Crispy Black Sea Bass with Asparagus, Red Onion Balsamic Vinegar, and Olive Oil
Crispy Black Sea Bass with Asparagus, Red Onion Balsamic Vinegar, and Olive Oil
Ingredients
- ½ bunch of medium pencil asparagus
- ½ bunch cleaned chopped chervil
- ½ small red onion peeled and thinly sliced
- 2 tbs extra virgin olive oil
- 1½ tbs aged balsamic vinegar
- 1 pinch cracked black pepper
- 2 ea. 6 oz. skin on black sea bass fillets
- 1 tbs vegetable oil
- Kosher salt
Directions
Cut the white part off the asparagus and discard. Cut the remaining asparagus in half on the biases.
In a pot of boiling, salted water, dip the asparagus and cook for about 1–2 minutes, then remove from water, shake dry, and place in a bowl.
Add the thinly shaved red onion, chopped chervil, kosher salt, cracked black pepper, balsamic vinegar and olive oil to the asparagus, and set the bowl aside.
Lightly coat the base of a sauté pan with vegetable oil; place the pan over a medium-high heat. Once the pan is hot, season the fillets with salt and place in the pan skin-side down.
Using a fish spatula, press down on the fillets to prevent curling and to ensure even cooking of the skin. Cook for 3–4 minutes until the skin is nicely golden and crisp, then carefully turn the fillets over to cook for 1 minute. The fish is cooked when the flesh becomes opaque.
To serve, place about ½ cup of the warm asparagus salad in the center of the plate, top with one bass fillet skin side up, and finish with a little extra virgin olive oil.
Recipe courtesy of Chef Peter J. Fischbach, Fischbach Food Service Consulting.
Spanish Style Sea Bass
Spanish Style Sea Bass
Ingredients
- 2 pounds sea bass, fresh or frozen, fillets or steaks
- 2 medium tomatoes, thinly sliced
- ½ small cucumber, thinly sliced
- ¼ cup onion, chopped
- ¼ cup green pepper, chopped
- 1 clove garlic, minced
- 2 tablespoons butter or margarine
- 2 tablespoons parsley
- 1 tablespoon white wine
- 2 tablespoon lemon juice
- ½ teaspoon marjoram
Directions
Thaw fish if frozen. Place fish fillets or steaks in greased baking dish. Arrange tomato and cucumber slices on top. In a saucepan, cook onion, green pepper, and minced garlic in butter or margarine until onion is tender, but not brown. Remove from heat. Stir in parsley, wine, lemon juice, and marjoram. Spoon over fish. Bake in 375 degree Fahrenheit oven for about 25 minutes, or until fish flakes easily when tested with a fork. Serve with rice.
Adapted from a recipe provided by the University of Delaware Sea Grant Program.
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