Pan Seared Chilean Sea Bass With Frisee And Ponzu Butter Recipes

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CHILEAN SEA BASS WITH PONZU SAUCE



Chilean Sea Bass With Ponzu Sauce image

Make and share this Chilean Sea Bass With Ponzu Sauce recipe from Food.com.

Provided by 55tbird

Categories     Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 2

2 chilean sea bass fillets
ponzu sauce

Steps:

  • Preheat oven to 400 degrees.
  • Place sea bass in a pan and pour ponzu sauce over it.
  • Bake for 15-20 minutes,.

PAN SEARED CHILEAN SEA BASS WITH WILD MUSHROOM GRITS AND FRESH SPINACH



Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) center cut fillets Chilean sea bass
Salt and pepper
4 tablespoons canola oil
1 bunch fresh thyme
6 tablespoons whole butter
2 pints assorted mushrooms (shiitake, cremini, portobello)
2 cups instant grits
1 quart chicken stock
1/4 cup heavy cream
1 pound baby spinach, carefully washed

Steps:

  • Season the sea bass with salt and pepper.
  • In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.
  • While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature.
  • Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.
  • In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper.
  • For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl. Layer a small amount of spinach on the grits and finish with the sea bass. Garnish with fresh thyme.

PAN SAUTéED CHILEAN SEA BASS



Pan Sautéed Chilean Sea Bass image

Can you say delicious!! This Recipe comes from Sullivan's Metropolitan Grill downtown Anderson, SC. It has a Mediterranean flair with the fresh tomato paired with feta cheese. It is a wonderfully tasty combination that you can't go wrong with. My husband and & I treat ourselves once a month to this dish.

Provided by lovethatwine

Categories     Bass

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

4 (8 ounce) sea bass fillets
5 whole fresh vine ripe tomatoes
3 garlic cloves
4 ounces feta cheese
2 ounces dry white wine
1 lemon, juice of
1 tablespoon dried oregano
5 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh basil
salt & pepper

Steps:

  • Salt & Pepper the fish.
  • Heat a saute pan, add olive oil.
  • Put fish in pan, presentation side down.
  • Cook until golden on one side, then turn over.
  • Add tomatoes, garlic, oregano, fresh basil, 2 oz.feta cheese, white wine and the juice of one lemon.
  • Finish in 400 degree oven for 12-15 minutes. Take the fish out and finish with butter, a splash of wine and the remaining feta cheese.
  • Recommend over saffron rice or orzo pasta.

Nutrition Facts : Calories 549.6, Fat 34, SaturatedFat 11.7, Cholesterol 135.7, Sodium 501, Carbohydrate 9.9, Fiber 2.3, Sugar 5.8, Protein 48.1

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