Best 2 Blackened Sea Bass Recipes

Blackened sea bass is a classic dish that is both delicious and easy to make. The key to a great blackened sea bass is in the spices. Blackening seasonings typically include paprika, garlic powder, onion powder, cayenne pepper, black pepper, and thyme. The spices are combined and then rubbed onto the sea bass fillets before they are cooked. This creates a flavorful crust on the outside of the fish while keeping the inside moist and flaky. Blackened sea bass can be cooked in a variety of ways, including grilling, pan-frying, or baking. It is often served with a sauce or salsa, such as a lemon-butter sauce or a mango salsa.

Let's cook with our recipes!

GRILLED BLACKENED SEA BASS

Grilled Blackened Sea Bass image

Blackened sea bass done on the barbecue grill. It doesn't get any better than this! Catfish fillets can also be used.

Provided by Marie

Categories Bass

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
3 tablespoons butter
4 skinless sea bass (4 to 6 oz ea)
lemon, halves
fresh dill sprig (to garnish)

Steps:

Preheat barbecue grill.
Combine all seasonings in small bowl and mix well.
Melt butter in small saucepan over medium heat and pour into pie plate.
Dip sea bass into melted butter, evenly coating both sides.
Sprinkle both sides of sea bass with seasoning mixture.
Place on grill and cook covered for approximately 6 to 8 minutes or until it is blackened and flakes easily.
Turn halfway through grilling time.
Serve with lemon and garnish with dill sprigs.

BLACKENED SEA BASS

Blackened Sea Bass image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 (7-ounce) sea bass, skinless fillet
Cajun spice mix, recipe follows
1/4 cup vegetable oil
8 slices challah (loaf style, not braided)*
Mayonnaise, as a dressing
Ketchup, as a dressing
Grated horseradish in vinegar, as a dressing
1/4 cup kosher salt
1/4 cup cayenne powder
1/4 cup paprika
1/4 cup garlic granules
1/4 cup black pepper
2 tablespoons onion granules
2 tablespoons dried oregano
2 tablespoons dried thyme

Steps:

Preheat oven to 350 degrees F.
Heat a skillet over high heat. Dredge fish in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.
It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.
Toast the slices of challah and spread 4 of the slices with mayonnaise. In a small bowl, mix some ketchup with some grated horseradish. Spread this mixture on the other 4 slices of bread.
*Cook's Note: if loaf challah cannot be found individual rolls: aqua bread, Kaiser, potato, or egg-bread rolls are all fine. Also, cocktail sauce can be used instead of the ketchup and horseradish mixture.
Mix well. Store in glass or plastic container with lid.
Yield: about 1 1/2 cups

Tips:

Use fresh, high-quality sea bass for the best results.
Blackening the fish adds flavor and a crispy crust, so don't skip this step.
Be careful not to overcook the fish, as it will become dry and tough.
Serve the blackened sea bass with a variety of sides, such as roasted vegetables, grilled pineapple, or a simple salad.
For a more flavorful dish, try using a variety of herbs and spices in the blackening seasoning.
If you don't have a cast iron skillet, you can use a heavy-bottomed nonstick skillet instead.

Conclusion:

Blackened sea bass is a delicious and versatile dish that can be prepared in a variety of ways. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, blackened sea bass is sure to please everyone at the table. With its crispy crust, tender flesh, and flavorful blackening seasoning, blackened sea bass is a dish that you'll want to make again and again.