PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE
This pan seared Chilean sea bass is flavored with a delicious Asian marinade of soy sauce, ginger, and mirin. It's perfectly pan fried until it's flaky and tender with an incredibly crispy skin! A delicious Asian sea bass flavored with soy ginger teriyaki marinade!
Provided by Jamie
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.
- Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.
- Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
- Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.
- Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.
Nutrition Facts : Calories 84 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 686 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
PAN SEARED CHILEAN SEA BASS RECIPE
This pan seared Chilean Sea Bass is incredibly juicy, tender and flavorful! The fish is flaky and has the best texture. An easy lemon garlic herb sauce elevates this dish!
Provided by Addison LaBonte
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- First, pat sea bass dry with paper towels. Season on both sides with sea salt and pepper.
- In a large skillet over medium heat, add 1 tablespoon butter. Once butter has melted, place fish skin side down in skillet.
- Cook for 5 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in microwave safe dish. Stir in minced garlic and oregano.
- After 5 minutes, flip fish. Pour butter herb sauce over fish.
- Slice lemons into round discs. Place lemon slices in skillet.
- Cook for 5 more minutes or until fish is flaky.
- Finally, remove from pan. Pour sauce from pan on fish. Garnish with fresh parsley if desired.
Nutrition Facts : Calories 444 kcal, Carbohydrate 7 g, Protein 21 g, Fat 38 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 1398 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
SEA BASS STEAMED WITH LEMON GRASS AND CHILI COCONUT BROTH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the fish stock, dry sherry and soy in a large skillet and bring to a boil and then reduce to a simmer. Crush the lemon grass with the back of a knife to release its oils and chop the ginger. Add the lemongrass, ginger and all remaining ingredients except the fish to the simmering liquid and continue to simmer gently for 15 minutes.
- The skillet should be large enough so that when the fish is placed in a bamboo steamer, the steamer basket nestles over the skillet tightly. Place lettuce leaves on steamer basket and lay whole sea bass on bed of lettuce. After placing the whole fish in the bamboo steamer and the steamer is nestled over the simmering liquid, cover the basket with a bamboo cover, lower the heat to a gentle simmer and steam gently for 8 to 9 minutes. When completely cooked, remove from the heat, place the fish on a bed of the bok choy and mushrooms and strain the broth. Discard the lemon grass, and ladle a little of the broth over the top. Scatter the more chopped scallions freely as a garnish.
BAKED CHILEAN SEA BASS RECIPE
This easy baked Chilean sea bass recipe is buttery, flaky, tender, and drizzled with a velvety smooth beurre blanc sauce. Ready in 20 minutes!
Provided by Maya Krampf
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- In a small bowl, whisk together olive oil, lemon juice, and garlic powder.
- Arrange sea bass fillets in a stoneware baking dish, with space between them. Use paper towels to pat them dry.
- Brush the fish fillets on both sides with the olive oil mixture. Season both sides with garlic powder, sea salt, and black pepper.
- Bake for 12-15 minutes, until the sea bass internal temperature reaches 135 to 140 degrees F, or the fish flakes easily with a fork. (For best results, use an instant-read thermometer -- it's done when it reaches 135 to 140 degrees F.)
- Meanwhile, in a very small saucepan (about 5 inches in diameter) over medium-high heat, combine the shallot, wine, & vinegar. Bring to a boil, then reduce heat to medium and simmer for about 3-5 minutes, until the volume is reduced to about 1/4 of the original amount (approximately 2 tablespoons should be left).
- Stir in the heavy cream and lemon zest.
- Reduce heat to low. Add 2-3 cubes of very cold butter, stirring constantly until it melts. Continue to add butter 2-3 cubes at a time, stirring and letting it melt after each addition. Keep heat very low and avoid boiling, or the sauce will separate.
- Season with sea salt to taste.
- Serve sauce over baked sea bass immediately, or keep warm in a thermos or in the hot pan on the stove (with heat turned off) for up to 30-60 minutes. The sauce can split if it overheats or cools too much, so keep it warm but not hot.
Nutrition Facts : Calories 553 kcal, Carbohydrate 1.8 g, Protein 16.9 g, Fat 52.1 g, SaturatedFat 19.9 g, TransFat 1 g, Cholesterol 123.4 mg, Sodium 835.6 mg, Fiber 0.3 g, Sugar 0.7 g, UnsaturatedFat 15.3 g, ServingSize 1 serving
GLAZED SEA BASS WITH GINGER BUTTER SAUCE
Categories Milk/Cream Fish Ginger Bake Bass White Wine Honey Bon Appétit Utah
Yield Serves 4
Number Of Ingredients 13
Steps:
- For sauce:
- Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
- For fish:
- Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.
- Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.
- Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.
SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS
The aromas released while cooking this dish will have everyone licking their lips in anticipation
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
- Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
- Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
- Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
- Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
- Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 28 grams protein, Sodium 0.26 milligram of sodium
PAN SAUTéED CHILEAN SEA BASS
Can you say delicious!! This Recipe comes from Sullivan's Metropolitan Grill downtown Anderson, SC. It has a Mediterranean flair with the fresh tomato paired with feta cheese. It is a wonderfully tasty combination that you can't go wrong with. My husband and & I treat ourselves once a month to this dish.
Provided by lovethatwine
Categories Bass
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Salt & Pepper the fish.
- Heat a saute pan, add olive oil.
- Put fish in pan, presentation side down.
- Cook until golden on one side, then turn over.
- Add tomatoes, garlic, oregano, fresh basil, 2 oz.feta cheese, white wine and the juice of one lemon.
- Finish in 400 degree oven for 12-15 minutes. Take the fish out and finish with butter, a splash of wine and the remaining feta cheese.
- Recommend over saffron rice or orzo pasta.
Nutrition Facts : Calories 549.6, Fat 34, SaturatedFat 11.7, Cholesterol 135.7, Sodium 501, Carbohydrate 9.9, Fiber 2.3, Sugar 5.8, Protein 48.1
OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE
Categories Citrus Ginger Roast Low Carb Quick & Easy Lime Bass Healthy Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.
- Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
- Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #main-dish #seafood #asian #fish #number-of-servings
You'll also love