BASS WITH GLAZE
Here's and old recipe I've used often and is pretty tasty. Fresh Bass fillets are baked seasoned with lemon and thyme. When using a hot oven and short cook time, you avoid over cooking the fish.
Provided by Chuck in Killbuck
Categories Bass
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Sprinkle filliets with salt, lemon juice and thyme.
- Place in a lightly greased baking dish.
- Cover tightly.
- Bake at 400 degrees for approx.
- 8 to 10 minutes.
- Uncover and glaze with a mixture of sour cream, mustard, green onion and pimiento.
- Return to oven for 2 to 3 more minutes.
- Serve on platter.
Nutrition Facts : Calories 258.6, Fat 12.3, SaturatedFat 5.1, Cholesterol 128.2, Sodium 630.5, Carbohydrate 2.2, Fiber 0.1, Sugar 0.3, Protein 33.1
TEXAS FRIED SEA BASS WITH A RASPBERRY HONEY SOY GLAZE
Steps:
- In a large high-sided saute pan, heat canola oil to 375 degrees F.
- Place 2 jalapenos rings on top of each fish fillets. Then wrap each fillet with 1 bacon slice, covering jalapeno rings. Dip into batter and drop into the hot oil. Fry until nice they have a golden brown color, approximately 5 minutes. Place onto either a serving platter or plate and drizzle glaze over fried fish. Drizzle 1/2 teaspoon orange liqueur over each fish and garnish with orange zest.
- This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
- In a medium bowl combine all the ingredients. Let it sit for 5 minutes. Consistency should be like pancake batter. If too thick add more beer.
- In a small pot over medium heat, add all ingredients, except sugar, and let simmer for 20 minutes. Add sugar and let simmer for another 5 minutes.
10 EASY WAYS TO COOK BASS
Try these bass recipes for easy fish meals everyone will flip for. From baked to pan-fried to deep-fried, there are plenty of ways to enjoy bass.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a bass recipe in 30 minutes or less!
Nutrition Facts :
PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE
Steps:
- Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.
SEA BASS WITH HOT SAUCE GLAZE
Steps:
- Preheat oven to 400 degrees F.
- In a small roasting pan, combine all of the vegetables with the olive oil, salt and pepper, and roast in the oven for 45 minutes.
- Mix the hot sauce, miso, sake, and sugar until well combined. Set aside 1/4 of the marinade for a sauce. Marinate the sea bass in the remaining marinade for 20 minutes.
- Remove the sea bass from the marinade and sear on each side for approximately 7 minutes per side. Discard the used marinade.
- To serve, plate the sea bass and pour some of the reserved marinade on top. Add the roasted vegetables on the side and serve.
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.
BRAISED SEA BASS WITH VEAL GLAZE
Provided by Molly O'Neill
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large nonstick skillet set over high heat. When the oil is almost smoking, add the sea bass and sear quickly on both sides until nicely browned. Remove to a plate. Drain off all but about 2 teaspoons of the fat in the pan, set it over medium heat and add the garlic, ginger and jalapeno. Cook, stirring, for 1 minute.
- Whisk together the gin, soy sauce, vinegar, sugar, fish stock, veal glaze and bell pepper and pour into the pan. Bring to a simmer and add the fish. Cover, adjust heat so that the mixture just simmers and cook, turning once, until the fish is just cooked through, 8 to 10 minutes. Transfer fish to a serving plate and pour the sauce from the pan over it. Garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 4 grams, Sodium 493 milligrams, Sugar 3 grams, TransFat 0 grams
MISO-GLAZED SEA BASS
Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.
Provided by David Tanis
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
- Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
- Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
- Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 5 grams
MISO AND SOY CHILEAN SEA BASS
This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.
Provided by Swest
Categories World Cuisine Recipes Asian Japanese
Time 3h17m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
- Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g
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SEA BASS WITH SOY GLAZE AND CUCUMBER SALSA - LEITE'S …
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5/5 (19)Total Time 35 minsCategory MainsCalories 358 per serving
- In a bowl, combine the cucumber, soy sauce, vinegar, scallions, and cilantro. (You can cover and refrigerate the cucumber salsa for up to 24 hours.)
- In a medium saucepan over low heat, stir together the soy sauce, mirin, sugar, and wine. Heat, stirring frequently, until the sugar is completely dissolved, about 3 minutes. Pour the sauce into a small bowl.
- If desired, dredge the fish in the flour. Heat a skillet on medium-high until hot. Add the olive oil and heat until hot but not smoking. Cook the fish for 2 1/2 minutes on each side, until browned. Reduce the heat to medium, pour in the sauce mixture, cover, and cook, just until the fish is opaque throughout, 5 to 6 minutes more.
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