruit Salsa image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 26

1 teaspoon chopped jalapeno or other hot pepper
1 small red onion, finely chopped
1 papaya, peeled, seeded and chopped
1 ripe mango, peeled, pitted and diced
1/2 cup fresh pineapple, peeled and chopped
1/2 lemon, juiced
1/2 lime, juiced
1 tablespoon honey
1/2 teaspoon chili powder
1 tablespoon chopped cilantro
1/4 cup olive oil or vegetable oil
Pinch salt and pepper
1/4 cup olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 tablespoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon anise seed
1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute
4 Chilean sea bass fillets, or whitefish of your choice
Salt and pepper
1/4 cup flour, for coating
Vegetable or canola oil, for saute

Steps:

  • Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
  • For the Spicy Paste: Combine the above ingredients to form a spicy paste.
  • For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

GRILLED SEA BASS WITH CHILI-LIME DRESSING



Grilled Sea Bass with Chili-Lime Dressing image

While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 11

1 clove garlic, finely minced, or more to taste
1 lime, zested
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
2 tablespoons lime juice
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
1 teaspoon Asian (toasted) sesame oil
4 (4 ounce) fillets sea bass
2 teaspoons vegetable oil, or as needed
salt to taste
1 tablespoon coarsely chopped cilantro leaves, or to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
  • Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
  • Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
  • Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 3 g, Cholesterol 47.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 774.8 mg, Sugar 2 g

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