Bobby Flay Sea Bass Recipes

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WHOLE SEA BASS WITH CHARRED SERRANO-BASIL VINAIGRETTE



Whole Sea Bass with Charred Serrano-Basil Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

2 serrano chiles, grilled and chopped
3 tablespoons diced red onions
2 cloves finely chopped garlic
2 tablespoons Dijon Mustard
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup olive oil
3 tablespoons finely chopped basil leaves
4 whole sea bass (1 pound each), scaled and gutted, head and tail intact
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 bunch fresh basil

Steps:

  • Place chiles, onion, garlic, mustard, vinegar and salt and pepper in a blender and blend until combined. With the motor running, slowly add the oil and blend until emulsified. Pour into a bowl and stir in the chopped basil.
  • Heat grill to medium-high heat. Brush both sides of the fish with the oil and season each with 1 teaspoon of the salt and the pepper, including the cavity. Stuff the cavity of each fish with some of the basil. Grill each fish until slightly charred on 1 side, about 4 to 5 minutes. Using a heavy duty spatula, carefully turn the fish over, close the cover and continue grilling until just cooked through, about 6 to 7 minutes. Remove from the grill and immediately drizzle each fish with 2 tablespoons of vinaigrette.

CRISPY SKIN BLACK SEA BASS WITH AVOCADO, TOMATILLO AND FENNEL RELISH



Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 16

1 medium fresh tomatillo, husk removed, rinsed well, cut into small dice
1/2 large ripe avocado, peeled, pitted and cut into small dice
1/2 serrano, seeded and cut into fine dice
1/4 small head fennel, cut into julienne
1/4 small red onion, thinly sliced against the grain
1 tablespoon canola oil
Juice of 1/2 fresh lime
Touch of red wine vinegar
Honey
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
Canola oil
1 black sea bass, cut into 4- to 6-ounce fillets, skin on, slits cut into skin
Kosher salt and freshly ground black pepper
1 tablespoon butter
Extra-virgin olive oil, for finishing

Steps:

  • For the relish: Combine the tomatillo, avocado, serrano, fennel and onions in a medium bowl. Drizzle with the canola oil, lime juice, vinegar and honey. Season with salt and pepper, and fold in the cilantro.
  • For the crispy skin fish: Heat a saute pan over medium-high heat until very hot. Add some canola oil and heat until hot and smoking.
  • Meanwhile, sprinkle the fish on both sides with salt and pepper. Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula. Add the butter to the pan and let melt. When the edges of the fish look golden brown and crispy, after 3 minutes, flip the fish. Reduce the heat and cook another 2 minutes. Using a spoon, baste the crispy skin with some of the butter.
  • Remove the fish to a plate. Serve with the relish. Finish with some extra-virgin olive oil.

BOBBY FLAY'S CIOPPINO



Bobby Flay's Cioppino image

Yield serves 4 to 6

Number Of Ingredients 24

6 tablespoons olive oil
1 large onion, finely chopped
6 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 cup dry white wine
5 cups fish stock (see Sources, page 269)
1 (16-ounce) can diced tomatoes, drained
1 bay leaf
6 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 1/2 pounds sea bass fillets, cut into 2-inch squares
12 large shrimp, shelled and deveined
32 littleneck clams
24 mussels, scrubbed and debearded
1/4 cup coarsely chopped fresh flat-leaf parsley leaves, plus whole leaves for garnish (optional)
2 tablespoons chopped fresh tarragon leaves
2 tablespoons honey
Few dashes of hot sauce
Sourdough Croutons (recipe follows)
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
6 anchovies packed in oil, patted dry
Kosher salt and freshly ground black pepper
8 (1/2-inch-thick) slices sourdough bread
Olive oil

Steps:

  • Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes, and cook until fragrant, 1 minute. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay leaf, and thyme sprigs. Season with salt and pepper. Bring to a boil and cook, stirring occasionally, until slightly thickened, about 15 minutes.
  • While the broth is cooking, heat 2 tablespoons of the oil in large sauté pan over high heat. Season the bass on both sides with salt and pepper, and cook until golden brown, about 2 minutes per side. Remove to a plate.
  • Add the remaining 2 tablespoons oil to the same pan. Season the shrimp and sauté until light golden brown, about 1 minute per side. Remove to the plate with the bass.
  • Add the clams and mussels to the thickened broth and cook until they open (discarding any that do not), about 3 minutes. Add the bass and shrimp, and cook just to heat through, about 1 minute. Stir in the parsley and tarragon, and season with the honey, hot sauce, and salt and pepper to taste. Remove the bay leaf.
  • To serve, place a crouton in each of 4 to 6 bowls, ladle some of the cioppino on top, and top with the remaining croutons. Garnish with parsley leaves, if desired.
  • Preheat a grill pan over medium-high heat, or preheat your broiler.
  • Combine the butter and anchovies in a food processor, and process until smooth. Season with salt and pepper, and scrape into a bowl.
  • Brush one side of the bread with olive oil, and season with salt and pepper. Grill, oil side down (or broil, oil side up), until light golden brown. Turn over and continue grilling until light golden brown on both sides.
  • Remove the bread to a platter, and spread some of the butter mixture on the seasoned side. Cut each slice in half crosswise, to make 16 croutons.

PAN ROASTED BLACK SEA BASS WITH CAULIFLOWER-ALMOND SAUCE



Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 (7-ounce) black sea bass fillets
Salt and freshly ground pepper
1 1/2 tablespoons olive oil
Cauliflower Sauce, recipe follows
Chopped chives, for garnish
2 tablespoons olive oil
1 large Spanish onion, diced
3 cloves garlic, chopped
1 medium head cauliflower florets, chopped
1 cup dry white wine
2 cups fish stock
Water
Salt and freshly ground white pepper
1/4 cup sliced blanched almonds
1/4 cup heavy cream

Steps:

  • Preheat oven to 400 degrees F.
  • Season bass on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Sear the fish, skin down, until golden brown. Turn over and place the pan in the oven and cook for 4 to 5 minutes for medium doneness.
  • Ladle Cauliflower Sauce into the bottom of 2 shallow wide bowls. Place a bass fillet on top of the sauce, then ladle more of the sauce over. Sprinkle with chives.
  • Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft. Add cauliflower and cook for 5 minutes (do not let onions, garlic, or cauliflower obtain any color). Add wine and cook until reduced by half. Add fish stock and just enough water to cover the cauliflower and season with salt and pepper. Cover and cook until the cauliflower is completely cooked through and soft.
  • Transfer the mixture to a food processor add almonds, and process until smooth. Strain the mixture into a medium saucepan and place on the stove over medium heat. Whisk in the cream and cook for 2 minutes. Whisk in the butter and cook until melted. Season with salt and pepper, to taste.

SEA BASS WITH TOMATOES AND GARLIC RISOTTO CAKES



Sea Bass with Tomatoes and Garlic Risotto Cakes image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 5h40m

Yield 4 servings

Number Of Ingredients 25

10 whole cloves garlic, peeled
2 teaspoons olive oil
4 cups water
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1 cup arborio rice
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
3 tablespoons finely chopped fresh parsley
Salt and pepper
Salt and pepper
1 cup seasoned flour
4 tablespoons unsalted butter
Salt and pepper
3 to 4 pound whole sea bass
2 tablespoons olive oil
4 pounds assorted heirloom tomatoes, or substitute plum tomatoes
1/4 cup olive oil
2 tablespoons sherry vinegar
Salt and pepper
Salt and pepper
1 tablespoon chopped basil
1 small red onion, halved and thinly sliced
1 small, fresh red chile, seeded and minced

Steps:

  • Preheat oven to 350 degrees F. Place garlic cloves, oil and 3 tablespoons of water in a small dish and cover with foil. Bake for 30 minutes or until garlic is softened. Place in a small food processor and process until smooth. Bring 4 cups of water to simmer in a medium saucepan. Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a medium saucepan. Add the onion and cook until soft. Add the rice and stir until lightly golden brown. Add the wine and cook until reduced completely. Add 1 cup of hot water and stir until absorbed. Continue adding 1 cup of water at a time until rice is just tender. Remove from the heat and add the garlic puree, cheese, parsley, salt and pepper and stir to combine. Let cool for 30 minutes. Place in a bowl, cover and refrigerate until cold, about 2 hours. Shape risotto into 8 (2-inch) diameter patties. Place risotto cakes on a baking sheet. Cover and refrigerate 1 hour. Place seasoned flour in a medium bowl. Lightly coat each risotto cake with flour. Melt 2 tablespoons of the butter in a medium saute pan. Add 4 cakes at a time and saute until golden brown on both sides. Wipe out pan, add the remaining 2 tablespoons of butter and repeat with the remaining 4 cakes. Serve 2 per person.
  • For the Sea Bass: Preheat oven to 400 degrees F. With a sharp knife score bass 3 times on each side to the bone. Season bass on both sides with salt and pepper. Heat oil in a large saute pan over medium heat. Add bass to pan and brown it on both sides. Transfer pan to oven and cook bass for 8 to 12 minutes or until cooked through. Transfer fish to a plate. Serve with Heirloom Tomato Salad.
  • For the Heirloom Tomato Salad: Sliced tomatoes and arrange them in a shallow bowl. Combine the rest of the ingredients and pour over tomatoes. Serve immediately.

SAUTEED CHILEAN SEA BASS WITH POTATO-PARSNIP BRANDADE WITH PIQUILLO PEPPER SAFFRON SAUCE



Sauteed Chilean Sea Bass with Potato-Parsnip Brandade with Piquillo Pepper Saffron Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

4 (7 ounce) Chilean sea bass fillets
Salt and freshly ground pepper
Olive oil, for sauteing
Potato-Parsnip Brandade, recipe follows
Piquillo Pepper Saffron Sauce, recipe follows
4 cloves garlic, coarsely chopped
1/2 cup olive oil, divided
8 ounces dried salt cod, rehydrated and flaked
3 large potatoes, peeled, cubed and boiled in salted water until soft
3 parsnips, peeled, cubed and boiled in salted water until soft
1/2 cup warm milk
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 shallots, finely chopped
1 cup white wine
1/2 cup white wine vinegar
Large pinch saffron
2 sticks cold unsalted butter, cut into small pieces
2 piquillo peppers (or 1 roasted red pepper), finely diced
Salt and freshly ground white pepper

Steps:

  • Brush oil on both sides of fish and season with salt and pepper. Heat saute pan over medium high heat. Place the fish skin-side down and saute until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 2 to 3 minutes.
  • Place a large spoonful of brandade onto a warmed dinner plate. Balance one Sauteed sea bass fillet on one side of the brandade. Drizzle the whole plate with the Piquillo Pepper Saffron Sauce.
  • Place garlic and 1/4 cup oil in a small saucepan and slowly heat over medium heat until the garlic turns a light golden brown. Place the garlic and a few tablespoons of the oil in a food processor with the salt cod and process until smooth. Pass the potatoes and parsnips through a food mill into a large bowl. Add the salt cod puree, milk and remaining olive oil and stir until combined. Stir in the butter and season with salt and pepper to taste. Keep warm.
  • Place shallots, wine, vinegar and saffron in a medium non-reactive pot and cook until the liquid is reduced to 1 tablespoon. Slowly begin whisking in the butter until the sauce emulsifies. Season with salt and pepper, to taste, and fold in the piquillo peppers.

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