Best 4 Sea Bass With Shallots Garlic And Marsala Recipes

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## Sea Bass with Shallots, Garlic, and Marsala: A Culinary Journey to the Mediterranean

Indulge in the tantalizing flavors of the Mediterranean with our exquisite sea bass recipe, where delicate fillets of sea bass are artfully pan-fried to perfection and enveloped in a captivating sauce of shallots, garlic, and Marsala wine. The result is a symphony of flavors that dance on your palate, leaving you yearning for more.

Accompanying this main course masterpiece are two equally enticing recipes that round out a complete Mediterranean-inspired meal. Transport yourself to the sun-kissed shores of Italy with our vibrant Caprese salad, a delightful symphony of fresh mozzarella, ripe tomatoes, and fragrant basil, drizzled with a balsamic glaze that elevates each bite. Complete your culinary journey with our velvety Mascarpone Mousse, a dessert that embodies the essence of indulgence, featuring a luscious mascarpone cheese mousse nestled atop a graham cracker crust and crowned with a medley of fresh berries.

These recipes, presented in meticulous detail, will guide you through the culinary process, ensuring success in your kitchen. Embark on this gastronomic adventure and savor the authentic flavors of the Mediterranean with every bite.

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

MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY



Mediterranean Pan Seared Sea Bass Recipe with Garlic Bell Pepper Medley image

Don't skip the garlic and bell peppers, they are far more than a garnish on this crispy pan seared sea bass recipe! This quick fish dinner is great served with plain pearl couscous (or another grain of your choice) or lemon rice.

Provided by Suzy Karadsheh

Categories     Dinner

Time 20m

Number Of Ingredients 14

4 pieces Sea Bass fillet, (no skin (each piece about 6-0z in weight and 1 1/2 inches in thickness))
Salt
Extra virgin olive oil
1 Green Bell Pepper, (cored and chopped)
1 Red Bell Pepper, (cored and chopped)
3 Shallots. (chopped)
4 garlic cloves, (minced)
1/2 cup pitted Kalamata olives, (halved or chopped)
1/2 lemon, (juice off)
1/2 tbsp ground coriander
1/2 tbsp garlic powder
1 tsp Aleppo pepper
1 tsp ground cumin
1/2 tsp black pepper

Steps:

  • Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
  • In a small bowl, combine the spices to make the spice mixture. Set aside for now.
  • In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
  • Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
  • Pat fish dry and season with the remaining spice mixture on both sides as well.
  • In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
  • Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!

Nutrition Facts : Calories 132 kcal, Sugar 4 g, Sodium 279.1 mg, Fat 10.1 g, SaturatedFat 1.4 g, Carbohydrate 10.9 g, Fiber 3.4 g, Protein 2.1 g, Cholesterol 0.8 mg, UnsaturatedFat 7.2 g, ServingSize 1 serving

SEA BASS WITH SHALLOTS, GARLIC AND MARSALA



Sea Bass with Shallots, Garlic and Marsala image

Categories     Garlic     Roast     Low Carb     Quick & Easy     Low Cal     Bass     Marsala     Fall     Shallot     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

3 tablespoons olive oil
6 large shallots, thinly sliced
3 large garlic cloves, thinly sliced
1/4 teaspoon (generous) dried crushed red pepper
4 6- to 8-ounce sea bass fillets
1/3 cup dry Marsala
1/3 cup bottled clam juice
1 teaspoon white wine vinegar
Toasted pine nuts

Steps:

  • Preheat oven to 400°F. Heat oil in heavy large ovenproof skillet over medium-high heat. Add shallots, garlic and crushed red pepper and sauté until shallots soften, about 3 minutes. Remove from heat. Let stand 5 minutes. Sprinkle fish with salt and pepper. Add fish to skillet; turn to coat with shallot mixture. Roast fish in oven until just opaque in center, about 10 minutes. Transfer fish to platter; tent loosely with foil to keep warm.
  • Using oven mitt to hold handle, set skillet over medium-high heat. Add Marsala, clam juice and vinegar and boil until sauce is almost reduced to glaze, about 7 minutes. Season to taste with salt and pepper. Spoon sauce over fish; sprinkle with pine nuts and serve.

STRIPED BASS WITH ROASTED SHALLOT AND GARLIC PUREE AND LEEKS



Striped Bass With Roasted Shallot and Garlic Puree and Leeks image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h45m

Yield Six servings

Number Of Ingredients 23

1 teaspoon coarsely ground black pepper
1 teaspoon coarsely ground white pepper
1 teaspoon sugar
1 teaspoon finely chopped rosemary
6 6-ounce striped bass fillets (or any firm white fish from the bass or snapper family)
1 teaspoon unsalted butter
2 teaspoons olive oil
3 cloves garlic, unpeeled
12 whole shallots, unpeeled
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/4 cup heavy cream
1 cup water
1/2 cup sugar
2 teaspoons grated lemon rind
1 cup thinly sliced leeks (white part only)
1 cup extra virgin olive oil
1/2 cup lemon vinegar (or white-wine vinegar)
4 shallots, finely chopped
1 teaspoon sugar
Salt and freshly ground black pepper to taste
1 tablespoon finely chopped chives

Steps:

  • For the fish, combine the peppers, sugar and rosemary. Use a sharp knife to make crosshatch marks on the skin of each fish fillet. Rub the spice mixture into the skin and marinate for 1 hour.
  • Meanwhile, preheat oven to 375 degrees. Place garlic and shallots in a small baking dish. Sprinkle with salt, pepper and olive oil. Cover with aluminum foil and bake until soft, about 30 minutes. Let cool to room temperature. Peel garlic and shallots and puree in a food processor with the heavy cream. Set aside.
  • While garlic mixture roasts, make the leeks: Combine the water, sugar and lemon rind in a medium saucepan. Cook over medium heat until the mixture turns a golden color. Have an oiled baking sheet ready. Stir the leeks into the caramel and immediately scrape onto the baking sheet. Cool. Separate the leeks and set aside.
  • To make the vinaigrette, place all ingredients except the chives in a blender and blend until well combined. Stir in chives and set aside. Melt the butter in a large nonstick skillet over medium heat. Add the oil. When the pan is hot, add the fish, skin side down, and cook until browned, about 2 to 3 minutes. Turn the fish and cook until the fish is firm to the touch, about 1 to 2 minutes.
  • Place even portions of the shallot and garlic puree in the center of 6 plates. Place the fish over the puree. Sprinkle with the caramelized leeks. Pour some of the vinaigrette on each plate in a circle around the fish. Serve immediately.

SEA BASS WITH SHERRY VINEGAR GLAZE AND MUSHROOM SAUTé



Sea Bass with Sherry Vinegar Glaze and Mushroom Sauté image

Provided by Joseph Gogolinski

Categories     Fish     Mushroom     Sauté     Dinner     Seafood     Bass     Fall     Winter     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

4 5- to 6-ounce sea bass fillets
1/4 cup Sherry wine vinegar
1 tablespoon butter
1/3 cup chopped onion
1/3 cup coarsely grated peeled Granny Smith apple
6 ounces fresh oyster mushrooms, cut into 1-inch pieces
2 teaspoons chopped fresh thyme
3 tablespoons apple juice

Steps:

  • Preheat oven to 450°F. Place fish in 8x8x2-inch glass baking dish. Drizzle with vinegar. Sprinkle with salt and pepper. Bake fish until opaque in center, about 12 minutes.
  • Meanwhile, melt butter in large nonstick skillet over medium heat. Add onion and apple; sauté 6 minutes. Add mushrooms and thyme; sauté until tender, about 6 minutes. Stir in apple juice. Season with salt and pepper.
  • Transfer fish to plates. Drizzle pan juices over. Top with mushroom mixture.

Tips:

  • Choose the right sea bass: Look for a fish that is firm to the touch and has bright, clear eyes. Avoid any fish that has a slimy or off smell.
  • Score the skin of the fish: This will help the fish cook evenly and prevent the skin from curling up.
  • Use a good quality Marsala wine: A dry or semi-dry Marsala will work best in this recipe.
  • Don't overcrowd the pan: If you're cooking multiple fillets, make sure there is enough space between them so that they can cook evenly.
  • Cook the fish until it is just cooked through: The fish should be opaque and flake easily with a fork.

Conclusion:

This sea bass recipe is a delicious and elegant dish that is perfect for a special occasion. The fish is cooked to perfection and the Marsala sauce is rich and flavorful. Serve this dish with roasted vegetables or mashed potatoes for a complete meal.

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