Sea Bass with Dried Fruit Salsa Recipe
July 5, 2010 by Camp Cook
Filed under Easy, Easy Seabass Recipes, New Recipes, New Seabass Recipes, Sea Bass
Try this delicious Seabass Recipe with only 337 calories per serving. A beautiful dish to serve as well with it’s multitude of colors.
Ingredients:
•4 (5 to 6 ounce) sea bass fillets, about 1-inch thick
•2 teaspoons olive oil
•2 teaspoons ground coriander
•1 teaspoon ground cumin
•1/4 teaspoon cinnamon
•1/4 teaspoon cayenne pepper
•3/4 teaspoon salt
•1/4 cup of each dried fruit, mango, papaya, cherry, and pineapple
•1/3 cup apple juice or cider
•2 tablespoons cider vinegar
•2 tablespoons apricot jam
•2 tablespoons chopped cilantro
Preparation:
1. Rub fish with olive oil.
2. Combine coriander, cumin, cinnamon, and cayenne pepper; mix well. Set aside 1/2 teaspoon of the mixture for the fruit salsa. Add salt to remaining mixture.
3. Rub seasonings over both sides of fish.
4. Heat a large nonstick skillet over high heat until hot.
5. Add fish. Reduce heat to medium, cook 3-5 minutes or until fish is browned and seared. Turn fish over; cook about 5 minutes or until fish is slightly firm and flaky.
6. Combine dried fruit, juice, vinegar, and 1/2 teaspoon reserved seasoning mixture in a small saucepan or microwave-safe dish. Bring to a boil. Stir in jam. Let stand 5 minutes.
7. Transfer fish to serving plates. Top with fruit salsa and sprinkle with cilantro.
Salted Seabass Recipe
July 2, 2010 by Camp Cook
Filed under Baked, Easy, Easy Seabass Recipes, New Recipes, New Seabass Recipes, Sea Bass
This has to be one of the easiest recipes you will ever have the pleasure of making. With only 4 ingredients, including the lemon wedges, your child could make this, heck, even your husband could make this. All joking aside, this is truely a nice recipe for the entire family. The fish is a delicious and flaky.
Ingredients (Serves 4)
1 x 1.25kg (31b) bass or bream, scaled, gutted and washed
2.75kg (61b) coarse sea salt
Melted butter and wedges of lemon, to serve
Instructions
Put a layer of salt in a big, deep casserole up to a depth of 3cm (I’/, inches) and lay the fish on its back on top. Cover completely with the rest of the salt. Bake in a very hot preheated oven, 220′C/425′F (gas mark 7), for about 35 minutes.
When you remove the casserole from the oven knock the bottom of it to loosen the salt block. Then carefully knock the salt from around the fish. Serve at once with the hot melted butter and lemon wedges.
If you want to add extra flavour simply add a combination of butter, tarragon, parsley, garlic, salt and pepper into the belly of the fish and close the opening before cooking.
This method of preventing the flavours of the fish from escaping could be used for cooking many other fish and meat dishes.
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
 |
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
 |
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
 |
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
Please Submit Your Seabass Recipe
May 5, 2010 by Camp Cook
Filed under Easy, Easy Seabass Recipes, New Recipes, New Seabass Recipes, Sea Bass
Hi Everyone! Please follow the link below and submit your delicious Seabass Recipe to share with everyone else.
Seabass Ceviche
January 8, 2010 by Firehouse Chef
Filed under Appetizer, Buffet, Easy, Easy Seabass Recipes, New Recipes, New Seabass Recipes, No Cook, Starter
 |
Seabass Ceviche – If you are a fan of ceviche, and have been looking for a quick easy recipe, you just found it! The rainbow of colors of all the healthy vegetables, with the white fish, seabass fillets give it a very pleasing presentation as well.
Cook Time: 0 mins |
Ingredients to make Seabass Ceviche
1 pound seabass fillets
8 oz lime juice
1 each large onion, finely chopped
1 each jalapeno pepper, finely chopped
2 each med tomatoes, finely chopped
30 each pitted green olives
1/8 teaspoon cumin
20 each capers
1/4 cup coriander, chopped, fresh
1/4 cup olive oil
1 Salt, to taste
1 Pepper, to taste
1 oregano, to taste
Directions to make Seabass Ceviche
Image Source: rick