FISH DISH: Anyone have any great tasting Sea Bass (or fish) recipes?
February 12, 2011 by Bass Fishing 101
Filed under bass fishing recipe
My soon to be mother-in-law was ranting on about how much she loved a sea bass dish she had in a casino restaurant and wanted to serve sea bass with our Thanksgiving dinner. So, she went out and bought $100 worth of sea bass fillets (about 10 pounds total!) and now she doesn’t know what to do with them because she doesn’t really know how the restaurant cooked them. So she’s leaving it up to me and my girlfriend to come up with something for 30 people to enjoy. Anyone have any great tasting sea bass (or fish) recipes?
Hi, you might not know it, but the best Bass comes from Australian waters!! The following recipes have been cooked in my family many times with great succes and following.
Ingredients for #1:
* 2 seabass fillets
* grated lemon and orange peel
* star anise
* 2 shallots, very finely diced
* half a clove of garlic, crushed
* 120ml extra virgin olive oil
* 8 basil leaves, cut into fine strips (julienne)
* 12 coriander leaves, cut into fine strips
* 2 large plum tomatoes, skinned de-seeded and diced (the size of little finger nail)
* 12 olives, deseeded and cut into 4
* salt and pepper
* 2 drops of lemon juice
* a handful of mixed cress leaves
Method:
Marinade the sea bass fillet in grated lemon, orange, basil stalks, star anis and olive oil for 1 hour before cooking.
Cook the shallot and garlic in the oil without allowing them to colour. Add the basil and coriander and allow to infuse for a few minutes. Add the tomatoes and warm gently, add the olives seasoning and the lemon juice. Remove the sea bass from the marinade and place onto a hot griddle or barbecue and cook for approx 5-6 min.
To assemble, place the sauce into the centre of the plate, the grilled Sea bass on top of the sauce. Then some mixed cress leaves on top of the fish. And drizzle a few drops of the oil over the top.
Ingredients for # 2:
* 4 seabass fillets, with skin on
* 2 sticks kombu
* 40ml vegetable oil
For the Yuzu Koshu and Lime Paste:
* 6 tsp Yuzu Koshu paste
* 2 limes, juiced
* 2 limes, zest only
* ¼ bunch coriander, shredded
For the Blackened Tomato Salad:
* 100g yellow teardrop tomatoes
* 100g tiger stripe tomatoes
* 100g red cherry tomatoes
* ¼ bunch coriander
* 1 lime, juiced
* 80ml olive oil
* 1tsp sesame oil
* 1 pinch sea salt
* 1 pinch shichimi pepper
Method:
Heat the grill of the oven to high.
To prepare the sea bass fillet, score the skin very closely (5mm) with a sharp knife. Meanwhile, prepare the yuzu koshu paste by mixing all the ingredients together. Oil the flesh of the seabass fillets generously and rub the yuzu koshu paste into the flesh side only. Allow to stand and marinate till required.
Soak the kombu sticks in water to rehydrate.
Place the marinated fish flesh side down on a length of kombu, skin side up. Place the fish and kombu on a foil lined tray and grill for 8–10mins until the flesh is pearly and the skin is crispy.
For the salad:
Blacken the tear drop and cherry tomatoes with direct flame from a blow torch. Halve the cherry and tear drop tomatoes, and dice the tiger stripes into 2cm pieces.
Pick the coriander leaves, roughly.
In a small bowl whisk together the lime juice, olive oil, sesame oil, sea salt and shichimi pepper to form a dressing.
In a medium bowl combine the tomatoes, coriander and dressing to coat generously.
Serve immediately with the grilled fish.
Multiply the above to cover for all the Sea Bass you need to cook.
Good luck & enjoy!
sea bass really does not need much dressing up, its a tasty fish with just a little sea salt. but Im guessing the restaurant poached the fish.
Sea Bass w/ Peach Salsa
Ingredients
•4-6 ounce sea bass fillets
•olive oil to coat fish
•1 large peach, chopped
•1 large avocado, chopped
•1/2 small red onion, diced
•1/2 cup red bell pepper, diced
•2 teaspoons peeled and grated fresh ginger
•2 tablespoons fresh chopped cilantro
•2 tablespoons olive oil
•1 tablespoon maple syrup
•1/2 teaspoon ground cumin
•3 tablespoons lime juice
•1/4 teaspoon freshly ground pepper
Directions
1.For the Salsa:
2.In a medium sized bowl, combine the peach, avocado, onion, pepper, ginger and cilantro.
3.In a small bowl, whisk together 2 tablespoons olive oil, maple syrup, lime juice, cumin and pepper.
4.Pour the liquid mixture over the peach mixture and stir well. Refrigerate for 1 hour.
5.For Fish:
6.Heat pan on stove top.
7.Coat fish with olive oil, and gently place in heated pan.
8.Cook 5-6 minutes each side or until fish is flakey with a fork.
9.note* you can also cook fish on the grill.
10.When fish is done, spoon some of the salsa over the top and serve
I have a few, they’re lovely!
Fish with a Cashew Ginger Marinade
When they are unwrapped at the table, their delicious aroma will make your mouth water.
ingredients
serves 4
1.1 kg (2 1/2 lb) sea bass or pomfret, scaled and cleaned
150 g (5 oz) l 1/4 cups raw cashew nuts
2 shallots or 1 small onion, finely chopped
1 cm (1/2 in) fresh root ginger, finely chopped
1 garlic clove, crushed
1 small fresh red chilli, seeded and finely chopped
30 ml (2 tbsp) vegetable oil
15 ml (1 tbsp) shrimp paste
10 ml (2 tsp) sugar
30 ml (2 tbsp) tamarind sauce
30 ml (2 tbsp) tomato ketchup
juice of 2 limes
salt
method
1. Slash the fish 3 – 4 times on each side with a sharp knife. Set aside.
2. Grind the cashew nuts, shallots or onion, ginger, garlic and chilli to a fine paste in a mortar with a pestle or in a food processor. Add the vegetable oil, shrimp paste and sugar and season to taste with salt. Blend, then add the tamarind sauce, tomato ketchup and lime juice and blend again.
3. Cover both sides of the fish with the paste and set aside in the refrigerator for up to 8 hours to allow the flavours to mingle.
4. Wrap the fish in foil, securing the parcels carefully. Bake in a preheated oven at 180°C (350°F) Gas 4 for 30-35 minutes.
This one is simple:
Bass (Sea) with Egg Plant and Tomatoes
ingredients
serves 2
1 or 2 sea bass, whole or cut, according to size
2 egg plants, peeled, sliced thick
6 fresh tomatoes, sliced thick
1 cup water
1/2 cup (115 g) butter
seasonings to taste
method
1. Butter a baking pan. Place the sea bass in the middle.
2. On top and around the sea bass place the sliced tomatoes and the sliced egg plants.
3. Add seasonings, butter and water.
4. Bake in moderate oven for about 25 minutes. Then serve.
This one is more work, but the result is heavenly:
Grilled Sea Bass with Orange and Vermouth Sauce (Wheat Free)
This recipe is Gluten free, Wheat free and Dairy free.
ingredients
serves 2
2 medium-sized (115 – 170 g (4 – 6 oz) sea bass steaks, skin on
Salt and freshly ground black pepper
Fresh thyme leaves
1 bulb of fennel, trimmed and tough outer layers removed
The juice of 2 oranges and the zest of 1 orange
4 tablespoons of dry white vermouth
4 tablespoons of Gluten free vegetable stock (bouillon)
5 spring onions (scallions), trimmed and finely chopped
1 tablespoon of Gluten free cornflour (cornstarch), dissolved in 1 tablespoon of water
method
1. Rinse the sea bass in cold water and then, using a sharp knife, make 2 – 3 small incisions on the side of the fish.
2. Put the sea bass on a plate and sprinkle with a little salt, pepper and fresh thyme leaves (reserving a few for decoration).
3. Leave to rest for 30 minutes in a cool place.
4. Finely slice the fennel with a very sharp knife and place in a non-stick frying pan (skillet) with the orange juice and zest, the vermouth, stock (bouillon) and spring onions (scallions).
5. Bring to the boil, reduce the heat and simmer until the fennel pieces are nearly soft.
6. Stir in the dissolved cornflour (cornstarch), bring the sauce to the boil again, turn down the heat and stir the sauce until it is clear and thickened.
7. Keep the pan of fennel on low heat while you cook the fish.
8. Preheat the grill (broiler) to the hottest setting and cook the fish, skin side up, for about 5 minutes.
9. The quicker the fish cooks, the juicier the flesh will be under the seared skin.
10. Pour the fennel sauce onto 2 warm plates and place the sea bass in the centre.
11. Decorate with a couple-of sprigs of fresh thyme and serve immediately with baby new potatoes and fresh, crunchy green vegetables.
You could try this one too, if you like cooking with Miso. I;ve recently learnt bout it’s use and absolutely adore it.
Miso-Marinated Sea Bass Recipe
Ingredients:
Sea bass (about 5 oz. piece)
1 teaspoon white miso paste
1 teaspoon mirin
2 teaspoon sake
1/2 teaspoon ginger juice
1/2 teaspoon palm sugar (sugar)
Method:
In a small bowl, mix the marinates well and save some for the plating. Drop the sea bass into the marinate, coat well, and leave in the fridge for a few hours.
Preheat an indoor grill and lightly wipe off (with fingers) any excess miso marinate clinging to the sea bass but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown. Transfer the fish fillets to the oven (350 degree) and bake for 10-15 minutes. Serve hot.
(I scatter sesame seeds over this as well)