Thai Red Curry Coconut Chilean Sea Bass
4 (8 oz) Chilean Sea Bass Portions
1 T. Peanut Oil
1 can (14oz) Unsweetened Coconut Milk
1 T. Thai Red Curry Paste
½ Red Onion – small dice
2 T. fresh Lime Juice
½ cup whole Thai Basil Leaves
Sear fish for 1 minute on each side. Preheat oven to 375°.
Place fish in greased 9/13 pan.
Sauté red onions in peanut oil until tender. Stir in 1 T.
(or to taste) red curry paste. Stir for 30 seconds until
incorporated. Do not burn. Add coconut milk and stir till
combined. Add whole basil leaves and stir. Simmer for 10
minutes or until thickened. Remove basil leaves. Add lime
Pour mixture over the fish in the pan.
Bake for 10 – 12 minutes or until just done through.
Plate with cilantro and lime garnish
Garlic Herb Crumb Sea Bass
5-ounce sour dough bread or other leftover bread
1 tablespoon butter, plus 1/2 stick unsalted butter
4 (6-ounce) sea bass fillets
Salt and freshly ground black pepper
1 lemon, zested and juiced
Few sprigs thyme, leaves removed
3 cloves garlic, smashed
1 cup fresh parsley leaves
Pre-heat oven to 350 degrees F.
Pulse the bread in a food processor to achieve slightly coarse
bread crumbs. Coat a casserole dish just large enough to
hold the fillets with 1 tablespoon butter. Place the fillets in
the dish and season with salt, pepper, lemon zest and juice and
thyme leaves. Melt the remaining 1/2 stick of butter in a large
skillet with the smashed garlic. As soon as the butter starts
to bubble, turn off the heat and let the garlic infuse the warm
butter. Remove the garlic chunks from the butter. Add the
bread crumbs and lightly toss until all the butter has been
absorbed. Turn the heat off, stir in the parsley and season, to
taste, with salt and pepper.
Spread a layer of bread crumb mixture over the top of each
fillet and bake for 12 to 15 minutes until bread crumbs are
golden brown and fish is cooked through.
Plate with lemon zest and parsley garnish.
Chilean Sea Bass Puttanesca
3 Tbs. extra-virgin olive oil
3 medium cloves garlic, minced (about 1 Tbs.)
2 anchovy fillets, minced
1 28 oz. can petite-diced tomatoes
1/4 tsp. crushed red pepper flakes
1/2 cup pitted Kalamata olives, halved lengthwise
(about 3 oz.)
3 Tbs. coarsely chopped fresh basil leaves
1 Tbs. capers, rinsed
6 Sea Bass Fillets (6 ounce)
Salt and Pepper to taste
Preheat oven to 375.
Warm olive oil in skillet, add garlic and minced
anchovies and sauté till fragrant. Add tomatoes,
crushed red pepper and olives. Simmer for 15
minutes to combine flavors. Add capers and basil.
Remove from heat.
Place oil in baking pan, arrange sea bass fillets.
Season with salt and pepper. Top with tomato
sauce. Bake, uncovered for 17 minutes or until fish
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