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Ingredients

• ✓ sea bass fillet
• tomato
• olive
• cilantro
• jalapeno pepper
• lime juice
• caper
• all-purpose flour
• salt
• olive oil
• chicken broth
• onion
• garlic
• bay leaf
• thyme

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine tomatoes, olives, cilantro, jalapeño, lime juice, and capers in a bowl. Place flour in a shallow bowl.
3. 3 Place fillets on a flat work surface; season with salt and black pepper. Dredge one side of each fillet in flour.
4. 4 Heat oil in a large, ovenproof skillet over medium-high heat. Add fillets, floured-sides down; cook, undisturbed, until lightly brown, about 3 minutes. Transfer to a plate. Stir broth into skillet, scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add 1/2 tomato mixture, onion, garlic, bay leaves, and thyme; cook for 3 minutes. Nestle fillets into the skillet.
5. 5 Transfer the skillet to the preheated oven; bake until fish flakes easily with a fork, 5 to 7 minutes.
6. 6 Remove and discard bay leaves. Add remaining tomato mixture to the skillet; season with salt and black pepper. Serve fillets topped with tomato mixture.

By Genevieve Johns Seivert

Ingredients

• ✓ sea bass fillet
• sake
• mirin
• miso paste
• brown sugar
• soy sauce
• green onion

Instructions

1. 1 Whisk together sake, mirin, miso paste, brown sugar, and soy sauce in a bowl.
2. 2 Place sea bass fillets in a large resealable plastic bag; pour marinade over fillets. Chill in the refrigerator for 3 to 6 hours.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
4. 4 Arrange fillets on a baking sheet; discard marinade.
5. 5 Broil sea bass in the preheated oven until fish flakes easily with a fork, 7 to 9 minutes.
6. 6 Sprinkle with chopped green onions to serve.

By Swest

Ingredients

• ✓ sea bass fillet
• butter
• paprika
• garlic salt
• thyme
• black pepper
• cayenne pepper
• lemon
• dill

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Pour melted butter onto a plate. Combine paprika, garlic salt, thyme, black pepper, and cayenne pepper in a small bowl until well mixed.
3. 3 Dip each sea bass fillet into melted butter, evenly coating both sides. Sprinkle both sides with paprika mixture.
4. 4 Grill, covered, on the preheated grill for 3 to 4 minutes. Flip and grill until fillets are blackened and flaky, 3 to 4 minutes more.
5. 5 Serve with lemon halves and dill sprigs.

By Frank LeGassick

Ingredients

• ✓ sea bass fillet
• olive oil
• onion
• garlic
• plum tomato
• white wine
• stuffed green olive
• caper
• red pepper flakes
• butter
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. 2 Place sea bass into the sauce. Cover and gently simmer until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to a serving plate and keep warm.
3. 3 Increase the heat and add butter to the sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

By Kiki Hahn

Ingredients

• ✓ sea bass fillet
• garlic
• lime
• rice vinegar
• fish sauce
• lime juice
• chile pepper sauce
• sesame oil
• vegetable oil
• salt
• cilantro leaves

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
3. 3 Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
4. 4 Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
5. 5 Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

By John Mitzewich

Ingredients

• ✓ sea bass fillet
• kosher salt
• black pepper
• butter
• olive oil
• shallot
• garlic
• parsley
• all-purpose flour
• half and half
• white pepper
• crawfish tail
• crabmeat

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Season the sea bass with salt and pepper; arrange in a baking dish and set aside.
3. 3 Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets.
4. 4 Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.

By MsChae916

Ingredients

• ✓ sea bass fillet
• lemon juice
• lime juice
• orange juice
• ginger
• olive oil
• cilantro
• onion
• avocado
• salt
• pepper
• egg

Instructions

1. 1 In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
2. 2 Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

By Lorna

Ingredients

• ✓ sea bass fillet
• white sugar
• corn syrup
• soy sauce
• sake
• hoisin sauce
• white miso paste
• red miso paste
• ginger root
• garlic
• shallot
• canola oil

Instructions

1. 1 Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
4. 4 While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

By MissGleasonSanchezApostolides

Ingredients

• ✓ sea bass fillet
• lime juice
• garlic
• salt
• olive oil
• onion
• palm oil
• onion
• water
• coconut milk
• green bell pepper
• red bell pepper
• tomato
• cilantro
• green onion

Instructions

1. 1 Rinse sea bass under running cold water; pat dry. Place in a shallow dish and season with lime juice, garlic, and salt. Marinate for 30 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add grated onion and cook for a few seconds. Add fish and marinade to the skillet and cook for 3 to 5 minutes. Stir in palm oil and onion rings, followed by water and coconut milk. Simmer for 15 minutes. Add green bell pepper, red bell pepper, tomatoes, cilantro, and green onions; cover and cook until vegetables are soft and flavors are well combined, about 5 minutes.

By GraçaRibeiro

Ingredients

• ✓ sea bass fillet
• tomato
• red pepper flakes
• water
• shrimp
• calamari
• mussel
• clam
• butter
• olive oil
• fennel
• garlic
• salt
• white wine
• parsley

Instructions

1. 1 Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
2. 2 Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place sea bass, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
3. 3 Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about half, 2 to 3 minutes. Stir in tomato broth base; bring to a boil and cook until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
4. 4 Stir in parsley, sea bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and sea bass, shrimp, and calamari are opaque, about 5 minutes.
5. 5 Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

By John Mitzewich