Black Sea Bass Crusted With Spices Tomato And Vegetable Vinaigrette Recipes

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BLACK SEA BASS CRUSTED WITH SPICES, TOMATO, AND VEGETABLE VINAIGRETTE



Black Sea Bass Crusted with Spices, Tomato, and Vegetable Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 28

7 ounces sliced mushrooms
1 tablespoon butter
1 tablespoon honey
1 tablespoon soy
1 tablespoon lemon juice
1 tablespoon Sherry vinegar
3/4 cup water
3 1/2 ounces salted butter
1 fingerling potato
1 (6-ounce) sea bass fillet, skin on
Salt and freshly ground black pepper
1/2 cup cream
Spice mixture, recipe follows
1/2 cup flour
Fava beans, blanched
2 white pearl onions, blanched and peeled
2 red pearl onions, blanched and peeled
2 yellow pear tomatoes, halved
2 red baby tomatoes
2 orange baby tomatoes, halved
2 Sweet 100 tomatoes, halved
1 teaspoon chopped oregano
1 teaspoon chopped tarragon
2 hazelnuts
2 almonds
1 tablespoon coriander
1 tablespoon sesame seeds
1/2 tablespoon black peppercorns

Steps:

  • For the vinaigrette: Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice, and vinegar. Add water and simmer slowly for 30 minutes. Strain, pressing out all juice.
  • Make brown butter with salted butter. Place pan in ice water to stop cooking. Whisk into mushroom broth.
  • Cook fingerling potato, peel and cut into thirds. Set aside.
  • Cut fish with skin into 3 pieces. Season with salt and pepper. Dip in cream, then spice mixture, then flour. Heat 1 tablespoon oil in a saucepan and saute until crisp.
  • Heat vinaigrette with potatoes, fava beans, and onions. Add tomatoes and herbs last. Pour into bowl and add fish.
  • Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind.

BLACK SEA BASS WITH MOROCCAN VEGETABLES AND CHILE SAUCE



Black Sea Bass with Moroccan Vegetables and Chile Sauce image

Provided by Teresa Long

Categories     Fish     Garlic     Onion     Pepper     Soy     Tomato     Vegetable     Bake     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 25

Sauce
1 teaspoon olive oil
1 cup chopped leeks (or onions)
3 cloves garlic, chopped
2 teaspoons chopped fresh oregano
2 teaspoons curry powder
1 teaspoon allspice
1/8 teaspoon freshly ground black pepper
2 cups chopped fresh tomato
1 large green bell pepper, cored, seeded and thinly sliced
2 celery stalks, thinly sliced
2 tablespoons low-sodium soy sauce
1/2 cup low-sodium, fat-free vegetable stock
Fish
2 large carrots, peeled and thinly sliced
1 cup cauliflower florets
1 cup broccoli florets
1/2 cup low-sodium, fat-free vegetable stock
4 cups fresh spinach
2 large zucchini, cut into 1/4-inch chunks
4 fillets black sea bass (about 6 ounces each)
1 cup couscous
2 teaspoons pine nuts
1/4 cup fresh dill, chopped
1/4 cup crumbled feta

Steps:

  • Line a 9" x 12" baking dish with foil. Set aside. Heat oven to 400°F. Heat oil in a large saucepan over medium heat. Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes. Add tomato, bell pepper, celery and soy sauce. Cook until pepper softens, 2 to 3 minutes. Add stock. Simmer, covered, 25 to 30 minutes. Place carrots, cauliflower, broccoli and stock in prepared dish. Bake until vegetables begin to soften, 10 to 12 minutes. Remove from oven. Add spinach and zucchini. Place fish on top of vegetables. Drizzle with sauce. Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes. While fish cooks, prepare couscous as directed on package. Top each plate with 1/4 cup couscous, 1/4 of vegetables and 1 fillet. Sprinkle with pine nuts, dill and feta. Serve immediately.

BLACK SEA BASS IN SPRING VEGETABLE BROTH



Black Sea Bass in Spring Vegetable Broth image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

1 clove garlic
Kosher salt
1 teaspoon dijon mustard
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 large pasteurized egg yolk, at room temperature
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
6 small spring onions
1/2 small fennel bulb (with fronds)
1 celery stalk, halved crosswise
1 small carrot, halved crosswise
2 sprigs parsley, plus 1 tablespoon chopped leaves
1 bay leaf
1/2 teaspoon peppercorns
1 pound fresh fava beans
1 1/4 pounds small red-skinned potatoes, halved
Kosher salt
1 cup multicolored cherry tomatoes, halved
6 5-to-6-ounce black sea bass fillets, pin bones removed
Crusty bread, toasted, for serving

Steps:

  • Make the aioli: Mince the garlic, then sprinkle with 1/2 teaspoon salt and mash with the flat side of a chef's knife to make a paste. Transfer to a medium bowl; add the mustard, lemon zest, lemon juice and egg yolk and whisk to combine. Gradually whisk in the olive oil, then the vegetable oil, whisking constantly until smooth; whisk in 1 teaspoon water to loosen. Cover and refrigerate the aioli until ready to use.
  • Make the broth: Trim the spring onions to about 6 inches; transfer the tops to a large saucepan (set the bulbs aside). Trim the fennel and thinly slice; transfer 1 cup fennel fronds to the saucepan (set the sliced fennel aside). Add the celery, carrot, parsley sprigs, bay leaf, peppercorns and 8 cups water to the saucepan. Bring to a simmer over medium-high heat; reduce the heat to medium and cook, 15 minutes.
  • Remove the fava beans from their pods. Bring a small saucepan of water to a boil. Add the fava beans and cook 1 minute; drain and rinse under cold water. Slip off the skins; set the beans aside.
  • Strain the vegetable broth into a wide pot. Add the potatoes and 1 1/2 teaspoons salt and bring to a simmer over medium-high heat; reduce the heat to medium and simmer until the potatoes are tender, about 12 minutes. Transfer the potatoes to a bowl with a slotted spoon. Add the reserved spring onion bulbs and the tomatoes to the broth; simmer 5 minutes.
  • Make the fish: Score each fish fillet crosswise 3 or 4 times on the skin side (do not cut through to the flesh). Season the flesh side with salt. Add the fish to the pot; add the fava beans and reserved sliced fennel, cover and cook until the fish is just opaque, about 6 minutes.
  • Divide the potatoes among shallow bowls; top each with a fish fillet, then divide the broth and vegetables among the bowls. Sprinkle with the chopped parsley and top each with a spoonful of aioli. Serve with bread and the remaining aioli.

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