Seabasswithgarlicmayonnaise Recipes

SEA BASS WITH GARLIC MAYONNAISE

Sea Bass With Garlic Mayonnaise image

Make and share this Sea Bass With Garlic Mayonnaise recipe from Food.com.

Provided by JackieOhNo

Categories < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup mayonnaise
1 medium garlic clove, minced
1 teaspoon fresh lime juice
salt & freshly ground black pepper
2 skinned sea bass fillets (6-8 oz. each)
1 teaspoon chopped fresh parsley

Steps:

Heat oven to 450 degrees.
Combine mayonnaise, garlic, and lime juice in small bowl. Season with salt and pepper to taste. Place fish fillets, skinned side up, on broiler pan. Spread half the mayonnaise evenly over fillets.
Bake 5-7 minutes and remove from oven.
Heat broiler.
Carefully turn fillets over and spread with remaining mayonnaise. Broil 4-6 inches from heat, watching carefully, until browned. Transfer fillets to serving platter and sprinkle with parsley. Serve h ot.

Nutrition Facts : Calories 242.8, Fat 12.4, SaturatedFat 2.1, Cholesterol 60.5, Sodium 297.2, Carbohydrate 7.8, Fiber 0.1, Sugar 1.9, Protein 24.2

SEA BASS SAN SEBASTIAN

Sea Bass San Sebastian image

Chilean sea bass, also known as Patagonian toothfish, has landed on lots of 'do not eat this' lists due to overfishing, but the fish can be found through sustainable sources. Flavored mayonnaise keeps the sea bass moist while it's cooking, and you can create countless sauce variations by changing the seasonings. The recipe is inspired by the cuisine of San Sebastian.

Provided by Chef John

Categories Seafood Fish

Time 45m

Yield 2

Number Of Ingredients 12

Ingredients

3 tablespoons mayonnaise
2 teaspoons sherry vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
2 cloves peeled garlic, crushed fine
1 teaspoon cayenne pepper, or to taste
2 teaspoons olive oil
1 Hatch chile pepper, thinly sliced
1 pound Chilean sea bass filet, skinned and cut into two portions
½ teaspoon kosher salt, or to taste
¼ cup whole roasted Marcona almonds, or as needed
½ cup Sungold cherry tomatoes, halved

Steps:

Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.
Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.
Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes.
Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet.
Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.

Nutrition Facts : Calories 545.3 calories, Carbohydrate 11 g, Cholesterol 101.7 mg, Fat 35.2 g, Fiber 4 g, Protein 47.3 g, SaturatedFat 5 g, Sodium 1718.8 mg, Sugar 2.8 g

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