Pappadeaux Chilean Sea Bass Recipes

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SAUTEED CHILEAN SEA BASS



Sauteed Chilean Sea Bass image

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 6

1 cup all-purpose flour for dredging, seasoned with salt and pepper
1 1/2 to 2 pounds Chilean Sea Bass fillets
4 tablespoons butter/olive oil combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers

Steps:

  • Preheat oven to 200 degrees F.
  • Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
  • Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
  • Plate fish and drizzle sauce around each fillet.

CHILEAN SEA BASS WITH ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE



Chilean Sea Bass with Roasted Yellow Pepper Grits and Roasted Poblano Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 20

4 (6 ounce) Chilean Sea bass fillets
2 tablespoons olive oil
Salt and freshly ground pepper
Roasted Yellow Pepper Grits, recipe follows
Roasted Poblano Sauce, recipe follows
3 large yellow peppers
4 tablespoons olive oil
1 tablespoon unsalted butter
1 large Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon chipotle puree
2 (16 ounce) cans hominy, drained
1 cup heavy cream
1/2 cup grated white Cheddar
3 poblano peppers, roasted, peeled, seeded and chopped
1/4 cup red wine vinegar
3 tablespoons chopped cilantro
2 tablespoons honey
Salt and freshly ground pepper
1/2 cup olive oil

Steps:

  • Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.
  • Preheat oven to 400 degrees F.
  • Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
  • Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar.
  • Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

CRABMEAT CRUSTED CHILEAN SEA BASS



Crabmeat Crusted Chilean Sea Bass image

My boyfriend and I just finished having this for dinner -- wonderful!! I had to tweak the original recipe, and what follows is the end result. I'm sure the crust could actually be used on all kinds of fish -- Chilean sea bass is pretty expensive (ours was almost $30/lb), but you could likely substitute any kind of white fish with good results.

Provided by Kerriedoll

Categories     Bass

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 lb chilean sea bass fillet (we used a fillet about 1 1/2-inch thick)
8 ounces fresh crabmeat
4 -8 ounces unsalted butter (room temperature)
3 ounces panko breadcrumbs (Japanese bread crumbs)
1 ounce chopped parsley
1/4 cup finely-diced red bell pepper
1/4 cup finely-diced yellow bell pepper
1/2 teaspoon white pepper
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon lemon juice

Steps:

  • To make crabmeat crust, whip butter in electric mixer at high speed until it turns white and fluffy.
  • Add crabmeat, parsley, red and yellow bell pepper, white pepper, salt, cayenne, and lemon juice until fully incorporated.
  • Slowly add Panco while mixing on low speed.
  • Roll crust between parchment paper until 1/2" thick.
  • Remove top layer of parchment paper and lay fish fillet on top of crust.
  • Cut crust along the outline of the filet.
  • Flip fish over onto nonstick baking pan and peel away parchment paper.
  • Broil until golden brown, approximately 3-5 minutes.
  • Finish cooking in 375 degree oven until fish is moist and flaky, approximately 20 minutes.

Nutrition Facts : Calories 911.8, Fat 54.2, SaturatedFat 31, Cholesterol 282, Sodium 1978.9, Carbohydrate 35.5, Fiber 3.2, Sugar 3.7, Protein 68.7

P F CHANG'S OOLONG MARINATED SEA BASS



P F Chang's Oolong Marinated Sea Bass image

This is a copycat recipe for P.F. Chang's Oolong Chilean Sea Bass (Line-caught, tea-marinated filet broiled in sweet ginger-soy, over warm spinach). Time does not include marinating time.

Provided by Member 610488

Categories     Chinese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups water
2/3 cup soy sauce
3/4 cup light brown sugar
2 teaspoons fresh ginger, minced
1 teaspoon fresh garlic, minced
1/2 teaspoon oolong tea leaves
2 1/2 lbs sea bass fillets (chilean if possible)
1 tablespoon vegetable oil
1/2 lb fresh spinach
1/2 teaspoon fresh garlic
1 (15 1/2 ounce) can sweet corn
salt & freshly ground black pepper, to taste

Steps:

  • Combine the first six ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 5 minutes. Cool uncovered, then strain out the ginger, garlic, and tea.
  • Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade. Reserve the remaining sauce. Let the fish have a nice soak in the marinade for 5 to 7 hours in the fridge. If the sauce doesn't completely cover the fish, be sure to turn the fillets a couple hours in so that all sides get marinated.
  • When you are ready to prepare the fish, preheat your oven to 425 degrees F. Arrange the fillets on a baking sheet. Bake the fish for 22 minutes or until the edges of the fillets are starting to turn brown.
  • Crank the oven up to a high broil and broil fish for 2 to 3 minutes or until you get some dark patches around the edge of the fillets. Just don't let them burn.
  • As your fish is baking, first start to reheat the reserved sauce on low then heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add the spinach, garlic and baby sweet corn, and a dash of salt and pepper to the pan. Saute the veggies just until the spinach is wilted, then arrange the spinach and corn on each of the four plates.
  • When the sea bass is done broiling, use a spatula to carefully lay the fillets over the spinach and baby corn on each plate. Split the remaining sauce and pour it over each of the fillets before serving.

Nutrition Facts : Calories 601.3, Fat 10.7, SaturatedFat 2.1, Cholesterol 116.5, Sodium 2952.7, Carbohydrate 66.6, Fiber 4.6, Sugar 44.6, Protein 62.7

ROASTED CHILEAN SEA BASS WITH CHIVE OIL



Roasted Chilean Sea Bass With Chive Oil image

Provided by Amanda Hesser

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

1/4 cup sliced chives (1-inch-long pieces)
1/3 cup extra-virgin olive oil, plus more for sprinkling on fish
Coarse sea salt or kosher salt
Freshly ground black pepper
2 pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature

Steps:

  • Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
  • Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
  • Transfer the sea bass to serving plates and sprinkle with the chive oil.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 578 milligrams, Sugar 0 grams

CAROLYN'S SENSUAL SEA BASS FILLETS WITH CRAWFISH AND CRAB SAUCE



Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce image

This is a recipe that is meant to be shared, particularly by lovers or those embarking on a newly-formed relationship. It quick and easy and leaves time for more shall we say 'interesting indulgences' afterwards. Enjoy with some baked sweet potato fries! Add a simple salad, or grilled vegetables with a nice semi-sweet wine and have a wonderful evening. Have Fun!

Provided by Ms.Chae916

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 45m

Yield 4

Number Of Ingredients 12

4 (4 ounce) fillets sea bass
kosher salt and ground black pepper to taste
½ cup butter
3 tablespoons light olive oil
2 shallots, minced
½ teaspoon minced garlic
3 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
1 cup half-and-half
white pepper to taste
1 (16 ounce) package frozen cooked crawfish tails, thawed
1 (6 ounce) can lump crabmeat

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Season the sea bass with salt and pepper; arrange in a baking dish and set aside.
  • Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets.
  • Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.

Nutrition Facts : Calories 647 calories, Carbohydrate 11.8 g, Cholesterol 288.8 mg, Fat 44.1 g, Fiber 0.5 g, Protein 49.9 g, SaturatedFat 21.2 g, Sodium 580.9 mg, Sugar 1 g

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