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Baked Sea Bass With Black-Olive Sauce

4 cloves garlic minced
1 c pitted black olives chopped
1 ts crumbled dried oregano
1 ts crumbled dried basil
2 tb minced parsley
1 salt
1 freshly ground pepper
1/4 c olive oil
2 lb sea bass fillets (4 to 6 ea)
1/2 c vegetable stock or dry white wine

Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil in 13x9-inch glass baking dish at 425 degrees 1 minute. Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with juices, 15 minutes or until done. To serve, arrange fillets and olive mixture on heated serving plates.
Makes 4 servings.

Baked Sea Bass- Portuguese Style

3 lb sea bass fillet, thick
1 ts salt
2 tb flour
2 medium sliced onions
1/4 c olive oil
1/3 c white wine vinegar
3 cloves garlic, mashed or
1 minced
1 ts prepared yellow mustard
2 tb dried parsley
1 tb fresh lemon juice
1/4 c dry white wine
1/4 ts ground coriander

Sprinkle fish with salt; lightly dust with flour. Arrange fish in shallow 8x12" baking dish. Saute' onions in olive oil in skillet until limp, place over fish. Combine wine vinegar, garlic, oregano, mustard, parsley, coriander & lemon juice; mix well & pour over fish. Pour wine around fish; bake, uncovered, in 350 oven for about 45 minutes. Makes 1 serving.

Baked Sea Bass With Teriyaki Vegetables

6 (4-6-oz.) sea bass fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 ears of corn, husks and silks removed, halved
1 1/2 cups snow peas, trimmed
1 1/2 cups sliced mushrooms
2 small zucchini, cut into ¼-inch rounds
1 can (8-oz.) sliced water chestnuts, drained
6 green onions, cut into 1-inch pieces
2 tablespoons minced peeled gingerroot
2 tablespoons minced peeled garlic
3/4 cup prepared teriyaki sauce

Preheat oven to 375°F. Season fillets with salt and pepper. Place each fillet in the center of a large square of heavy-duty aluminum foil. Divide corn, snow peas, mushrooms, zucchini, water chestnuts, green onions, ginger and garlic between fish. Top with 2 tablespoons teriyaki sauce. Tightly seal packets and place on a baking sheet. Bake for 20 minutes or until vegetables are tender and fish flakes easily with a fork. Serve immediately. Serving Size: 6

Baked Striped Bass With Rice Stuffing

1 cleaned striped bass (2 1/2 lb)
1 ts salt
1/2 ts pepper
1 rice stuffing
1 ts paprika
4 ts minced parsley
1 tb lemon juice
2 ts drained capers
6 tb melted maragrine

Wash & dry fish, split & clean cavity. Season inside & out with salt & pepper. Stuff loosely with Rice Stuffing and close with skewers or string. Place stuffed fish on baking pan, dust outside with paprika. Bake in 425 oven 30-40 minutes. While fish bakes, blend parsley, lemon juice, capers & margarine; divide into 4 parts & serve in small
cups with fish, or spread on each individual portion at serving time. Makes 1 serving.

Broiled Striped Bass

1 ea striper, six-pound
1/2 c shallots, chopped
1/2 c mushrooms, chopped
1 ea lemon
1 c tomatoes, chopped, peeled
1 ts chives, chopped
1 ts parsley, chopped
1 tb butter
2 c wine, dry white
2 ea egg yolks
1 c cream sauce

Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a lemon and the Tbsp of butter for 15 minutes. Remove the fillets and reduce the cooking liquid by boiling, then add the chopped tomatoes and cook the works until done. Finally, add 1 C cream sauce, chopped parsley, chopped chives, and the yolks of two eggs. Cook, stirring until thick and creamy. Pour over the bass fillets and serve. Makes 1 serving.

Fish Neapolitan

3 Tablespoons vermouth
1 onion, chopped
1/4 green pepper, chopped
2 Tablespoons chopped parsley
3 medium tomatoes, cut in pieces
1/2 cup tomato juice
1/2 teaspoon basil
1/8 teaspoon pepper
1 pound of fish fillets (sea bass, snapper, or perch)

Heat vermouth in large frying pan and cook onions 2 to 3 minutes. Add rest of ingredients except fish. Simmer until tomatoes and peppers are soft, or about 10 minutes. Add fish and simmer until fish flakes. Great low calorie meal!
Yield: 4 servings.

Island Risotto with Sea Bass, Lime & Cilantro

1 cube vegetable bouillon
5 1/2 cups hot water
1 tablespoon olive oil
1 tablespoon curry powder
3 cloves garlic, peeled and minced; divided
1 1/2 cups Arborio rice
1 tomato, chopped
1 can (15 1/2-oz) garbanzo beans, drained and rinsed
1/8 teaspoon salt
1/8 teaspoon ground black epper
1 pound sea bass fillets, rinsed, patted dry
1 1/2 teaspoons olive oil
1/2 cup minced fresh cilantro
3 tablespoons lime juice
3 tablespoons plain yogurt

Dissolve bouillon in water in a medium saucepan; keep warm. Heat first addition of oil over medium heat in a large heavy-bottomed saucepan. Add curry and 2 cloves minced garlic (reserve third clove); sauté 1 to 2 minutes. Add rice and stir to coat. Add 1 cup broth; stir until liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring continuously until liquid is absorbed before adding each addition. When half the broth has been added, stir in tomato, garbanzos, salt and pepper. Continue adding broth 1/2 cup at a time until rice is tender or until all broth is used. Meanwhile trim skin, remove bones and chop fillets coarsely into 1-inch pieces. Heat second addition of oil (1½ teaspoons) in a heavy skillet over medium heat and add sea bass, cilantro and lime juice and reserved (1 clove sautéed) garlic. Sauté until fish is mostly opaque but still translucent in the center. Remove from pan and set aside, along with pan juices. When rice is tender, stir in fish with juices. Heat thoroughly. Stir in yogurt and serve immediately.
Serving Size: 6

Sea Bass Almondine

2 lb sea bass fillets
1 fresh lemon juice
1 flour
6 tb butter
2/3 c slivered blanched almonds
1 salt to taste
1 pepper to taste
1 chopped parsley

Dip fillets in lemon juice, then in flour; saute' in butter until delicately browned on both sides. Remove to heated platter. Add almonds to pan & brown very quickly; add salt & pepper to taste, a dash of lemon juice & parsley. Pour almond mixture over hot fillets.
Serve at once. Makes 1 serving.

Sea Bass in Cilantro

2 lb Sea Bass Or Red Snapper; *
1 c Milk
1 ts Cumin; Ground
1 c Onion; Chopped, 1 Large
1/4 c Vegetable Oil
1 c Green Chiles; **
1/4 c Fresh Cilantro; Snipped, ***
3/4 ts Salt
1/4 ts Pepper
1 x Lemon Or Lime Wedges

* Bass Or Red Snapper fillets should be cut into 8 serving pieces.
** Green chiles should be canned, drained and finely chopped.
*** You can use up to 1/2 cup of the snipped Cilantro. To Taste.
Place fish fillets in a shallow glass or plastic dish. Mix milk with cumin and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in oil in a 2-quart saucepan until tender. Stir in the remaining ingredients except the fish and fruit wedges. Heat to boiling and then reduce the heat. Simmer, uncovered, until thickened, about 10 minutes. Heat the oven to 350 degrees F. Drain fish and pat dry. Place 1 fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some of the onion mixture onto the fish. Fold foil over the fish and seal security. Place foil packets on an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish fish flakes easily with fork, 25 to 30 minutes. Serve with lemon or lime wedges. Makes 8 servings.

Sea Bass Fillets with Mushroom Beurre Noisette

½ pound white mushrooms, washed and sliced
7 tablespoons butter
1 ½ tablespoons honey
1 tablespoon lime juice
1 tablespoon sherry vinegar
1 tablespoon soy sauce
2 hazelnuts
2 almonds
1 tablespoon coriander seeds
1 tablespoon sesame seeds
½ tablespoon black pepper
10 pearl onions, peeled and cut in half
20 peeled fava beans
4 sea bass, red snapper, or other fillets, about 1 ½ pounds total
Salt and a pinch of cayenne pepper
20 cherry tomatoes cut in half
2 tablespoons minced fresh marjoram or oregano

Combine the mushrooms and 2 tablespoons of the butter in a skillet and turn the heat to high. Cook for about 2 minutes, stirring occasionally, then drizzle with the honey. When the mushrooms brown – this will happen quickly, thanks to the honey – add the lime juice, vinegar, and soy sauce, and pour into a small saucepan. Add 1 cup of water to the skillet and cook over high heat, stirring occasionally, for about a minute. Add the water to the saucepan and simmer this mixture over medium-low heat for about 30 minutes. When it is done, strain; reserve the liquid and discard the solids.

Meanwhile, combine the nuts, coriander, sesame seeds, and pepper in a small dry skillet; turn the heat to medium. Toast, shaking the pan occasionally, until the spices are fragrant, just a minute or two. Grind to a powder in a mortar and pestle or spice or coffee mill.

Set a medium pot of water to a boil and salt it. Add the pearl onions and cook for about 5 minutes, or just until tender. Remove with a slotted spoon and add the lima beans and cook for about 2 minutes, or just until tender. Remove with a slotted spoon and set aside.

Put 3 tablespoons of the butter in a small saucepan over medium heat. Stir, scraping down the sides with a rubber spatula, until the butter foam subsides and the butter turns nut-brown. Immerse the bottom of the pan in cold water to stop the cooking, then keep warm over the lowest possible heat.

Put the remaining butter in a skillet large enough to hold the fish in one layer (work in batches if you have to; you'll need a little more butter). Turn the heat to medium high; when the butter melts, add the fish and turn the heat to high. Cook 3 to 4 minutes per side, sprinkling the fish with salt and cayenne and turning once, until the fish is cooked through.

Combine the mushroom stock and the beurre noisette and heat through; season to taste, then stir in the onions, beans, and tomatoes. Put each fish fillet in a bowl and surround with the broth and vegetables. Garnish with the oregano and serve. Makes 4 servings.

Sea Bass with Ginger Sauce

2 1-pound sea bass fillets (Makes 2 servings)
¼ cup peanut oil
2 Tablespoons minced peeled fresh ginger
1/3 cup chopped green onions
¼ cup soy sauce
4 teaspoons chopped fresh cilantro

Bring the water to a boil in the base of a steamer. Place fish on rack, cover and steam.
Cook until fish is just opaque, about 9 minutes per inch of thickness. Chop onions and cilantro and set aside. Measure out soy sauce and set aside. While fish is steaming, heat oil in small skillet over medium-high heat. Add the minced ginger and cook until crisp, 2-3 minutes. Transfer the finished fish to a serving platter. Pour ginger and oil over top of fish. Sprinkle green onions, chopped cilantro and soy sauce lightly on top.

Sea Bass Greek Style

8 8-oz sea bass fillets
1/2 c Flour (or as needed)
2 tb Light olive oil
1 Lemon; juiced
3 tb Vegetable oil
2 lg Yellow onions; chopped fine
6 Garlic cloves; crushed
1 bn Parsley; chopped
1 pn Pepper
3 1/2 c Canned tomatoes
1 Tomato; chopped
3 Bay leaves
1/2 ts Rosemary
1/2 c Dry white wine
1 Lemon; cut into 8 wedges

Dust the sea bass fillets with the flour.
In a large skillet place the 2 tablespoons of olive oil and heat it on medium high until it is hot. Quickly sear the fillets on both sides so that they are sealed. Place the fish in a large baking pan and sprinkle on the lemon juice. Set the fish aside. In a medium skillet place the 3 tablespoons of vegetable oil and heat on medium high until it is hot. Add the onions, garlic, and parsley. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the pepper and stir it in. In a medium large saucepan place the sauteed onion mixture, canned tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the ingredients together and simmer them on low heat for 40 minutes. Preheat the oven to 350 F. Pour the sauce over the fish and bake it for 20 minutes, or until it is just done. Garnish the dish with the lemon wedges. Makes 8 servings.

Sea Bass With Olives, Tomatoes And Garlic

1/2 c halved kalamata olives
1 pt cherry tomatoes
6 cloves garlic, halved
3 sprigs fresh thyme
1 tb olive oil
1 salt and pepper
2 lb sea bass fillets

Combine olives, tomatoes, garlic, thyme and olive oil in medium bowl. Season to taste with salt and pepper. Lightly salt sea bass on both sides. Put fish and olive mixture in mesh fish basket or other device that will allow garlic and cherry tomatoes to grill without falling into fire, and grill over medium fire 4 to 5 minutes. Turn and cook until flesh just
begins to flake when touched with tip of sharp knife, 4 to 5 more minutes. Remove to warmed platter. Makes 6 servings.

Sea Bass With Peanut Sauce

2 tablespoons butter
2 serrano chiles, seeded and minced*
2 cloves garlic, peeled and minced
1/2 cup coconut milk
2 tablespoons peanut butter, unsalted, creamy
2 tablespoons soy sauce
1 tablespoon lime juice
2 teaspoons sesame oil
1 teaspoon honey
1 teaspoon Asian chili sauce
1/2 cup flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 (6-oz.) sea bass fillets
2 tablespoons peanut oil
1 tablespoon chopped fresh chives
1 lime, quartered

Heat a medium saucepan over medium heat. Add butter; when melted, sauté serranos and garlic until fragrant, about 2 minutes. Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, honey and chile sauce. Bring to a boil, reduce heat and simmer for 3 minutes. Set aside and hold warm. Combine flour, salt and pepper in a shallow pan. Dredge fish in flour until evenly coated. Heat peanut oil in a large skillet over medium-high heat. When hot, but not smoking, place fish in pan (fish should sizzle on contact), flesh-side down. Sauté for 4 minutes, or until golden brown. Turn fish over and finish cooking on other side, about 3 more minutes. Transfer fish to warm plates and spoon warm peanut sauce over fish. Sprinkle with chives and garnish with lime. Serve immediately.

*Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers. Serving Size: 4

Sea Bass With Red Bell Peppers

lb sea bass fillets
1 tb fresh parsley minced
1/4 ts chives
1/4 ts marjoram
1/4 ts tarragon
1/8 ts rosemary

Mix Juice of 1/4 lemon, 1/2 c White wine, 4 lg Mushrooms sliced thin, 1 sm
Red bell pepper diced, 3 tb Dry bread crumbs and 1/2 tb Butter. Makes 4 servings.

Sea Bass Slashed And Stuffed With Herbs

6 individual (175-200g) sea bass fillets, or
1 sea bass, scaled and cleaned, 3.2 to 3.5 kg*
1 salt and freshly ground black pepper
2 tb fresh marjoram
2 tb fresh basil or mint
2 tb fresh green herb fennel or dill, roughly chopped
3 lemons
100 ml extra virgin olive oil

Preheat the grill or griddle; it must be very hot and clean. Slash the skin side of the fillets by making 1cm deep slashes at 6cm intervals. Make slashes across the width of the whole sea bass in the same way. Season the fish with salt and pepper. Mix the herbs together, then push as much of this mixture into the slashes as you can, reserving the remainder. Grill the fillets, skin side down first, until done to your liking. Alternatively, place the whole fish carefully on the preheated grill and do not turn over until it is completely sealed - when the fish comes away from the grill easily. When the fish is sealed on both sides, reduce the heat and continue grilling until the fish is done, or cooked to your liking. Mix the juice of 1 of the lemons with the olive oil, and pour over the grilled fish, then scatter remaining herbs over. Serve with lemon wedges.
Makes 6 servings.

*NOTES : You can use individual fillets for this recipe or a whole fish which looks splendid brought to table just as it is.

Sea Bass Steamed With Lemon Grass And Chili Coconut Broth

1 c fish stock
1/4 c dry sherry
1/4 c low sodium soy sauce
3 stalks fresh lemongrass, crushed
2 tb peeled fresh ginger, finely chopped
1 chili pepper or 1/4 teaspoon crushed red pepper
1/4 c chopped scallions
12 lg fresh shiitake mushroom caps
1 sm bok choy, washed and sliced into wedges
1/4 c unsweetened coconut milk
1 ts thai red curry paste
1 1/2 lb whole sea bass, scales removed, head on and gutted
1 recipe saffron basmati rice

Combine the fish stock, dry sherry and soy in a large skillet and bring to a boil and then reduce to a simmer. Crush the lemon grass with the back of a knife to release its oils and chop the ginger. Add the lemongrass, ginger and all remaining ingredients except the fish to the simmering liquid and continue to simmer gently for 15 minutes. The skillet should be large enough so that when the fish is placed in a bamboo steamer, the steamer basket nestles over the skillet tightly. Place lettuce leaves on steamer basket and lay whole sea bass on bed of lettuce. After placing the whole fish in the bamboo steamer and the steamer is nestled over the simmering liquid, cover the basket with a bamboo cover, lower the heat to a gentle simmer and steam gently for 8 to 9 minutes. When completely cooked, remove from the heat, place the fish on a bed of the bok choy and mushrooms and strain the broth. Discard the lemon grass, and ladle a little of the broth over the top. Scatter the more chopped scallions freely as a garnish. Makes 4 servings.

Sea Bass With White Wine Sauce

6 sea bass fillets (6 oz ea)
1/2 c butter
1 c dry white wine
2 c clam juice
1 c cream
2 ts flour
1 tb cold water

Pat fillets dry with paper towels. Melt butter in 13x9x2" baking pan, dip fish in butter & arrange in pan, skin side down. Pour wine over fish. Bake in 350 oven for 10 minutes, basting frequently with pan juices. Transfer fish to heated platter, keep warm. Strain broth into saucepan, add clam juice & boil 10 minutes. Add cream, boil rapidly to reduce liquid, about 7 minutes. Combine flour & water, whisk into hot mixture & cook until thickened. Serve wine sauce on side. Makes 1 serving.

Stuffed Sea Bass

1 c Seasoned croutons
1 c Sliced fresh mushrooms
1/2 c Dry white wine
1 tb Chopped fresh parsley
1 tb Chopped fresh basil
1/2 ts Salt
1/2 ts Pepper
1 Clove garlic, finely chopped
1 Egg
1 Dressed sea bass (about 2 lb
1/2 c Olive oil

Mix together all ingredients except sea bass and oil. Cut 3 diagonal slits on each side of fish. Place 1 tablespoon stuffing mixture in each slit. Fill cavity of fish with remaining stuffing mixture. Place fish in ungreased 12x7 1/2x2-inch baking dish. Drizzle with oil. Bake, uncovered, at 350F for 30 to 40 minutes or until fish flakes easily with fork. Makes 4 servings.

Sheepshead Bay Sea Bass

3 tb butter
1/4 lb mushroom thinly sliced
2 small tomato peeled, coarsely chopped
2 garlic clove minced or pressed
salt to taste
fresh ground black pepper to taste
2 lb sea bass steak
1/2 lb shrimp raw, shelled, devein tomato cut in wedges, for garnish
pitted black olive for garnish
fresh parsley for garnish
lemon cut in wedges, for garnish

Preheat oven to 400 degrees F. In a frying pan over medium heat, melt butter, add mushrooms and cook just until limp. Then stir in tomatoes and garlic, heat through. Season to taste with salt and pepper. Wipe fish with damp cloth, cut into serving-size pieces (about 3 by 5 inches), if desired. Arrange pieces in single layer, without crowding, in greased large, shallow baking pan. Sprinkle lightly with salt and pepper and spoon mushroom mixture evenly over fish. Arrange shrimp evenly over fish. Bake uncovered, checking for change in translucency or until fish flakes readily when prodded in thickest portion with a fork and shrimp are pink. For a 1-inch thick piece of fish (measured in thickest portion), allow 10 minutes. Remove fish from oven, transfer to a warm serving platter, along with vegetable mixture (discard pan juices). To serve, tilt platter slightly and spoon off juices that have accumulated. Discard. Garnish platter with tomato wedges, olives, parsley, lemon. Makes 6 servings.

Spicy Striped Bass Tacos

4 tablespoons lime juice, divided
2 1/4 teaspoons chili powder, divided
1/4 teaspoon garlic powder
1 pound striped bass fillets, skinned
2 tablespoons olive oil
4 teaspoons white vinegar
1/8 teaspoon salt
8 crispy corn taco shells, or 6-inch flour tortillas, warmed
1/2 cup chopped ripe avocado
2 cups packaged coleslaw mix

Combine 1 tablespoon lime juice, 2 teaspoons chili powder and garlic powder in a small bowl. Brush over the fillets and let stand 5 minutes. Meanwhile, combine remaining lime juice and chili powder with olive oil, vinegar and salt in a small bowl. Mix well with a fork and set aside. Broil fillets, 4 to 6 minutes on each side or until fish flakes easily with a fork. Fill each taco shell with about ½ cup cole-slaw mixture. Break fish apart into large chunks with fork, and place chunks in each taco shell or tortilla, on top of coleslaw. Sprinkle fish with one tablespoon of avocado. Drizzle with dressing or salsa and serve immediately. Serving Size: 4

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