Best Steamed Bass With Corn And Zucchini Recipes

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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.

STEAMED STRIPED BASS WITH GINGER AND SCALLIONS



Steamed Striped Bass with Ginger and Scallions image

Provided by Jet Tila

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

One 2- to 3-pound whole striped bass, scaled and gutted (fins and gills removed)
Nonstick cooking spray
Kosher salt and white pepper
4 Chinese black mushrooms, soaked in warm water until softened, sliced thin
2-inch piece ginger, finely sliced like blades of grass
4 baby bok choy, quartered
1/4 cup (60 ml) water
3 tablespoons (45 ml) thin soy sauce
1 tablespoon (15 ml) chicken bouillon powder
1 tablespoon (15 ml) Shaoxing rice wine
2 teaspoons (10 grams) sugar
1 teaspoon sesame oil
3 scallions, finely sliced like blades of grass
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) canola oil

Steps:

  • For the striped bass: Preheat the oven to 325 degrees F. Spray the bottom of a large baking dish with the cooking spray.
  • Rinse the fish with cold water and pat it dry. Place it in the prepared baking dish. Season the fish with salt and white pepper. Scatter the sliced mushrooms in the dish. Sprinkle the sliced ginger over the fish and arrange the baby bok choy pieces around the fish, like a frame.
  • For the sauce: Stir together the soy sauce, chicken bouillon powder, Shaoxing rice wine, sugar and sesame oil in a small bowl. Pour this sauce over the fish, which will convert to aromatic steam, cooking the fish.
  • Pull a tight layer of plastic wrap over the baking dish and cover tightly with aluminum foil.
  • Bake until the fish reaches an internal temperature of 130 to 135 degrees F; the fish should flake apart gently, and the center should just be turning opaque, 15 to 18 minutes.
  • For after steaming: Check to see that the fish is done. Place the scallions on top of the fish and replace the foil to retain heat and moisture.
  • Combine the canola and sesame oils in a small saucepan and heat them to high until just smoking, about 2 minutes. Remove the foil and carefully drizzle the hot oil over the scallions and fish--it will sizzle. Finish by spooning the sauce over the fish.

STEAMED SEA BASS IN GINGER



Steamed Sea Bass in Ginger image

Provided by Joyce Howe

Categories     dinner, weekday, main course

Time 1h

Yield 5 servings

Number Of Ingredients 7

Whole sea bass, about 2 pounds
2-inch piece fresh ginger root, peeled and julienned
1/2 cup corn, vegetable or peanut oil
4 scallions
5 pickled shallots
Salt
1/4 cup soy sauce

Steps:

  • Rinse fish and place on heatproof plate or dish.
  • Put 2 to 3 inches of water into wok, large pot or skillet. Turn heat to high and bring water to boil. Turn off flame.
  • Place steam rack into water. Water should reach to just above rack.
  • Place fish plate onto rack. Spread ginger over fish. Cover; steam 20 minutes over medium flame.
  • When fish is cooked, remove plate from wok and pour off excess liquid.
  • Heat oil in wok until smoking.
  • Chop scallions into 1/2-inch pieces.
  • Spread shallots and scallions on top of fish. Season with salt to taste. Pour soy sauce over fish.
  • Pour hot oil over fish. Serve.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 833 milligrams, Sugar 5 grams

STEAMED BLACK BASS WITH SAFFRON ARTICHOKE BROTH



Steamed Black Bass with Saffron Artichoke Broth image

Provided by Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 11

1/4 teaspoon fine salt
2 black bass fillets about 6 to 8 ounces
1 cup fish stock
1 teaspoon saffron threads
1/2 cup cooked lentils
5 baby artichoke hearts cooked and cut in half
1/4 cup cooked sweet corn kernels
10 red pearl onions, roasted and peeled
1 tablespoon finely diced red pepper
1 tablespoon finely diced yellow pepper
2 large sprigs fresh pea shoots

Steps:

  • Season each bass fillet with sea salt. Place each fillet in a bamboo steamer basket over simmering water. Steam for 6 to 8 minutes and set aside. Heat the fish stock with the saffron threads to a simmer in a medium saucepot over medium heat. Add the artichokes, corn and onions. Simmer for one minute. Heat the lentils with 2 tablespoons of the water over which the bass has been steamed. Divide the lentils into 2 warmed bowls. Spoon the vegetables equally into each bowl. Pour over the saffron stock. Arrange the pea shoots over the broth and sprinkle with the diced red and yellow pepper. Place bass over the pea shoots

STEAMED BASS WITH CORN AND ZUCCHINI



Steamed Bass with Corn and Zucchini image

Other firm fleshed white fish such as halibut, snapper, or grouper can be used.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 11

2 tablespoons unsalted butter
1 small yellow onion, minced
3 garlic cloves, thinly sliced
Coarse salt and pepper
1/2 pound Yukon Gold potatoes peeled, and cut into medium dice
1 1/4 cups chicken broth
2 cups corn kernels (from 2 ears)
1 small zucchini, halved and cut 1/4-inch thick
12 small little neck clams, scrubbed
Four 4-ounce skinless striped bass fillets (1-inch thick)
Basil leaves, for serving

Steps:

  • Melt butter in a large straight-sided skillet over medium-high. Add onion, garlic, and 1/2 teaspoon salt. Saute until translucent, about 3 minutes. Add potatoes and broth, and bring to a boil. Cover, and cook for 5 minutes, add clams and cook, covered, 5 minutes. Stir in corn and zucchini. Push clams aside, and nestle fish into pan in a single layer, leaving space between pieces. Cover, and cook until clams are open and fish is opaque, 4 to 6 minutes more.

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