Seabass With Asparagus Recipes

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SEA BASS WITH TOMATO COULIS, BASIL AND ASPARAGUS



Sea Bass With Tomato Coulis, Basil and Asparagus image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

5 ripe plum tomatoes, skins removed and cored (about 1 1/4 pound)
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
16 large asparagus, about 2 pounds
12 fresh basil leaves
Salt and freshly ground pepper to taste
4 fillets of black sea bass, skins on (about 1/3 pound each)
1 tablespoon butter

Steps:

  • Halve tomatoes lengthwise, and over a strainer set in a bowl, squeeze to remove juice and seeds. Place tomatoes and strained juice in the bowl of a blender along with 1 tablespoon of the olive oil and the vinegar. Blend to a fine puree.
  • Cut tough stems from asparagus, and discard. With a vegetable scraper, peel asparagus, starting about two inches from tips. Rinse and drain. Cook in boiling salted water for about 6 minutes. Drain immediately, and cool in ice water. Remove, and set aside.
  • With a rubber spatula, push tomato mixture through a fine sieve, to yield about 2 cups of liquid. Place tomato juice in a saucepan, and bring to a simmer. Add basil, remove from heat, cover and let stand in a warm place.
  • Cut three 1/4-inch slices from the flower end of each asparagus. Place a tablespoon of butter in a nonstick pan over medium-high heat. Add the asparagus tips and the rest of the asparagus. Season with salt and pepper. Cook briefly or until just done. Remove asparagus from pan, and keep warm.
  • Heat 1 tablespoon of olive oil in a nonstick pan over high heat. Season fish well, and place in pan, skin side down, cooking for about 1 1/2 minutes a side, or until skin is nicely browned. Flip gently, cover, and remove from heat. Fish will continue to cook.
  • To serve, remove basil from tomato sauce. Distribute sauce evenly over four warm plates. Place fish, skin side up, over sauce. To arrange asparagus on each plate, distribute small pieces around edge; place two large asparagus pieces alongside fish and lay two more long pieces over them in a criss-cross pattern.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 1249 milligrams, Sugar 6 grams, TransFat 0 grams

ROASTED SEA BASS WITH ASPARAGUS SAUCE



Roasted Sea Bass with Asparagus Sauce image

Categories     Fish     Vegetable     Roast     Low Fat     Low Cal     Spring     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 7

1 cup canned low-salt chicken broth
1 pound asparagus, trimmed to 6-inch lengths
1 tablespoon extra-virgin olive oil
Nonstick vegetable oil spray
4 4- to 5-ounce sea bass fillets (each about 3/4 to 1 inch thick)
1 tablespoon fresh lemon juice
1/2 7-ounce jar roasted red peppers, drained, cut into strips (about 1/2 cup)

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.

MISO-GLAZED SEA BASS WITH ASPARAGUS



Miso-Glazed Sea Bass With Asparagus image

Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple. Active time: 10 min Start to finish: 25 min Servings: Makes 4 servings.

Provided by Amy 9

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

4 tablespoons white miso (fermented soybean paste, not sweet or labeled "saikyo")
3 teaspoons sugar
2 teaspoons fresh lemon juice
1 teaspoon water
1/4 teaspoon black pepper
1 lb medium asparagus, trimmed
2 teaspoons olive oil
16 ounces sea bass fillets, with skin (1 inch thick)
lemon wedge

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.

Nutrition Facts : Calories 406.1, Fat 11.7, SaturatedFat 2.3, Cholesterol 93.7, Sodium 1469, Carbohydrate 25.3, Fiber 6.5, Sugar 11.5, Protein 51.6

MISO-GLAZED SEA BASS WITH ASPARAGUS



Miso-Glazed Sea Bass with Asparagus image

Categories     Citrus     Fish     Soy     Vegetable     Broil     Quick & Easy     Dinner     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)
Garnish: lemon wedges

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.

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



Grilled Chilean Sea Bass on a Ragout of Fresh Asparagus, Tomato, Corn and Tri Color Orzo image

Provided by Food Network

Number Of Ingredients 9

1 teaspoon olive oil
Salt and pepper to taste
1/2 pound Chilean sea bass
3 ounces tomato, peeled, seeded and chopped
3 ounces asparagus, steamed
3 ounces corn
4 ounces cooked orzo
4 ounces chicken stock
Lemon for garnish

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.

CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA AND STEAMED ASPARAGUS



Chilean Sea Bass W/ Pineapple Mango Salsa and Steamed Asparagus image

What once was in the Deep south Atlantic ocean around Antarctica wild-captured to become a coveted dish on your plate. Chilean Sea Bass has a firm, tender structure and remain moist after cooking. Sweet citrus combined with onion and chili in salsa highlight a flavor and a texture of Chilean Sea Bass. Warm and tender asparagus comforts this duo perfectly.

Provided by Anya White

Categories     Bass

Time 37m

Yield 2 portions, 2 serving(s)

Number Of Ingredients 28

1 1/4 lbs chilean sea bass fillets
1 small red onion, chopped
1/2 cup green onion, whites included, finely diced into rounds
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
4 garlic cloves, minced
1/2 tablespoon gingerroot, grated
1/8 teaspoon sea salt
1/2 tablespoon cracked black pepper
1 red sweet bell pepper, diced
1 medium mango, diced
1 cup fresh pineapple, diced
1 cup fresh cilantro, chopped
2 tablespoons red onions, finely chopped
1 teaspoon red pepper flakes
2 tablespoons green onions, whites included, finely diced into rounds
2 tablespoons lime juice
1 pinch red pepper flakes
1 pinch chili pepper
1 pinch salt
1 pinch cracked black pepper
1 1/2 lbs medium asparagus, trimmed
1 teaspoon coconut oil, unrefined virgin
1 tablespoon sherry wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons cheese, grated
1 pinch cracked black pepper

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!

Nutrition Facts : Calories 691.9, Fat 13.8, SaturatedFat 6, Cholesterol 125.4, Sodium 620.1, Carbohydrate 84, Fiber 15.2, Sugar 50.1, Protein 68.7

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