Peruvian Black Sea Bass Tiradito Recipes

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

Ingredients

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!

PERUVIAN BLACK SEA BASS TIRADITO

Peruvian Black Sea Bass Tiradito image

Provided by Molly O'Neill

Categories appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 yellow bell pepper, seeds and stem removed, quartered
1 tablespoon aji Amarillo puree (see note)
1 tablespoon minced garlic
1 tablespoon freshly squeezed lemon juice
4 tablespoons freshly squeezed lime juice
5 tablespoons Aromatic Fish Stock (see recipe)
1 whole black sea bass, about 2 pounds, scaled and filleted, bones reserved for aromatic fish stock
Kosher salt to taste
1/2 red onion, peeled and diced
1 tomato, peeled, seeds removed, finely diced
1 Serrano pepper (or 1 or more jalapeno peppers to taste), seeds and stem removed, finely diced
1 tablespoon finely chopped cilantro

Steps:

Bring a small saucepan of water to a boil, add the yellow bell pepper and boil 15 minutes. Drain and cool. Slip the skin off the pepper and place the pepper in a food processor. Process until smooth. Add the aji Amarillo puree, garlic, lemon juice, 2 tablespoons of lime juice and stock and pulse just until combined. Set the sauce aside.
Have 6 plates ready. Remove any small pin bones or scales from the fillets. Using a very sharp knife, slice them on a slight bias toward the narrow end and lay the slices on the plates. Sprinkle the fish lightly with salt and cover with the sauce. Place plastic wrap over the plates and refrigerate half an hour.
Meanwhile, combine the onion, tomato, Serrano pepper, cilantro and remaining lime juice. Season to taste. When ready to serve, remove plastic wrap from the fish and top each serving with the tomato mixture.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 270 milligrams, Sugar 1 gram

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