0 minutes. Serve the fish whole, with the salmoriglio sauce on
(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.
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.
Season sea bass with salt.
Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass. Scatter remaining spring onions and ginger over the sea bass.
Bring a wide pot of water to a boil. Set a rack inside the boiling water; place the plate of sea bass on top. Cover pot and steam until sea bass flakes easily with a fork, 8 to 10 minutes. Pour out any water that may have collected on the plate.
Mix soy sauce, chile oil, and sugar together in a small bowl; pour over the sea bass before serving.
arge enough to wrap the whole thing up on both sides
he inside of the sea bass, then fill with the onion
ith oil and place sea bass on top. Insert lime slices
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 ...
inegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine.
Brush fish with 1 teaspoon cooking oil and sprinkle with lime juice, including cavity.
Place in well-oiled grill basket or on oiled aluminum foil with holes poked in it and place on the grill. Cook over moderately high heat until thickest part of fish is done. Meanwhile, make the sauce.
Heat olive oil in saucepan.
Saute onion and garlic until tender, stirring occasionally.
Mix in tomatoes and olives and continue cooking over medium heat for 6 to 8 minutes or until slightly thickened.
Season to taste with salt and pepper.
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