Best 5 Black Sea Bass With Tapenade Recipes

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Indulge in the exquisite flavors of the Mediterranean with our Black Sea Bass with Tapenade recipe. This dish showcases the delicate and flaky texture of black sea bass, perfectly complemented by a vibrant and flavorful tapenade made from sun-dried tomatoes, briny olives, and aromatic herbs.

Embark on a culinary journey as we guide you through the steps of preparing this tantalizing dish. From selecting the freshest black sea bass fillets to creating a zesty lemon-herb sauce, our recipe provides detailed instructions and helpful tips to ensure success in your kitchen.

But that's not all! This article also offers a collection of additional recipes that explore the versatility of black sea bass. Discover how to create a Mediterranean-inspired black sea bass ceviche bursting with citrusy freshness and a touch of spice.

For those who prefer a hearty and comforting meal, our black sea bass chowder recipe will warm your soul with its creamy broth, tender fish, and an array of vegetables. And if you're craving a satisfying sandwich, look no further than our black sea bass sandwich recipe, featuring grilled fish, crunchy slaw, and a tangy tartar sauce.

No matter your culinary preferences, our comprehensive guide to black sea bass recipes has something for everyone. Get ready to tantalize your taste buds and impress your dinner guests with these delectable creations. So, gather your ingredients, put on your apron, and let's dive into the world of black sea bass culinary delights!

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE



Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Steps:

  • Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
  • Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
  • Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE



Sea Bass with Sun-Dried Tomato and Black Olive Tapenade image

Categories     Olive     Tomato     Broil     Low Carb     Low Fat     Bass     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 sun-dried tomato halves (not packed in oil)
8 Kalamata olives, pitted
2 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 large garlic clove
2 teaspoons red wine vinegar
1 teaspoon olive oil
4 6-ounce sea bass fillets

Steps:

  • Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
  • Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
  • Transfer fish to plates. Top with spoonful of tapenade and serve.

BLACK SEA BASS WITH TAPENADE



Black Sea Bass With Tapenade image

Provided by Bryan Miller

Categories     dinner, weekday, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

20 large cloves garlic
Salt and freshly ground white pepper to taste
1/2 cup top-quality extra-virgin olive oil
1 pound potatoes, preferably fingerling, Ruby Crescent or Yellow Finn
1 medium Spanish onion, peeled and cut into 1/8-inch-thick slices
1 small bunch rosemary
1 small bunch thyme
4 6-ounce black sea bass fillets (or a 4- to 6-pound whole fish)
1 lemon, thinly sliced
2 tomatoes, peeled, seeded and chopped
1 1/2 cups dry white wine
2 cups fish stock or clam juice
4 2-inch slices baguette
1/4 cup parsley, coarsely chopped
Tapenade (see recipe)

Steps:

  • Preheat oven to 325 degrees. Place the garlic in a medium casserole with a lid. Season with salt and pepper. Drizzle with 1 tablespoon of the olive oil. Cover and roast for 45 minutes to 1 hour, until soft. Set aside.
  • Peel the potatoes, and slice into 1/8-inch-thick rounds. Heat 3 tablespoons of the olive oil in a large casserole or saute pan with a lid. Add the potatoes, and season with salt and pepper. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. Add the onions, cover, and cook for 5 minutes.
  • Once the garlic is done, raise the oven temperature to 450 degrees.
  • Remove the potato-onion mixture from the heat, and pour in the remaining 1/4 cup olive oil. Add rosemary and thyme sprigs, and cover with the fish fillets. Season with salt and pepper, and scatter the roasted garlic, lemon slices and tomatoes over the fish.
  • Place the uncovered casserole over high heat. When the potatoes begin to sizzle, add the wine. Reduce the heat, and simmer for 2 minutes. Pour in the fish stock, and cover. Bring to a boil. Then place the casserole in the hot oven, and roast until fish is done, about 8 minutes.
  • Meanwhile, toast the slices of baguette and rub them with olive oil.
  • Use one or two large spatulas to transfer the fish and vegetables to a serving platter, discarding the rosemary and thyme. Pour sauce over the fish, and sprinkle with parsley.
  • Serve garnished with croutons topped with tapenade.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 32 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1534 milligrams, Sugar 6 grams, TransFat 0 grams

SAUTEED SEA BASS ON RATATOUILLE, TAPENADE, TOMATO FONDUE



Sauteed Sea Bass on Ratatouille, Tapenade, Tomato Fondue image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 25

4 tablespoons olive oil
1 onion, peeled and diced
1 each red and Yellow bell pepper, seeded and diced
1 small eggplant; peeled, seeded and diced
1 zucchini, peeled, seeded and diced
1 yellow squash, peeled seeded and diced
2 tablespoons diced shallot
2 tablespoons diced garlic
1 tablespoon fresh thyme leaves
Salt and pepper to taste
1 cup diced plum tomatoes, seeded
1 cup mixed country olives, remove the pits
1/ 4 cup capers
2 filets of anchovy, rinsed and patted dry
2 cloves of garlic peeled
1/3 cup olive oil
1 cup olive oil
1 medium red onion, peeled and finely diced
Kosher salt and freshly ground pepper to taste
4 cloves garlic, peeled and chopped
Small pinch of oregano, thyme and bay leaf
16-ounce can italian plum tomatoes, seeds removed
4 seven-ounces center cut swordfish steaks
Herb oil (a blend of a few fresh sprigs thyme, rosemary, and parsley with 2 cloves of minced garlic, Chile pepper and 1/2 cup olive oil)
Salt and pepper

Steps:

  • Place a large saute pan over medium high heat and heat the on. When hot. add the onion. Stir to coat with Oil. Saute one minute then add the peppers, Stir, saute briefly and add the eggplant. Stir, saute and add the zucchini and squash. Season with salt & pepper, and saute the vegetables until soft. another 2 minutes. Add the shallot, garlic, and thyme, stir to combine well, and saute another 2 minutes, Add the diced tomato, heat through, and reserve.;
  • Place olives, capers, anchovy and garlic in food processor with about half of the olive oil and puree. With the motor running, add the remaining olive oiI. Reserve;
  • Warm olive oil in a stainless sauce pot over medium heat. Add the onions and simmer for 5 to10 minutes until the onions are soft. Season with salt and: pepper. Add the chopped garlic and Herb's, simmer for 1 to2 minutes, carefully cooking but not browning the garlic (the oil should seer the vegetables). Add the tomatoes, and continue cooking another 10 minutes. Place the contents of the sauce pot a food processor and pulse a few times to blend the ingredients You want the sauce to be chunky. Reserve.
  • Pre-heat grill. Brush steaks with the herb oil and season with salt and pepper. Place over white coals and grill for approximately 3 minutes. Turn steaks and grill another 3 minutes, until medium Remove.
  • To assemble the mound ratatouille in the center of one plate. Place one swordfish steak on top. Put one rounded spoonful of tapenade on top of the steak and surround it with tomato fondue.

SEA BASS WITH RED PEPPER AND OLIVE TAPENADE



Sea Bass with Red Pepper and Olive Tapenade image

Categories     Food Processor     Fish     Olive     Pepper     Bake     Sauté     Dinner     Bass     Fall     Summer     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/2 cup fresh breadcrumbs made from soft white bread
1/3 cup Kalamata olives or other brine-cured black olives, pitted
1/3 cup roasted red peppers from jar, drained
3 tablespoons purchased pesto
3 1/2 tablespoons olive oil
6 6-ounce sea bass fillets
Lemon wedges
Fresh parsley sprigs (optional)

Steps:

  • Combine first 4 ingredients in processor. Add 2 tablespoons oil and puree until almost smooth. Season to taste with salt and pepper. (Tapenade can be made 3 days ahead. Cover and chill.)
  • Preheat oven to 400°F. Heat remaining 11/2 tablespoons oil in heavy large skillet over high heat. Sprinkle sea bass with salt and pepper. Working in batches if necessary, add fish to skillet and cook 2 minutes per side. Transfer to rimmed baking sheet. Spread 2 tablespoons tapenade atop each fish fillet. Bake fish until opaque in center, about 8 minutes. Transfer to plates. Garnish with lemon wedges and with parsley sprigs, if desired.

Tips:

  • Use fresh, high-quality fish. The fresher the fish, the better the dish will taste. Look for fish that is firm to the touch, has clear eyes, and smells like the ocean.
  • Season the fish well. Salt and pepper are the basics, but you can also add other spices and herbs to taste. Some popular choices include garlic powder, onion powder, paprika, and cumin.
  • Don't overcook the fish. Fish is a delicate protein, so it's important to cook it gently. Overcooked fish will be tough and dry.
  • Use a good quality tapenade. Tapenade is a flavorful condiment that can really elevate the dish. Look for a tapenade that is made with fresh, high-quality ingredients.
  • Serve the fish immediately. Fish is best served immediately after it is cooked. This will help to preserve its delicate flavor and texture.

Conclusion:

Black sea bass with tapenade is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of flaky fish, flavorful tapenade, and crispy skin is sure to please everyone at the table. With a little care and attention, you can create a restaurant-quality meal in your own home.

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