Best Whole Sea Bass With Charred Serrano Basil Vinaigrette Recipes

Crispy Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette image

Provided by Bobby Flay

Time 40m

Yield 4 servings

Number Of Ingredients 25

1 tablespoon olive oil
1 jalapeno pepper
3 tablespoons diced red onion
1 tablespoon finely chopped garlic
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup rice wine vinegar
3/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons basil chiffonade
1 tablespoon ancho chile powder
Salt and freshly ground pepper
6 cups canola oil
4 whole red snapper (about 1 pound each) cleaned and scaled
Salt and freshly ground pepper
4 cups seasoned rice flour
4 cups water
1 red onion, sliced thick
1 eggplant, sliced thick
1 fennel, cut into 6 pieces
1 red pepper, cut into 4 pieces
1 yellow pepper, cut into 4 pieces
Olive oil, to coat
Salt, to taste
Pepper, to taste

Steps:

For the Charred Jalapeno-Basil Vinaigrette: Heat oil in a small saute pan until smoking. Add the jalapeno and cook until charred on all sides. Let the pepper cool and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk until blended.
For the Crispy Fish: Heat oil in a deep fryer to 375 degrees F. Pat fish on both sides with paper towels to insure that it is totally dry. Season the fish on both sides with salt and pepper. Mix rice flour and water together. Dredge both sides of each fish in the batter and tap off any excess. Slowly lower the fish into the oil and fry for 6 to 7 minutes. Carefully remove, drain on plate lined with paper towels and drizzle immediately with the vinaigrette.
For the Grilled Vegetables: Toss vegetables with olive oil, salt and pepper, and grill until tender.

Pan Seared Seabass with White Bean Ragout, Braised Escarole and Tomato Vinaigrette image

Provided by Food Network

Categories main-dish

Time P1DT2h20m

Yield Yield: 4 servings

Number Of Ingredients 28

1 pound dry cannellini beans, soaked in water overnight
2 ounces pancetta, cut into big pieces
5 1/2 cups water
1/4 cup extra virgin olive oil
1/4 cup chopped garlic
2 stalks celery, cut into 1/4-inch dice
1 pound carrots, cut into 1/4-inch dice
1 red onion, cut into 1/4-inch dice
3 tablespoons tomato paste
12 ounces spinach, stems removed
2 cups chicken stock
1 tablespoon kosher salt
1 tablespoon black pepper
1 pint cherry tomatoes, quarter
1/4 cup sun-dried tomato, blanched
6 basil leaves, chiffonade
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 lemon, juiced
1 tablespoon kosher salt
1 teaspoon black pepper
1 pint ripe cherry tomatoes, quartered
4 (8-ounce) fillets of seabass, scaled, skin on
2 tablespoons extra virgin olive oil, divided
Kosher salt and white pepper
2 tablespoons extra virgin olive oil
2 heads escarole, trim outer leaves, quartered
1 teaspoon kosher salt

Steps:

Discard the water from the soaked beans.
In a large saucepot, render the pancetta. Add the beans and 5 cups of water. Simmer for 45 minutes. Strain the beans, reserve the liquid and discard the pancetta. Set aside.
In the same pot, heat the olive oil. Saute all the vegetables until the onions are transparent.
In a small bowl, dilute the tomato paste in the remaining 1/2 cup of water. Add to the vegetables. Add the spinach, the reserved bean liquid and chicken stock. Bring to a boil, then lower to a simmer. Add the beans, season with salt and pepper. Reduce by 1/4. Reserve.
Prepare the Cherry Tomato Vinaigrette. In a bowl, combine all the ingredients and toss gently. Reserve.
Preheat the oven to 400 degrees F. Brush the fish fillets with 1 tablespoon of olive oil. Season with salt and pepper. Place a medium saute pan over high heat. Add the remaining 1 tablespoon of olive oil and saute the fish, skin side down for 2 minutes. Transfer to the oven and bake until done, about 5 to 6 minutes. Do not turn the fish to ensure a crispy skin.
Prepare the escarole. In a large saute pan, over medium heat, add the olive oil. Saute the escarole until wilted. Season with salt.
Meanwhile, lay out 4 large soup plates and ladle 6 ounces of the white bean ragout on each plate. Lay 2 spears of escarole cross-wise. With a metal spatula, carefully place a fillet, skin side up, on top of the escarole. Spoon tomato vinaigrette across the fillet. Serve immediately.