Does anyone have a good recipe for Sea Bass?
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Author:
I would really love some suggestions for ways to prepare Sea Bass if anyone has any good recipes to share.
(I’m not a picky eater at all. I just prefer to eat very healthy.)
Thanks!
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Barbecued Sea Bass
Ingredients
• Starfish fillet portions
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 8 slices bacon, divided
• 1 tablespoon plus 1 teaspoon lemon juice, divided
Rinse fillets in cold water; pat dry and sprinkle with salt, pepper, and paprika. Set aside. Place 2 slices bacon on a large piece of heavy-duty aluminum foil; place a bass fillet lengthwise on each bacon slice. Sprinkle 1/2 teaspoon lemon juice over each fillet. Fold foil edges over, and wrap securely. Repeat procedure with remaining ingredients to make 3 additional packets.
Grill packets over hot coals 10 minutes. Turn packets, and grill an additional 10 minutes or until fish flakes easily when tested with a fork. 4 servings.
3 tablespoons extra-virgin olive oil
Sea Bass
Salt and black pepper
2 cups white wine
2 tablespoons balsamic vinegar
1 cup green olives, the flesh lightly cracked with the side of a knife
1 lemon, thinly sliced, seeds picked out
1/2 cup broken walnuts
1/4 cup coarsely chopped fresh
parsley or tarragon leaves
1. Put the oil in a deep skillet or casserole, preferably non-stick; turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the sea bass and brown it well, rotating and turning when necessary; Sprinkle the sea bass with salt and pepper as it cooks.
2 add the wine, balsamic vinegar, and olives. Adjust the heat so the mixture simmers vigorously and cook until the sea bass is almost done
3. When the sea bass is almost done, add the sliced lemon to the mix and cook 2 to 3 minutes more. Arrange the sea bass and lemon on a platter and stir the walnuts into the sauce; taste and adjust seasoning, then spoon the sauce over the sea bass, along with the parsley or tarragon. Serve hot.
Lay it on a sheet of foil or parchment on a baking tray. Pull the sides of the sheet upwards so that liquid cannot pur out. The sheet must be large enough so that you can roll fold it over the fish and cover it completely.
Pour a few spoonfuls of extra virgin olive oil on the fish and sprinkle with chopped garlic and parsley.
Add half a glass of white wine and/or the juice of half a lemon (put also the peel of the lemon in).
Close the sheet over the fish and bake for about 15-20 mins (depending on the size of the fish).
Buon appetito
Fish with Olives, Pine Nuts, Basil and Wine
Ingredients:
* 1/4 cup pine nuts
* 4 firm white fish fillets, such as snapper,
rock cod, flounder, sea bass, halibut,
swordfish or tilapia, each 6 to 7 oz.
* Kosher salt and freshly ground pepper, to taste
* 4 Tbs. extra-virgin olive oil
* 1/3 cup dry white wine
* 1 1/2 Tbs. finely minced garlic
* 5 Tbs. fresh basil leaves, shredded
* 1/2 cup Mediterranean-style green and/or black
olives, pitted if desired
Directions:
Preheat an oven to 350°F.
Spread the pine nuts on a baking sheet and toast in the oven until they take on color and are fragrant, 5 to 8 minutes. Remove from the oven and set aside. Increase the oven temperature to 400°F.
Season the fish fillets with salt and pepper. Place in a baking dish in which they fit in a single layer. In a small bowl, stir together 3 Tbs. of the olive oil and the wine. Pour over the fish fillets. Top with half of the garlic and half of the basil, and then distribute the olives around the fillets. Cover with aluminum foil.
Bake until the fish is opaque throughout when pierced with a knife, 10 to 15 minutes. The timing will depend upon the thickness of the fillets. Using a slotted spatula, transfer the fillets to warmed individual plates.
Pour the pan juices, olives and reserved pine nuts into a small sauté pan and set over medium heat. Swirl in the remaining 1 Tbs. olive oil and the remaining garlic and basil. When warm and fragrant, spoon over the fish. Serve immediately. Serves 4.
MOROCCAN SEA BASS
1 lb. sea bass or red snapper
1/2 c. chopped onion
1/4 c. white wine
1 tbsp. ketchup
2 tbsp. butter
1 clove garlic, minced
1 tbsp. soy sauce
1/2 tsp. dill weed
Arrange fresh fillets in shallow roasting pan. Melt butter in small frying pan over medium heat. Add the onion and garlic; cook until onion is limp. Add the wine, soy sauce, ketchup, and dill weed. Stir until heated through and pour over fish. Bake, uncovered, in 425 degree oven for 20 minutes or until fish flakes readily with a fork. Serves 2 to 4.
OR
CHINESE SEA BASS
1 (2 lb.) sea bass steak
2 to 4 tbsp. dry sherry
2 tbsp. reduced sodium soy sauce
4 scallions, chopped with greens
3 slices ginger, peeled and slashed
2 cloves garlic, peeled and slashed
Fresh chopped parsley
Scallions for garni
Place bass in a shallow glass or enamel container. Combine remaining ingredients, except parsley. Marinate 2 hours, turning steak over after 1 hour. Bring water under a steamer rack to a rolling boil, add ginger, garlic and scallions.
Baste fish with soy-sherry mixture as you place it on the steamer rack. Cover and steam approximately 10 minutes for each inch thickness. Garnish with freshly chopped parsley and slivered lengthwise scallions.
OR
FRESH SEA BASS IN DIJON
MUSTARD-CHAMPAGNE SAUCE
6 (5-6 oz.) bass filets or any other firm fish
3 tbsp. chopped shallots
1 c. champagne
2 tbsp. Dijon mustard
3 tbsp. butter
1 tbsp. flour
1 c. cream
Juice of 1 lemon
Salt and pepper to taste
In baking dish rub 1 tablespoon butter on the bottom and sprinkle some chopped shallots all over. Arrange the bass on top and sprinkle some salt and pepper. Dot with 1 tablespoon butter. Add the champagne and cover with a wax paper. Bake in a 450 degree oven for 10 minutes. Lift up the bass and place them on a large platter.
In a skillet melt one tablespoon butter and add the flour. Let cook for a few seconds. Add the liquid from the baking dish and whisk together. Add the cream and mustard. Let reduce until the right consistency. Adjust seasoning and add the lemon juice. Pour the sauce over the cooked sea bass and serve immediately.
OR
FRESH SEA BASS WITH DRIED FRUIT
4 fresh sea bass filets
1 sm. can mandarin oranges, drained
1 pkg. dried apricots
1 pkg. dried apple slices
1 pkg. dried fruit bits
1 c. olive oil
1/2 c. each blueberry & raspberry vinegar
1/4 c. tarragon vinegar
1 tsp. BLAIR fine herb seasoning
Preheat oven to 350 degrees. Coat baking dish with vegetable spray and lay filets in dish. In large bowl, combine olive oil, vinegars and herb seasoning; whisk well. Add the dried fruit and the mandarin oranges and fold gently to combine. Pour this mixture over the bass and bake 40 minutes or until fish is done and flakes with a fork. Serve over rice. Yield: 4 servings.
JM
Cook Time: :50
Ingredients:
* 2 pounds sea bass fillets
* 2 tablespoons bacon drippings
* 1/4 cup butter or margarine
* 1/3 cup all-purpose flour
* 1 1/2 cups chopped onions
* 1 clove garlic, minced
* 3/4 cup chopped green and red bell pepper
* 1 1/2 cups diced raw potatoes
* 1 can (6 ounces) tomato paste, mixed with 1 1/2 cups water
* 1 tablespoon Worcestershire sauce
* 12 whole cloves
* dash hot pepper sauce
* 1 tablespoon paprika
* 1 bay leaf
* 1 tablespoon salt
* 1/4 teaspoon pepper
* 1 lemon, thinly sliced
Preparation:
Cut fish into 1-inch pieces; refrigerate while preparing chowder. In a large heavy stock pot or kettle, combine bacon drippings, butter, and flour. Cook over medium low heat, stirring, until a smooth paste has formed. Add onion, garlic, and bell pepper; cook for 5 to 7 minutes. Add diced potatoes, tomato paste with water, cloves, hot pepper sauce, paprika, bay leaf, salt, and pepper. Cover and simmer for 30 minutes. Add fish; cover and cook for 10 minutes; add lemon slices.
Serves 4.