Best 2 Blackened Sea Bass Recipes
Blackened sea bass is a classic dish that is both elegant and easy to prepare. The fish is coated in a flavorful blend of spices and herbs, then seared until the skin is blackened and crispy. The result is a succulent, flaky fish with a slightly spicy crust. This recipe includes a variety of blackened sea bass recipes, each with its own unique flavor profile. From a classic blackened sea bass with Cajun spices to a more modern version with a citrus-herb marinade, there's a recipe here for everyone. Whether you're a seasoned pro or a novice cook, you'll be able to find a blackened sea bass recipe that you'll love. So gather your ingredients, preheat your skillet, and get ready to enjoy this delicious and versatile dish.
Here are our top 2 tried and tested recipes!
GRILLED BLACKENED SEA BASS
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
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
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:
- Choose the freshest sea bass possible. Look for fish that has bright, clear eyes, red gills, and a firm texture.
- Use a heavy-bottomed skillet to cook the sea bass. This will help to prevent the fish from sticking and will evenly distribute the heat.
- Get the skillet very hot before adding the sea bass. This will help to create a nice crust on the fish.
- Season the sea bass liberally with blackened seasoning. This will give the fish a delicious, spicy flavor.
- Cook the sea bass for 3-4 minutes per side, or until it is cooked through. The fish should be opaque and flake easily with a fork.
- Serve the blackened sea bass immediately with your favorite sides. Some popular options include rice, grilled vegetables, and salad.
Conclusion:
Blackened sea bass is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its bold, spicy flavor and flaky texture, this fish is sure to be a hit with your family and friends. So next time you're looking for a seafood recipe, give blackened sea bass a try!
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