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Grilled Parmesan Sea Bass recipe

Grilled Parmesan Sea Bass recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Sea bass

A simple, yet delicious fish dish that everyone will love. Serve with lemon wedges.

183 people made this

IngredientsServes: 4

  • 900g fresh sea bass fillets
  • 2 tablespoons lemon juice
  • 40g grated Parmesan cheese
  • 50g butter, softened
  • 3 tablespoons mayonnaise
  • 1 dash hot pepper sauce, such as Tabasco
  • salt and pepper to taste

MethodPrep:10min ›Cook:6min ›Ready in:16min

  1. Preheat grill.
  2. Place the fish on a greased baking tray and brush with lemon juice.
  3. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.
  4. Grill the fish for 4 to 6 minutes, until they can be flaked with a fork.
  5. Remove from the grill and spread the cheese mixture on top. Grill for an additional 30 seconds or until the topping is browned and bubbly.

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Reviews & ratingsAverage global rating:(248)

Reviews in English (211)

by TANIA54

This was so very good. I baked my fish first at 400 degrees for about 12 minutes then put on topping and broiled for about two minutes. Turned out perfect. Thanks for sharing.-17 Jan 2007

by thedailygourmet

*Please note I did not follow the recipe, I changed the ingredients, thus the 5 star rating*I took the grouper fillets and seasoned them with salt, fresh ground black pepper, Emerils bayou blast, and lemon juice. I then added 3 medium-large size shrimp on top of each fillet. Next I melted 2 Tbsp butter, and added 5 tsp flour to the melted butter to make a smooth paste, I added 1 tsp garlic powder, 1/2 tsp Emerils bayou blast, 1 1/2 Tbsp parmesan cheese and 1/4 cup milk, and mixed this together w/ some chopped shrimp. I poured the mixture on top of the fillets, covered the dish w/ foil and baked for 25 minutes at 425 degrees.Not sure what the original recipe tasted like, and I know I didn't follow it...but there's something about mayo on fish that just doesn't sound appetizing!-02 Jun 2006

by ANDIE

This dish was exceptionally easy to make and absolutely spectacular!!! Great flavor, would swear it from an upscale restaurant! Thanks for the awesome recipe!-03 Jul 2006


    • 4 tablespoons minced shallots
    • 4 tablespoons fresh lemon juice
    • 1 tablespoon white wine vinegar
    • 1 cup whipping cream
    • 2 teaspoons minced fresh thyme
    • 1 1/2 cups diced seeded plum tomatoes
    • 1/3 cup plus 1 tablespoon olive oil
    • 2 tablespoons minced fresh basil
    • 1 1/2 tablespoons minced fresh oregano
    • 1 1/2 tablespoons minced fresh tarragon
    • 4 6-ounce sea bass fillets
    1. Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan. Boil until almost no liquid remains in saucepan, about 5 minutes. Add cream and thyme simmer until reduced to sauce consistency, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover chill.)
    2. Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature.
    3. Prepare barbecue or preheat broiler. Brush fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Divide fish among plates.
    4. Bring sauce to simmer spoon around fish. Top fish with tomato mixture serve.

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    Lobster is very easy to make and this BBQ Lobster Tails With Lemon & Garlic recipe is just about as delicious and easy as you can get. Six ingredients and 20 minutes will have you eating a fancy dinner faster than you would think. Don’t let this dish intimidate you.

    Season the Chilean Sea Bass with the seasoning mixture on all sides

    Get everything ready for the grill

    While the sauce is cooking, sear the Bass on all sides, then cook approx 12 Min

    Grill your fish until it feels firm and the interior flesh is opaque white.
    Then, serve with seasonal greens to make it a full meal

    Pour the creamy cider sauce over your decadent Chilean Sea Bass and enjoy the delightful flavors

    Treat yourself to this rare and expensive fish for an upscale meal for two


    Block Island Striped Bass with Brown Butter, Capers, and Lemon

    This simple dish is one of our favorite ways to cook striped bass: pan-seared and topped with a lemony butter sauce.

    Ingredients

    • 1 cup flour
    • 1 tablespoon black pepper
    • 1 tablespoon white pepper
    • 1 tablespoon cayenne pepper
    • 2 tablespoons kosher salt
    • 4 eight-ounce striped bass fillets
    • 6 tablespoons butter, divided
    • 1/4 cup caperberries
    • Juice of 1 lemon, plus additional lemon slices for garnish
    • 1/2 cup white wine
    • 1/4 cup chopped parsley for garnish

    Method

    Combine the flour, peppers, and salt. Dredge the fish fillets in the flour mixture and shake off any excess.

    Melt 2 tablespoons of the butter in a heavy saucepan and heat until the butter is nut brown and foaming. Be careful not to burn. Place the fish fillets in the pan, skin side down, and sauté until cooked on that side, about 3&ndash4 minutes. Carefully flip the fillets over and sauté on the other side for another three minutes or so.

    Drain off the excess butter and reduce the heat to a simmer. Add the capers, caper berries, lemon juice, and wine. Cook for about 5 minutes, then enrich the sauce with the remaining 4 tablespoons butter.

    Remove the fish to a serving platter, pour the sauce over the fish, and garnish with the chopped parsley and lemon slices.


    Ingredients

    Step 1

    Prepare a grill for medium heat. Heat ½ cup oil in a small skillet over medium. Once oil is shimmering, stir in vadouvan and remove skillet from heat (it should foam a little). Let cool in pan.

    Step 2

    Combine curry oil, chile, ginger, garlic, chopped cilantro, and 2 Tbsp. lime juice in a small bowl. Season curry verde with kosher salt and set aside.

    Step 3

    Place fish on a cutting board and pat dry thoroughly with paper towels (inside and out). Using a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones (this will help the fish cook evenly). Place fish and 4 whole scallions on a rimmed baking sheet season fish generously inside and out with kosher salt and pepper. Drizzle fish and scallions with remaining ½ cup oil (this may seem like a lot, but it’s the best way to prevent the fish from sticking to the grate).

    Step 4

    Clean and oil grate, then immediately place fish and whole scallions on grill. Grill, turning scallions occasionally, until lightly charred all over, about 4 minutes. Transfer to a cutting board. Continue to grill fish, undisturbed, 8–10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If fish is not ready, let it grill another minute or so, then try again. Once it releases easily, gently slide 2 large metal spatulas underneath and turn onto second side. Grill until the other side is lightly charred and skin is puffed, 8–10 minutes, depending on size of fish.

    Step 5

    Finely chop grilled scallions and add to reserved curry verde.

    Step 6

    Toss sliced scallions, cilantro leaves, and remaining 1 Tbsp. lime juice with a pinch of kosher salt in a medium bowl.

    Step 7

    Spoon curry verde on a platter and set fish on top. Scatter scallion mixture over and sprinkle with sea salt.


    Salt and Pepper Crusted Sea Bass

    If you’re trying to get your family to eat more fish, sea bass is the perfect gateway. The flavor is mild, the texture is meaty, and it pairs with just about anything—from Mediterranean spices to fruity salsas. But, in order to put focus on just how perfect sea bass can be on its own, I kept things clean and simple.

    Hitting a fillet of fish with salt and pepper is common. But with this recipe, I used a generous amount of both in order to create a dreamy crust on top. As a result, you get a golden crisp exterior with a flaky and tender interior. You don’t need much else, but if you’re feeling extra, go ahead and whip up that garlic lemon butter I’ve provided in the recipe card. You can’t go wrong with a sparkling drizzle of garlicky lemony buttery goodness )

    I like to serve my salt and pepper crusted sea bass with a veg, like oven-roasted broccoli, or over a wholesome bed of greens and grains like I did here. Depends on the season! But salt and pepper goes with pretty much anything, so your options are endless. What will you serve it with?

    If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on the Insta @killing__thyme to be featured in our newsletter.


    Search Recipes

    Lobster is very easy to make and this BBQ Lobster Tails With Lemon & Garlic recipe is just about as delicious and easy as you can get. Six ingredients and 20 minutes will have you eating a fancy dinner faster than you would think. Don’t let this dish intimidate you.

    Season the Chilean Sea Bass with the seasoning mixture on all sides

    Get everything ready for the grill

    While the sauce is cooking, sear the Bass on all sides, then cook approx 12 Min

    Grill your fish until it feels firm and the interior flesh is opaque white.
    Then, serve with seasonal greens to make it a full meal

    Pour the creamy cider sauce over your decadent Chilean Sea Bass and enjoy the delightful flavors

    Treat yourself to this rare and expensive fish for an upscale meal for two


    Ingredients

      • 1 cup 1/4-inch pieces peeled, cored pineapple
      • 3/4 cup 1/4-inch pieces peeled, pitted mango
      • 2/3 cup 1/4-inch pieces red bell pepper
      • 1/2 cup 1/4-inch pieces seeded tomato
      • 1/3 cup 1/4-inch pieces seeded English hothouse cucumber
      • 1/3 cup 1/4-inch pieces red onion
      • 3 tablespoons minced fresh cilantro
      • 2 tablespoons minced fresh mint
      • 2 tablespoons minced seeded jalapeño chili
      • 2 tablespoons fresh lime juice
      • 6 6-ounce sea bass fillets
      • Olive oil

    • Ready in under 30 minutes
    • Sauce can be made days ahead of time
    • Made to impress
    • Simple recipe with a variety of strong flavors that pair perfectly with the buttery fatty fish
    • The best sweet, spicy, sour, salt flavors all in one recipe
    • High protein, low carb healthy recipe

    To make the sauce you just need to grate the ginger, juice and limes and mix all the ingredients together. You can make this days ahead of time, or just before you make the fish. If you’re an expert level kitchen multi tasker you can even make the sauce while the fish is cooking, but for some this creates a stressful cooking environment so the order of things is up to you.

    The fish most importantly needs to be completely defrosted and patted dry. You cannot get a nice sear if it is still slightly frozen.

    For a quick marinate I’ll drizzle the fish with lemon juice and fish sauce – this is optional though. If you just want to cook the fish directly, you can, the sauce is plenty flavorful.

    Make sure to preheat (preferably) a cast iron skillet until almost smoking, over high heat. Reduce the heat to medium high and add oil – avocado or olive. Once that is hot add the Chilean sea bass fillets. Let them cook without touching them for 4-6 minutes.

    Flip them over and continue to cook for another 4-6 minutes. You’ll be able to tell that the fish is cooked if you use your fork to grab a piece of the fish from the thickest part and it pulls off easily. Undercooked fish resists flaking so you won’t be able to pull out that piece if it still needs more time.

    Remove the fish from the cast iron skillet and add in some sesame oil and the spinach. Spinach cooks down like crazy so don’t worry if you feel like you’re adding a ton to the pan. Cook for 1-2 minutes until the spinach is just starting to cook down and remove from heat.

    To plate this dish, divide the spinach among the serving plates, top with pieces of fish, drizzle with sauce, and sprinkling with sesame seeds for a final finishing touch.


    Grilled sea bass sous vide

    Sea bass (sous vide):
    Cut the sea bass into 80-90 g portions and salt lightly. Vacuum seal the the oil from the sea bass´s fat in a sous vide vacuum bag.
    Cook the sea bass in a fusionchef water bath at 62˚C for 4 minutes (according to the size of the sea bass, benchmarked on a 4-5 kg sea bass from the Cantabrian Sea). Do the final grilling is a non-stick skillet until the skin is crispy. Then sauté hot three times and on the last time add a few drops of apple vinegar.

    Velouté with gooseneck barnacles meat:
    Put the garlic in very hot oil and when it starts to brown add some flour. Roast well and deglaze with water and fish stock. Reduce for about 20 minutes until you have about 700 g of mass.

    Cooked gooseneck barnacles:
    Set up a pot with water and salt. When the water begins to boil, add the gooseneck barnacles and let them cook for a minute. Remove them from the water and set aside.
    Clean the gooseneck barnacles so that the meat and the liquid is separated for each other . Cut the meat into fine rings and set aside.

    Velouté with gooseneck barnacles meat:
    Place the Velouté and the gooseneck barnacle water in an AMC skillet and reduce. As soon as the mixture is reduced and the Velouté has a creamy texture, add the gooseneck barnacles meat. Salt and add a little olive oil. To finish off, add some chopped leeks and basil coriander pesto so that the Velouté is green as tastes like coriander.

    Zucchini:
    Cut the zucchini obliquely in two pieces. Hollow them out with an ice-cream scoop, add sea water and put aside. Before serving, sauté with a little oil and salt.

    Egg yellow balls from the gooseneck barnacles (sous vide):
    Crack the eggs and separate the egg yellows from the whites, so that the egg yellows are completely free of egg whites.
    Wisk the egg yellows with an eggbeater and vacuum in a sous vide vacuum bag. Cook in a fusionchefwater bath at 62 ˚C for 30 minutes.
    Take them out of the sous vide vacuum bag and add the squid sauce, gooseneck barnacle water and salt. Then quickly cool in cold water. After cooling add Gluco, then Xantana (always in this order) and mix in a blender before using a vacuum machine to extract the air and fill in a dispensing bottle.

    Trisol tempura:
    Mix the flour and yeast powder. Add water, salt and sugar. Let it sit for at least 2 hours.

    Basil coriander pesto:
    Sauté the garlic in 150 g of butter until it is a bit glassy. Blanch the basil and coriander for a few seconds and cool in ice water, dry well with kitchen towels and put aside. Brown the pine nuts in 60 g of butter until they get a nice color. Drain and dry them well. Mix all the ingredients together and fill in a pacotizing beaker. Heat the oil at 60˚C and dissolve the Glice, fill in the pacotizing beaker and freeze. When the mass is well frozen, pacotize and add the grated Parmesan, freeze again. Pacotize again and again until the mass is consistently creamy and doesn´t have any leaf residue.

    Food arrangement:
    Paint a streak of pesto on one side of a deep plate. On the other side of the plate, arrange the sautéed Zucchini with a little Velouté mixed with a little pesto and garnished with a few borage and coriander sprouts as well as the two poached eggs. Lay the sea bass on the streak of pesto. Put the Velouté in a small bowl so that the waiter can sprinkle it over the sea bass in the presence of the guest.