Best 5 Pan Seared Chilean Sea Bass Roasted Baby Corn And Colorful Pepper Infused Broth Recipes
In the realm of culinary arts, tantalizing taste buds with a symphony of flavors is a true art form. Pan-seared Chilean sea bass, with its delicate yet firm texture, is a canvas ready to be painted with vibrant culinary strokes. Roasted baby corn, sweet and tender, adds a delightful contrast in texture, while a colorful pepper-infused broth brings the dish to life with its vibrant hues and aromatic essence. Join us on a culinary journey as we explore the perfect recipe to craft this masterpiece, where each ingredient plays a harmonious role in creating a dish that will leave you spellbound.
Let's cook with our recipes!
PAN SEARED CHILEAN SEA BASS
Pan Seared Chilean Sea Bass is a light, flaky, delectable seafood entree made for special occasions. Serve this simple, 15-minute entree over arugula salad topped with Chimichurri sauce for restaurant quality flavor and presentation.
Provided by Traci The Kitchen Girl
Categories Dinner Recipes Main Course
Time 15m
Number Of Ingredients 5
Steps:
- Cut SEA BASS filet down the center to create 2 pieces (1/2 lb. each). Allow to rest 20 minutes at room temp to remove chill.
- Heat OLIVE OIL in skillet over medium-high until it reaches the smoke point.
- Place sea bass (skin side down) in the hot skillet. Sprinkle SALT and PEPPER over the filet.
- If you want crispy skin, press the filet down firmly with a spatula until it becomes visibly crispy. Turn the filet over and allow the non-skin side to sear until the filet is opaque throughout, reducing heat a notch or two as needed.
- Transfer the filet to a plate and allow to rest a few minutes.
- Serve sea bass warm with your favorite salad and side dish. Suggested: serve over salad greens topped with Chimichurri Sauce (see recipe in footnotes).
Nutrition Facts : ServingSize 0.5 lb, Calories 282 kcal, Protein 40 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 181 mg, Sodium 157 mg
PAN-SEARED SEA BASS WITH OLIVES, TOMATOES AND OREGANO BROWN RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of bass fillets with salt, pepper and garlic and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until fish is fork-tender.
- Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
- Serve bass and sauce over rice.
PAN SEARED CHILEAN SEA BASS RECIPE
This pan seared Chilean Sea Bass is incredibly juicy, tender and flavorful! The fish is flaky and has the best texture. An easy lemon garlic herb sauce elevates this dish!
Provided by Addison LaBonte
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- First, pat sea bass dry with paper towels. Season on both sides with sea salt and pepper.
- In a large skillet over medium heat, add 1 tablespoon butter. Once butter has melted, place fish skin side down in skillet.
- Cook for 5 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in microwave safe dish. Stir in minced garlic and oregano.
- After 5 minutes, flip fish. Pour butter herb sauce over fish.
- Slice lemons into round discs. Place lemon slices in skillet.
- Cook for 5 more minutes or until fish is flaky.
- Finally, remove from pan. Pour sauce from pan on fish. Garnish with fresh parsley if desired.
Nutrition Facts : Calories 444 kcal, Carbohydrate 7 g, Protein 21 g, Fat 38 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 1398 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
PAN ROASTED CHILEAN SEA BASS
Make and share this Pan Roasted Chilean Sea Bass recipe from Food.com.
Provided by Chef Dante Giannini
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Season sea bass on each side with salt and pepper.
- Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
- Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.
Nutrition Facts : Calories 767.3, Fat 69, SaturatedFat 18.7, Cholesterol 142.4, Sodium 337.6, Protein 36.8
PAN SEARED CHILEAN SEA BASS, ROASTED BABY CORN AND COLORFUL PEPPER INFUSED BROTH
Steps:
- preheat oven to 400F In a saute pan, add olive oil and sea bass. Saute until brown on both sides. Remove from pan. finish cooking fish in oven about 3 to 5 minu. In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by 2/3 and add fish stock and reduce by 1/4. Season. In a large bowl, add fish broth. Placd sea bass in center of bowl. Garnish with corn.
- Choose the freshest sea bass possible. Look for fish that is firm to the touch and has clear, bright eyes.
- Sear the sea bass skin-side down in a hot pan. This will help to create a crispy skin and prevent the fish from sticking to the pan.
- Roast the baby corn and bell peppers until they are tender and slightly charred. This will add a delicious smoky flavor to the dish.
- Make the pepper-infused broth by simmering the roasted bell peppers in chicken broth. This will create a flavorful broth that is perfect for serving with the sea bass.
- Serve the sea bass with the roasted baby corn, bell peppers, and pepper-infused broth. Garnish with fresh herbs, such as cilantro or basil.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love