Time 15m Yield 4 Number Of Ingredients 6 Steps:
Melt the butter in a large frying pan. Fry sea bass, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes. In a small saucepan, gently melt the butter. When it starts sizzling add the garlic and let it sizzle for a minute or two, allowing the garlic to infuse the butter. Lower the heat to the minimum setting, add the lemon juice, stir and let it heat through. Season to taste. Drizzle over the fish fillets when it is served.
Time 1h5m Yield 6 servings Number Of Ingredients 23 Steps:
Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well. Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days. Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry. With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish. Sprinkle the cavity with salt and pepper. Lay the onion rings, lime rounds, and rosemary sprigs in the cavity. Close the fish. Insert the garlic slivers into the incisions. Tie the fish together in 3 or 4 places with butcher’s twine to close the cavity. Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan. Rub the fish with the olive oil; sprinkle with salt and pepper. Roast the fish until completely cooked through, about 40 minutes. Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa. You can also serve this fish on a bed of spinach or arugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil.
Time 1h15m Yield 4 servings. Number Of Ingredients 9 Steps:
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of bulb. Brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Reduce heat to 350°. In a small saucepan, melt butter. Squeeze softened garlic into pan. Stir in the onion, lime juice, mustard, salt and pepper. Cook and stir over medium heat until onion is tender. , Arrange the fillets in an ungreased 11x7-in. baking dish; top with onion mixture. Bake, uncovered, for 30-35 minutes or until fish flakes easily with a fork.
Time 13m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Grate the zest from the lime and extract the juice. Combine the zest and juice with the ginger, soy sauce, oil, garlic, red pepper, and black pepper. Coat the fish with the sauce and broil or grill 3-4 minutes per side, rebasting several times.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Pre-heat the oven to gas mark 6/400F/200°C Scale the fish well (ask your fishmonger to do it for you) and cut off the fins. Wash the fish thoroughly under cold running water and pat dry with kitchen paper. Make slashes diagonally across the fish, about 4 cuts on each side. Place the fish in an oiled roasting tray and brush lightly with some of the oil. Grate the zest of 1 lime and squeeze the juice. In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes. Cut the remaining 2 limes in 4s and place alongside the fish. Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil. Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed. If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes. Place the fish on a serving plate and pour the remaining juices from the tray onto the fish. To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!
Time 25m Yield 4 Number Of Ingredients 11 Steps:
Preheat an outdoor grill for high heat and lightly oil the grate. Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl. Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt. 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. Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.
More about “garlic lime sea bass recipes”
Yield Makes 2 servings; can be doubled Number Of Ingredients 7 Steps:
Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper. Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet. Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.
