Black Sea Bass With Scallops In Bouillabaisse Sauce Recipes

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SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE



Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Steps:

  • Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
  • Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
  • Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

BLACK SEA BASS WITH SCALLOPS IN BOUILLABAISSE SAUCE



Black Sea Bass with Scallops in Bouillabaisse Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 10m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup chopped leeks
1 tablespoon finely chopped garlic
1 cup chopped, peeled tomatoes
1/2 teaspoon saffron stems
1 cup fresh fish broth or clam juice
1/4 cup dry white wine
1 bay leaf
1/2 teaspoon fennel or anise seed
2 sprigs fresh thyme or 1/2 teaspoon dried
1/8 teaspoon Tabasco sauce
Salt and freshly ground pepper to taste
4 small boneless fillets of black sea bass, about 1 1/4 pounds
3/4 pound sea or bay scallops
2 tablespoons chopped parsley

Steps:

  • Heat the oil in a saucepan large enough to hold the fillets of fish in one layer. Add the onion, leeks and garlic. Cook and stir over medium heat until wilted. Do not brown. Add the tomatoes, saffron, fish broth, wine, bay leaf, fennel, thyme, Tabasco, salt and pepper. Cook over medium-high heat for about 5 minutes.
  • Add the fish fillets in one layer. Add the scallops around the fillets and bring to a boil. Cover and simmer for 5 minutes or until done. Do not overcook. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 768 milligrams, Sugar 2 grams, TransFat 0 grams

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