Crispy-Skinned Bass with Braised Lettuce and Green Goddess Dressing
Baldwin’s three-step cooking process delivers evenly cooked fillets with crispy skin every time. First, a pan sear under pressure from a spatula starts the cooking and prevents the fillets from curling up. Butter then helps release the fillets from the skillet and adds flavor. Finally, a skin-side-down finish in the pan crisps up the skin for a shatteringly delicious bite.
Steamed Fish with Soy Broth
At Kato in Los Angeles, Best New Chef Jonathan Yao’s modern takes on Taiwanese dishes include this delicate Steamed Fish with Soy Broth, which balances aromatics like ginger and scallion with the seafood’s mellow sweetness. Yao finishes the delicate steamed fish with a pour of hot oil, which gently cooks the scallion garnish, releasing its aroma. While you’ll only need a couple of teaspoons of the Fortified Soy Sauce, we loved having it around to enrich marinades and noodle dishes. The electric-green ginger-and-scallion oil improves everything it touches, from salad dressings to cold noodles.
Sea Bass with Sicilian Cherry Tomato Sauce
Debi Mazar and Gabriele Corcos riff on classic Southern Italian puttanesca with their Sicilian Cherry Tomato Sauce, here made with fresh tomatoes. The recipe calls for wild sea bass, but Mazar and Corcos like to make it with almost any fish, especially rich and oily ones like mackerel or bluefish. Slideshow: More Sea Bass Recipes From SUPER TUSCAN by Debi Mazar and Gabriele Corcos. Copyright © 2017 by Debi Mazar and Gabriele Corcos. Reprinted by permission of Touchstone.
Grilled Sea Bass with Marinated Eggplant
In this beautiful and super-simple recipe from Tom Colicchio, he makes a marinade with olive oil, chiles and a mess of fresh herbs that he uses to marinate eggplant before and after it’s grilled for extra flavor. Try this technique with other vegetables like peppers, summer squash, carrots – whatever is in season and at it’s best! Slideshow: More Sea Bass Recipes
Steamed Fish with Spicy Broth and Cucumber
Instead of discarding fish bones, Food & Wine’s Justin Chapple uses them to enrich the steaming liquid (which also includes ginger, scallions, cilantro and sambal) for this sea bass. After it has been steamed, Justin strains that delicious broth and serves the fish in it. Slideshow: More Quick Fish Recipes
Walnut-Stuffed Fish with Barberries (Mahi-e Fivij)
Traditionally, this deliciously sweet and sour stuffed fish is cooked with its scales, which prevents it from sticking to the pan. For scaled fish like the one here, Persian cook Mahin Gilanpour Motamed suggests brushing the pan with oil and lining it with parchment paper, so the fish comes out of the pan easily and intact. Slideshow: More Sea Bass Recipes