Microwave Sea Bass Recipes

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STEAMED SEA BASS WITH SCALLIONS AND GINGER



Steamed Sea Bass with Scallions and Ginger image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 8 servings

Number Of Ingredients 8

1 (1-pound) whole sea bass, scaled, gutted, and scored with a sharp knife down to the bone
Salt and freshly ground black pepper
2 or 3 scallions, cut diagonally into rings to yield 1/4 cup
1 tablespoon finely julienned ginger
1/4 cup soy sauce
2 tablespoons peanut oil
Dash sesame oil
Pinch sugar

Steps:

  • Put the fish in a shallow heatproof dish, such as a large baking pan. Season lightly with salt and pepper, inside and out. Disperse the scallions and ginger on top, underneath, and inside the fish. Combine the soy sauce, peanut oil, sesame oil, and sugar in a bowl. Pour the mixture over the fish.
  • Set a roasting rack in a large roasting pan. Fill the pan with water that comes up below the rack. Set the pan over 2 burners and bring the water to a boil. Set the baking dish with the fish on the rack, reduce the heat to a simmer, and cover the roasting pan tightly with foil. Steam the fish until a small knife or skewer can be easily inserted into the thickest part and the fillet comes off the bone fairly easily, 6 to 7 minutes.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

MICROWAVE MUG MEALS - HOW TO COOK FISH IN THE MICROWAVE



Microwave Mug Meals - How to Cook Fish in the Microwave image

Microwave Mug Meal Recipe - how to cook fish in the microwave

Provided by Theo

Time 5m

Number Of Ingredients 13

1 tbsp petit pois
90 g marrowfat peas (tinned)
2 tbsp water
1 tsp butter
Pinch of smoked paprika
1 seabass fillet
Few sprigs of basil
2 or 3 cherry tomatoes , chopped
Small bunch parsley , chopped
pinch chopped red chilli
2 tbsp vinegar
drizzle of olive oil
Salt and pepper

Steps:

  • Step 1 Place petit pois in a mug and pour over boiling water and leave. Step 2 In a separate mug add the marrowfat peas, 2 tbsp water, butter, seasoning and paprika to a mug, cover with cling film. Step 3 De-skin the seabass, season, add some ripped basil, roll, and place inside another mug and cover with cling film. Step 4 Microwave both mugs (marrowfat peas and seabass) for 90 seconds. Step 5 Mix together the tomatoes, parsley and chilli and dress with vinegar and olive oil. Step 6 Mash the peas with the back of a fork (pass through a fine sieve for extra smooth puree) and spread onto a plate. Scatter the petit pois over the puree, place seabass in the middle and tomato salsa on top.

BAKED WHOLE FISH ( WITH MICROWAVE METHOD TOO)



Baked Whole Fish ( With Microwave Method Too) image

This is more like instructions rather than a recipe . Unless you want to eat the fish skin, you don't have to remove the scales. Once cooked the scales will come off with the skin. Leaving the scales on will help prevent the fish from drying out. Cooking times in the recipe.

Provided by Wild Thyme Flour

Categories     European

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

1 whole fish (sea bream, see bass etc.)
salt and pepper
sage
bay leaf
rosemary
parsley
1 garlic clove, unpeeled but crushed
olive oil
1/3 cup white wine, heated
1 lemon

Steps:

  • Remove the guts and gills from the fish, This is done by making an incision the whole lenght of the abdomen and up to the mouth.
  • Grab the gills and pull out, the intesitnes should come out stuck to the gills. If not remove them seperately.
  • Unless you are going to eat the skin or you will be placing the fish on a bed of potatoes, LEAVE the scales on. The fish remains much more moist and when the fish is cooked the skin with the scales still attached to it will come off beautifully.
  • PREHEAT oven to 200°C.
  • Wash the fish inside and out and dry with a paper towel. Season the inside with salt and pepper. Place a a bayleaf, some sage, the crushed garlic clove and rosemary in the cavity.
  • Place the fish in a shallow ovenproof dish that has been greased well with olive oil. Season the both exterior sides of the fish.
  • Take a small piece of foil and cover the tail so that it won't get burned .
  • Chop some sage, rosemary and parsely finely then add 1/2 tsp lemon zest, add a tbsp olive oil to the mixture.
  • Drizzle the fish with the juice of half a lemon, then place the herb and olive oil mixture on the fish.
  • Bake for 18 minutes for a 600g fish bake it for a further 3 minutes for each 100g extra that it weighs. ( eg: 800g fish= 24 minutes).
  • Half way through cooking pour the hot wine on the fish then continue baking, basting a couple of times with the liquid on the bottom of the pan.
  • MICROWAVE: Follow all the instructions but do not cover the tail with foil, do not add salt ( season with salt only when cooked) and add the wine from the begining not midway. Cover with microwave safe plastic wrap, make a few holes in the plastic and cook for 8 minutes at 1000W.
  • The fish is done when the flesh comes away cleanly from the bone .

Nutrition Facts : Calories 45.5, Fat 0.2, Sodium 3.8, Carbohydrate 7.3, Fiber 2.6, Sugar 0.4, Protein 0.8

SEA BASS A LA MICHELE



Sea Bass a la Michele image

Whenever I can't decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife. It's baked on top of a warm potato salad.

Provided by Chef John

Categories     World Cuisine Recipes     European     Spanish

Time 25m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil, plus more for drizzling
2 tablespoons sherry vinegar
1 teaspoon smoked paprika, plus more for topping
1 teaspoon kosher salt, plus more to taste
½ cup sliced green onions
1 red jalapeno pepper, sliced
4 small potatoes, quartered
2 (8 ounce) thick-cut boneless, skinless Chilean sea bass fillets

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
  • Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
  • Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
  • Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
  • Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

Nutrition Facts : Calories 560.7 calories, Carbohydrate 50.6 g, Cholesterol 93.8 mg, Fat 18.5 g, Fiber 4.4 g, Protein 46.9 g, SaturatedFat 3.1 g, Sodium 1130.7 mg, Sugar 4.6 g

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