Best 7 Braised Black Sea Bass With Balsamic Vinegar And Toasted Pine Nuts Recipes

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Indulge in a symphony of flavors with our delectable Braised Black Sea Bass recipe. This culinary masterpiece showcases the delicate texture of sea bass, expertly braised in a rich and aromatic broth infused with balsamic vinegar. The tantalizing aroma of toasted pine nuts adds a nutty crunch, while the medley of fresh herbs, including thyme, rosemary, and basil, imparts a vibrant and herbaceous flavor profile.

Alongside the Braised Black Sea Bass, this article presents a collection of equally enticing recipes that will delight your taste buds. Embark on a culinary journey with our succulent Grilled Lemon Herb Shrimp, where succulent shrimp are grilled to perfection and infused with a zesty blend of lemon, garlic, and herbs. For a vegetarian delight, try our flavorful Sautéed Spinach with Garlic and Parmesan, where tender spinach is sautéed in a symphony of garlic, olive oil, and Parmesan cheese.

Transport yourself to the vibrant streets of Morocco with our aromatic Moroccan Chicken Tagine, a tantalizing stew featuring tender chicken braised in a flavorful blend of spices, dried fruits, and vegetables. And for a sweet ending, indulge in our delectable Chocolate Raspberry Tart, where a rich chocolate ganache filling is nestled within a flaky pastry crust and topped with fresh raspberries.

Each recipe is carefully crafted to ensure a delightful culinary experience. Whether you seek the delicate flavors of Braised Black Sea Bass or the vibrant zest of Grilled Lemon Herb Shrimp, this article offers a culinary adventure that will leave you craving more.

Let's cook with our recipes!

PAN ROASTED BLACK SEA BASS WITH CAULIFLOWER-ALMOND SAUCE



Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 (7-ounce) black sea bass fillets
Salt and freshly ground pepper
1 1/2 tablespoons olive oil
Cauliflower Sauce, recipe follows
Chopped chives, for garnish
2 tablespoons olive oil
1 large Spanish onion, diced
3 cloves garlic, chopped
1 medium head cauliflower florets, chopped
1 cup dry white wine
2 cups fish stock
Water
Salt and freshly ground white pepper
1/4 cup sliced blanched almonds
1/4 cup heavy cream

Steps:

  • Preheat oven to 400 degrees F.
  • Season bass on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Sear the fish, skin down, until golden brown. Turn over and place the pan in the oven and cook for 4 to 5 minutes for medium doneness.
  • Ladle Cauliflower Sauce into the bottom of 2 shallow wide bowls. Place a bass fillet on top of the sauce, then ladle more of the sauce over. Sprinkle with chives.
  • Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft. Add cauliflower and cook for 5 minutes (do not let onions, garlic, or cauliflower obtain any color). Add wine and cook until reduced by half. Add fish stock and just enough water to cover the cauliflower and season with salt and pepper. Cover and cook until the cauliflower is completely cooked through and soft.
  • Transfer the mixture to a food processor add almonds, and process until smooth. Strain the mixture into a medium saucepan and place on the stove over medium heat. Whisk in the cream and cook for 2 minutes. Whisk in the butter and cook until melted. Season with salt and pepper, to taste.

BRAISED BLACK SEA BASS WITH BALSAMIC VINEGAR AND TOASTED PINE NUTS



Braised Black Sea Bass With Balsamic Vinegar And Toasted Pine Nuts image

Provided by Molly O'Neill

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 whole sea bass, about 2 to 2 1/2 pounds, cleaned and scaled
1/2 cup corn oil
4 cloves garlic, peeled and minced
2 tablespoons peeled, grated ginger
2 shallots, peeled and minced
2 jalapeno peppers, seeded and finely chopped
1/4 cup diced red bell pepper
1/4 cup gin or vodka
2 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons aged balsamic vinegar
1 tablespoon sugar
1 cup fish or chicken stock
1/2 cup toasted pine nuts
3 tablespoons chopped fresh cilantro, chives and tarragon for garnish

Steps:

  • Rinse the fish and pat it dry. With a sharp knife, score the skin 3 or 4 times on each side, cutting 1/4 inch into the flesh.
  • Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot. Cook the fish, covered, for 3 minutes, until the skin is browned on one side. Carefully turn the fish, replace the cover and brown the other side. Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes. Add the gin, soy sauce, fish sauce, vinegar and sugar. Cover, reduce the heat to low and cook for 2 minutes. Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone. Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it. Garnish with the herbs and serve immediately.

Nutrition Facts : @context http, Calories 728, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 45 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 6 grams, Sodium 1414 milligrams, Sugar 10 grams

BRAISED BLACK SEA BASS WITH SPRING VEGETABLES AND LEMON-BLACK OLIVE BOUILLON



Braised Black Sea Bass with Spring Vegetables and Lemon-Black Olive Bouillon image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 23

1 tablespoon olive oil
1 tablespoon lemon juice
4 new potatoes, medium sized
1 zucchini
1 yellow squash
4 pieces baby fennel
3 ounces fish fumet
1 cup cherry tomatoes, blanched and peeled
Salt and pepper
2 garlic cloves, sliced thin
1 shallot, chopped
1 bay leaf
1 sprig rosemary
2 sprigs thyme
1 lemon, juiced
12 ounces fish fumet
2 tablespoons extra virgin olive oil
1 tablespoon butter
4 fillets black sea bass (6 ounces each)
1/4 cup pitted black olives
1 tablespoon lemon-olive oil
1/2 teaspoon chopped chives
2 sprigs lemon thyme

Steps:

  • Boil the potatoes, peel and cut in wedges. Cut off both ends of zucchini and yellow squash, cut lengthwise in 4 equal parts. Remove most of the seeds by cutting the angle. Slice into 1/4-inch pieces. Blanch quickly in water and salt. Trim the fennel, cut in 2 lengthwise, sweat in olive oil, add lemon juice and fumet. Season with salt and pepper and braise for 5 minutes, covered. Add cherry tomatoes. Keep very al dente.
  • Brush a braising pan with butter. Place in it everything except half of the lemon juice and garnishes. Season the fish on both sides and add the fumet. Place the braising pan on a low flame until the liquid slightly simmers. Then place in a preheated 300-degree oven for 7 minutes. When cooked, place the fish with most of the vegetables into bowl, return the braising pan to the flame and finish with black olives lemon olive oil and lemon juice if necessary. Finish the dish by pouring the broth on the fish and garnish with chopped chives and chervil, serve immediately.

BLACK SEA BASS CRUSTED WITH SPICES, TOMATO, AND VEGETABLE VINAIGRETTE



Black Sea Bass Crusted with Spices, Tomato, and Vegetable Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 28

7 ounces sliced mushrooms
1 tablespoon butter
1 tablespoon honey
1 tablespoon soy
1 tablespoon lemon juice
1 tablespoon Sherry vinegar
3/4 cup water
3 1/2 ounces salted butter
1 fingerling potato
1 (6-ounce) sea bass fillet, skin on
Salt and freshly ground black pepper
1/2 cup cream
Spice mixture, recipe follows
1/2 cup flour
Fava beans, blanched
2 white pearl onions, blanched and peeled
2 red pearl onions, blanched and peeled
2 yellow pear tomatoes, halved
2 red baby tomatoes
2 orange baby tomatoes, halved
2 Sweet 100 tomatoes, halved
1 teaspoon chopped oregano
1 teaspoon chopped tarragon
2 hazelnuts
2 almonds
1 tablespoon coriander
1 tablespoon sesame seeds
1/2 tablespoon black peppercorns

Steps:

  • For the vinaigrette: Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice, and vinegar. Add water and simmer slowly for 30 minutes. Strain, pressing out all juice.
  • Make brown butter with salted butter. Place pan in ice water to stop cooking. Whisk into mushroom broth.
  • Cook fingerling potato, peel and cut into thirds. Set aside.
  • Cut fish with skin into 3 pieces. Season with salt and pepper. Dip in cream, then spice mixture, then flour. Heat 1 tablespoon oil in a saucepan and saute until crisp.
  • Heat vinaigrette with potatoes, fava beans, and onions. Add tomatoes and herbs last. Pour into bowl and add fish.
  • Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind.

CRISP SEA BASS WITH BRAISED ENDIVE AND AGED BALSAMIC VINEGAR



Crisp Sea Bass with Braised Endive and Aged Balsamic Vinegar image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 19

4 (7-ounce) sea bass fillets
Sea salt and freshly ground pepper, to taste
1 egg
3 tablespoons heavy cream
4 tablespoons panko bread crumbs (or your favorite cereal)
5 tablespoons vegetable oil
A few sprigs of thyme
6 Belgium endives (split into sixths)
Spice mix, recipe follows
Aged balsamic vinegar, to taste
2 tablespoons chives (thinly sliced) plus extra for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar
1/4 teaspoon ground star anise
1/4 teaspoon cayenne pepper
Sea salt, to taste
White pepper (ground to taste)

Steps:

  • Season the fish to taste with salt and pepper. Combine egg and cream to make an egg wash. Brush 1 side of the fillets with egg wash, then cover the egg wash side of fillets with bread crumb or cereal, and press down firmly. In a hot saute pan add 3 tablespoons oil. Place the fillets into the pan breaded side down. Cook for 2 minutes. Turn fillets over add the thyme and cook for approximately 2 minutes more, or until fillets are cooked, remove from pan. Meanwhile place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive. Toss the endive. Add the spice mix and the chives. Cook for 1 minute then remove from the heat. Place the endive in the center of 4 plates. Place the fish on top of the endive. Drizzle the chive oil around then the balsamic vinegar. Garnish with chives.

BRAISED SEA BASS WITH VEAL GLAZE



Braised Sea Bass With Veal Glaze image

Provided by Molly O'Neill

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
4 8-ounce pieces Chilean sea bass fillets, skin on
2 cloves garlic, peeled and minced
1 tablespoon peeled and minced fresh ginger
1 jalapeno pepper, seeded and finely chopped
2 tablespoons gin
1 tablespoon soy sauce
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 cup fish stock
3 tablespoons veal glaze (see recipe)
1/2 cup finely diced red bell pepper
2 tablespoons finely chopped cilantro

Steps:

  • Heat the oil in a large nonstick skillet set over high heat. When the oil is almost smoking, add the sea bass and sear quickly on both sides until nicely browned. Remove to a plate. Drain off all but about 2 teaspoons of the fat in the pan, set it over medium heat and add the garlic, ginger and jalapeno. Cook, stirring, for 1 minute.
  • Whisk together the gin, soy sauce, vinegar, sugar, fish stock, veal glaze and bell pepper and pour into the pan. Bring to a simmer and add the fish. Cover, adjust heat so that the mixture just simmers and cook, turning once, until the fish is just cooked through, 8 to 10 minutes. Transfer fish to a serving plate and pour the sauce from the pan over it. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 4 grams, Sodium 493 milligrams, Sugar 3 grams, TransFat 0 grams

BLACK SEA BASS FILLETS PROVENCAL STYLE



Black Sea Bass Fillets Provencal Style image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon olive oil
1/2 cup finely chopped onion
1 teaspoon finely chopped garlic
1 cup finely chopped leeks
1 cup peeled and chopped fresh ripe tomatoes
1/2 cup finely chopped fennel or celery
1 teaspoon turmeric
1/2 cup dry white wine
1 cup fish broth or bottled clam juice
1 bay leaf
4 sprigs fresh thyme or 1 teaspoon dried
1/8 teaspoon cayenne pepper
2 tablespoons Ricard or other anise-flavored liqueur
Salt and freshly ground black pepper to taste
4 black sea bass fillets with skin on, about 6 ounces each (red snapper fillets may be substituted)
2 tablespoons chopped parsley

Steps:

  • Heat the oil in a saucepan, and add the onion, garlic, leeks, tomatoes, fennel or celery, and turmeric. Cook, stirring, over medium heat until wilted, about 3 minutes. Add the wine, fish broth or clam juice, bay leaf, thyme, cayenne pepper, Ricard, salt and black pepper. Bring to a boil and simmer 10 minutes.
  • Put the fillets in a skillet large enough to hold them in one layer. Season with salt and pepper. Remove the bay leaf and pour the mixture evenly over the fish. Cover and simmer for about 5 minutes or until cooked. Sprinkle with parsley before serving.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 1 gram, Sodium 753 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • Choose the freshest black sea bass you can find. Look for fish that has bright, clear eyes, firm flesh, and a mild, briny smell.
  • Don't overcook the fish. Black sea bass is a delicate fish, so it's important to cook it gently and carefully. Overcooked fish will be tough and dry.
  • Use a good quality balsamic vinegar. The balsamic vinegar you use will have a big impact on the flavor of the dish, so choose one that is rich, flavorful, and well-balanced.
  • Toast the pine nuts before using them. Toasting the pine nuts will bring out their flavor and make them more fragrant.
  • Serve the fish immediately. Braised black sea bass is best served hot, so make sure to serve it as soon as it's done cooking.

Conclusion:

Braised black sea bass with balsamic vinegar and toasted pine nuts is a delicious and elegant dish that is perfect for a special occasion. The fish is cooked gently in a flavorful broth, and the balsamic vinegar and toasted pine nuts add a touch of sweetness and crunch. This dish is sure to impress your guests and leave them wanting more.

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