Gordon Ramsay Cooks Mediterranean Sea Bass in Under 10 Minutes | Ramsay in 10
Looking for that simple and easy meal to impress your family, wife, roommate or significant other as you #StayHome this weekend? Well Gordon's got the recipe to do the trick! This video was shot in early 2020 before Gordon quarantined and had his family as his production team
Full Recipe:
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Yield 1:
8 oz Sea Bass filets-skin on
½ Cup Eggplant/Aubergine, Sliced
1 Shallots, Sliced
1 large Garlic, Sliced
6 Heirloom Cherry Tomatoes
2 Tablespoons White Wine
2 Tablespoons Tomato Puree
3 Tablespoons Vegetable Stock
2 Tablespoons Olives- sliced
4-5 Sundreid Tomatoes
1 Calabrian Chilies, sliced
Salt and Pepper
Olive Oil
1 Sprig Oregano leaves, Smashed
1 Lemon zest and juice
1 cup Israeli Cous Cous (can be made in 10 minutes or use leftover - follow directions on box or bag)
Method:
Warm couscous or cook per instructions.
Start by heating a pan and adding a tablespoon of oil, start with eggplant and let brown and soften. Grate some fresh lemon zest over and season.
Remove eggplant on towel
Add a teaspoon of oil and add sliced shallots and garlic to pan, let soften
Then add sun-dried tomatoes, large diced pieces of chilies. Deglaze with white wine and add vegetable stock and tomato puree and mix. Then add tomatoes, olives and fresh torn oregano leaves. Add a tablespoon of olive oil and lemon zest to finish. Take off heat.
Meanwhile heat separate pan with olive oil, season fish and sear skin side down, flip fish after 4- 5 min.
Add 1 slice worth of lemon juice to couscous
Plate cous cous, top with tomato sauce and fish, garnish with parsley sprig/ lemon wedge
Rec-Tec Pellet Grill | Sea Bass | Cedar Plank
Here we have a quick HOW TO on some fresh Cedar Plank Sea Bass. this will work with any fish.
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Striper Fish Cakes
Think “crab cakes” but made with fish. These are delicious and a great way to incorporate fish into your diet. Includes fresh vegetables too.
Link to the recipe:
My Changes to the Recipe:
-add 1-2 chopped garlic cloves, or 1 teaspoon garlic paste, to the vegetables before sautéing
-use panko bread crumbs
-shape the cakes using generous portion of 1/2 cup and shape with your hands the same way as making a hamburger patty
-cook under the broiler on high for 10 minutes, flipping once during this time.
Striped Bass with Roasted Poblano Vinaigrette and Yellow Pepper Grits
Serves: 4
Ingredients: (yellow pepper grits and fish)
3 large yellow bell peppers, roasted, peeled, and seeded
2 (16-oz) cans posole (hominy) rinsed and drained
¼ cup olive oil
1 tbls unsalted butter
1 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 cup heavy cream
Kosher salt and freshly ground black pepper
1 cup grated white cheddar cheese
4 (8-oz) skin-on striped bass fillets (I used Haddock)
Chopped fresh cilantro for garnish (optional)
1) Roasting peppers...preheat oven to 375° F. Brush peppers with olive oil and season with salt and pepper, place in oven on baking sheet, and rotate until charred on all sides, 15-17 minutes. Remove from the oven and place the roasted peppers in a bowl, cover with plastic wrap, and let sit for 15 minutes to allow the skin to loosen. Then peel, halve, and seed.
2) Place 2 of the yellow peppers in a food processor and process until smooth. Add the posole and pulse until coarsely ground, 4 to 5 pulses (do no blend until smooth, or the posole will get gummy). Finely dice the remaining pepper and set aside.
3)Heat 2 tbls of the oil and the butter in a medium saucepan over medium heat. Add the onion and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the posole-yellow pepper puree and the cream and season with salt and pepper. Cook for about 10 minutes, or until thickened and the cream is absorbed; if the mixture appears too dry, add more heavy cream or water. Fold in the diced yellow pepper and Cheddar.
4) Heat a large nonstick sauté pan or grill pan over high heat until almost smoking. Brush the bass (haddock) on both sides with the remaining 2 tbls olive oil and season with salt and pepper. Cook, skin side down, for 2 to 3 minutes, until golden brown. Turn over and continue cooking for 3-4 minutes, until just cooked through.
5) Place a heaping mound of yellow pepper grits on 4 dinner plates. Place a fillet on top of each mound, and drizzle with the roasted poblano vinaigrette. Garnish with cilantro.
Roasted Poblano Vinaigrette (makes about ¾ cup)
2 poblano chiles, roasted, peeled, seeded, and chopped (just like yellow peppers)
1 tbls red wine vinegar
1 clove garlic, chopped
1 tsp honey
¼ canola oil
Kosher salt and freshly ground black pepper
Combine the poblanos, 2 tbls cold water, the vinegar, garlic, honey, canola oil, and salt and pepper in a blender or food processor and puree until smooth. This can be made up to 8 hours in advance and refrigerated.
Bobby Flay's Mesa Grill Cookbook-Explosive flavors from the Southwestern kitchen
By Bobby Flay with Stephanie Banyas and Sally Jackson
Pgs. 126, 18, 68
Baked Striped Bass with Lemon Sauce - Lidia’s Kitchen Fish Festa
Lidia’s Kitchen Fish Festa - In this episode, Lidia is cooking Baked Striped Bass with Lemon Sauce, made with cheese flavored breadcrumbs and baked to golden perfection. Her grandson, Lorenzo, joins as her guest in the kitchen.
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