Bass With Glaze Recipes

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BASS WITH GLAZE



Bass with Glaze image

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

1 1/2 lbs largemouth bass fillets
3/4 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon dried thyme leaves
1/4 teaspoon dijon-style mustard
1/2 cup sour cream or 1/2 cup yogurt
2 tablespoons chopped pimiento
1 tablespoon minced green onion

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



Texas Fried Sea Bass with a Raspberry Honey Soy Glaze image

Provided by Rory Schepisi

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 cups canola oil
1 jalapeno, seeded and sliced into thin rings
4 (4-ounce) seabass fillets
4 strips par cooked bacon
1 cup Beer Batter, recipe follows
1 cup Raspberry, Honey, Soy Glaze, recipe follows
2 teaspoons orange liqueur (recommended: Cointreau)
1 orange, zest cut into, long, thin, curled pieces
1 1/2 cups all-purpose flour
2 eggs
8 ounces light lager (recommended: Amstel Light)
1 teaspoon blackening seasoning
1 cup soy sauce
1 cup honey
1/2 cup fresh raspberries
1/4 cup sugar

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



10 Easy Ways to Cook Bass image

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

Pan-Fried Sea Bass with Lemon Garlic Herb Sauce
Simple Oven-Baked Sea Bass
Pan-Seared Chilean Sea Bass
Chilean Sea Bass with Asian Sauce
Miso-Glazed Chilean Sea Bass
Grilled Chilean Sea Bass with Hatch Chile Corn Salsa
Deep-Fried Sea Bass
Baja Fish Tacos
Rigatoni with Sea Bass and Tomatoes
Sea Bass on Smoky Chorizo Chowder

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



Pan Fried Largemouth Bass with Lemon Garlic Herb Butter Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

4 large mouth bass fillets, skin removed
Salt
Pepper
1 cup flour
4 tablespoons unsalted butter
1 tablespoon garlic, sliced thin
1/4 cup mild fresh herbs such as basil, parsley, chervil, oregano
2 tablespoons fresh lemon juice

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



Sea Bass with Hot Sauce Glaze image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

8 miniature carrots
8 miniature zucchini
8 miniature corn
8 asparagus
4 tablespoons olive oil
Salt and pepper
4 tablespoons hot pepper sauce
4 tablespoons miso
8 tablespoons sake
4 tablespoons sugar
20 ounces sea bass

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



Glazed Sea Bass with Ginger Butter Sauce image

Categories     Milk/Cream     Fish     Ginger     Bake     Bass     White Wine     Honey     Bon Appétit     Utah

Yield Serves 4

Number Of Ingredients 13

Sauce
1 cup dry white wine
1/3 cup chopped shallots
1/3 cup thinly sliced fresh ginger
1/2 cup whipping cream
Fish
6 tablespoons soy sauce
3 tablespoons honey
3 teaspoons rice vinegar
1 1/2 tablespoons cold water
1 1/2 teaspoons cornstarch
4 6- to 7-ounce sea bass fillets
4 tablespoons chilled butter, cut into small pieces

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



Braised Sea Bass With Veal Glaze image

Provided by Molly O'Neill

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
4 8-ounce pieces Chilean sea bass fillets, skin on
2 cloves garlic, peeled and minced
1 tablespoon peeled and minced fresh ginger
1 jalapeno pepper, seeded and finely chopped
2 tablespoons gin
1 tablespoon soy sauce
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 cup fish stock
3 tablespoons veal glaze (see recipe)
1/2 cup finely diced red bell pepper
2 tablespoons finely chopped cilantro

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



Miso-Glazed Sea Bass image

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

1 1/2 pounds sea bass, mackerel or cod, skin off, and cut into a dozen 2-ounce slices
1 tablespoon white miso
1 tablespoon red miso
1 tablespoon sake
1 tablespoon mirin
2 teaspoons soy sauce
2 teaspoons grated ginger
1 tablespoon sugar
2 egg yolks
Salt
1 pound tender mustard greens or spinach, stemmed and washed
1 teaspoon toasted sesame oil
Pickled ginger, for garnish

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



Miso and Soy Chilean Sea Bass image

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

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

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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