Best 4 Chilean Sea Bass With Zucchini Recipes
For seafood lovers who appreciate the delicate and succulent flavor of Chilean sea bass, this article presents a culinary exploration of recipes that will tantalize your taste buds and leave you craving for more. Whether you prefer a simple yet elegant preparation that highlights the natural flavors of the fish, or a more elaborate dish that incorporates a symphony of flavors, this article will guide you through the art of cooking Chilean sea bass with zucchini, a combination that promises a delightful dining experience.
Here are our top 4 tried and tested recipes!
CHILEAN SEA BASS WITH ZUCCHINI
Make and share this Chilean Sea Bass With Zucchini recipe from Food.com.
Provided by Ginny Sue
Categories Bass
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place fish in a single layer in foil-lined 9x13 baking pan.
- Spread garlic, parsley, sun-dried tomatoes and green onions over fish.
- Sprinkle lemon juice and wine over all.
- Arrange zucchini around fish.
- Sprinkle fish and zucchini with salt and pepper to taste and small amount of paprika for color.
- Drizzle with melted butter.
- Cover with foil and crimp edges with bottom foil to seal completely.
- Bake at 450F for 20 minutes or until fish flakes easily with fork.
ROASTED CHILEAN SEA BASS WITH A COMPOTE OF SALSIFY, ZUCCHINI AND BREEN BEANS IN A PORT WINE-BLACK TRUFFLE VINAIGRETTE
Steps:
- For the compote: Stew the salsify in the cream until tender and the cream has reduced. Add the cheese, herbs and seasonings. Cook for 3 minutes, then remove from the heat and spread out on a pan to cool.
- Saute the carrots and the zucchini slices separately until just tender, adding a little broth or water to moisten the saute. Season lightly to taste. Remove from heat and spread out on a pan to cool.
- Once ingredients are cooled, combine them and keep refrigerated if making more than a couple hours in advance.
- For the sauce: Combine all the ingredients and reduce to a light syrup consistency, then strain through a chinois.
- For the vinaigrette: Combine all ingredients and reduce to a light syrup consistency.
- For the sea bass: Preheat oven to 400 degrees F. Reheat the port wine vinaigrette and set aside.
- Wrap the bass with pancetta. Heat a saute pan over medium high heat and saute the sea bass portions in about 2 ounces of olive oil until golden brown on both sides. Drain the excess oil and finish cooking in the oven until cooked nearly through, about 5 minutes. Meanwhile, saute the green beans and mushrooms with the shallots, thyme and black truffles moistening the saute with a small amount of broth to finish. Reheat the Salsify-Zucchini Compote while doing the beans.
- Place equal amounts of the compote on four plates, then place equal amounts of green bean and mushroom saute next to the compote. Place a piece of the sea bass directly on top of the vegetables, and spoon a small amount of the sauce around the plate. Add droplets of black truffle oil to the sauce around the plate. Garnish with chervil sprig. Serve with port wine vinaigrette.
MISO AND SOY CHILEAN SEA BASS
This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.
Provided by Swest
Categories World Cuisine Recipes Asian Japanese
Time 3h17m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
- Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g
CHILEAN SEA BASS WITH PONZU SAUCE
Make and share this Chilean Sea Bass With Ponzu Sauce recipe from Food.com.
Provided by 55tbird
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees.
- Place sea bass in a pan and pour ponzu sauce over it.
- Bake for 15-20 minutes,.
Tips:
- Choose the freshest Chilean sea bass possible. Look for fish that is firm to the touch and has bright, clear eyes.
- Score the skin of the fish before cooking. This will help the fish cook evenly and prevent it from curling up.
- Season the fish well with salt and pepper. You can also add other spices or herbs, such as garlic, thyme, or rosemary.
- Cook the fish over medium heat. This will help to prevent the fish from overcooking and becoming dry.
- Cook the fish until it is just cooked through. The fish should be opaque and flaky when it is done.
- Serve the fish immediately with your favorite sides. Some popular sides for Chilean sea bass include roasted vegetables, mashed potatoes, or rice.
Conclusion:
Chilean sea bass is a delicious and versatile fish that can be cooked in a variety of ways. By following the tips above, you can cook Chilean sea bass that is moist, flaky, and flavorful. So next time you're looking for a delicious and healthy seafood dish, give Chilean sea bass a try!
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