Best 7 Pan Seared Sea Bass With Warm Spinach Salad Recipes

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Indulge in the culinary delight of pan-seared sea bass, a dish that tantalizes the taste buds with its crispy skin, flaky flesh, and aromatic accompaniments. This recipe takes you on a journey of flavors, combining the delicate sweetness of sea bass with the vibrant tang of a warm spinach salad. Every element of this dish is carefully crafted to create a harmonious balance of textures and flavors, making it a perfect choice for a special occasion meal or an elegant dinner party.

Alongside the main course, this article offers a collection of complementary recipes to elevate your dining experience. Discover the secrets of preparing a creamy lemon butter sauce, a delectable mango salsa, and a refreshing cucumber-mint granita. Each recipe is meticulously explained with step-by-step instructions, ensuring that home cooks of all skill levels can achieve restaurant-quality results. Whether you're a seasoned chef or just starting your culinary adventure, this comprehensive guide will empower you to create a memorable meal that will impress your friends and family.

Here are our top 7 tried and tested recipes!

SEA BASS WITH WARM VEGETABLE SALAD



Sea Bass with Warm Vegetable Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil, plus more for drizzling
5 5-ounce skinless sea bass fillets
Fine sea salt and freshly ground pepper
Roasted Pepper Sauce
Warm Vegetable Salad

Steps:

  • Heat oil in a large nonstick skillet. Season fish with salt and pepper. Place in pan skin-side down. Cook until golden brown, about 5 minutes. Turn, and cook until golden brown and medium-to-medium-rare in the center, about 5 minutes more.
  • Place a spoonful of sauce and some warm vegetable salad in the center of each plate. Top with a piece of fish. Drizzle with oil and sprinkle with pepper. Serve immediately.

PAN-SEARED BASS WITH WARM COUSCOUS SALAD



Pan-Seared Bass with Warm Couscous Salad image

This easy fish dish includes the sauce and dressing all in one. By scoring the fish skin, you can convert anyone who doesn't like it to love the texture and almost "chip-ness" of the skin.

Provided by Jordan Andino

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 12

One 5.8-ounce box couscous
4 fillets, skin-on bass
Juice of 1 1/2 lemons
Kosher salt and freshly ground black pepper
8 tablespoons (1/4 pound) unsalted butter
2 tablespoons finely diced shallots
1 tablespoon capers
2 cloves garlic, thinly sliced
1/4 cup diced cucumber (seeded, if necessary)
1/4 cup diced and seeded plum tomatoes
2 tablespoons finely diced red onions
1 tablespoon finely chopped parsley

Steps:

  • Make the couscous according to the package directions and keep warm.
  • Meanwhile, score the bass skin by penetrating it only slightly with a sharp knife and creating a 1 1/2-inch-long slit in each fillet.
  • Heat a large nonstick skillet over high heat for 1 minute.
  • Meanwhile, sprinkle the fillets with the juice of 1 lemon, then season with salt and pepper.
  • Add the butter to the skillet and let melt. Add the fish skin-side down and gently press the center of the flesh on each fillet for about 10 seconds to ensure that the skin stays flat and can get crispy.
  • Reduce the heat to medium. Add the shallots, capers and garlic around the fish and cook, spooning the butter over the fish, until the fish is cooked through, about 3 minutes.
  • Transfer the fish, skin-side up, to a plate and remove the skillet from the heat. Add the couscous, cucumbers, tomatoes, onions, parsley and the remaining juice of 1/2 lemon to the skillet and toss to coat and combine.
  • Serve the couscous salad on plates and top each with 2 fish fillets. Enjoy!

SPINACH SALAD WITH PAN SEARED SALMON



Spinach Salad With Pan Seared Salmon image

This spinach salad is delightful. The seared salmon pairs well with the spinach salad and the light Bleu cheese dressing. Although the seasoning in the salmon is minimal, it's delicious. The salad dressing is creamy and loaded with Bleu cheese flavor, but it's not heavy. Adding the toasted walnuts gives the savory salad some...

Provided by Pat DiMercurio

Categories     Salads

Time 25m

Number Of Ingredients 20

BLEU CHEESE DRESSING
1 clove garlic
1/4 tsp salt
2 Tbsp fat-free Greek yogurt, plain unflavored
1 Tbsp low fat mayo
2 Tbsp fresh squeezed lemon juice
1 Tbsp olive oil, extra virgin
2 Tbsp fat-free milk
1/2 tsp fresh ground pepper
1/4 tsp dried thyme
3 Tbsp low fat Bleu cheese crumbles
SALAD
4 c baby spinach
4 fresh mushrooms, button or crimini
1 egg, hard boiled
1/4 c walnuts, toasted
8 oz wild caught Alaskan salmon
1 Tbsp olive oil, extra virgin
salt and pepper, to taste
smoked paprika, optional

Steps:

  • 1. To make the dressing: whisk together all dressing ingredients in a small bowl. Set aside.
  • 2. Put spinach in a large bowl.
  • 3. Slice the mushrooms and add to the spinach.
  • 4. Toss with the dressing, using about half. If the salad looks too dry add more dressing.
  • 5. Heat a cast iron skillet on medium-high heat. Cut the salmon into two pieces. Brush lightly with EVOO and season with salt, pepper, and a little smoked paprika if you have it.
  • 6. Place the salmon into the skillet and sear on both sides, 3 minutes on each side, or to your preference.
  • 7. Remove from pan and place on a cutting board.
  • 8. Plate the salad onto two dinner plates.
  • 9. Slice the egg with an egg slicer or with a small knife and place on the side of the salad as a garnish. Use half of the egg for each plate.
  • 10. Sprinkle half the walnuts on top of each salad.
  • 11. Cut the salmon filets on an angle into strips with a sharp knife. Using the side of the knife lift the salmon and fan over the salad.
  • 12. Drizzle any left over dressing over the top of the fish. Serve with warm rolls or garlic bread.

SEARED SCALLOPS AND SPINACH SALAD



Seared Scallops and Spinach Salad image

If it's hot and you don't feel like slaving over a hot stove, this is a super fast and easy salad to serve. If you don't like scallops, you can substitute shrimp, swordfish or tuna steak in this salad.

Provided by Dreamgoddess

Categories     Cajun

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh sea scallop
2 tablespoons flour
2 teaspoons blackened steak seasoning or 2 teaspoons cajun seasoning
2 tablespoons cooking oil
1 (10 ounce) package prewashed baby spinach leaves
1/2 cup julienne carrot
2 1/2 tablespoons balsamic vinegar
1 tablespoon water

Steps:

  • Rinse the scallops and pat them dry.
  • Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
  • Heat the oil in a skillet to medium heat.
  • Sear the scallops until browned and opaque, about 5 minutes, turning once.
  • Remove the scallops from the skillet and keep them warm.
  • Add the spinach and carrots to the skillet; sprinkle with water.
  • Cover the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
  • Add the balsamic vinegar and toss to coat evenly.
  • Spoon the spinach and carrots onto four plates and top with the seared scallops.

Nutrition Facts : Calories 184.2, Fat 7.7, SaturatedFat 1.1, Cholesterol 27.2, Sodium 513.9, Carbohydrate 12.4, Fiber 2.1, Sugar 2.6, Protein 16.3

PAN SEARED SALMON WARM SPINACH SALAD



Pan Seared Salmon Warm Spinach Salad image

My sister attended a cooking class and she sent me this recipe, it's not just pretty on the plate but also delicious.

Provided by MaryEllyn Thomas @MaryEllynThomas

Categories     Fish

Number Of Ingredients 9

3 tablespoon(s) olive oil, extra virgin
2 tablespoon(s) olive oil, extra virgin
16 ounce(s) salmon filets divided skin off
6 ounce(s) fresch baby spinach
1 tablespoon(s) fresh garlic chopped
1/2 cup(s) shredded parmesan
20 - cherry tomatoes 10 each serving
- salt and pepper
- lemon

Steps:

  • Preheat oven to 375. Heat 3 Tbl olive oil until smoking. Sprinkle salmon with salt and pepper and carefully place in the saute pan.
  • Sear the salmon for 3-4 minutes on each side, or until the salmon has a golden crust.
  • Remove salmon from pan and place in oven to finish approximately 5 minutes
  • While salmon is finishing, pour out the used oil from the saute pan, but do not clean. Add fresh 2 tbl of olive oil and heat until just smoking. Add the cherry tomatoes to the pan and cook for 1 minute. Add fresh garlic to the pan and cook 1 minute, Add the baby spinach to the pan and cook for 1 minute constantly fluffing the tongs. Remove from heat, add Parmesan cheese, and fluff until melted into the spinach.
  • Plate the spinach mix. Remove salmon from oven and serve over the spinach. Squeeze the juice of the lemon over the salmon and serve

PAN SEARED SEA BASS WITH WARM SPINACH SALAD



Pan Seared Sea Bass with Warm Spinach Salad image

For the best flavor, start with the freshest sea bass fillets you can buy and the spinach salad will complement it perfectly.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 10

¼ cup CRISCO® Canola Oil*, divided
4 (6 ounce) fillets sea bass
1 pinch Salt and pepper to taste
1 red onion, cut into thin strips
2 cups button mushrooms, sliced
1 tomato, cut into 8 wedges
1 pound fresh baby spinach, stems removed
4 slices crisply cooked bacon, chopped
3 tablespoons sunflower seeds
1 tablespoon balsamic vinegar

Steps:

  • In a large heavy skillet heat 2 tablespoons CRISCO® Oil over medium-high heat, until hot but not smoking. Sprinkle fillets with salt and pepper. Cook on one side, about 7 minutes, or until golden brown. Carefully turn each fillet; cook 5 minutes more. Remove from the pan and set aside.
  • Add the remaining CRISCO® Oil to the pan. Add onions, mushrooms, tomato, spinach, bacon and sunflower seeds; saute quickly over medium-high heat. Add vinegar; toss and cook just until warm. Place spinach mixture on 4 serving plates; top each with a sea bass fillet.

Nutrition Facts : Calories 491.7 calories, Carbohydrate 10.5 g, Cholesterol 100.7 mg, Fat 29.9 g, Fiber 3.8 g, Protein 46.8 g, SaturatedFat 5.9 g, Sodium 865.7 mg, Sugar 3.8 g

SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING



Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing image

Make and share this Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing recipe from Food.com.

Provided by MixnVixn

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb large scallop, rinsed and patted dry
1 bunch fresh Baby Spinach, rinsed (pre-bagged or bulk)
6 slices thick-cut bacon, cut into quarter inch strips
1 small red onion, small diced
2 garlic cloves, minced
1 cup white wine
2 tablespoons unsalted butter
salt
pepper
garlic salt

Steps:

  • Sprinkle Scallops with salt/pepper/garlic salt and set aside.
  • In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
  • To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
  • Remove from pan to reserved paper towel where you put your cooked bacon crisps.
  • Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
  • Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
  • Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
  • Serve warm and enjoy!

Tips:

  • For the best results, use fresh sea bass fillets that are about 1 inch thick. If you can't find sea bass, you can substitute another mild-flavored white fish, such as tilapia or cod.
  • To ensure that the sea bass is cooked evenly, pat the fillets dry with paper towels before searing them. This will help to prevent the fish from steaming.
  • When searing the sea bass, be sure to use a well-seasoned skillet over medium-high heat. This will help to create a nice crust on the fish.
  • Don't overcrowd the skillet when searing the sea bass. If you do, the fish will not cook evenly.
  • Once the sea bass is seared, transfer it to a baking sheet and finish cooking it in a preheated oven. This will help to ensure that the fish is cooked through.
  • The warm spinach salad is a great way to add some color and freshness to the dish. To make the salad, simply combine spinach, tomatoes, red onion, and feta cheese in a bowl. Then, whisk together a dressing made with olive oil, lemon juice, salt, and pepper. Toss the dressing with the salad and serve.

Conclusion:

Pan-seared sea bass with warm spinach salad is a delicious and healthy meal that is perfect for a weeknight dinner. The sea bass is cooked to perfection and the warm spinach salad is a great way to add some color and freshness to the dish. This recipe is sure to please everyone at your table.

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