Chilean Sea Bass With Light Soy And Chive Sauce Recipes

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CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE



CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE image

Categories     Fish

Yield 5

Number Of Ingredients 16

1/2 bunch Shallots
4 ounces butter
1/2 cup whit wine
1 cup fish stock
1/4 cup heavy cream
3 tbsp soy
2 large onions
flour as needed
frying oil as needed
3 bunches scallions
Olive oil
4 servings potatoes, whipped
2 tomatoes
1 bunch chives
5 pieces Chilean sea bass, 6 ounces each
2 lemons

Steps:

  • Make the sauce: slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter, add the soy, salt and pepper to taste. Keep warm. Make the Garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown. Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives. Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughy cooked squeeze the lemon juice on fish. Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.

CHILEAN SEA BASS WITH SPICY FRUIT SALSA



Chilean Sea Bass with Spicy Fruit Salsa image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 26

1 teaspoon chopped jalapeno or other hot pepper
1 small red onion, finely chopped
1 papaya, peeled, seeded and chopped
1 ripe mango, peeled, pitted and diced
1/2 cup fresh pineapple, peeled and chopped
1/2 lemon, juiced
1/2 lime, juiced
1 tablespoon honey
1/2 teaspoon chili powder
1 tablespoon chopped cilantro
1/4 cup olive oil or vegetable oil
Pinch salt and pepper
1/4 cup olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 tablespoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon anise seed
1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute
4 Chilean sea bass fillets, or whitefish of your choice
Salt and pepper
1/4 cup flour, for coating
Vegetable or canola oil, for saute

Steps:

  • Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
  • For the Spicy Paste: Combine the above ingredients to form a spicy paste.
  • For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE



Chilean Sea Bass with Light Soy and Chive Sauce image

Provided by Food Network

Categories     main-dish

Yield 5 servings

Number Of Ingredients 16

1/2 bunch shallots
4 ounces butter
1/2 cup white wine
1 cup fish stock
1/4 cup heavy cream
3 tablespoons soy
2 large onions
Flour, as needed
Frying oil. as needed
3 bunches scallions
Olive oil
4 servings potatoes, whipped
2 tomatoes
1 bunch chives
5 pieces Chilean sea bass, approximately 6 ounces each
2 lemons

Steps:

  • Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm.
  • Make the garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown. Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.
  • Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish.
  • Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.

CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE



CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE image

Categories     Fish     Sauté     Dinner

Yield 5 serv

Number Of Ingredients 13

1/2 bunch shallots
4 ounces butter
1/2 cup white wine
1 cup fish stock
1/4 cup heavy cream
3 tablespoons soy
3 bunches scallions
Olive oil
4 servings potatoes, whipped
2 tomatoes
1 bunch chives
5 pieces Chilean sea bass, approximately 6 ounces each
2 lemons

Steps:

  • Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives. Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish. Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.

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

ROASTED CHILEAN SEA BASS WITH CHIVE OIL



Roasted Chilean Sea Bass With Chive Oil image

Provided by Amanda Hesser

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

1/4 cup sliced chives (1-inch-long pieces)
1/3 cup extra-virgin olive oil, plus more for sprinkling on fish
Coarse sea salt or kosher salt
Freshly ground black pepper
2 pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature

Steps:

  • Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
  • Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
  • Transfer the sea bass to serving plates and sprinkle with the chive oil.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 578 milligrams, Sugar 0 grams

CHILEAN SEA BASS WITH MOHO SAUCE



Chilean Sea Bass With Moho Sauce image

Posting for ZWT 7. This recipe comes from epicurious.com/recipes. If Chilean sea bass is unavailable, any sea bass or firm white fish is fine to use for this recipe.

Provided by Papa D 1946-2012

Categories     Chilean

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 large garlic cloves, peeled and thinly sliced lengthwise
1/4 cup thinly slivered onion
1/2 teaspoon ground cumin
salt & freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
6 tablespoons fresh lime juice
1/2 teaspoon white wine vinegar
2 fillets of chilean sea bass (about 1 pound each)
4 tablespoons fresh lime juice
5 tablespoons extra-virgin olive oil
salt & freshly ground black pepper, to taste
2 large garlic cloves, peeled and pressed
1 ripe avocado, for serving
3/4 cup coarsely chopped fresh cilantro leaves, for serving

Steps:

  • Prepare the Moho Sauce: Mix the garlic and onion in a small bowl with the cumin, salt, and pepper. Place the oil in a small, heavy saucepan over low heat. Add the onion mixture and cook, stirring, for 10 minutes or until translucent. Add the lime juice and vinegar, then simmer over medium-low heat for 5 minutes. (Makes 2/3 cup.).
  • Halve the sea bass fillets crosswise (into 8-ounce pieces).
  • In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. Add the fish and coat well. Marinate for 15 minutes. Remove and pat dry.
  • Preheat the oven to 450°F.
  • With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
  • Place the remaining 2 tablespoons of olive oil in a nonstick skillet. Sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
  • Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
  • Meanwhile, set the Moho Sauce over very low heat and gently heat through.
  • Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
  • To serve, place a fish fillet in the center of 4 dinner plates. Spoon 1 to 2 tablespoons of Moho Sauce atop each fillet. Fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro. Place a bowl of the extra cilantro and a bowl of Moho Sauce on the table.

CHILEAN SEA BASS WITH SOY GLAZE



Chilean Sea Bass with Soy Glaze image

This is delicious. Such amazing flavor

Provided by barbara lentz

Categories     Seafood

Time 15m

Number Of Ingredients 5

2 6 oz chilean sea bass fillets
3 Tbsp olive oil
1/2 c each soy sauce, mirin and sugar
2 Tbsp sake
chives for garnish

Steps:

  • 1. Mix the soy sauce, mirin, sugar and sake together. Set aside. Add the oil to a skillet. Brown the bass on both sides.
  • 2. Pour the soy mixture over the fish and cook until fish is flaky and glistening in the middle. About 5 minutes depending on how thick the bass is.
  • 3. The sauce will thicken and coat the fish, Garnish with chives

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