22 sauteed bass Recipes

canola oil, salt, black pepper, skinned bass fillets, sliced shiitake mushroom caps, dark sesame oil, bottled ground fresh ginger (such as spice world), bottled minced garlic, chopped green onions, water, low-sodium soy sauce, lemon juice

flour, seasoned with (for dredging), salt and pepper, chilean sea bass fillets, butter, olive oil , combination, dry white wine, butter, softened, drained capers

striped bass fillets, skinned, salt, divided, black pepper, olive oil, divided, x 1/4-inch) julienne-cut yellow squash, x 1/4-inch) julienne-cut zucchini, x 1/4-inch) julienne-cut carrot, vertically sliced red onion, julienne-cut fennel stalks, chopped fresh basil, white wine vinegar, dried thyme, garlic cloves, minced, basil sprigs (optional)

fresh mint leaves, lightly toasted shelled unsalted natural pistachios, extra-virgin olive oil, garlic clove, peeled, coarse kosher salt, extra-virgin olive oil, chopped fresh mint, chopped fresh thyme, striped bass fillets (with or without skin ), coriander seeds, cumin seeds, fennel seeds, extra-virgin olive oil, divided, carrots, peeled, thinly sliced into rounds, dried crushed red pepper, low-salt chicken broth, fresh lemon juice

diced fennel bulb (about 1 lb), diced red onion, olive oil, salt, freshly ground black pepper, sugar, capers, drained, balsamic vinegar, striped bass fillets without skin, olive oil, salt, freshly ground black pepper, olive oil, garlic cloves, thinly sliced, fresh spinach, trimmed, salt, freshly ground black pepper

scallions (about 10), soy sauce, cupmirin (japanese sweet rice wine), water, skinless black bass or other white fish fillets (3/4 to 1 inch thick), vegetable oil, mushrooms, trimmed and cut into 1/4-inch-thick slices

all-purpose flour for dredging, seasoned with salt and pepper, chilean sea bass fillets, butter/ olive oil combination, dry white wine, butter, softened, drained capers

two 28-cans whole tomatoes, drained, seeded, and cut into 1/4-inch dice, loosely packed fresh coriander sprigs, washed well , spun dry, and chopped, minced shallots, freshly grated orange zest, fresh lemon juice, red-wine vinegar, diagonal 1/4-inch-thick slices fat-free french or italian bread (about 4 oz total), toasted lightly, four 4-oz sea bass , flounder, or sole fillets, all-purpose flour, unsalted butter, fresh orange juice

sea bass fillets or other firm white fish, sea salt and freshly ground black pepper, extra-virgin olive oil , to saute, brown butter brussels sprouts , recipe follows, triple mustard vinaigrette , recipe follows, unsalted butter, cipollini onions, peeled and cut into 1/6 s or 1/8 s, brussels sprouts , bases trimmed, outer leaves removed and halved, chicken stock , or as needed, bay leaf, salt and pepper, chopped thyme leaves, mustard seed, shallot, minced, champagne vinegar, whole grain mustard, honey, dry mustard, salt and pepper, extra-virgin olive oil, parsley, leaves only, chopped

potato, cut into large dice, celery root, cut into large dice, cream, butter, grating nutmeg, spinach , washed thoroughly and dried, grating nutmeg, butter, clarified butter, for sauteing, olive oil, for sauteing, sea bass fillet, salt and freshly ground black pepper, flour , for dredging, blond beer, shallot, sliced, rosemary, thyme, red wine vinegar, cream, butter, cut into small pieces, north sea grey shrimp, poached and diced, tomato, diced, chives, for garnish, rosemary, for garnish

chilean sea bass fillets, salt and freshly ground pepper, olive oil, for sauteing, potato-parsnip brandade , recipe follows, piquillo pepper saffron sauce , recipe follows, garlic, coarsely chopped, olive oil, divided, dried salt cod, rehydrated and flaked, potatoes, peeled, cubed and boiled in salted water until soft, parsnips, peeled, cubed and boiled in salted water until soft, warm milk, unsalted butter, salt and freshly ground black pepper, shallots, finely chopped, white wine, white wine vinegar, saffron, cold unsalted butter, cut into small pieces, piquillo peppers (or 1 roasted red pepper), finely diced, salt and freshly ground white pepper

olive oil, red pepper , roasted and finely chopped, shallots chopped and lightly sauteed, parsley, stems removed, finely chopped, basil, stems removed, finely chopped, dill, stems removed, finely chopped, chives, finely chopped, fresh lemon juice, fresh bread crumbs, salt, pepper, striped bass, head removed , thoroughly cleaned, boned, and scaled, fish fumet , recipe follows, onions, roughly chopped, carrots, roughly chopped, celery stalks, roughly chopped, shallots, roughly chopped, parsley, dry thyme, bay leaves, cc ) white wine, water, white-fleshed fish heads and bones, salt and pepper

wild striped bass fillets, skin on, butter, room temperature, salt and pepper, vegetable oil, chive whipped potatoes , recipe follows, truffle vinaigrette , recipe follows, sauteed shiitakes , recipe follows, potatoes, peeled and quartered, heavy cream, unsalted butter, salt and pepper, to taste, chive oil , recipe follows, diced fresh chives, chicken stock, diced shallot, sherry vinegar, salt and pepper, to taste, truffle oil, grapeseed oil

sea bass fillets, sherry wine vinegar, butter, chopped onion, coarsely grated peeled granny smith apple, fresh oyster mushrooms , cut into 1-inch pieces, chopped fresh thyme, apple juice

striped bass, ginger julienned, scallion julienned, sauteed shiitake mushrooms (in 1/2 tbsp minced garlic), salt and white pepper to taste, napa cabbage leaves for steamers, soy sauce, brown sugar, lime juiced, curry powder, water to make runny paste, salt, canola oil

salt, asparagus , snapped where it wants to naturally break, sugar snap peas, tips and strings removed, shelled fava beans, extra-virgin olive oil, garlic, morel mushrooms, cleaned and cut lengthwise in 1/2, chicken or vegetable stock, wild striped bass fillets, with skin

fish or chicken stock, warm, dijon mustard, watercress, cleaned, parsley sprigs, salt, freshly ground black pepper, diced potatoes, olive oil, minced shallots, chopped garlic, fresh baby morel mushrooms, striped bass fillets, skin on (about 6 oz each), snipped chives (cut 1/2-inch long)

vegetable oil, for frying, black bass, rice flour, cornstarch, salt and freshly ground black pepper, essence , recipe follows, five-spice powder, spring garlic, sliced, heads baby bok choy, split, sesame oil, rice wine vinegar, garlic chili sauce, store bought, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993.