Do you have any great recipes for Chilean Sea Bass?
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We LOVE chilean seabass. We have tried several recipes and they have turned out OK. Of course the fish is always fantastic, but we are looking for a recipe to make it just POP.
Do any of you have any amazing recipes that will do this fish justice?
We will be making it tonight or tomorrow and I will tell you how the recipes go. We will pick the best 2. Also, we have 2 pounds to work with.
Thank you!!!
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Grilled Sea Bass
INGREDIENTS
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 1/2 tablespoons extra virgin olive oil
DIRECTIONS
Preheat grill for high heat.
In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.
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Chilean Sea Bass Veracruz
Chilean Sea Bass VeracruzYield: Makes 4 servingsIngredients: 3/4pound Chilean sea bass steaks or halibut steaks, skinned, boned and cut into 1-inch cubes
3tablespoons lime juice, divided
1/8teaspoon black pepper
4large tomatoes, seeded and diced
1large onion, diced
3large cloves garlic, finely minced
2to 3 serrano peppers,* seeded and finely chopped
Olive oil cooking spray
2tablespoons chopped fresh cilantro
3cups hot cooked rice
Preparation: 1.Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes, but not more than 30 minutes.
2.Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.
3.Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes, stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside.
4.Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tablespoons lime juice and cilantro. Serve over rice. Garnish, if desired.
BAKED HERBED FISH – QUICK
2 lb. white fish fillets (halibut; Chilean sea bass)
Tbsp. olive oil
1/2 tsp. lite garlic salt
1/2 tsp. marjoram leaves
1/3 tsp. thyme leaves
1/4 tsp. garlic powder
1/8 tsp. white pepper
2 bay leaves
1/2 c. chopped onion
1/2 c. of white wine or skim milk
Lime/lemon wedges to garnish
Preheat oven to 350 degrees. Wash fish, pat dry and place in dish. Combine oil with lite salt and herbs. Dribble over fish.
Top with bay leaves and onions. Sprinkle with paprika. Pour wine or skim milk over all. Bake, uncovered, for 20 to 30 minutes or until fish flakes easily with a fork. Serve with lime or lemon wedges