Crisp Red Cooked Bass Fillets Recipes

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PAN-FRIED STRIPED BASS WITH LEMON SAUCE



Pan-Fried Striped Bass with Lemon Sauce image

Pan-frying is best for thinner fillets and steaks, or for whole fish that are no more than 1 inch thick. Season the fish with salt and pepper and other seasonings such as chopped fresh herbs or crushed spices as desired. For skinless fillets, heat a heavy sauté or frying pan until quite hot; add just enough oil, clarified butter, or a mix of oil and whole butter to cover the bottom of the pan. Carefully add the fish and cook over medium-high heat for 3 minutes (4 to 5 minutes for whole fish) and then turn. Cook for another 3 minutes and test for doneness. Remove the fish from the pan when it is just slightly underdone, as it will continue cooking in the residual heat. When cooking fish with skin, add more fat to the pan, about 1/8 inch deep. Put the fish into the pan skin side down. The skin will shrink while it cooks, pulling the fish up from the bottom of the pan. To keep the skin next to the hot pan (which is necessary to crisp it), weigh the fillets down with a foil-wrapped skillet that is slightly smaller than the one used for the cooking. This will hold the fillets fl at and ensure even crisping of the skin. Cook the fillets on their skin for the majority of the time, about 5 to 7 minutes, depending on their thickness, then turn them and cook on the flesh side for just another minute or two, or until done. Remember that the pan must be quite hot before the fish is added; this will keep it from sticking. Also, don't crowd the fish or it will sweat and give off liquid, ruining any chances of browning and crisping. Lastly, don't overcook the fish. A quick pan sauce can be made aft er you have removed the fish and poured off the cooking fat. Add tomato sauce to the hot pan and stir in all the brown bits left on the pan for added flavor, or deglaze the hot pan with wine or lemon juice and finish with a swirl of butter or extra-virgin olive oil and a handful of herbs. Add a handful of toasted nuts for flavor and texture. The striped bass fishery, once endangered, has fully recovered and is now flourishing. This fish is especially delicious with its skin left on and sautéed until brown and crispy.

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1/4 teaspoon lemon zest
2 tablespoons fresh lemon juice
Salt
Fresh-ground black pepper
4 pieces striped bass, skin on (4 to 6 ounces each)
Salt
Fresh-ground black pepper
Olive oil, enough to generously coat the bottom

Steps:

  • For the sauce, whisk together: 1/4 cup extra-virgin olive oil, 1/4 teaspoon lemon zest, 2 tablespoons fresh lemon juice, Salt, Fresh-ground black pepper.
  • Taste for salt and lemon juice and adjust as desired. The sauce will separate as it sits; this is not a problem.
  • Season: 4 pieces striped bass, skin on (4 to 6 ounces each) with: Salt, Fresh-ground black pepper.
  • Choose a heavy-bottomed pan for frying the fish. Take another, slightly smaller pan that will fit into the pan for the fish, and wrap its bottom with foil. This pan will be used as a weight to hold the fish flat against the frying pan to ensure that all of the skin will cook and crisp. (You will see the fish contract when it goes into the hot pan, as the skin shrinks on contact with the heat.) Warm the larger pan over medium-high heat. When hot, pour in: Olive oil, enough to generously coat the bottom.
  • Add the pieces of bass, skin side down, and place the foil-wrapped pan on top of the fish. Cook until the skin is brown and crispy, about 7 minutes. Check now and then to see that the fish is indeed browning, but not overbrowning. Adjust the heat up or down to speed up or slow down the cooking as needed. When the skin is browned, remove the top pan and turn the fish. Cook for another minute or so, until the fish is just cooked through, but is still moist and tender inside. Meanwhile whisk the lemon sauce together again and pour it onto a warm plate. Serve the fish skin side up, on top of the sauce.
  • Garnish the fish with a couple spoonfuls of chopped tender herbs such as parsley, chives, chervil, cilantro, or basil.
  • Soak, rinse, and squeeze dry a tablespoon or so of capers. When the fish is cooked add the capers to the hot pan and sauté for a minute or two. Remove with a slotted spoon and scatter over the fish.
  • Make a Beurre Blanc (Warm Butter Sauce; page 228) instead of the olive oil sauce.

SIMPLE OVEN-BAKED SEA BASS



Simple Oven-Baked Sea Bass image

If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!

Provided by aMused chef

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb sea bass (cleaned and scaled)
3 garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
2 lemon wedges
1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)

Steps:

  • Preheat oven to 450F°.
  • In a cup, mix garlic, olive oil, salt, and black pepper.
  • Place fish in a shallow glass or ceramic baking dish.
  • Rub fish with oil mixture.
  • (Optional) Pour wine over fish.
  • Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
  • Drizzle remaining pan juices over fish and garnish with lemon wedges.
  • Enjoy!

CRISP RED-COOKED BASS FILLETS



Crisp Red-Cooked Bass Fillets image

Red-cooking is a Chinese method of braising in a soy sauce-based liquid. Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 11

1 1/2 tablespoons soy sauce
1 tablespoon Scotch or medium-dry Sherry
1 teaspoon minced peeled fresh gingerroot
1/2 teaspoon sugar
1 tablespoon cornstarch
1/4 teaspoon aniseed, crushed with a rolling pin
1/8 teaspoon cinnamon
3/4 cup water
two 1/2-pound black bass, snapper, or other white fish fillets with skin
1 tablespoon vegetable oil
1 scallion, minced

Steps:

  • In a small saucepan whisk together the soy sauce, the Scotch, the gingerroot, the sugar, 1/2 teaspoon of the cornstarch, the aniseed, the cinnamon, and the water, bring the mixture to a boil, whisking, and simmer it, covered, for 5 minutes.
  • While the sauce is simmering, pat the fillets dry between paper towels and rub both sides with the remaining 2 1/2 teaspoons cornstarch, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it just begins to smoke, add the fillets, skin sides down, and sear them, pressing them with a metal spatula to flatten them, for 4 minutes. Turn the fillets, strain the soy sauce mixture through a fine sieve into the skillet, and simmer the mixture for 3 minutes, or until the fish just flakes. Transfer the fillets, skin sides up, with a slotted spatula to plates and simmer the sauce, stirring, for 1 minute, or until it is thickened slightly. Spoon the sauce around the fillets and sprinkle the fillets with the scallion.

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