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Fish: Bass ( 23 recipes )
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Pan Seared Sea Bass With Creamy Cornmeal, Spinach And Mushrooms - Fish
n/a (Hits: 214)
Pre heat oven to 350.
Bring 2 cups of water with 1/8 teaspoon salt to a boil. Carefully add 1/2 cup corn meal and whisk. Turn the heat down to low and continue to cook for 3 minutes stirring constantly. Set aside and keep warm. Coat fish lightly with flour. Heat a sauté pan to medium high with 1 tbsp. oil. Quickly sear the fish for 3 minutes per side. Put in oven for another five minutes. Wipe out the pan and heat additional 1 tbsp. oil. Quickly wilt the spinach (about 30 seconds) and keep warm. Heat the butter in a pan and cook the mushrooms and tomatoes for about 3 minutes. Add the chicken stock and reduce for 5 minutes on medium heat until mixture begins to thicken.
Put a scoop of the cornmeal mixture in the center of the plate. Put the spinach around the polenta. Place the fish on top and spoon the sauce over the fish. Squeeze a little fresh lemon over the entire dish.
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Stuffed Black Sea Bass - Fish
n/a (Hits: 196)
Mix all ingredients, excluding Olive oil. Cut 2 to 3 diagonal slits on each side of fish. Place stuffing mixture in each slit. Fill the cavity of the fish with remaining mixture. Place fish single layered) in an ungreased baking dish. Drizzle with oil and bake uncovered at 350 for 30 to 40 minutes or until fish flakes easily with a fork.
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Tuna Croquettes - Fish
n/a (Hits: 200)
Make cream sauce by mixing butter, flour, salt and milk. Simmer until thickened. Set aside until cold. Flake tuna. Add I slightly beaten egg, and lemon juice to the white sauce and mix in tuna. Allow to chill in refrigerator for one hour. Shape into croquettes and roll in fine cracker crumbs. Pan fry in olive oil until hot.
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Escalloped Oysters - Oysters
n/a (Hits: 181)
Butter bottom and sides of an 8x12x2 1/2-inch baking dish. Add layer of crackers, layer of oysters, lightly season and dot with butter. Repeat with crackers and oysters. Add 1 cup milk, 1/2 cup cream, season and dot with butter. Add layer of remaining crackers, topped with 1 cup milk and 1/2 cup cream. Melt any remaining butter in 1/2 cup milk and pour over mixture. Trim crusts from bread. Cut each slice into quarters, then halve each quarter to get 8 triangles per slice. Dip each triangle in melted butter and place 1 1/2 inch apart over top of casserole, with point standing up. Sprinkle with paprika. Refrigerate overnight. Bake 40 to 50 minutes at 350 degrees.
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Lemon Garlic Shrimp Kabobs - Shrimp
n/a (Hits: 193)
1 Peel the shrimp, leaving tails intact. Combine lemon juice, wine, garlic, Worcestershire and a generous few grinds of black pepper in a large releasable plastic bag. Seal the bag and shake to blend the marinade. Add the shrimp and marinate in the refrigerator for 20 minutes, turning the bag over once.
2 Heat the grill on high. Remove the shrimp from the bag and reserve the marinade. Thread 6 shrimp onto each of four skewers. Place the shrimp kabobs on the barbecue and grill for two minutes on each side or until shrimp are cooked through. Place the marinade in a small saucepan, bring to a boil and cook for 2 minutes. Serve as a dipping sauce for the shrimp.
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Shrimp Pie - Shrimp
n/a (Hits: 199)
Sauté onion and pepper in margarine. Add soups and seasonings. Add diced eggs and shrimp. Line a 2-quart casserole dish with half of the pastry. Pour in mix and cover with pastry. Dot with butter and bake at 350 degrees until brown, about 45 minutes.
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Lemon Garlic Black Sea Bass
n/a (Hits: 188)
This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish. In a bowl set the butter out to soften. Then cream it with a fork and then a spoon until it is light and fluffy.
Work in the salt and pepper. Mix the smashed garlic and the lemon juice, then work this liquid into the butter. Take a bit of time to do this. Mix in the parsley and serve in a gravy boat with a spoon.
Pan fry the bass remembering to brown the fish on both sides but not to over cook. Serve hot on hot plates and pass the sauce.
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Flounder in Jalapeno Sauc
n/a (Hits: 161)
Cook chopped scallions in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 3 to 4 minutes. Add jalapeño (to taste), cream, and 1/4 teaspoon salt and bring to a simmer.
Pat fish dry, then sprinkle with pepper and remaining 1/4 teaspoon salt. Fold each fillet in half crosswise. Put folded fish in sauce in skillet and cook at a bare simmer, covered, until fish is just cooked through, 5 to 6 minutes. Transfer fish to a platter and keep warm, covered with foil.
Add tomatoes and cilantro to sauce in skillet, along with any fish juices on platter, and cook over moderately low heat until heated through, about 1 minute. Spoon sauce over fish.
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Shrimp and Grits
n/a (Hits: 157)
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
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Garlic Shrimp on Skewers
n/a (Hits: 148)
Basting sauce, melt butter in a saucepan. Stir in garlic, parsley, and red pepper. Cook for about 1 minute. Stir in wine and heat through. Thread shrimp onto 4 long or 8 short metal skewers. Grill shrimp, uncovered, over medium-hot coals for 10 to 12 minutes or till pink, turning and brushing frequently with garlic butter sauce. Makes approximately 15 to 18 garlic shrimp appetizer servings or 4 entree servings.
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