Kendell Platinum Chilean Sea Bass

 

Chilean Sea Bass:

8oz. portion Kendell Platinum Chilean Sea Bass

Blackened seasoning

 

Lightly coat portion with blackened seasoning

(don’t over-power; fish is light)

Sear one minute each side then finish in the oven at 350° for 10 to 12 minutes.

Add a little water or white wine while cooking.

 

Salsa:

5 ounces pineapple or mango (chopped small)

3 ounces roasted red pepper (chopped small)

2 ounces red onion (choped small)

1/2 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon chopped cilantro

Pinch of salt & black pepper

 

Mix together and drizzle over plate around Chilean sea bass.

 

Asparagus:

Coat in a light amount of extra virgin olive oil & a pinch of salt and pepper.

Grill until slightly browned but still firm.

Add asparagus to plated portion with salsa.

 

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

Cilantro (garnish)

 

 

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

juice. Stir.

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

is done.

10 Brown and Howard Wharf, Suite 1, Newport, RI 02840 • TEL: 401.886.1151 • FAX: 401.886.4226 • info@kendellseafood.com