BLACK BASS MENU RECIPES

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SAUTEED CHILEAN SEA BASS RECIPE - FOOD NETWORK



Sauteed Chilean Sea Bass Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 6

1 cup all-purpose flour for dredging, seasoned with salt and pepper
1 1/2 to 2 pounds Chilean Sea Bass fillets
4 tablespoons butter/olive oil combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers

Steps:

  • Preheat oven to 200 degrees F.
  • Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
  • Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
  • Plate fish and drizzle sauce around each fillet.

GRILLED CHILEAN SEA BASS RECIPE - FOOD NETWORK



Grilled Chilean Sea Bass Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Yield 4

Number Of Ingredients 29

1-ounce coriander, dried and ground
1/2-ounce lemon pepper
1/4-ounce arbol chili, dried and ground
1/4-ounce allspice
1/4-ounce cinnamon
1/4-ounce salt
1/4-ounce achiote paste
1 egg yolk*
1 teaspoon water
3 teaspoons Sherry wine vinegar
1 tablespoon lemon juice, fresh
2/3 cup olive oil
2 teaspoons mint leaves
1 tablespoon onion, minced
2/3 teaspoon lemon pepper
1/4-ounce chives
4 (7-ounce) Sea Bass fillets
Salt
1/2 habanero pepper, dried
1/3 ancho chili pepper, dried
1/3 papaya, chopped
1/3 mango, chopped
1/2 Roma tomato, diced
3 teaspoons Sherry wine vinegar
1 teaspoon cilantro, finely chopped
1 teaspoon mint, finely chopped
1 tablespoon onion, diced
1/2 teaspoon garlic, minced
1/3 teaspoon steak salt blend

Steps:

  • For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt, and achiote paste until it just starts to smoke and flavors are released. Transfer to a blender or food processor and grind until it is powder. Remainder may be stored in an airtight container.
  • For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water. Place in a blender, add 1/3 of the vinegar and lemon juice. On high speed, drizzle in approx. 2/3 of the olive oil. Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives. Refrigerate immediately.
  • Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium). Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows). Serve with rice of your choice.
  • Soak the habaneros and anchos in hot water to soften. De-seed (use gloves) and remove stems before they are diced. Combine remaining ingredients in a mixing bowl. Transfer to a storage container and refrigerate. 
  •  Yield: 4 servings

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