(220 degrees C). Place bass in a glass baking pan
Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated.
Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth.
Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.
Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
Pour sauce on the bass filets. Garnish with chopped scallions.
rill to medium high; season bass pieces with salt and pepper
Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl.
Add salt and pepper to taste.
With the tip of a paring knife, make three diagonal slits through the skin of each filet.
Place the fish in the marinade and turn to coat the fish.
Cover and refrigerate at least one hour.
Light a charcoal grill or turn a gas grill to medium high.
Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.
1. Check filet carefully to make sure all bones have been removed.
2. Lay on cutting board horizontally.
3. Cut vertically in 1 1/2 inch sections.
4. Coat in egg milk mixture and then bread crumbs.
5. Lay out on a shallow baking pan covered with foil and sprayed with olive oil spray. Put a pat of butter on each piece.
6. Broil for 5-7 minutes depending on thickness. Do not overcook.
7. Serve with sprigs of fresh parsley and lemon wedges.
Preheat the oven to 450F.
Season the insides of the fish with salt and pepper, the sliced garlic, and half the basil and oregano.
In a large, wide, ovenproof pan over medium-high heat, warm the olive oil. Add the tomatoes, then the minced garlic, and season with salt and pepper. Saute until the tomatoes are wilted, about 4 to 5 minutes, then add the remaining basil and oregano. Add the hot fish stock, and bring the mixture to a boil. Place the fish and the potatoes in the sauce so that they are at least partially covered, cover ...
Heat olive oil in a cast iron skillet over medium-low heat. Add onion and garlic; cook and stir until slightly browned, about 5 minutes. Increase heat to medium and add parsley; cook for 1 minute.
Pour in enough white wine to cover the bottom of the skillet. Spread onion mixture to the edges of the skillet in a circle. Season both sides of the striped bass with black pepper. Place in the center of the the skillet; push onion mixture up against the sides. Cook until slightly browned and firm, about 4 minutes per side.
In a bowl, mix the herbs with the garlic and olive oil. Add the lemon zest and juice and stir gently. Refrigerate until ready to serve.
Meanwhile, preheat the oven to 500\u00b0. Grease a baking sheet with olive oil.
Rinse the fish and pat dry. Trim off the fins.
Scatter the herb stems, bay leaves and garlic on the baking sheet.
Place a row of lemon slices down the center of pan; reserve one slice. Place half of the onion slices over the lemon slices.
Place the fish over the onions and season liberally with salt and pepper. ...
Cover apple wood chips with water, and soak for 1 hour. Drain well.
Place chiles in a spice or coffee grinder; process until finely ground. Place 1/8 teaspoon ground chile in a small bowl (reserve remaining ground chile for another use). Add oil, salt, and black pepper, stirring to combine. Rub spice mixture over fish; refrigerate 30 minutes.
Prepare grill.
Place wood chips on hot coals. Coat a large piece of heavy-duty aluminum foil with cooking spray; pierce foil several times with a fork. Place foil on grill rack coated with ...
Combine first 4 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes, turning once. Remove fish from bag, and reserve marinade.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.
Remove fish from pan. Add marinade to pan; bring to a boil. Cook 30 seconds; serve with fish.
Whisk together lemon juice, olive oil, parsley, pepper flakes, and salt in a bowl. Add bass fillets; marinate for 10 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill bass on the preheated grill until fish flakes easily with a fork, about 5 minutes each side. Discard any remaining marinade.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk eggs and water together in a bowl; set the egg wash aside.
Sprinkle the bass fillets on both sides with Cajun seasoning and lemon pepper. Dredge the fillets in flour, and shake off any excess. Dip the fillets in the egg wash, then dip fillets in the crushed potato chips.
Fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. Serve with lemon wedges.
Preheat the oven to 450 degrees.
Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof sautA pan to medium high. When the oil is hot, add the fish, skin side down, and sautA for one minute until a slight crust forms and the filet isnat sticking to the pan.
Place the sautA pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through.
Remove the sautA pan from the oven and place it on the stove over medium high heat. Add the butter, garlic, shallot, rosemary and thyme ...
Season fillets with salt, pepper and thyme. Square off each side of the potatoes and slice paper thin.
Toss potato slices with melted butter and a pinch of salt.
Wrap each filet with buttered potato slices. Place on a lined sheet pan, seam side down and chill.
When set, saute until golden brown.
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Add the Bass by placing on top of
Place fish in a shallow dish.
Combine cilantro, oil lime juice, pepper sauce and garlic in a small bowl and pour over fish. Cover, marinade in refrigerator 30 minutes or up to 2 hours.
Prepare black bean and rice mix according to package directions,
Keep warm.
Preheat broiler.
Remove fish from marinade.
Place fish on rack of broiler pan, drizzle with any remaining marinade in dish.
Broil 4 - 5 inches from heat 8 to 10 minutes until fish is opaque.
Serve with black beans and rice and lime wedges.
Boil bones and trimming of fish to obtain stock.
Wash and dry fillets.
Season with salt.
Place in a saucepan which has been well buttered.
Add finely chopped shallots and coarse chopped parsley.
Moisten with wine, fish stock or water and lemon juice. Cover saucepan and cook 10 minutes.
Remove fillets.
Arrange them upon a long platter or oval dish and keep in a warm place.
Reduce juice of the fish until there is 4 teaspoons left.
Remove fillets. Add butter.
Shake pan to sauce will cover consistency.
Rectify ...
Preheat the oven to 425 degrees. Have ready a flameproof baking dish or roasting pan large enough to hold the fish in a single layer.
Rinse the fish well and pat dry with paper towels. Season lightly with salt and pepper, inside and out. Stuff each fish with half the basil. Rub 1/4 cup of the olive oil into the skin of the fish, and set aside.
Place the baking dish or roasting pan over medium-high heat. Add 3/4 cup of the olive oil, the onion and garlic and cook for about 5 minutes, or until the onion is soft and translucent. Add the ...