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!
Steamed Sea Bass with Potatoes and Avocado-Tarragon Salsa
F&W's Kay Chun dresses up delicately steamed fish and potatoes with a quick and creamy mix of avocado, grapefruit juice and fresh tarragon.
Pan-Seared Black Sea Bass with Endives and Grapes
For the FourCoursemen dinners (as well as his restaurant, Farm 255), chef Matt Palmerlee loves to use sustainable seafood like the line-caught sea bass here. He sometimes makes the dish with Muscadine grapes, a sweeter, more complex fruit from the American South.
Sea Bass with Tomato and Black Olive Salsa
Sophie Dahl calls this a "good date dinner" because it's elegant yet easy. The Mediterranean-style salsa on the fish—a mix of olives, tomatoes, basil and lemon juice—would be equally delicious on its own as a salad.
Sea Bass all'Acqua Pazza
Acqua pazza means "crazy water"—water flavored with wine and herbs.
Sea Bass Carpaccio with Coriander and Grapefruit
Like all raw fish dishes, this one is about the quality of the sea bass. Good olive oil is also key: Lokanta Maya's chef, Didem Senol, uses oil her father presses himself in the south of Turkey (her family picks the olives, too).
Slow-Baked Sea Bass with Egg Sauce and Garlic Foam
Sea bass turns ultratender and satiny baked at a very low temperature of 160 degrees. Michel Bras serves the fish on a frothy sauce inspired by aigo bulido, Aubrac patois for a simple garlic broth Bras's mother used to make for him when he was sick.
Lemon-Stuffed Grilled Branzino
Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Barbara Lynch stuffs the fish with lemons and herbs, then grills it until the skin is browned and crispy to add even more flavor.
Ligurian-Style Sea Bass
Chef Maurizio Quaranta serves a fusion of Liguria's seafood and Piedmont's hill-country food. In this recipe, he roasts sea bass with olives and tomatoes until the fish is crisp and succulent. His special touch is spooning toasted warm pine nuts over the fish before serving.
Sea Bass Fillets with Parsley Sauce
Bob Chambers, a private chef and former F&W staffer, created this delectable butter-fried sea bass with an easy, lemony sauce.
Roasted Sea Bass with Summer Squash
"We had a boat when I was a kid, so fishing was a part of my youth," Michael Psilakis says. Here, he mixes ladolemono (lemon juice and olive oil) with mustard and yogurt to create a tangy, creamy sauce for succulent roasted fish and vegetables.
Fish Fry with Ramp Aioli
To get his son Braedon to eat fish, Shea Gallante fries it in a seasoned crust. "My son's like me: He goes for strong flavors, not wimpy ones," he says.