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Sea Bass Barbecue
Dinner American

Sea Bass Barbecue

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Combine lemon juice, oil, bay leaf, salt, and black pepper in a small bowl; rub on fish, inside and out.
  3. 3 Cook on the preheated grill until fish flakes easily with a fork, 8 to 10 minutes, flipping halfway through.

By Selva

Instant Pot Steamed Sea Bass
Dinner Asian

Instant Pot Steamed Sea Bass

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot) and place a steamer basket inside. Place sea bass in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Meanwhile, whisk soy sauce, green onions, sesame oil, ginger puree, and garlic together in a small saucepan. Heat over low heat and keep warm until fish is ready.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minute.
  4. 4 Transfer fish to a serving platter. Pour sauce over the fish and serve.

By Soup Loving Nicole

Grilled Sea Bass
Dinner American

Grilled Sea Bass

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat grill for high heat.
  3. 3 In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt.
  4. 4 Sprinkle seasonings onto the fish.
  5. 5 In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
  6. 6 Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

By Stephanie

Branzino Mediterranean
Dinner Mediterranean

Branzino Mediterranean

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper.
  3. 3 Place 2 whole branzino fish into the baking pan. Stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion in the pan. Pour white wine and lemon juice over fish and sprinkle with oregano. Drizzle remaining 1 tablespoon olive oil over fish.
  4. 4 Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes.
  5. 5 Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter; garnish with parsley and 2 lemon wedges.

By Christala

Macadamia-Crusted Sea Bass with Mango Cream Sauce
Dinner American

Macadamia-Crusted Sea Bass with Mango Cream Sauce

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine macadamia nuts, bread crumbs, 1 teaspoon oil, black pepper, and pepper flakes in the bowl of a food processor; pulse until smooth. Set aside.
  3. 3 Combine mango, cream, and lemon juice in a small saucepan over medium heat; bring to a boil, reduce heat to low, and simmer until thickened.
  4. 4 Season sea bass with salt and black pepper. Heat remaining 3 teaspoons oil and garlic in a large oven-proof skillet over medium heat. Add sea bass; sear on both sides.
  5. 5 Transfer sea bass to the preheated oven; bake until cooked through. Cover sea bass with macadamia crust mixture; return to the oven until crust browns. Top servings with mango cream sauce.

By Deanna Passero Suppes

Bouillabaisse
Soup French

Bouillabaisse

4.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat olive oil in a large saucepan; add onions, leeks, chopped tomatoes, and garlic. Cook and stir over low heat until vegetables have softened, about 3 to 5 minutes.
  3. 3 Stir in fennel, thyme, bay leaf, and orange zest. Add mussels, shrimp, and boiling water; stir to combine. Season to taste with salt and black pepper. Increase the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
  4. 4 Add seabass and reduce the heat to medium. Continue cooking until fish is opaque and tender, but still firm, about 12 to 15 minutes. Fish should not be falling apart.
  5. 5 Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

By Mary Young

Tammy's Fish Chowder
Dinner American

Tammy's Fish Chowder

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat olive oil and butter in a large stockpot over medium heat; cook and stir onions and celery in the hot oil until softened, about 5 minutes. Add wine; raise heat to medium-high and cook until wine is reduced by half, 2 to 3 minutes.
  2. 2 Mix potatoes, fish stock, thyme, seafood seasoning, bay leaf, salt, and pepper into onion mixture; bring to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes are tender but not falling apart, 10 to 15 minutes.
  3. 3 Heat cream in a small saucepan over medium heat just until cream is steaming, about 5 minutes. Stir cream and sea bass into potato mixture; cook until sea bass is cooked through, about 10 minutes. Season chowder with sugar, hot sauce, salt, and pepper.

By Tammy

Crispy Roasted Branzini with Burst Tomatoes and Butter Beans
Dinner American

Crispy Roasted Branzini with Burst Tomatoes and Butter Beans

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C) with a rack in the center of oven.
  2. 2 Heat 1 1/2 teaspoons oil in a high-sided skillet over medium. Add leek and carrot; cook, stirring often, until softened, about 3 minutes. Add tomatoes, garlic, thyme, and crushed red pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add white wine and cook until reduced by half, about 4 minutes. Add chicken broth, beans, and 1/2 teaspoon black pepper; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tomatoes burst and carrots are tender, about 25 minutes.
  3. 3 While beans simmer, line a large, rimmed baking sheet with aluminum foil. Rub fish with remaining 1 tablespoon oil; sprinkle evenly with salt and remaining 1/2 teaspoon pepper. Place half of the lemon slices in fish cavities. Place remaining slices on the prepared baking sheet. Roll 2 large pieces of aluminum foil into logs and twist to prop up fish cavity-side down.
  4. 4 Roast fish in the preheated oven until flesh is opaque and skin is crispy, about 25 minutes.
  5. 5 Stir butter into bean mixture. Serve in shallow bowls with the roasted branzino and lemons. Sprinkle with more thyme leaves, and serve immediately with crusty bread.

By TheOtherJuliaGulia

Chef John's Brazilian Fish Stew
Dinner Latin American

Chef John's Brazilian Fish Stew

4.9

Prep
12 min
Cook
20 min
Total
32 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. 2 Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
  3. 3 Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

By John Mitzewich