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Black Sea Bass??? Sauce ideas and cooking techniques

post #1 of 11
Thread Starter 

Hey everyone this is my first post! Today I was lucky to get some freshly cought black sea bass from a captain of a local fishing boat in my area and am just curious as to techniques ( Besides breading and frying) to cook it and a sauce accompinement.

 

Thanks!

post #2 of 11

I'd salt-bake it, and serve it with salsa verde or beurre blanc, or any other variations. Come to think of it, I think you may not even need any sauce since the fish will be so juicy. Maybe a salad or any kind of starch, if you want, is all you need.

post #3 of 11

if you pan sear it i would choose a lemon or some type of herb beurre blanc. the lemon cuts through the fatty fish and adding a basil pesto the beurre blanc gives it a nice color and has a great peppery taste to it.

you could also olive oil poach it in which case i would use a nice citrus vinegrette like orange and mint with the segments.

to me grilling ruins the fish but if you did i would do something with demi glace.

baking i would use a herb oil.... lots of options....

post #4 of 11

A great piece of fish. Very versatile and can be prepared in many ways. I like mine an sauteed just served with a lime butter, and some chopped capers.and fresh diced tomato.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 11

I'm really partial to Eric Ripart's classic Black Bass With Port Wine, and would make it that way.

 

As Ed notes, it's a very versitile fish. But I believe the very last thing I'd do is bread and fry it. Not when there are so many other great approaches.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #6 of 11
Thread Starter 

Thank you all for the great ideas!! I have a pretty good amount of the Sea Bass so I am going to try a few different things.

 

I made some fish stock from the bones and had poached a few fillets in the stock with some white wine and a lemon and herb vinaigrette along with a Mixed micro green salad. It was very moist!!

 

Can anyone recommend a good Fish cookery/Butchering book?

 

 

post #7 of 11

I would not bread and fry it either just saute lightly.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 11

Since it's summer I'd keep it light and fresh rather than douse it with a heavy butter sauce.  I would pan sear it, then serve it with a red pepper salsa, some ratatouille and steamed rice.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 11

One of he most difficult fish to debone is Chilian Sea Bass. Bones run in every different direction.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #10 of 11

Can anyone recommend a good Fish cookery/Butchering book?

 

There are several good ones. I usually recommend Kenn Oberrecht's Fish & Shellfish Care & Cookery as a good learning tool. It was published in 1997, and might be out of print. But, if so, I'm sure you can find used copies.

 

What makes it particularly good is the abundance of step-by-step how-to photo sequences.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #11 of 11

I had a great dish at a very good restaurant a few weeks ago - it wasn't bass but the same idea is applicable.

 

The fillets were wrapped in a few layers of cabbage leaf, placed on the grill and allowed to steam inside the leaves for a short while. The result was remarkable. Don't forget to remove the charred outer layer of cabbage.

 

Accompaniments I would suggest are a herb puree based on whatever is in season where you are and would match, plus a little citrus and butter.

 

 

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