Seabass With Asparagus Recipes

MISO-GLAZED SEA BASS WITH ASPARAGUS

Steps:

• Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
• Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
• Toss together asparagus, oil, and a pinch of salt in a large bowl.
• Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA AND STEAMED ASPARAGUS

Steps:

• Mix all salsa ingredients together in a bowl until combined.
• Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
• Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 10-15 min turning once. Cut top of filets to the middle to hold the juices of the marinade. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 8 minutes then, pour reserved marinade over top of them and continue grilling for an additional 8 minutes or until easily flaked with a fork.
• While fish is grilling break off tough ends of asparagus. Preheat non stick pan for 1 minute. Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat. Add asparagus, cover with lead for 3-5 minutes until tender. Toss with Sherry vinegar and cook additional 2 minutes. Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan.
• Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!

GRILLED CHILEAN SEA BASS ON A RAGOUT OF FRESH ASPARAGUS, TOMATO, CORN AND TRI COLOR ORZO

Steps:

• Preheat grill. Lightly oil and season sea bass on both sides. Place on grill. Cook each side for approximately 6 minutes. While fish is on grill, add tomato, asparagus, and corn to saute pan. Season with salt and pepper. After about three minutes, add orzo and chicken stock. Reduce. To plate dish, spoon orzo on plate and place sea bass on top. Garnish with lemon.

MISO-GLAZED SEA BASS WITH ASPARAGUS

Steps:

• Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
• Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
• Toss together asparagus, oil, and a pinch of salt in a large bowl.
• Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

ROASTED SEA BASS WITH ASPARAGUS SAUCE

Steps:

• Preheat oven to 450°F. Bring broth to boil in heavy large saucepan. Add asparagus; cover and boil until asparagus is very tender, about 8 minutes. Using slotted spoon, transfer asparagus to cutting board; reserve broth. Cut tips from asparagus and reserve. Coarsely chop remaining asparagus; transfer to processor. Add 1/2 cup reserved asparagus cooking broth and olive oil and puree until smooth, adding more cooking broth if sauce is too thick (discard any remaining broth). Season sauce to taste with salt and pepper. Return to same saucepan.
• Spray baking sheet with vegetable oil spray. Place fish on prepared sheet. Drizzle lemon juice over fish. Sprinkle with salt and pepper. Bake fish until just opaque in center, about 10 minutes.
• Rewarm sauce over medium-low heat. Divide sauce among 4 plates. Top with fish. Garnish with reserved asparagus tips and roasted red pepper strips. Serve immediately.