BLACK SEA BASS WITH MATSUTAKE MUSHROOMS AND ROSEMARY
Matsutake mushrooms, considered by the Japanese to be the finest of all mushroom varieties, add fresh flavor to this broiled bass recipe from Michael Cimarusti, head executive chef at Providence.Also try:Striped Bass with Yuzu Kosho and Wilted Spinach
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium high-sided skillet over medium-high heat. Add 8 ounces mushrooms and cook, stirring, until lightly browned, 1 to 2 minutes. Season with salt and espelette pepper. Add sake to deglaze, scraping up any browned bits from bottom of skillet; cook until sake is reduced by half.
- Add chicken stock and 1/8 teaspoon lemon juice; season with salt and espelette pepper. Add rosemary sprigs and let cook until liquid is reduced by half. Using a slotted spoon remove mushrooms and rosemary; set mushrooms aside and discard rosemary.
- Gradually add remaining 1/4 cup (1/2 stick) butter and 1 tablespoon olive oil to skillet, using an immersion blender to combine. Add mushrooms and stir to coat. Set mushrooms aside in a warm place.
- Preheat broiler; lightly oil a small baking sheet and set aside. Heat remaining 2 tablespoons olive oil in a large nonstick ovenproof pan over high heat. Season on both sides with salt and pepper. Add fish to skillet, skin side down. Cook until skin is crisp, 4 to 5 minutes. Transfer to prepared baking sheet and place under broiler; cook until fish is no longer opaque, about 1 minute more. Remove from broiler and keep warm.
- Add chopped rosemary and stir into mushroom mixture along with chives; divide mushroom mixture evenly among 4 plates. Top each with a fish fillet and thinly sliced mushrooms; season with salt and pepper. Spoon any remaining sauce from mushroom mixture around fish; serve immediately.
BLACK BASS WITH WARM ROSEMARY-OLIVE VINAIGRETTE
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Provided by Alison Roman
Categories Fish Olive Quick & Easy Dinner Rosemary Seafood Bass Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.
- Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.
SEA BASS FILLETS WITH MUSHROOM BEURRE NOISETTE
Provided by Mark Bittman
Categories dinner, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place 2 tablespoons of butter and mushrooms in skillet and turn heat to high. Cook for about 2 minutes, stirring occasionally, then drizzle with honey. When mushrooms brown, add lime juice, vinegar and soy sauce, and pour into small saucepan. Do not clean skillet.
- Add 1 cup water to skillet and cook over high heat, stirring occasionally, for about 1 minute. Pour into saucepan and simmer mixture over medium-low heat for about 30 minutes. Strain; reserve liquid and discard solids.
- Meanwhile, combine nuts, coriander, sesame seeds and pepper in a small dry skillet. Turn heat to medium and toast mixture, shaking pan occasionally, until spices are fragrant, just a minute or two. Grind to powder in mortar and pestle or in a spice or coffee mill.
- Bring a medium pot of water to a boil and salt it. Add onions and cook about 5 minutes, or just until tender. Remove with slotted spoon. Add beans and cook for about 2 minutes, or just until tender. Remove with slotted spoon and set aside.
- Put 3 tablespoons of butter in small saucepan over medium heat. Stir, scraping down the sides with rubber spatula, until butter foam subsides and butter turns nut brown. Immerse bottom of pan in bowl or pan of ice water to stop cooking (about 30 seconds), then keep warm over lowest possible heat.
- Put nut and seed powder onto plate. Season fillets with salt and cayenne, and brush with cream on all sides. Dredge only flesh sides in spice mixture and set aside.
- Put remaining 2 tablespoons butter in skillet large enough to hold fish in one layer (work in batches if needed and use a little more butter). Turn heat to medium-high. When butter melts, add fish and turn heat to high. Cook 3 to 4 minutes per side, turning once, until fish is cooked through.
- Combine mushroom stock and browned butter and heat through; season to taste, then stir in onions, beans and tomatoes. Put fish fillets in individual bowls and surround with broth and vegetables. Garnish with marjoram and serve.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 36 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 20 grams, Sodium 1048 milligrams, Sugar 15 grams, TransFat 1 gram
ROSEMARY AND LIME ROASTED SEA BASS WITH MEDITERRANEAN SALSA
Steps:
- Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well. Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days.
- Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry. With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish. Sprinkle the cavity with salt and pepper. Lay the onion rings, lime rounds, and rosemary sprigs in the cavity. Close the fish. Insert the garlic slivers into the incisions.
- Tie the fish together in 3 or 4 places with butcher's twine to close the cavity. Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan. Rub the fish with the olive oil; sprinkle with salt and pepper. Roast the fish until completely cooked through, about 40 minutes.
- Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa. You can also serve this fish on a bed of spinach or arugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil.
BLACK SEA BASS CRUSTED WITH SPICES, TOMATO, AND VEGETABLE VINAIGRETTE
Steps:
- For the vinaigrette: Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice, and vinegar. Add water and simmer slowly for 30 minutes. Strain, pressing out all juice.
- Make brown butter with salted butter. Place pan in ice water to stop cooking. Whisk into mushroom broth.
- Cook fingerling potato, peel and cut into thirds. Set aside.
- Cut fish with skin into 3 pieces. Season with salt and pepper. Dip in cream, then spice mixture, then flour. Heat 1 tablespoon oil in a saucepan and saute until crisp.
- Heat vinaigrette with potatoes, fava beans, and onions. Add tomatoes and herbs last. Pour into bowl and add fish.
- Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind.
BLACK SEA BASS WITH MOROCCAN VEGETABLES AND CHILE SAUCE
Steps:
- Line a 9" x 12" baking dish with foil. Set aside. Heat oven to 400°F. Heat oil in a large saucepan over medium heat. Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes. Add tomato, bell pepper, celery and soy sauce. Cook until pepper softens, 2 to 3 minutes. Add stock. Simmer, covered, 25 to 30 minutes. Place carrots, cauliflower, broccoli and stock in prepared dish. Bake until vegetables begin to soften, 10 to 12 minutes. Remove from oven. Add spinach and zucchini. Place fish on top of vegetables. Drizzle with sauce. Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes. While fish cooks, prepare couscous as directed on package. Top each plate with 1/4 cup couscous, 1/4 of vegetables and 1 fillet. Sprinkle with pine nuts, dill and feta. Serve immediately.
SEA BASS ON A BED OF SWISS CHARD AND BROWNED ROSEMARY POTATOES
Pan Seared Chilean sea bass arranged on a bed of wilted garlic Swiss Chard (or Spinach) with browned crisp potatoes arranged around it and teased with a garnish of sweet diced sun dried tomatoes. Do I need to say more?
Provided by Rita1652
Categories Bass
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven for 375 degrees.
- Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess.
- Heat two tablespoons oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned, about 1 minute on each side.
- Transfer to a casserole dish and place in oven for 10-15 minutes.
- Add the onion and 3 cloves garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes.
- Slice pre boiled potatoes and add to the onions browning on both sides add rosemary, salt and pepper.
- Meanwhile heat 2 tablespoons rosemary oil and toss in 3 minced cloves of garlic till almost browned add the Swiss chard till wilted about 3 minutes, season with salt and pepper.
- Place wilted chard on platter place cooked fish on top.
- Arrange browned potatoes around the Swiss chard.
- Sprinkle with diced sun dried tomatoes.
- Garnish with fresh rosemary.
Nutrition Facts : Calories 423.4, Fat 16.4, SaturatedFat 2.5, Cholesterol 46.6, Sodium 170.3, Carbohydrate 42.7, Fiber 5.3, Sugar 2.6, Protein 26.6
BAKED SEA BASS WITH ROASTED GARLIC, CHILI, AND ROSEMARY
Rustle up a fragrant fish supper for two with this sensational recipe for sea bass cooked in parchment parcels.
Provided by English_Rose
Categories Bass
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Set the oven to 400°F Place the garlic cloves in a roasting pan and drizzle with 2 tablespoons of olive oil.
- Season with a little salt and freshly ground black pepper and roast for 10 minutes or so until soft and creamy inside.
- Put a piece of parchment paper large enough to wrap the fish in on top of a piece of foil cut to the same size, making sure that the shiny side is facing downwards.
- Lay the bass on top and tuck the garlic in the stomach cavity and around the fish.
- Scatter the crumbled chilies over the top; lay the rosemary on the fish and season with a sprinkling of salt.
- Fold the foil up and crimp at the edges to form a parcel. Pour in the wine and remaining olive oil and seal the rest of the foil so that the fish is completely enclosed - it should look like a large pastie!
- Bake for 25 minutes then remove from the oven. To serve, open the parcel in front of your guest, squeeze over the lemon and dive in!
Nutrition Facts : Calories 1126.6, Fat 81.3, SaturatedFat 12.3, Cholesterol 185.9, Sodium 314.7, Carbohydrate 9.8, Fiber 2.9, Sugar 0.6, Protein 84.8
BLACK SEA BASS WITH TAPENADE
Provided by Bryan Miller
Categories dinner, weekday, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Place the garlic in a medium casserole with a lid. Season with salt and pepper. Drizzle with 1 tablespoon of the olive oil. Cover and roast for 45 minutes to 1 hour, until soft. Set aside.
- Peel the potatoes, and slice into 1/8-inch-thick rounds. Heat 3 tablespoons of the olive oil in a large casserole or saute pan with a lid. Add the potatoes, and season with salt and pepper. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. Add the onions, cover, and cook for 5 minutes.
- Once the garlic is done, raise the oven temperature to 450 degrees.
- Remove the potato-onion mixture from the heat, and pour in the remaining 1/4 cup olive oil. Add rosemary and thyme sprigs, and cover with the fish fillets. Season with salt and pepper, and scatter the roasted garlic, lemon slices and tomatoes over the fish.
- Place the uncovered casserole over high heat. When the potatoes begin to sizzle, add the wine. Reduce the heat, and simmer for 2 minutes. Pour in the fish stock, and cover. Bring to a boil. Then place the casserole in the hot oven, and roast until fish is done, about 8 minutes.
- Meanwhile, toast the slices of baguette and rub them with olive oil.
- Use one or two large spatulas to transfer the fish and vegetables to a serving platter, discarding the rosemary and thyme. Pour sauce over the fish, and sprinkle with parsley.
- Serve garnished with croutons topped with tapenade.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 32 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1534 milligrams, Sugar 6 grams, TransFat 0 grams
More about "black sea bass with matsutake mushrooms and rosemary food"
BLACK BASS WITH WARM ROSEMARY-OLIVE VINAIGRETTE
From bonappetit.com
BLACK SEA BASS WITH BABY VEGETABLES AND MUSHROOM …
From foodandwine.com
BROILED SEA BASS WITH BLACK GARLIC SAUCE AND SHITAKE …
From freshseafood.com
SEA BASS WITH MUSHROOM BROTH RECIPE - GREAT BRITISH …
From greatbritishchefs.com
BLACK SEA BASS RECIPE - A CEDAR SPOON
From acedarspoon.com
10 BEST BLACK SEA BASS RECIPES | YUMMLY
From yummly.com
SEA BASS FILLET WITH ROSEMARY AND LEMON RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: SEA BASS FILLETS WITH MUSHROOM BEURRE NOISETTE
From nytimes.com
11/29/10; BLACK SEA BASS WITH MUSHROOMS VIDEO | MARTHA STEWART
From mastercook.com
ROSEMARY AND SEA BASS RECIPES (30) - SUPERCOOK
From supercook.com
NATURAL STONE GUASHA BOARD 1PCS NATURAL BLACK MATSUTAKE …
From amazon.ca
MEDITERRANEAN SEA BASS - SKINNYTASTE
From skinnytaste.com
SEA BASS WITH MUSHROOM BROTH RECIPE - FOOD NEWS
From foodnewsnews.com
MARCO PIERRE WHITE'S WHOLE SEA BASS WITH ROSEMARY AND
From lovefood.com
BLACK SEA BASS MED MATSUTAKE-SVAMPE OG ROSMARIN
From da.holidaysbeauty.com
BEST CATALAN-STYLE SEA BASS WITH WARM POTATO, ROSEMARY
From foodnetwork.ca
SEA BASS WITH MUSHROOMS AND XINOMAVRO RED WINE - DIANE KOCHILAS
From dianekochilas.com
BLACK SEA BASS WITH CHANTERELLE MUSHROOMS RECIPE
From cookeatshare.com
YAGIHASHI'S BLACK SEA BASS WITH SOMEN AND VEGETABLES - FOOD
From foodandwine.com
ASIAN-STYLE PAN-FRIED BLACK SEA BASS WITH ... - MERRY EDWARDS WINERY
From merryedwards.com
BLACK SEA BASS FACTS & INFORMATION GUIDE - AMERICAN OCEANS
From americanoceans.org
PIERRE FRANEY - RECIPES - BLACK SEA BASS WITH A POTATO CRUST AND A ...
From pierrefraney.com
PAN ROASTED SEA BASS WITH WILD MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
WHOLE SEA BASS WITH ROSEMARY AND THYME - FOOD NETWORK UK
From foodnetwork.co.uk
BLACK SEA BASS - MARTHA'S VINEYARD MAGAZINE
From mvmagazine.com
BLACK SEA BASS WITH SHRIMP IN A LEMON SCAMPI SAUCE
From askchefdennis.com
1PCS NATURAL BLACK MATSUTAKE MUSHROOM TO IMPROVE BLOOD …
From amazon.ca
SEA BASS FILLET WITH ROSEMARY, LEMON AND SEA SALT RECIPE
From andrewmcdicken.com
BLACK SEA BASS S GLJIVAMA MATSUTAKE I ROSEMARY
From techabby.com
ROASTED SEA BASS WITH WILD MUSHROOMS RECIPE - BBC FOOD
From bbc.co.uk
THE BEST SEA BASS – OLD FASHIONED RECIPE (EASY TO MAKE!)
From farmhouseharvest.net
BLACK SEA BASS WITH MATSUTAKE MUSHROOMS AND ROSEMARY
From pinterest.com
ROASTED BLACK SEA BASS WITH ISRAELI COUSCOUS AND WILD …
From winespectator.com
ROSEMARY: MATSUTAKE CHICKEN SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SEA BASS ROASTED WITH ROSEMARY AND LEMON RECIPE - BBC FOOD
From bbc.co.uk
BLACK SEA BASS WITH MATSUTAKE MUSHROOMS AND ROSEMARY
From fooddiez.com
10 BEST BAKED BLACK SEA BASS RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love