Rinse the Chilean sea bass with cold water and pat
Preheat Oven to 375 degrees F.
In a large add the sundried tomatoes, green onion, pesto sauce, mayonnaise and olive oil.
Slightly drizzle a baking sheet with olive oil so that the Chilean Sea Bass won't stick.
Place the fish on the baking sheet.
Place the garnish on top of the fish.
Add Salt & Pepper to taste.
Bake for approximately 12 to 15 minutes or until internal temperature reaches 145 degrees F.
sparagus and season.
Season sea bass, place in hot saute pan
Cut the sea bass in half horizontally.
Season
n both sides of the sea bass fillets.
Heat the oil
cup.).
Halve the sea bass fillets crosswise (into 8-ounce
Let the sea bass sit at room temperature for about 20 minutes.
Season it with salt and pepper on both sides.
Melt butter in pan over medium-high heat.
Cook the sea bass for 4 minutes.
Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.
Dash, then sprinkle bread crumbs on top.
Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.
Coat both sides of the sea bass fillets with the flour.
Preheat oven to 400 degrees.
Place sea bass in a pan and pour ponzu sauce over it.
Bake for 15-20 minutes,.
mix all ingredients.
marinade sea bass overnite in fridge.
preheat oven to 400.
set fish on counter and bring to room temp before cooking.
remove fish from marinade and cook in baking pan at 400 for about 8-12 minutes (the thickness of the fish can cause a variance in cooking time).
If you want the top to brown, put it in the broiler for just a couple minutes.
Heat oven to 450\u00b0F
Place Chilean sea bass fillet, cut into 6 pieces, into greased 9 x13 glass dish.
From the two tangerines, zest and juice 1; peel and segment the other one.
Top the fillets with the tangerine segments, chopped scallions, and garlic.
Pour 1/3 cup tangerine juice and 1 tsp zest over fish.
Dot with 2 tbsp unsalted butter, cubed.
Cook 10 minutes or until fish flakes easily with a fork.
Add pepper to taste,and enjoy!
Slice and cook onions in a skillet on low heat until caramelized (between 1 and 2 hours).
Puree all ingredients except olive oil and chicken broth. Heat olive oil. Add ingredients and cook on low for 30 minutes. Add chicken broth as necessary. Season bass with salt and white pepper to taste.
Cover bass with onions and bake at 425\u00b0 for 10 to 12 minutes.
Each of 6 servings should include one piece of bass over about 1/6 of the sauce.
ake the marinade. Place the sea bass in a large sealable plastic
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.
Dust sea bass with cumin, and roast in 400\u00b0F; oven for about 8-10 minutes.
Add pineapple, oranges, peppers, onions, Olive oil, wine, garlic and cilantro to mixing bowl and mix throughly.
Spoon Pineapple mixture over bass. Present with rice or vegetables.
br>Season both sides of sea bass with salt and pepper.
Combine all ingredients except Sea Bass to form marinade.
Pour
br>Add marinade to the sea bass; seal and refrigerate at least
FOR THE BLACK BEAN SAUCE, combine the orange juice, sherry, sake, oyster sauce, black beans, soy sauce, lime juice, cilantro, garlic, ginger, jalapeno, and cornstarch in a medium bowl and whisk to mix well. Set aside.
PREHEAT THE OVEN to 350\u00b0F.
HEAT THE OIL in a large, ovenproof skillet over medium-high heat. Add the fish and cook until well browned, about 1 minute per side. Remove the skillet from the heat, pour the black bean sauce over the fish, and put the pan in the oven to bake until the fish is just cooked through, 8 to 10 ...
Preheat the oven to 425 degrees.
Clean the fish.
Put skin side down on a baking sheet.
Rub olive oil on the fish and coat with the salt, pepper, and Cajun seasoning.
Bake for 20-25 minutes.