New Year Sea Bass Salad Recipes

SEA BASS A LA MICHELE

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.

NEW YEAR SEA BASS SALAD

Steps:

• Peel melon and cut into crescents.
• Segment grapefruit by cutting away the peel and white pith; cut and lift out segments.
• (For a real time-saver, buy these already prepared in your grocery store) In a bowl, combine melon, grapefruit, ginger, carrot, and jicama.
• Combine dressing ingredients in a small bowl, and set aside.
• Place sesame seeds in a small frying pan over medium heat; cook, shaking pan continuously, until lightly browned, 3 to 4 minutes.
• (For another time-saver, toast these in your micro-wave).
• Immediately remove from pan to cool.
• Remove any skin and bones from fish.
• Thinly slice fish across the grain to make pieces about 1 by 2 inches.
• Fan slices on a serving platter, alternating pink and white fish.
• In a small bowl, combine lime juice, oil and white pepper and drizzle over fish.
• To assemble.
• Drizzle lime juice mixture over fish.
• Mound salad mixture in center of fish.
• Spoon dressing over the salad, and garnish with peanuts, sesame seed and green onions.

STEAMED COD OR SEA BASS SALAD WITH RED PEPPERS, CILANTRO AND MINT

Steps:

• Steam the fish above 1 inch boiling water for 5 to 7 minutes, until the fish pulls apart into large flakes easily when you poke it with a fork. Remove from the heat and transfer to a colander set in the sink. Allow to cool, then remove any bones and transfer to a large bowl. Toss with half the chopped herbs.
• Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a paste. Add the cumin, work in the olive oil with the pestle and season to taste with salt and pepper.
• Toss the fish with the dressing, the red pepper and the olives. Taste and adjust seasoning. Add the remaining cilantro and mint shortly before serving and toss together.