Recipes for "sea bass"

Preheat the oven to 350 degrees F (175 degrees C).

Combine macadamia nuts, bread crumbs, 1 teaspoon oil, black pepper, and pepper flakes in the bowl of a food processor; pulse until smooth. Set aside.

Combine mango, cream, and lemon juice in a small saucepan over medium heat; bring to a boil, reduce heat to low, and simmer until thickened.

Season sea bass with salt and black pepper. Heat remaining 3 teaspoons oil and garlic in a large oven-proof skillet over medium heat. Add sea bass; sear on both sides.

Transfer sea bass to the preheated oven; bake until cooked through. Cover sea bass with macadamia crust mixture; return to the oven until crust browns. Top servings with mango cream sauce.

Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.

Place potatoes in a microwave-safe dish. Microwave on high until just softened, about 5 minutes.

Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions and jalapeño.

Stir in cooked potatoes until coated. Slide sea bass fillets into the bowl, turning several times to coat with vinaigrette. Transfer fish to a plate.

Transfer potatoes to the prepared baking dish, then nestle fish on top. Sprinkle with a pinch of salt and a pinch of paprika, then drizzle with a bit of oil.

Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.

Enjoy!

Whisk together sake, mirin, miso paste, brown sugar, and soy sauce in a bowl.

Place sea bass fillets in a large resealable plastic bag; pour marinade over fillets. Chill in the refrigerator for 3 to 6 hours.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.

Arrange fillets on a baking sheet; discard marinade.

Broil sea bass in the preheated oven until fish flakes easily with a fork, 7 to 9 minutes.

Sprinkle with chopped green onions to serve.

Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.

Place sea bass into the sauce. Cover and gently simmer until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to a serving plate and keep warm.

Increase the heat and add butter to the sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

Preheat the oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment paper.

Combine mayonnaise, sherry vinegar, garlic, smoked paprika, 1 teaspoon salt, and cayenne pepper in a small bowl.

Coat bottom of 2 individual serving-sized baking dishes with olive oil; cover bottom of dishes with a single layer of pepper slices.

Season sea bass with ½ teaspoon salt; place 1 portion in each dish on top of pepper slices. Spread mayonnaise sauce on tops and sides of sea bass, spreading it thickest on top. Grate almonds over top to cover; transfer baking dishes to the prepared baking sheet.

Bake in the preheated oven until browned and sea bass flakes easily with a fork, 15 to 18 minutes. An instant-read thermometer inserted into the thickest part should read 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.

Preheat an outdoor grill for high heat and lightly oil the grate.

Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.

Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.

Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.

Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

Preheat an oven to 350 degrees F (175 degrees C).

Season the sea bass with salt and pepper; arrange in a baking dish and set aside.

Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets.

Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Pour melted butter onto a plate. Combine paprika, garlic salt, thyme, black pepper, and cayenne pepper in a small bowl until well mixed.

Dip each sea bass fillet into melted butter, evenly coating both sides. Sprinkle both sides with paprika mixture.

Grill, covered, on the preheated grill for 3 to 4 minutes. Flip and grill until fillets are blackened and flaky, 3 to 4 minutes more.

Serve with lemon halves and dill sprigs.

Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F (175 degrees C).

Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.

While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot) and place a steamer basket inside. Place sea bass in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Meanwhile, whisk soy sauce, green onions, sesame oil, ginger puree, and garlic together in a small saucepan. Heat over low heat and keep warm until fish is ready.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minute.

Transfer fish to a serving platter. Pour sauce over the fish and serve.