CHILEAN SEA BASS WITH PONZU SAUCE
Make and share this Chilean Sea Bass With Ponzu Sauce recipe from Food.com.
Provided by 55tbird
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees.
- Place sea bass in a pan and pour ponzu sauce over it.
- Bake for 15-20 minutes,.
PAN-SEARED SEA BASS WITH A SPANISH SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, saute red pepper, green pepper and onion in 2 tablespoons of olive oil for 10 minutes, or until tender. Add shrimp and continue cooking for 3 minutes. Add salsa, heavy cream, salt and pepper, then heat and reduce until slightly thickened.
- Season sea bass on both sides with salt and pepper. In a large iron skillet over medium-high heat, pan-sear the sea bass with remaining olive oil.
- Place fish on a plate and ladle sauce over fish. Garnish with julienne red pepper and a parsley sprig.
PAN-SEARED CHILEAN SEA BASS WITH FRISEE AND PONZU BUTTER
I created this dish in 2002 when I first learned to make ponzu sauce. The texture of the fish coupled with the salty/sweet ponzu sauce, sweetened with agave and finished with butter, has made this reimagined dish a G. Garvin classic.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- For the ponzu sauce: Combine the orange juice, soy sauce, stock, vinegar, brown sugar, garlic, orange and lemongrass in a large saucepan. Turn the heat to medium-high and bring to a boil, then reduce to a simmer and allow to reduce by a third. Simmer for about 10 minutes. Strain through a chinois or fine-mesh sieve into another saucepan. Keep warm until ready to serve.
- For the fish: Sprinkle the sea bass with salt and pepper on both sides. Place a medium nonstick pan over medium-high heat and add 2 tablespoons olive oil. Heat until the oil is hot, then add the sea bass and sear on the first side for 2 to 3 minutes.
- Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat and add 2 tablespoons olive oil to coat the pan. Once the sea bass is ready to be flipped, transfer the fish to the cast-iron pan. Allow to start searing, then transfer the pan immediately to the oven to cook through, 7 to 8 minutes.
- For the ponzu butter: Add 1 cup ponzu to the same nonstick pan the fish was first seared in and place over high heat. Reduce the sauce by half, about 5 minutes. Add the butter and agave, then whisk to combine and allow the butter to melt and emulsify.
- Put the frisee in a bowl. Drizzle with the olive oil and lemon juice and season with salt and pepper.
- Spoon some of the sauce onto a platter and top with the sea bass fillets. Top each piece of sea bass with the dressed frisee, red chile flakes and edible flowers.
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