Recipes for Shabbat
Chilean Sea Bass
By Eileen Goltz
With the 3 weeks and the 9 days not to far off I've started to gather together all the dairy, pareve and fish recipes that I've been collecting for the last year. It seems that I have a plethora of recipes for Chilean Sea Bass.
If you are an aficionado of good fish (pun intended)
you've probably been eating Chilean sea bass for
the past couple of years. This is the must have
fish on restaurant menus, at your seafood market, and everyone I know
who's tried it is always ready for seconds. Before I go any further, know
that this is not an inexpensive fish but
luckily, a little goes a long way In Chile,
this fish is called bacalao de profundidad (translated: cod of the
depths) but where cod is usually lean with a
mild flavor, Chilean sea bass is rich and full
of flavor. Sea bass is always available and the price varies depending on
if it's fresh or frozen. The high oil content of
Chilean sea bass is what gives it the luscious
full flavor. This flavor comes through no matter if it's baked,
grilled, broiled or sauteed. Chilean Sea bass is perfect with
minimal seasoning and a squeeze of lemon juice
or with more elaborate preparations and sauces.
When you go looking to buy look for a fish that
has clear, bright white meat it should smell clean and fresh, not fishy.
The texture should be firm, not soft or
gelatinous. The following recipes take a little
more time to prepare but they are all so worth it. The sauces that
accompany the recipes can all be made ahead of time (early in the
day) and reheated when you're ready to serve.
Preheat oven to 350. Sprinkle the sea bass with salt
and pepper. Place the thinly sliced
potatoes on the sea bass, overlapping by 1/3 inch (the potatoes should
resemble fish scales). Pour the melted butter into a 9X13 roasting
pan and place the covered fish, potato side down into the pan. Bake
for 15 minutes or until golden brown. Flip fish over so potatoes are on
top and bake until the potatoes are done
(approx. another 5 to 10 minutes. While the fish
is baking make the sauce. When the fish is done remove it from the
pan and place it on the serving dish or individual plates and cover
with sauce and caviar
Preheat the oven to 375. Grease the baking dish with oil and place the fish fillets or steaks in the prepared dish, sprinkle a little salt and pepper over the top. Place the tomato and cucumber slices on top and set them aside. In a saucepan melt the butter and add the onion, green pepper, and minced garlic and cook until the vegetables are tender, but not soft or brown.
Remove the vegetables from the heat and stir in the
parsley, wine, lemon juice, and marjoram.
Spoon the mixture over the fish. Bake in the preheated oven for about 25
minutes, or until fish flakes easily when tested with a fork. Serves 4.
Preheat broiler. Spray the broiler pan with non stick spray. Make the sauce and then brush some sauce over each side of the bass fillets. Place the filets on the prepared pan and broil until just the fish is cooked through, about 3 to 4 minutes per side. Place the broiled fish on the serving plate and sprinkle the chopped green onion over the top. Serve with the remaining sauce. Sauce: In a bowl combine the broth and cornstarch.
Whisk together until the cornstarch dissolves. In a
saucepan heat the oil and add the garlic, onion
and ginger. Cook the sauce, stirring constantly for
about 30 seconds. Add the vinegar, soy sauce, sugar and the
cornstarch mixture and bring the mixture to
boil. When the mixture starts to boil, stir
constantly until it thickens. Cook for about 1 more minute. Remove the
sauce from the heat. Season the sauce with pepper and serve with
the prepared fish. Serves 2
Arrange fish in flat casserole, or fish platter. Sprinkle the garlic and ginger over the top. Cover the fish with waxed paper. Microwave the sea bass for 3-5 minutes or until fish flakes easily. Set aside. Place onions and bell pepper in large glass bowl and cover it with plastic wrap. Microwave on High 2 minutes. Add the pineapple chunks and tomatoes and microwave 1-2 minutes to heat through but make sure you don't cook the tomato too much. Set the vegetables and pineapple aside. In measuring cup, combine 1/2 cup pineapple juice, tomato paste, soy sauce, sugar, vinegar, and cornstarch. Whisk the mixture well and cover with plastic wrap. Microwave 1 minute and whisk. Microwave another 1-2 minutes to thicken. Pour the sauce over the vegetables, and pour the sauce over the fish. Cover the fish and microwave for 1-2 minutes to heat thoroughly. Garnish with parsley and slivered green onions.
Serves 4. This recipe can be cooked in the oven and on the stove if you prefer. Just combine bake the prepared sea bass in a greased baking dish at 375 for 15 to 20 minutes. Make the sauce by combining the 1/2 cup pineapple juice, tomato paste, soy sauce, sugar, vinegar, and cornstarch in a sauce pan. Cook at medium high temperature, whisking constantly, until the mixture thickens. Add the onion, pineapple, red pepper and tomatoes and cook until the vegetables are heated throughout.
© Eileen Goltz 2002