SEA BASS NUTRITION RECIPES

SEA BASS RECIPES | BBC GOOD FOOD

Sea bass recipes | BBC Good Food image

Whether you serve it baked, grilled, pan-fried or in a fish pie, make sea bass the perfect dinner party dish or simple supper with these easy recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

GRILLED BLACKENED SEA BASS RECIPE - FOOD.COM

Grilled Blackened Sea Bass Recipe - Food.com image

Blackened sea bass done on the barbecue grill. It doesn't get any better than this! Catfish fillets can also be used.

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
3 tablespoons butter
4 skinless sea bass (4 to 6 oz ea)
lemon, halves
fresh dill sprig (to garnish)

Steps:

Preheat barbecue grill.
Combine all seasonings in small bowl and mix well.
Melt butter in small saucepan over medium heat and pour into pie plate.
Dip sea bass into melted butter, evenly coating both sides.
Sprinkle both sides of sea bass with seasoning mixture.
Place on grill and cook covered for approximately 6 to 8 minutes or until it is blackened and flakes easily.
Turn halfway through grilling time.
Serve with lemon and garnish with dill sprigs.

Nutrition Facts : Calories 83.5, FatContent 8.8, SaturatedFatContent 5.5, CholesterolContent 22.9, SodiumContent 77.4, CarbohydrateContent 1.5, FiberContent 0.6, SugarContent 0.2, ProteinContent 0.4

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PERUVIAN CEVICHE | SEAFOOD RECIPES | JAMIE OLIVER RECIPE

During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant – it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you’ve got mega fresh fish it’s an absolute dream and delight to make and eat.
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Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
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1. Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
2. Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
3. Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
4. Pop the lid on and place in the fridge to chill – this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
5. You can assemble the ceviche just before your guests are ready to eat, but it’s important that you don’t leave the fish marinating for too long – you don’t want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
6. Throw most of the herb mixture into the bowl with the fish and very quickly toss it together – no more than 10 seconds.
7. Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
8. Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.

See details

GRILLED BLACKENED SEA BASS RECIPE - FOOD.COM

Blackened sea bass done on the barbecue grill. It doesn't get any better than this! Catfish fillets can also be used.
From food.com
Reviews 5.0
Total Time 18 minutes
Calories 83.5 per serving

Serve with lemon and garnish with dill sprigs.

See details

PERUVIAN CEVICHE | SEAFOOD RECIPES | JAMIE OLIVER RECIPE

1. Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
2. Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
3. Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
4. Pop the lid on and place in the fridge to chill – this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
5. You can assemble the ceviche just before your guests are ready to eat, but it’s important that you don’t leave the fish marinating for too long – you don’t want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
6. Throw most of the herb mixture into the bowl with the fish and very quickly toss it together – no more than 10 seconds.
7. Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
8. Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.

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SEA BASS RECIPES | BBC GOOD FOOD

Whether you serve it baked, grilled, pan-fried or in a fish pie, make sea bass the perfect dinner party dish or simple supper with these easy recipes.
From bbcgoodfood.com

See details

GRILLED BLACKENED SEA BASS RECIPE - FOOD.COM

Serve with lemon and garnish with dill sprigs.

See details

PERUVIAN CEVICHE | SEAFOOD RECIPES | JAMIE OLIVER RECIPE

1. Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
2. Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
3. Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
4. Pop the lid on and place in the fridge to chill – this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
5. You can assemble the ceviche just before your guests are ready to eat, but it’s important that you don’t leave the fish marinating for too long – you don’t want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
6. Throw most of the herb mixture into the bowl with the fish and very quickly toss it together – no more than 10 seconds.
7. Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
8. Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.

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