Chilean Sea Bass In Artichoke And Tomato Broth Recipes

PAN-SEARED SEA BASS WITH OLIVES, TOMATOES AND OREGANO BROWN RICE

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of bass fillets with salt, pepper and garlic and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until fish is fork-tender.
• Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
• Serve bass and sauce over rice.

BASS IN ARTICHOKE AND TOMATO BROTH

Steps:

• Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Add wine and boil 1 minute. Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer, uncovered, stirring occasionally.
• Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 12 to 14 minutes.
• Meanwhile, stir together zest and remaining 2 tablespoons oil.
• Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil.

CHILEAN SEA BASS WITH ARTICHOKES

Steps:

• For Capers, Olives & Tomatoes: Roast Roma tomatoes with salt, pepper, oregano and garlic at 250 degrees F for 4 hours. When done, chop tomatoes and place in a saucepan with capers and black olives. Add artichokes. For Chilean Sea Bass with Artichokes: Steep parsley, oregano and black peppercorns and add to sea bass. Cook sea bass in olive oil until done. Mix artichokes in white wine and white wine vinegar. Recipe Source: Spike Mendelsohn, Top Chef Season 4

SEARED SEA CHILEAN BASS WITH ARTICHOKES-LEEK-VINEGAR REDUCTION YUKON GOLD COUNTRY MASH

Steps:

• To prep artichokes, use a serrated knife and cut off outer leaves to the tender yellow/pale leaves. Trim the bottom and spoon out the 'hair'. Trim the stem to the heart. Quarter the artichoke with stem on. In a pot of salted, boiling water, blanch the prepped artichokes to al dente, about 10 minutes and shock in ice water. Set aside. To make the sauce, use a hot non-reactive sauce pan coated with oil and sautee garlic, ginger, and leeks until soft, about 4 minutes. Season with salt and pepper. Add the artichokes and tomatoes then deglaze with vinegar and reduce by 80 per cent. Add the butter and stir in. Check for seasoning. Meanwhile pre-heat an oven to 425 degrees. In a very hot skillet coated with oil, pan sear the seasoned fish until brown on both sides, about 3 minutes a side. Transfer to oven and roast for 5 minutes or until a skewer can easily penetrate the fish.
• In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 per cent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add butter, salt and pepper and check for seasoning. Keep warm.
• PLATING Place a mound of mash in the center of a plate. Surround with the artichoke/vinegar sauce. Place bass on top and garnish with chives.

ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS

Steps:

• Preheat oven to 400 degrees.
• Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
• Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
• Serve immediately, sprinkled with additional chopped tarragon.

STEAMED BLACK BASS WITH SAFFRON ARTICHOKE BROTH

Steps:

• Season each bass fillet with sea salt. Place each fillet in a bamboo steamer basket over simmering water. Steam for 6 to 8 minutes and set aside. Heat the fish stock with the saffron threads to a simmer in a medium saucepot over medium heat. Add the artichokes, corn and onions. Simmer for one minute. Heat the lentils with 2 tablespoons of the water over which the bass has been steamed. Divide the lentils into 2 warmed bowls. Spoon the vegetables equally into each bowl. Pour over the saffron stock. Arrange the pea shoots over the broth and sprinkle with the diced red and yellow pepper. Place bass over the pea shoots

CHILEAN SEA BASS IN ARTICHOKE AND TOMATO BROTH

Steps:

• Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness. In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer. Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

CARY NEFF'S CHILEAN SEA BASS IN TOMATO-FENNEL BROTH

Steps:

• Warm a pan large enough for the fish over medium heat. Spray with oil, add the minced fennel, onion and garlic and saute, stirring frequently, until barely softened, about 3 minutes. Remove from heat.
• Add the Pernod. Return pan to high heat, which should ignite the Pernod. When the flame has died, or when the smell of alcohol is gone, add the wine. Add the tomatoes and tomato juice and simmer for 15 minutes. Taste and add salt and pepper. Puree in a food processor or blender, strain through a fine-mesh strainer and return to pan.
• Add the saffron, turn heat to medium low and slide in the fish. Spoon some sauce over each fillet. Cover and simmer until cooked, 10 to 15 minutes, depending on the thickness of the fillet. Serve garnished with the sauce and topped with the fennel fronds.