Kate:

Chilean Sea Bass Recipe

Ingredients:
2 cups hickory or apple wood chips
1 1/2 cup chicken broth
1/3 cup honey
5 tablespoons Dijon mustard
2 tablespoons cornstarch
1/2 teaspoon pepper
1 1/3 pound Chilean sea bass, cut into 4 equal pieces
4 foil bags (see notes following recipe)
1/3 pound sugar snap peas, ends and strings removed
4 cups hot cooked fettuccine or linguine
Salt

Directions:

Soak wood chips in water at least 20 min. or up to 1 hour. Smoothly mix broth with honey, mustard, cornstarch, and pepper.

Rinse fish and drain. Drain wood chips. In a barbecue with a lid, scatter chips over a solid bed of very hot coals (you can hold your hand at grill level only 1 to 2 seconds).

For gas barbecue, turn on high, put chips in a foil pan, and set directly on flame in a corner of the gas barbecue; close lid and heat 10 minutes. Put 1 piece of fish in each foil bag (see instructions for making bags, below) and set bags on center of grill. Pour an equal portion of broth mixture into each bag.

Cover barbecue, open vents for charcoal, and cook until fish is opaque in center of the thickest part but still moist-looking (cut to test, but careful not to pierce bottom of bag), about 15 minutes. Add equal amounts of peas to each bag, cover barbecue and cook just until peas turn bright green, about 2 minutes.

To serve, put pasta in rimmed plates or shallow bowls, set fish on pasta, and pour sauce and peas over fish. Season to taste with salt and pepper.

Notes: Make 4 foil bags. To make each bag, stack 2 sheets of heavy-duty foil, each 12 x 14 inches. In the center of the foil, sit a flat-bottomed, 3-3/4- to 4-1/4-inch-wide straight-sided dish (such as a souffle dish) or food can (about 28 oz. size). Fold foil up and press smoothly against dish or can sides, then lift out the form without distorting foil. Fold rim of foil down to make bag about 5 inches tall.

Seared Chilean Sea Bass with Piperade

serves 4

3 tablespoons olive oil
2 red bell peppers, or 1 red and 1 yellow, seeded and thinly sliced
1 medium onion, halved and thinly sliced crosswise
1 tablespoon minced garlic
3/4 cup peeled, seeded, and chopped tomatoes, with juice
1-1/2 pounds Chilean sea bass fillet, cut into 4 portions
Salt and freshly ground pepper to taste

Heat 2 tablespoons of the oil in a skillet or wok over medium-low heat. Add the peppers and onion and cook, stirring, until the peppers begin to wilt but do not brown. Add the garlic, cook until fragrant, and add the tomatoes and a pinch of salt and pepper. Simmer until everything is tender and the flavors are well blended, about 15 minutes. Keep warm.

Meanwhile, remove the fish from the refrigerator, season lightly on both sides with salt and pepper, and let stand a few minutes at room temperature.

Set another skillet (cast iron or heavy aluminum, just large enough to hold the fish) over medium-high heat until a drop of water evaporates instantly on contact; turn on the broiler. Add the remaining oil to the skillet, swirl the pan to coat the bottom, and add the fish. Cook until the bottom is beginning to brown, about 2 minutes, then run the skillet under the broiler without turning the fish. Broil 3 to 4 minutes, turn the browned side up, and continue broiling until a skewer easily slides in and out of the thickest part of the fish, another 2 to 3 minutes depending on thickness. Serve with the browned side up, with the pepper mixture spooned over and around the fish.

http://www.sallys-place.com/food/columns/harlow/sea_bass.htm

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Toffy:

Just Broil that Sea Bass with Butter on the top and a sprinkle of Dill Weed…….makes my mouth water just thinking about it…Oh my gosh it is so good that way….couldn’t be easier either. Side Dish……Big Green Salad with everything in it. and Buttered Noodles with Green Peas mixed in…..There you go…..enjoy it…

kylie d:

very easy……….season, dust with flour, saute, place in 350 oven til almost cooked thru…..deglaze saute pan with w/ w. wine, fresh lemon…add capers and a touch of heavy cream ….top fish with sauce