bass

KetoDiet Blog

sea bass, sea bream

trout (170 g/ 6 oz)

sea salt and pepper,

avocado oil

ghee

(15 ml)

unsalted butter

(28 g/ 1 oz)

g samphire (sea beans)

spinach if you can't find samphire (3.5 oz)

lemon juice (15 ml)

It's summer, and no matter what you choose to drink, your plate should be bright with ripe beefsteak tomatoes and basil. If those treasures of the season complement a piece of fish, so much the better. Consider a kakavia, something Greek fishermen may assemble right on their boats, adding ingredients in fairly quick order as they cook in a round-bottomed pot also called a kakavia. It's a dish that welcomes wines that are clean-cut but with lip-smacking acidity balanced by sunny suggestions of melon and tropical fruit, like Austrian rieslings.

Greek Fisherman’s Stew

olive oil

onion,

garlic,

fennel,

red chile flakes,

beefsteak tomatoes, cored and chopped,

sea salt,

dry white wine

Yukon Gold potatoes, peeled and diced

black pepper

lemon juice

basil leaves, torn

mayonnaise

Warm oil in a 4-quart saucepan or casserole over medium heat. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. Add tomatoes and salt, cover and cook on medium about 10 minutes.

Stir in wine and 2 1/2 cups water, bring to a simmer, add potatoes and cook another 6 minutes or so, until potatoes are tender. Check seasonings, adding salt and pepper to taste. Add lemon juice.

Season fish pieces with salt and pepper, place them in the stew and simmer on low, covered, until fish is just cooked through, about 5 minutes. Meanwhile, warm 6 generous soup plates.

When fish is done, remove it to the warm soup plates. Remove pot from heat, stir in basil, just to wilt it, and divide soup among the 6 plates. Serve spiced mayonnaise alongside if desired.

Fish Tacos al Pastor recipe | Epicurious.com

guajillo chiles, seeds removed

morita chiles, seeds removed

lb. skinless striped bass

orange juice

¼ cup store-bought or homemade achiote paste

garlic cloves, 4 whole, 1 finely chopped

lime juice

1½ tsp. kosher salt

½ red onion, finely chopped

habanero chile, finely chopped

pineapple (from about ½ medium pineapple)

Tbsp. chopped cilantro, plus leaves

Vegetable oil (for grill)

corn tortillas

Lime wedges (for serving)

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great in place of the black bass. The kombu, though optional, adds a subtle layer of umami flavor to the delicate broth.

Soy And Ginger Steamed Fish

6–8-oz. skinless black bass fillets

Kosher salt

kombu (optional)

Tbsp. sake

soy sauce

mirin (sweet Japanese rice wine)

mushrooms

2" piece ginger, peeled,

Tbsp. toasted sesame oil

scallions, thinly sliced

rice (for serving)

Bon Appétit

Soy and Ginger Steamed Fish

Slice fish into six pieces; season all over with salt.

Combine kombu (if using), sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven with lid. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over, then place fish over mushrooms. Cover pot and steam until fish is opaque and just cooked through, 8–10 minutes.

Drizzle with sesame oil and top with scallions. Serve in shallow bowls with broth spooned over and rice alongside.

Sea Bass In Papillote Recipe | Epicurious.Com

(6-ounce) black sea bass

salt

lemon

thyme

garlic cloves, very thinly sliced

cherry or grape tomatoes, halved

capers

These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty easy—because your guests assemble the tacos themselves.

Grilled Fish Tacos

garlic cloves, finely chopped

oregano (preferably Mexican)

white onion, divided

cilantro, divided

extra-virgin olive oil,

lime juice, divided

lb. tilapia, striped bass,

Kosher salt, freshly ground pepper

Tbsp. milk

avocados, peeled, pitted, sliced

½ small head of cabbage, cored, thinly sliced

Salsa Verde

Stir garlic, orange juice, oregano, 1 cup onion, ¼ cup cilantro, ¼ cup oil, and 3 Tbsp. lime juice in a medium bowl. Season fish with salt and pepper. Spread half of onion mixture over bottom of 11x7x2" glass baking dish. Arrange fish over onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.

Whisk mayonnaise, milk, and remaining 2 Tbsp. lime juice in a small bowl.

Prepare a grill for medium-high heat; brush grate with oil. Grill fish, with some marinade still clinging, until just opaque in the center, 3–5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; arrange on a platter. Serve with lime mayonnaise, tortillas, avocados, cabbage, Salsa Verde, lime wedges, and remaining 1 cup chopped onion and ½ cup cilantro.

Serve this show-stopping dish with sticky rice and steamed snow peas or long beans. The tart-sweet tamarind concentrate is essential and can be found in specialty stores or online.

Whole Fried Black Bass with Tamarind Lime Vinaigrette

sugar

fish sauce

tamarind concentrate

Thai bird chiles, minced

Vegetable oil,

rice flour

cilantro leaves (about 1 medium bunch)

scallions

Whole Fried Black Bass with Tamarind Lime Vinaigrette : Recipes : Cooking Channel

Combine the sugar and 1/4 cup water in a small saucepan, bring to a simmer over medium heat and simmer until the sugar dissolves. Turn off the heat and add the fish sauce, lime juice, tamarind concentrate, garlic and chiles. Allow to cool completely. Heat 2 to 3 inches of vegetable oil in a large wok or Dutch oven to 350 degrees F. Make sure there is enough oil to almost fully submerge the fish (it's fine if a little of its body is above the oil because you will be flipping it) but there's still enough room so that the oil will not overflow once the fish is placed in the wok; leave at least 2 inches of space between the top of your vessel and the oil. 

Cut three long slits into each side of the fish, making sure to cut down to the bone. If the fish is a little large for the wok you are using, trim its tail as needed to make it fit. Sprinkle liberally with kosher salt (about 2 teaspoons). Put the rice flour into a large baking dish. Dredge the fish in the rice flour, shaking off any extra flour that does not adhere to the fish. 

Place the fish into the oil by sliding it down the side of the wok to avoid splashing, and fry until golden brown and cooked through, flipping once, for 6 to 8 minutes. When you are flipping the fish, use two slotted spoons or spatulas (one underneath and one on top of the fish) and gently turn over, being careful not to splash hot oil. A good way to test if the fish is done is to insert a cake tester into the thickest part of the fish and then hold the tester under your lip. If the tester is warm, the fish is done. Transfer the cooked fish to a baking sheet lined with paper towels to catch any excess oil. 

In a mixing bowl, toss the cilantro and scallions with 2 tablespoons of the tamarind lime vinaigrette. 

To serve, place the whole fish on a platter and top with the herb salad. Spoon vinaigrette over the fish and serve any additional vinaigrette on the side.  

A quick and easy recipe for baked cod seasoned with blackening spices &#8211; using a prepared blend or the included Blackening Seasoning Recipe &#8211; that&#8217;s ready in under 15 minutes!

Baked Blackened Cod

cod fillets (about 2 lbs)

butter, melted

blackening seasoning

lemons

paprika

onion powder

garlic powder

cayenne pepper

white pepper

black Pepper

oregano

New England Fish Chowder

butter

onions,

bay leaves

all-purpose potatoes

Fish

Kosher or sea salt and pepper

heavy cream

Italian parsley leaves

chives

medium onions, very thinly sliced

celery, very thinly sliced

carrots,

parsley

black peppercorns

(6 inches long or more)

fish

Kosher or sea salt

Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve. 

Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.

Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer. 

Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time). 

Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld. 

When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.

Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.

Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes. 

Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.

Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot). 

Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.

Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months. 

My "go to" recipe for the best Fish Chowder ever. Perfect in every way!

Couldn’t get it thick enough and didn’t have enough flavor

One of my favorite recipients ever! Intent to use regular bacon (and I measure it with my soul not a recipe so there’s extra) but I use evaporated milk instead of the cream.  If I can’t find haddock I use cod and I also add shrimp.  Amazing 

I use less butter and half and half to make a lighter version. Still very good. I smash quite a few potatoes against the wall of the pot to thicken. Everyone loves it.

<div>First time I tried making fish chowder. DELICIOUS!</div><div><br /></div><div>Essentially halved the recipe to test it. Straightforward directions.</div><div><br /></div><div>SUBSTITUTED store-bought seafood stock instead of making my own (weeknight, short on time &amp; eager to try the recipe)</div><div>SUBSTITUTED thick-cut bacon because my butcher didn't have what I needed.</div><div>SUSTITUTED half and half instead of heavy cream.</div><div><br /></div><div>Will definitely make it again, and make my own seafood stock to evaluate the difference.</div><div><br /></div>

This soup is off the charts.  I have made the recipe twice... my family loves it... the pork cracklings send it to a whole other level.  Enjoy.

Delish!  Used halibut and chicken stock + wine as per other reviewer suggestions and it turned out great.  This chowder is dangerous because you want to eat and eat and eat it, but it's so filling!  Definitely will make this again.

Made this chowder and shared with my Mom who said it was the best she had ever had....I have to agree with her!!!  Very good!!

In this complexly flavored and highly sophisticated dish from the cookbook author Louisa Shafia, tamarind, caramelized onion, ground almonds and barberries are made into a thick and tangy paste that gets spread over fish fillets before baking. Thinner fillets work better here than thick, center-cut pieces. You want more surface area on which to spread the herbal barberry mixture, which can be made a day ahead and stored in the fridge. If you can't find dried barberries, use dried cranberries instead.

Persian Tamarind Fish

barberries

black pepper,

olive oil,

Spanish

garlic cloves,

almonds,

tamarind paste

Lime wedges,

Put the barberries in a bowl and cover with warm water. Let soak for 30 minutes.

Rinse fish under cold water and pat dry. Season generously with salt and pepper on both sides, brush all over with oil, and place fillets on a baking sheet. Refrigerate until ready to use, up to 2 hours uncovered, or up to 24 hours covered with plastic wrap.

Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onions and cook until they start to darken at the edges, 7 to 10 minutes. Reduce heat to low and cook until dark brown and reduced to half the original volume, about 20 minutes.

Add garlic, almonds, drained barberries and 2 tablespoons tamarind to pan. (If using cranberries instead of barberries, add an additional tablespoon of tamarind.) Cook over medium heat until fragrant, 5 minutes. Stir in herbs, and salt and pepper to taste. Transfer to a bowl and cool to room temperature. Meanwhile, heat oven to 375 degrees. 

Press barberry mixture on top of fillets. Drizzle with more oil and bake until fish is just cooked through, 10 to 15 minutes. Transfer to a serving platter. Top with any barberry mixture that fell off the fish, sprinkle with more fresh herbs, and serve with lime wedges.

Fish with Tomatoes, Olives and Capers

olive oil, divided

sea bass fillets (or other white fish)

white wine

black olives

red pepper, optional

baby spinach leaves

Salt and pepper

Fish with Tomatoes Olives and Capers, as seen on Food Network Kitchen Live.

In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.

Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

Wow, seriously good. Also had more sauce than fish, popped it in the fridge and used it again with new fish !

Made more sauce than I had fish (i used sole though cooks down alot) but still good. I added a bit of salt and pepper

I didn't add spinach because I didn't have any. Served over rice. Sauteed garlic with the onions. Added a bit of italian blend seasoning. This was awesome. Did put a little feta over for service. 

This was so easy to make. I made it with Dover sole and it was perfect as is. Great recipe. My kids liked it so this is staying in our rotation. Thank you for making something so healthy yet delicious. <br />

Awesome recipe with any white fish! Prepared with Haddock &amp; just so flavorful. A keeper recipe-will experiment with feta, goat &amp; other cheeses for additional kick. &amp; any thing else you can think of!

Fast, easy, &amp; tasty!  I’ve made it with Tilapia and Cod,  perfect dish with either.

I made this for my mom and her friend who came over for dinner. They loved the sauce and it went perfect with mahi mahi.

https://www.foodnetwork.com/videos/sea-bass-with-tomato-sauce-79525

Ellie Krieger prepares sea bass with a healthful tomato-based sauce.

Sea Bass With Tomato Sauce

serve this in deep bowls with french bread to sop up the sauce. this posted by request, courtesy of le creuset-and i highly recommend their cookware!

Top 27 bass recipes from across the web

The most viewed bass recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

KetoDiet Blog

Greek Fisherman’s Stew

Fish Tacos al Pastor recipe | Epicu...

Soy And Ginger Steamed Fish

Sea Bass In Papillote Recipe | Epic...

Grilled Fish Tacos

Whole Fried Black Bass with Tamarin...

Baked Blackened Cod

New England Fish Chowder

Persian Tamarind Fish

Fish with Tomatoes, Olives and Cape...

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Tamarind-Glazed Black Bass With Coc...

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Top 27 bass recipes from across the web

The most viewed bass recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

KetoDiet Blog

Greek Fisherman’s Stew

Fish Tacos al Pastor recipe | Epicu...

Soy And Ginger Steamed Fish

Sea Bass In Papillote Recipe | Epic...

Grilled Fish Tacos

Whole Fried Black Bass with Tamarin...

Baked Blackened Cod

New England Fish Chowder

Persian Tamarind Fish

Fish with Tomatoes, Olives and Cape...

seafood stew

Pan Fried Sea Bass

Sumac Baked Fish With Saffron Quino...

Black Bass With Coconut-Herb Salad

Tamarind-Glazed Black Bass With Coc...

Bass Agrodolce with Spaghetti Squas...

Bass Rosace, Steamed in Lemon Grass...

Crispy-Skinned Fish

Whole Striped Bass

Pan Fried White Fish

Whole Sea Bass with Charred Serrano...

Grilled Sea Bass, Mango, Grapefruit...

Sea Bass alla Fiorentina

Sauteed Chilean Sea Bass

Chilean Sea Bass with Light Soy and...

Fulton Fish Market Cioppino with So...

The most viewed bass recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine