Sea Bass
Sea bass is one of your more pricey fish choices but it is well worth it. It has a melt-in-you-mouth quality that can't be beat. Described as buttery and light, sea bass is best enjoyed for its own natural flavor. Sea bass is great on the grill but can also be baked, steamed or poached. Here are a few recipes that are easy to prepare as well as delicious to eat.
Butter-Steamed Sea Bass
Ingredients
4 sea bass fillets
1 tbsp. chopped fresh ginger
1 thinly-sliced serrano chili
1 small clove minced garlic
juice from 1 lime
lime zest
salt and pepper to taste
4-5 tbsp. butter cut into pieces
fresh chopped cilantro
Directions
In a bowl, combine chopped ginger, chili, cilantro, lime zest and garlic. Place sea bass fillets in a glass pie plate. Sprinkle garlic mixture evenly over each fillet. Season with salt and pepper to taste and put pieces of butter on top. Drizzle with fresh lime juice. Arrange three small balls of aluminum foil in a deep skillet to make a steamer. Add about an inch of water to the bottom of the skillet and bring to a boil. Place the pie plate with the prepared fish on top of the foil balls. Cover skillet tightly and steam for 5-7 minutes or until fish flakes easily when tested with a fork. Using a wide spatula, transfer the fillets into a platter and spoon the butter sauce over it.
Butter-Steamed Sea Bass
Ingredients
4 sea bass fillets
1 tbsp. chopped fresh ginger
1 thinly-sliced serrano chili
1 small clove minced garlic
juice from 1 lime
lime zest
salt and pepper to taste
4-5 tbsp. butter cut into pieces
fresh chopped cilantro
Directions
In a bowl, combine chopped ginger, chili, cilantro, lime zest and garlic. Place sea bass fillets in a glass pie plate. Sprinkle garlic mixture evenly over each fillet. Season with salt and pepper to taste and put pieces of butter on top. Drizzle with fresh lime juice. Arrange three small balls of aluminum foil in a deep skillet to make a steamer. Add about an inch of water to the bottom of the skillet and bring to a boil. Place the pie plate with the prepared fish on top of the foil balls. Cover skillet tightly and steam for 5-7 minutes or until fish flakes easily when tested with a fork. Using a wide spatula, transfer the fillets into a platter and spoon the butter sauce over it.
Easy Baked Sea Bass
Ingredients
3 sea bass fillets (about 1 lb.)
2 cloves minced garlic
1 tbsp. olive oil
1 tbsp. fresh chopped parsley
2 tsp. ground black pepper
salt to taste
1/3 cup white wine
Directions
Preheat oven to 425 degrees. In a small bowl, mix garlic, olive oil, parsley, salt to taste and black pepper. Place sea bass fillets in a shallow glass baking dish. Pour wine over fish. Rub olive oil mixture over on the fillets. Bake uncovered for about 15-20 minutes or until thickest part of fish flakes easily when tested with a fork. Drizzle remaining pan juices over fish and serve with lemon wedges.
Grilled Sea Bass With Mango Salsa
Ingredients
6 sea bass fillets
salt and pepper to taste
olive oil
4 firm mangoes
1 cup finely chopped red bell pepper
1/2 cup chopped yellow pepper
3 finely chopped green onion
2 finely chopped jalapeno peppers
1/4 cup chopped cilantro
fresh lime juice
salsa
Directions
Turn grill on and preheat. Carefully remove skin from mangoes. Cut in half around the pit. Place mango halves on grill and cook for about 2 minutes on each side until slightly charred. Set aside. In a bowl, combine red and yellow peppers, jalapeno, onion and about 2 tbsp. of olive oil. Once mangoes are cooled, dice and add to other ingredients in bowl. Stir in lime juice (about 1/2 cup), cilantro and salt and pepper to taste. Brush sea bass fillets with olive oil on both sides and season with salt and pepper. Grill for about 5 minutes per side or until fish flakes easily when tested with a fork. Sppon mango sauce over fish before serving.
Soy Sauce Poached Sea Bass
Ingredients
2 sea bass fillets (about 1 inch thick)
1/2 cup soy sauce
1/2 cup water
2 tsp. sugar
1 fresh chili (don't cut it if you don't want it too hot)
1 cup chopped green onion
Directions
In a small saucepan, heat soy sauce, chili, water and sugar over medium heat until boiling. Add the sea bass fillets and more water if necessary until fish is almost covered. Add the chopped onions. Simmer for about 10-15 minutes, turning the fish once when the sauce starts to thicken. Fish is ready when it flakes easily when tested with a fork. Serve over rice or couscous, spooning extra sauce over if desired.