Herb Steamed Chilean Sea Bass Recipes

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HERB-STEAMED CHILEAN SEA BASS

this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it.

Provided by catalinacrawler

Categories     Chilean

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Herb-Steamed Chilean Sea Bass image

Steps:

  • Cut the sea bass in half horizontally.
  • Season the inside with salt and pepper and fill the center with the chopped herbs.
  • Reassemble the sea bass and season the outside with salt and pepper to taste.
  • Wrap in plastic wrap.
  • Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
  • To assemble: Remove the plastic wrap.
  • Use a very sharp knife to cut the fish into eight 2-inch wedges.
  • Choose a flat, colorful plate to set off the dramatic form of the fish.
  • Stand one wedge on its end and show the herb filling of the other.
  • Garnish with fresh herbs.

Nutrition Facts : Calories 94.6, Fat 2, SaturatedFat 0.5, Cholesterol 35, Sodium 62.2, Carbohydrate 2, Fiber 0.4, Protein 16.6

3/4 lb chilean sea bass fillet
salt & fresh ground pepper, to taste
3 tablespoons tarragon, chopped
3 tablespoons dill
3 tablespoons flat leaf parsley
1 sprig fresh tarragon, for garnish
1 sprig fresh dill (to garnish)
1 sprig flat leaf parsley (to garnish)

SAUTEED CHILEAN SEA BASS

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 6



Sauteed Chilean Sea Bass image

Steps:

  • Preheat oven to 200 degrees F.
  • Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
  • Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
  • Plate fish and drizzle sauce around each fillet.

1 cup all-purpose flour for dredging, seasoned with salt and pepper
1 1/2 to 2 pounds Chilean Sea Bass fillets
4 tablespoons butter/olive oil combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers

GRILLED CHILEAN SEA BASS

Provided by Food Network

Categories     main-dish

Yield 4

Number Of Ingredients 29



Grilled Chilean Sea Bass image

Steps:

  • For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt, and achiote paste until it just starts to smoke and flavors are released. Transfer to a blender or food processor and grind until it is powder. Remainder may be stored in an airtight container.
  • For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water. Place in a blender, add 1/3 of the vinegar and lemon juice. On high speed, drizzle in approx. 2/3 of the olive oil. Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives. Refrigerate immediately.
  • Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium). Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows). Serve with rice of your choice.
  • Soak the habaneros and anchos in hot water to soften. De-seed (use gloves) and remove stems before they are diced. Combine remaining ingredients in a mixing bowl. Transfer to a storage container and refrigerate.
  • Yield: 4 servings

1-ounce coriander, dried and ground
1/2-ounce lemon pepper
1/4-ounce arbol chili, dried and ground
1/4-ounce allspice
1/4-ounce cinnamon
1/4-ounce salt
1/4-ounce achiote paste
1 egg yolk*
1 teaspoon water
3 teaspoons Sherry wine vinegar
1 tablespoon lemon juice, fresh
2/3 cup olive oil
2 teaspoons mint leaves
1 tablespoon onion, minced
2/3 teaspoon lemon pepper
1/4-ounce chives
4 (7-ounce) Sea Bass fillets
Salt
1/2 habanero pepper, dried
1/3 ancho chili pepper, dried
1/3 papaya, chopped
1/3 mango, chopped
1/2 Roma tomato, diced
3 teaspoons Sherry wine vinegar
1 teaspoon cilantro, finely chopped
1 teaspoon mint, finely chopped
1 tablespoon onion, diced
1/2 teaspoon garlic, minced
1/3 teaspoon steak salt blend

STEAMED SEA BASS WITH SCALLIONS AND GINGER

Provided by Food Network

Categories     main-dish

Time 37m

Yield 8 servings

Number Of Ingredients 8



Steamed Sea Bass with Scallions and Ginger image

Steps:

  • Put the fish in a shallow heatproof dish, such as a large baking pan. Season lightly with salt and pepper, inside and out. Disperse the scallions and ginger on top, underneath, and inside the fish. Combine the soy sauce, peanut oil, sesame oil, and sugar in a bowl. Pour the mixture over the fish.
  • Set a roasting rack in a large roasting pan. Fill the pan with water that comes up below the rack. Set the pan over 2 burners and bring the water to a boil. Set the baking dish with the fish on the rack, reduce the heat to a simmer, and cover the roasting pan tightly with foil. Steam the fish until a small knife or skewer can be easily inserted into the thickest part and the fillet comes off the bone fairly easily, 6 to 7 minutes.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1 (1-pound) whole sea bass, scaled, gutted, and scored with a sharp knife down to the bone
Salt and freshly ground black pepper
2 or 3 scallions, cut diagonally into rings to yield 1/4 cup
1 tablespoon finely julienned ginger
1/4 cup soy sauce
2 tablespoons peanut oil
Dash sesame oil
Pinch sugar

CHILEAN SEA BASS*

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10



Chilean Sea Bass* image

Steps:

  • Saute shallots, garlic, red chili flakes, and cayenne pepper in a large dry skillet or saucepan over medium heat until fragrant. Add clam juice, white wine, honey, and gelatin and reduce for about 45 minutes.
  • Preheat a grill to medium, using mesquite wood. Place bass on grill and quickly sear the fish. Then brush the sauce on the fish and return the fish to the fire and cook until fish is opaque and a knife slides in easily, making sure to brush on the sauce each time the fish is turned.
  • Remove sea bass from heat and serve with fresh vegetables and starch of choice.

1/2 cup chopped shallots
2 tablespoons minced garlic
1/2 teaspoon red chili flakes
1 teaspoon cayenne pepper
1 cup clam juice
1 cup white wine
2 tablespoons honey
1 sheet gelatin, bloomed
4 Chilean sea bass fillets, skinned
Serving suggestions: fresh vegetables and starch of choice

ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS

Provided by Food Network

Yield 4 servings

Number Of Ingredients 12



Roasted Chilean Sea Bass with Seared Tomatoes and Leeks image

Steps:

  • Preheat oven to 400 degrees.
  • Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
  • Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
  • Serve immediately, sprinkled with additional chopped tarragon.

1 1/2 pounds Chilean sea bass, skinless and bones removed cut into four 1 1/2" thick steaks
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 cup drained canned plum tomatoes, crushed, reserve tomato juice for recipe
3 large leeks, split, carefully washed, julienned
2 shallots, finely minced
1/4 cup pitted nicoise olives
3 tablespoons capers
1/4 cup dry white vermouth
1/2 cup fish stock
3 tablespoons chopped fresh tarragon
3 tablespoons unsalted butter

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



Pan Sautéed Chilean Sea Bass image

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

4 (8 ounce) sea bass fillets
5 whole fresh vine ripe tomatoes
3 garlic cloves
4 ounces feta cheese
2 ounces dry white wine
1 lemon, juice of
1 tablespoon dried oregano
5 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh basil
salt & pepper

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