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Pan Seared Seabass

May 25, 2009 by Firehouse Chef  
Filed under Baked, Easy, Fry, Main Course, Sea Bass, Supper, Videos

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Pan Seared Seabass – This very mild seabass recipe is a great starter fish, for people who don’t like a strong fish taste. Pan seared, then baked and basted in a galic herb butter, all in the same pan!

How To Make Pan Seared Seabass Video

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Salt Crusted Seabass

May 25, 2009 by Firehouse Chef  
Filed under Baked, Easy, Main Course, Sea Bass, Supper, Videos

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Salt Crusted Seabass – Don’t let the title fool you. The whole seabass is baked and the salt is over the skin, so it does not give the tender flesh a salty taste. Slow baked for luscious tenderness, mmmm.

How To Make Salt Crusted Seabass Video

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Citrus Baked Sea Bass with Vegetables

May 12, 2009 by Firehouse Chef  
Filed under Baked, Main Course, New Recipes, Sea Bass, Supper

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citrus_baked_sea_bass_with_vegetables  Citrus Baked Sea Bass with Vegetables - For this baked sea bass, the fresh citrus flavor comes from soaking the articoke in the lemon water, it is very subtle but very effective. Another all-in-one recipe, as we have baked potatoes right in with the fish, so they capture a hint of citrus as well.

Prep Time: 15 mins
Cook Time: 45-60 mins
Servings: 4
Main Ingredient: Sea Bass
Difficulty Level: 3

Ingredients to make Citrus Baked Sea Bass with Vegetables

1 lemon
2 1/2 pounds baby artichokes (or substitute globe artichoke hearts and bottoms or frozen artichoke hearts)
1 pound Idaho potatoes, peeled and sliced 1/8 inch thick (about 3 cups)
4 teaspoons sliced garlic
1 tablespoon chopped fresh rosemary
2 tablespoons thinly sliced fresh basil
4 canned plum tomatoes, drained and cut lengthwise into 6 slices
3 tablespoons extra virgin olive oil
Salt
Freshly ground black pepper
1/2 cup vegetable stock
4 (7 to 8-ounce each)sea bass fillets
1/4 cup dry white wine

Directions to make Citrus Baked Sea Bass with Vegetables

Step 1:Preheat oven to 400 degrees F.
Step 2:Fill a bowl with water. Cut the lemon in half and squeeze the juice into the water and add the lemon halves too. If using baby artichokes, peel the outer leaves until you reach the part where the leaves are mostly a creamy yellow. Cut the top inch off the artichoke and trim away the stem so that you are left with a golf ball-sized heart. Slice into 1/4-inch pieces and place in the lemon water. (For globe artichokes, remove the tough outer leaves and cut the artichokes into wedges. Remove the choke and the soft curly leaves above it. Slice the place in the lemon water). Set aside. Drain before using.
Step 3:Place the potato mixture in a large ovenproof baking dish, add the vegetable stock, and cover with aluminum foil. Bake for 35 to 45 minutes, or until the potatoes are soft. Spoon out a quarter of the vegetables into a bowl. Reserve.
Step 4:Season the fish with salt and pepper and rub the fillets with a little olive oil. Arrange the fillets on the potato and artichoke mixture and add the wine. Cover the fish with the reserved potato mixture. Bake, uncovered, for 8-10 minutes, or until the fish is cooked through.

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Sea Bass Artichokes and Potatoes

May 12, 2009 by Firehouse Chef  
Filed under Baked, Main Course, New Recipes, Sea Bass, Supper

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sea_bass_artichokes_potatoes Sea Bass Artichokes and Potatoes – This divine recipe has it all, tasty sea bass and vegetables baked with herbs and spices! The distinct flavor of the artichokes really stands out. Try it with asparagus if you prefer.

Prep Time: 15 mins
Cook Time: 45-60 mins
Servings: 4
Main Ingredient: Sea Bass
Difficulty Level: 3

Ingredients to make Sea Bass Artichokes and Potatoes

1 lemon
2 1/2 pounds baby artichokes (or substitute globe artichoke hearts and bottoms or frozen artichoke hearts)
1 pound Idaho potatoes, peeled and sliced 1/8 inch thick (about 3 cups)
4 teaspoons sliced garlic
1 tablespoon chopped fresh rosemary
2 tablespoons thinly sliced fresh basil
4 canned plum tomatoes, drained and cut lengthwise into 6 slices
3 tablespoons extra virgin olive oil
Salt
Freshly ground black pepper
1/2 cup vegetable stock
4 (7 to 8-ounce each)sea bass fillets
1/4 cup dry white wine

Directions to make Sea Bass Artichokes and Potatoes

Step 1:Preheat oven to 400 degrees F.
Step 2:Fill a bowl with water. Cut the lemon in half and squeeze the juice into the water and add the lemon halves too. If using baby artichokes, peel the outer leaves until you reach the part where the leaves are mostly a creamy yellow. Cut the top inch off the artichoke and trim away the stem so that you are left with a golf ball-sized heart. Slice into 1/4-inch pieces and place in the lemon water. (For globe artichokes, remove the tough outer leaves and cut the artichokes into wedges. Remove the choke and the soft curly leaves above it. Slice the place in the lemon water). Set aside. Drain before using.
Step 3:Place the potato mixture in a large ovenproof baking dish, add the vegetable stock, and cover with aluminum foil. Bake for 35 to 45 minutes, or until the potatoes are soft. Spoon out a quarter of the vegetables into a bowl. Reserve.
Step 4:Season the fish with salt and pepper and rub the fillets with a little olive oil. Arrange the fillets on the potato and artichoke mixture and add the wine. Cover the fish with the reserved potato mixture. Bake, uncovered, for 8-10 minutes, or until the fish is cooked through.

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Sea Bass with Balsamic Curried Orange Glaze

May 12, 2009 by Firehouse Chef  
Filed under Easy, Fry, Main Course, New Recipes, Sea Bass, Supper

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sea_bass_with_balsamic_curried_orange_glaxe Sea Bass with Balsamic Curried Orange Glaze – Pan seared sea bass cooked stove top, then smothered in a succulent glaze for even more flavor! Very quick and easy, you are going to love this one! Let us know how it turns out for you!

Prep Time: 10 mins
Cook Time: 10-15 mins
Servings: 4
Main Ingredient: Sea Bass
Difficulty Level: 2

Ingredients to make Sea Bass with Balsamic Curried Orange Glaze

2 tablespoons canola oil
1 1/2 pounds sea bass
Salt and fresh cracked pepper, to taste
2 teaspoons red curry paste
1/4 cup chopped shallots
1/3 cup balsamic vinegar
1/3 cup orange juice
2 tablespoons brown sugar

Season both sides of the fish with salt and fresh cracked pepper.

Directions to make Sea Bass with Balsamic Curried Orange Glaze

Step 1:In a large, nonstick skillet, heat oil over medium high heat. Cooking skin-side down first, brown the fish well on both sides, not flipping until the first side is well-colored. This could take 3 to 6 minutes depending on the thickness of the fish. Remove fish from pan to serving plate. Cover to keep warm.
Step 2:Add red curry paste and shallots to pan drippings. Stir-fry until red curry paste is dissolved and fragrant, and the shallots are wilted.
Step 3:Add vinegar, orange juice and brown sugar. Mix together, scraping up any bits of fish or skin that might have stuck to the pan. Boil until liquid is reduced and slightly thickened, about 2 to 3 minutes.
Step 4:Pour the glaze over the fish and serve.

Image Source: Ella Mullins

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Sea Bass with Citrus Olive Butter

May 12, 2009 by Firehouse Chef  
Filed under Baked, Barbeque, Easy, Main Course, New Recipes, Sea Bass, Supper

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sea_bass_with_citrus_olive_butter Sea Bass with Citrus Olive Butter – The flavor in this this citrus butter recipe is absolutely out of this world! We just bet you will soon be serving it with all your grilled fish from now on. This is another easy seabass recipe that even people who aren’t crazy about fish, will rave about.

Prep Time: 15 mins
Cook Time: 10-15 mins
Main Ingredient: Sea Bass
Difficulty Level: 2

Ingredients to make Sea Bass with Citrus Olive Butter

Sea Bass
1 sea bass fillet, about 1 inch thick (1 lb)
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper

Citrus-Olive Butter
2 tablespoons butter or margarine, softened
1 tablespoon finely chopped kalamata olives
2 teaspoons chopped fresh parsley
1/2 teaspoon balsamic vinegar
1/4 teaspoon grated orange peel

Directions to make Sea Bass with Citrus Olive Butter

Step 1:In small bowl, mix Citrus-Olive Butter ingredients. Refrigerate about 30 minutes or until firm.
Step 2:Heat gas or charcoal grill. Brush all surfaces of fish fillet with oil; sprinkle with salt and pepper.
Step 3:Place fish on grill over medium heat. Cover grill; cook 10 to 13 minutes, turning fish after 5 minutes, until fish flakes easily with fork. Serve with Citrus-Olive Butter.

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Broiled Sea Bass and Vegetable Medly

May 12, 2009 by Firehouse Chef  
Filed under Barbeque, Broiled, Easy, Main Course, New Recipes, Sea Bass, Supper

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broiled_sea-_ass_vegetable_medly Broiled Sea Bass and Vegetable Medly – Oh, this is soooo good! We gave instructions for broiling, but when the weather is right, we suggest you turn it into a BBQ seabass recipe. All the healthy vegetables you need are also here and of course, you can trade them in for your personal preferences.

Prep Time: 20 mins
Cook Time: 20 mins
Servings: 2
Main Ingredient: Sea Bass

Ingredients to make Broiled Sea Bass and Vegetable Medly

1 cup new potatoes
1 tablespoon butter
2 portobello mushroom caps, sliced
1 red onion, sliced
1 teaspoon fresh lemon juice
sea salt to taste
cracked black pepper to taste
2 (4 ounce) fillets sea bass
2 tablespoons chopped fresh chervil
1 teaspoon chili oil
1/2 cup pesto sauce

Directions to make Broiled Sea Bass and Vegetable Medly

Step 1:Preheat the oven broiler.
Step 2:Place new potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes or until tender.
Step 3:Melt the butter in a skillet over medium heat, and saute the mushrooms and onion until tender. Sprinkle with lemon juice, and season with sea salt and cracked black pepper.
Step 4:Slash the sea bass fillets on both sides, and insert the chervil. Rub with chili oil, sea salt, and cracked black pepper. Place fillets on a baking sheet, and broil 5 minutes on each side, or until easily flaked with a fork. Drizzle with pesto sauce, and serve over new potatoes, mushrooms, and onion.

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