January 31st, 2011, 02:58 PM #1
Anyone got any good Seabass recipes, my girlfriends dad has some fresh caught seabass that he wants me to cook up this week and am not having luck finding any recipes that really grab my attention.
February 1st, 2011, 03:39 AM #2
Kick his ass!
OK, seriously. Seabass is a light fish, so it should be treated delicately. Consider milk poaching with dill and garlic. But don't forget rule number 1: don't overcook the fish!!!!. As soon as it's firm, get it off the heat. Think of it this way: "done in the pan, over done on the plate".
OK, aside from poaching (which I love) you can broil it (again, I love "slap ya mama" seasoning if you can find it. Old Bay is good too if used very lightly).
Questions: What do you want to serve it with? This will dictate what flavors you'll want to incorporate.
What kitchen devices are you comfortable with? This will help refine the field of potential methods.
There are so many options and with such a nice fish (assuming it's Chilean or other high quality), I'm anxious to help and see how it turns out.
February 1st, 2011, 11:28 AM #3
Thanks for the suggestions. I'm pretty proficient in the kitchen, i've just never eaten seabass so i have no idea where to start with flavors. I would like to do something with a crust, but not really finding any recipes that sound appealing.
Funny enough, i had Slap Ya Mama, but just ran out.
As far as pairing, probably go with mashed potatoes or rice pilaf and some sort of veggie like asparagus.
February 1st, 2011, 11:32 AM #4
Damn you guys ! You're making me hungry.
February 1st, 2011, 07:43 PM #5
Originally Posted by ianmonsta
OK if you want a crust, there are a few ways to go. If you want to fry it, you can do a quick dredge in flour to fry it up crispy. If you want to bake it (or fry it for that matter) there are other options. Try panko, you might even toast it first because the fish will cook so quickly. Alternatively, one of my favorite things to do with chicken is to crust it with ground nuts. I like pecans personally. Put them in the food processor and pulse until they're somewhere between extremely course coffee and your average crushed peanuts. The issue will be making them stick. With chicken I do a mixture of soy sauce and mustard, but that would overpower seabass. You might try mixing a little soy sauce with egg white to create your binding agent. What's nice about fish is that it cooks so quickly you can go like 500 degrees on foil and by the time the crust is crispy, the meat is done. Chicken is obviously a lot lower and slower.
Lemon is also a match made in heaven for fish. You could give it a quick dip in diluted lemon juice, then flour, or even mix the lemon with the aforementioned egg mixture....maybe a little honey to add to the sticky factor. Just watch for burning if you use a sugar.
Tell you what, just send it to me and I'll figure something out and tell you how it tasted.
Oh, more thoughts. I personally don't like mashed potatoes with fish. Potatoes are just too heavy and jack up the whole feel of the meal. I'd go with the pilaf.
Yeah, I'm feeling it now. Pecan crusted sea bass with lemon zest, rice pilaf with parsley and asparagus with a lemon creme fraiche.
Now I'm hungry.
February 3rd, 2011, 11:04 AM #6
Don't use Chilean Sea Bass. There is a boycott because they are over-fished.
February 3rd, 2011, 07:13 PM #7
February 3rd, 2011, 07:35 PM #8
Fish Tacos! But if it is Chilean, I would go with broiled as Salami has suggested. I assume since it is "fresh caught" it came from our coast, then fish tacos are the answer.
Cut in chunks
Cut and dice green onions, garlic (tons), sweet maui onions, cilantro and tomatoes
Throw it all in a bowl with an egg or two depending on the quantity. Add a few
dashes of taco seasoning and mix it all together and let it marinate for a few hours
Get some good breading crumbs, you can either use BBQ grill with a couple layers of
tin foil and lather some oil on it, or a large sauce pan or walk, oiled liberally
just before you are ready to cook, squeeze some citrus juice over it and mix, then pour
your bread crumbs in a bag, add the fish on small amounts and shake til coated and throw on the cooking surface,
Brown the crumbs and don't over cook
Serve with fresh torillas and your favorite taco garnishes
some beans and rice
and of course some Sierra Nevada Torpedo IPA
Last edited by !Kings!; February 3rd, 2011 at 07:39 PM.
February 3rd, 2011, 09:03 PM #9