Citrus Chilean Sea Bass W Recipes

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SEA BASS WITH CITRUS AND SOY



Sea Bass with Citrus and Soy image

Categories     Ginger     Steam     Orange     Pineapple     Bass     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup soy sauce
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1/8 teaspoon cayenne pepper
4 6-ounce sea bass fillets
Chopped green onions

Steps:

  • Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
  • Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.

CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA



Citrus Chilean Sea Bass W/ Pineapple Mango Salsa image

Fresh, crisp, and filling! I love sea bass. 'Specially prepared this way. It's very hardy and does well grilled, sauteed, or baked/broiled. You can prepare the salsa a day or two in advance. Again, gotta love that chopping therapy! :) If you don't like mango or pineapple, you can sub w/ any fruit such as peach or mandarin oranges. YUM!

Provided by MixnVixn

Categories     Tropical Fruits

Time 44m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 26

4 (4 ounce) chilean sea bass fillets
salt and pepper
1 small red onion, chopped
1/2 cup green onion, whites included, finely diced into rounds
2 tablespoons olive oil
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon lime zest
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
2 garlic cloves, minced
1/2 tablespoon gingerroot, grated
1/8 teaspoon sea salt
1/2 tablespoon cracked black pepper
1 pinch garlic salt
1 medium mango, diced
1 cup fresh pineapple, diced
1 cup fresh cilantro, chopped
2 tablespoons red onions, finely chopped
1 jalapeno, seeded, finely diced (optional)
2 tablespoons green onions, whites included, finely diced into rounds
2 tablespoons lime juice
1 tablespoon agave nectar
1 pinch salt
1 pinch cracked black pepper

Steps:

  • Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
  • Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
  • Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once.
  • Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork.
  • Transfer to serving plate, top with salsa, and enjoy!
  • I also like to serve mine with herb rice :).

Nutrition Facts : Calories 294.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 46.9, Sodium 198, Carbohydrate 31.9, Fiber 3.7, Sugar 21, Protein 23.4

SEA BASS WITH CITRUS AND SOY



Sea Bass with Citrus and Soy image

Simple, elegant and healthy, too! What more can you ask from any recipe? Serve with steamed rice to complement this delightful dish with an Asian flare!

Provided by Bev I Am

Categories     Bass

Time 2h14m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup soy sauce
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1/8 teaspoon cayenne pepper
4 (6 ounce) sea bass fillets
chopped green onion

Steps:

  • Mix first 6 ingredients in 8x8x2" glass baking dish.
  • Add fish; turn to coat.
  • Chill 2 hours, turning fish occasionally.
  • Place steamer rack in large skillet.
  • Arrange fish on rack.
  • Pour marinade into skillet under rack and bring to boil.
  • cover skillet and steam fish until just opaque in center, about 8 minutes.
  • Transfer fish to plates.
  • Remove steamer rack from skillet.
  • Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish.
  • Top with green onions.
  • Serves 4.

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