Oven Chilean Seabass
June 27, 2010 by Firehouse Chef
Filed under Baked, Barbeque, Dinner, Easy, Easy Seabass Recipes, Main Course, New Recipes, New Seabass Recipes, Supper
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Oven Chilean Seabass – This simple, oven baked seabass recipe that impossible to beat. Perfect for beginner cooks, as there a 5 minute or less prep time, as all you do is sprinkle with seasoning. We suggest serving it alongside a baked potato and fresh garden salad. Quick and easy, this oven baked seabass recipe says the flavor fiesta is here!
Prep Time: 5 mins |
Ingredients to make Oven Chilean Seabass
olive oil
4 Chilean sea bass fillets, about 6 ounces each
salt and pepper
Cajun or Creole seasoning, or a seasoning combination of your choice
Directions to make Oven Chilean Seabass
Heat oven to 425°. Oil broiler pan rack pan or baking pan with olive oil. Place sea bass on the rack or in pan and sprinkle with seasonings; turn and season the other side.
Bake at 425° for about 15 to 20 minutes. The time depends on thickness of the fish, which can vary.
Whole Stuffed Seabass
June 25, 2010 by Firehouse Chef
Filed under Baked, Barbeque, Buffet, Dinner, Easy, Main Course, New Recipes, New Seabass Recipes, Sea Bass, Supper
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Whole Stuffed Seabass – This citrus, herb recipe for stuffed seabass is so simple, you won’t believe how much flavor it produces. Literally overflowing with fresh herbs and lemon slices, and drizzled with olive oil, before being ove baked in Less Than 30 Minutes! This Italian inspired, stuffed seabass recipe is also quick and easy!
Prep Time: 15 mins |
Ingredients to make Whole Stuffed Seabass
1 medium, line-caught sea bass
2-3 lemons, thinly sliced
1 small red chilli, deseeded and chopped
1 large handful each of basil, flat-leaf parsley, picked thyme leaves and fresh coriander leaf
olive oil for drizzling
salt and freshly ground pepper
Directions to make Whole Stuffed Seabass
Line an ovenproof dish large enough to accommodate the fish with a double layer of silver foil with enough of an overhang to wrap the fish. Drizzle with olive oil and add a layer of lemon slices.
Take the scaled and gutted fish and wash thoroughly inside and out. Cut off its fins with scissors. Score diagonally several times along the flesh on either side of the fish – close to, but not down to the bone.
Roughly chop the herbs, garlic and chilli. Place inside the belly of the fish, then add additional lemon slices inside the belly – don\’t worry too much if these hang out slightly
Preheat your oven to 200ºC/Gas Mark 6. Add yet more slices of lemon on top of the fish and drizzle with more olive oil. Then fold the silver foil to form a parcel ensuring there is space above the fish for steam to collect.
Cook in the oven for 20 minutes. Remove from bone before serving.
Marinated Grilled Seabass
June 16, 2010 by Firehouse Chef
Filed under Barbeque, Dinner, Easy, Easy Seabass Recipes, Main Course, New Recipes, New Seabass Recipes, Sea Bass, Supper
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Marinated Grilled Seabass – This perfect for the BBQ recipe for marinated seabass is very moist and light tasting. Lemon and capers are the promonient flavors of the homemade marinade, which highlights the fork tender seabass to perfection. So simple to make and only a 10 minute cook time!
Cook Time: 8-12 mins |
Ingredients to make Marinated Grilled Seabass
6 pieces sea bass, thawed if frozen
Marinade:
1/3 cup fresh lemon juice
1/2 cup olive oil
1-2 tsp. lemon zest (grated lemon peel)
1 tsp. Dijon mustard
3 T. small capers, rinsed
1 T. fresh garlic puree or garlic powder
2 T. dried shallots (or use dried onions or chopped fresh shallots)
1 T. dried parsley
1 tsp. fresh ground black pepper
1-2 lemons sliced, for serving (optional)
Directions to make Marinated Grilled Seabass
Mix marinade ingredients together. Put fish in single layer in ziploc bag, pour marinade over and marinate 2-3 hours in refrigerator. (Don\’t increase the marinating time much more than this or the lemon juice will start to \”cook\” the fish.)
To cook, oil grill grates with olive oil, then preheat grill to medium high. Grill fish until firm to the touch and slightly browned, about 4-5 minutes per side. Serve fish with sliced lemons
Sashimi
November 3, 2009 by Firehouse Chef
Filed under Buffet, Dinner, Easy Seabass Recipes, New Recipes, New Seabass Recipes, Sea Bass
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Sashimi – This extremely exotic, sushi type Sashimi, (which is sliced raw fish), made with whole seabass, is a step by step guide , explaining everything in detail for you, even how to cut the fish! Definite Orienatal inspirations for the delicious, out of the ordinary Japanese recipe.
Main Ingredient: Seabass |
Ingredients to make Sashimi
1 pound Fresh filleted porgy — seabass in one piece
DIPPING SAUCE:
5 tablespoons Japanese soy sauce — chirizu Or tosa joyu and its garnish
GARNISH: 1 2 Inch section of kaikon
(Japanese white radish) or Large icicle radish or white Turnip, peeled — shredded and Soaked in cold water until Ready to use.
1 Celery; stalk — cut in half
Lengthwise — shredded and Soaked in cold water until Ready to use
Directions to make Sashimi
Image Source: stu_spivack
Miso Seabass
August 26, 2009 by Firehouse Chef
Filed under Baked, Barbeque, Dinner, Easy Seabass Recipes, Main Course, New Recipes, New Seabass Recipes, Sea Bass, Supper
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Miso Seabass – This scrumptious, marinated, miso seabass recipe is absolutely delicious! Marinated in miso and white wine, the seabass is saturated in the unique, fragrant, flavors, giving it an “Out of this world” taste. If you prefer, and weather permits, you can BBQ this quick, easy seabass recipe, and may we suggest serving it with a nice hot, steaming baked potato and side salad.
Cook Time: 30 mins |
Ingredients to make Miso Seabass
5 tbsp each of shiro miso (Japanese white miso)
5 tbsp sugar.
4 Seabass Fillets (1 1/2 inch thick)
3-4 tbsp of cooking wine to make a paste with the consistency of cake batter.
**If the paste is too thick, add a few drops of water.
Directions to make Miso Seabass
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Image Source: foodistablog
Miso
Wine
Baked Sea Bass with Veggies
June 23, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy, Main Course, New Recipes, Sea Bass, Supper
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Baked Sea Bass with Veggies – This is a great recipe when presentation counts, or if you simply want to impress your family and friends. The whole sea bass is used, making this quite unique. We added chunky vegetables, topped it all with a liitle flavor, in the form of spice, and oven baked it to perfection!
Prep Time: 10-15 mins |
Ingredients to make Baked Sea Bass with Veggies
1 Whole sea bass or fillets
Salt, pepper
2 1/2 Lemons, halved
1 bn Fresh fennel leaves OR 2 ts Fennel seed
1/2 c Butter or margarine
1 Onion, thinly sliced
2 md Potatoes, peeled, very thinly sliced
2 Tomatoes, peeled and quartered
1/2 c White wine
3 tb Pernod
Parsley, chopped
Directions to make Baked Sea Bass with Veggies
Image Source: Ella Mullins
Best Chilean Sea Bass
June 23, 2009 by Firehouse Chef
Filed under Baked, Easy, Main Course, New Recipes, Sea Bass, Supper
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Best Chilean Sea Bass – Sea bass lovers tend to really love, chilean sea bass, so we have the quickest and easiest one you will find! Because these fillets are so full of flavor, just on their own, all we added was paprika, salt, and pepper, to help enhance that flavor. This baked fish recipe goes from prep to plate in thirty minutes, how’s that for quick and easy?
Prep Time: 10 mins |
Ingredients to make Best Chilean Sea Bass
2 pounds Chilian Sea Bass
2 tablespoons olive oil
seafood seasoning
salt and pepper, optional
paprika
Directions to make Best Chilean Sea Bass
Image Source: TheGirlsNY
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!
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How To Make Pan Seared Seabass Video
Image Source: jeremiah_owyang