Best 3 Roasted Chilean Sea Bass With Chive Oil Recipes
Tantalize your taste buds with our exquisite Roasted Chilean Sea Bass with Chive Oil, a culinary masterpiece that embodies elegance and flavor. This dish is a symphony of textures and tastes, featuring succulent sea bass fillets roasted to perfection, complemented by a vibrant and aromatic chive oil. Indulge in the harmonious blend of crispy skin, flaky fish, and the herbaceous freshness of chives. Elevate your dining experience with our curated collection of complementary recipes, including a refreshing Heirloom Tomato Salad, a creamy Avocado and Pea Purée, and a delightful Grilled Lemon Wedges. Together, these recipes create a well-rounded and unforgettable meal that will impress your palate and leave you craving more. Get ready to embark on a culinary journey that will redefine your perception of seafood.
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CHILEAN SEA BASS WITH ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE
Steps:
- Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.
- Preheat oven to 400 degrees F.
- Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
- Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar.
- Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.
CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE
Steps:
- Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm.
- Make the garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown. Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.
- Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish.
- Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.
PAN ROASTED CHILEAN SEA BASS
Make and share this Pan Roasted Chilean Sea Bass recipe from Food.com.
Provided by Chef Dante Giannini
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Season sea bass on each side with salt and pepper.
- Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
- Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.
Nutrition Facts : Calories 767.3, Fat 69, SaturatedFat 18.7, Cholesterol 142.4, Sodium 337.6, Protein 36.8
Tips:
- Choose fresh and high-quality sea bass: Look for sea bass with bright, clear eyes, firm flesh, and a mild, briny smell.
- Score the sea bass: Scoring the sea bass helps the flavors penetrate the fish and also helps it cook more evenly.
- Use a flavorful marinade: The marinade for the sea bass in this recipe is made with olive oil, lemon juice, garlic, and herbs. You can also add other spices and herbs to taste.
- Roast the sea bass at a high temperature: Roasting the sea bass at a high temperature helps to create a crispy skin and tender, flaky flesh.
- Make the chive oil: The chive oil is a simple but flavorful sauce that complements the sea bass perfectly. You can also use other herbs, such as parsley or dill, to make the oil.
- Serve the sea bass immediately: Sea bass is best served immediately after it is cooked. This will ensure that the fish is tender and juicy.
Conclusion:
Roasted Chilean sea bass with chive oil is a delicious and elegant dish that is perfect for a special occasion. The sea bass is cooked to perfection and the chive oil adds a light and flavorful touch. This dish is sure to impress your guests.
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