SEA BASS WITH RED PEPPER AND OLIVE TAPENADE
Categories Food Processor Fish Olive Pepper Bake Sauté Dinner Bass Fall Summer Bon Appétit Sugar Conscious Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in processor. Add 2 tablespoons oil and puree until almost smooth. Season to taste with salt and pepper. (Tapenade can be made 3 days ahead. Cover and chill.)
- Preheat oven to 400°F. Heat remaining 11/2 tablespoons oil in heavy large skillet over high heat. Sprinkle sea bass with salt and pepper. Working in batches if necessary, add fish to skillet and cook 2 minutes per side. Transfer to rimmed baking sheet. Spread 2 tablespoons tapenade atop each fish fillet. Bake fish until opaque in center, about 8 minutes. Transfer to plates. Garnish with lemon wedges and with parsley sprigs, if desired.
SAUTEED SEA BASS ON RATATOUILLE, TAPENADE, TOMATO FONDUE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 25
Steps:
- Place a large saute pan over medium high heat and heat the on. When hot. add the onion. Stir to coat with Oil. Saute one minute then add the peppers, Stir, saute briefly and add the eggplant. Stir, saute and add the zucchini and squash. Season with salt & pepper, and saute the vegetables until soft. another 2 minutes. Add the shallot, garlic, and thyme, stir to combine well, and saute another 2 minutes, Add the diced tomato, heat through, and reserve.;
- Place olives, capers, anchovy and garlic in food processor with about half of the olive oil and puree. With the motor running, add the remaining olive oiI. Reserve;
- Warm olive oil in a stainless sauce pot over medium heat. Add the onions and simmer for 5 to10 minutes until the onions are soft. Season with salt and: pepper. Add the chopped garlic and Herb's, simmer for 1 to2 minutes, carefully cooking but not browning the garlic (the oil should seer the vegetables). Add the tomatoes, and continue cooking another 10 minutes. Place the contents of the sauce pot a food processor and pulse a few times to blend the ingredients You want the sauce to be chunky. Reserve.
- Pre-heat grill. Brush steaks with the herb oil and season with salt and pepper. Place over white coals and grill for approximately 3 minutes. Turn steaks and grill another 3 minutes, until medium Remove.
- To assemble the mound ratatouille in the center of one plate. Place one swordfish steak on top. Put one rounded spoonful of tapenade on top of the steak and surround it with tomato fondue.
BLACK SEA BASS WITH TAPENADE
Provided by Bryan Miller
Categories dinner, weekday, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Place the garlic in a medium casserole with a lid. Season with salt and pepper. Drizzle with 1 tablespoon of the olive oil. Cover and roast for 45 minutes to 1 hour, until soft. Set aside.
- Peel the potatoes, and slice into 1/8-inch-thick rounds. Heat 3 tablespoons of the olive oil in a large casserole or saute pan with a lid. Add the potatoes, and season with salt and pepper. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. Add the onions, cover, and cook for 5 minutes.
- Once the garlic is done, raise the oven temperature to 450 degrees.
- Remove the potato-onion mixture from the heat, and pour in the remaining 1/4 cup olive oil. Add rosemary and thyme sprigs, and cover with the fish fillets. Season with salt and pepper, and scatter the roasted garlic, lemon slices and tomatoes over the fish.
- Place the uncovered casserole over high heat. When the potatoes begin to sizzle, add the wine. Reduce the heat, and simmer for 2 minutes. Pour in the fish stock, and cover. Bring to a boil. Then place the casserole in the hot oven, and roast until fish is done, about 8 minutes.
- Meanwhile, toast the slices of baguette and rub them with olive oil.
- Use one or two large spatulas to transfer the fish and vegetables to a serving platter, discarding the rosemary and thyme. Pour sauce over the fish, and sprinkle with parsley.
- Serve garnished with croutons topped with tapenade.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 32 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1534 milligrams, Sugar 6 grams, TransFat 0 grams
PAN-FRIED SEA BASS WITH ROASTED RED PEPPER SAUCE AND BROCCOLI PUREE
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside.
- Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes.
- To make the broccoli puree: Bring a pot of water to a boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well.
- Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli puree hot as a bed for fish.
- To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside.
- For the plate: Add a spoonful of broccoli puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!
SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE
Steps:
- Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
- Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
- Transfer fish to plates. Top with spoonful of tapenade and serve.
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- Preheat the broiler and position a rack 6 inches from the heat. In a small bowl, mix the tapenade with the capers. Spread the tapenade on one side of the sea bass fillets. Sprinkle each fillet with 1 teaspoon of the bread crumbs and drizzle them with 1 1/2 tablespoons of the olive oil; season with salt and pepper.
- In a large, ovenproof, nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the fillets, tapenade side up, and cook over high heat until lightly browned around the edges, about 2 minutes. Broil until the crumbs are golden and the fish is just cooked through, 2 to 3 minutes. Transfer the sea bass to plates with a spatula and serve with lemon wedges.
BEST SEA BASS RECIPE WITH TRUFFLE SAUCE | SALT AND VANILLA
From saltvanilla.com
Ratings 3Category FishCuisine American, FrenchTotal Time 1 hr
- Place truffles and red wine in a pot. Bring to boil and then turn down to a simmer. Cook until the red wine has reduce by 2/3 then add the chicken stock and a pinch of salt. Reduce the chicken stock by half and then pour into a vitamix and puree for 1 minute and then add the butter. Adjust the seasoning with salt and a splash of vinegar if need be, set aside for later.
- In a medium saucepan add oil, butter, and carrots, with a fair amount of salt distributed evenly on the carrots. You want to have the heat on medium-low because you don't want to get any color on the carrots. Place a lid on top and shake the pot every few minutes to move the vegetables around. The salt will leach the water out of the carrots and the vegetables will cook in their own juices. Cook for 20 minutes and then check it if the carrots are tender all the way through. Cook for another 5 minutes if they aren’t tender. Then place into a food processor or vitamix and puree until silky smooth (optional to add a touch of cream). Adjust seasoning if need be with salt and pepper.
- This is cooked the same way as the carrots. In a medium saucepan add oil, butter, and green onions, with a fair amount of salt distributed evenly through the green onions. You want to have the heat on medium-low because you don't want to get any color on the onions. Place a lid on top and shake the pot every few minutes to move the vegetables around. The salt will leach the water out of the onions and they will cook in their own juices. Cook for 20 minutes and then check it if the onions are tender and sweet. If you need a few more minutes to cook then do so. Check the seasoning and keep warm.
- In a saute pan on medium high heat add oil. Season bass with salt on both sides and place fillet side down in the pan. Cook for 5 minutes on that side. Then flip over for 1 minute and turn off the pan. Place a spoonful of the carrot puree down on the plate. Add the sweated green onions on top of the puree. Add the sea bass next to the onions. Add a generous spoonful or two of the sauce. Finish with some upland cress, serve and enjoy!
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- Take your pieces of wild sea bass and lightly season them with salt and pepper. Then add a spoonful of olive tapenade on top of the fish. Take a few halved squash blossom and wrap the fish with the blossoms holding the tapenade in place. Place the fish in a non stick pan with one lime ( or lemon) juice and water. Bring the pan to a light simmer and cover the pan. Cook for 4-5 minutes until the fish is just warm all the way through. To check the fish you can place a cake tester in the center of the fish, and then pulling it out and placing it right below your bottom lip. If it feels warm on your lip it is done. You can also check by squeezing the fish and feeling if it has firmed up or if it is still pliable which means it is still a little raw in the middle. Add a spoonful of the squash puree down on the plate. Take your sea bass and place on top of the puree. Add some of the curried vegetables next to the fish. Finish with green garlic oil and cilantro. Serve and enjoy!
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