Seabass carpaccio rolled with spicy labneh and avocado,
Pan Seared Chilean Sea Bass | Learn How to Cook This Easy & Delicious Recipe
Learn how to cook this easy and delicious Pan Seared Chilean Sea Bass over Mashed Potatoes and Broccolini with a Lemon White Wine Butter Sauce! Find more recipes and tutorials at
Most people find it daunting to cook seafood, however, Patagonia Toothfish, more commonly referred to as Chilean Sea Bass is a beautiful and delicious white fish that is quite easy to cook. This sea bass recipe will leave you wanting more. When it comes to any sea bass recipe skillet dish, most people fear over or under cooking their sea bass, but for a perfect pan seared sea bass you just need four minutes each side. Sea Bass is incredible on it's own, but to truly appreciate it, a pan seared chilean sea bass is the route to go!
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Did you try this Unique Sea bass fish with Avocado Recipe/Lime Avocado sea bass Frish Grill recipe
Today I am going to with you healthy lunch recipe/Easy dinner recipe/Weight lose skin glowing healthy recipe/Avocado recipe/Seabass curry recipe/Healthy recipe/Seabass curry/Fish grill recipe
Sea bass fish green salad with avocado | Chef Ricardo Cooking
Sea bass fish green salad with avocado | Chef Ricardo Cooking
Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium. The American Heart Association recommends eating fish at least two times per week as part of a healthy diet
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Welcome to my channel!
Born and raised in the beautiful town of Ocho Rios on the island of Jamaica, I grew up surrounded by a vibrant hospitality industry offering some of the best food in the Caribbean.
As I worked my way up the ranks in restaurants and influenced by my family’s home cooking style, my love for the culinary arts steadily grew into a passion.
On this channel I am excited to share what I have learned and show the world the best dishes that Caribbean cuisine has to offer!
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How to Make Quick and Easy Sea Bass with Avocado Salsa
This Sea Bass with Avocado Salsa recipe is light and delicious. Sea bass is a mild fish but boasts a buttery and meaty texture. Served with this rich avocado salsa, you have a colorful, flavorful dish that always delights!
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✅Ingredients
• 4 portions sea bass
• 2 tablespoons butter melted
• 1 tablespoon olive oil
• 2 teaspoons soy sauce
• 1/2 teaspoon ground ginger
• 2 large avocados diced small
• 1 teaspoon minced jalapeno
• 2 tablespoons freshly chopped cilantro chopped
• 2 tablespoons lime juice
• 1 pinch salt or to taste
• 1/2 teaspoon red pepper flakes to garnish (optional)
✅Instructions
00:00:00 Recipe Intro
1️⃣ 00:00:20 - In a small bowl, whisk together melted butter, olive oil, soy sauce, ginger, and the juice from the remaining lime. Place fish into a shallow dish and pour marinade over. Flip the fish over until each piece is coated. Place in the fridge until ready to cook, no longer than 15 to 20 minutes.
2️⃣ 00:01:03 - Make the avocado salsa by combining the diced avocado, minced jalapeno, minced garlic, the juice of 1 lime, and cilantro in a small bowl. Add in a pinch of salt. Stir together and set aside.
3️⃣ 00:01:48 Heat a large heavy skillet over medium-high heat. Cook the sea bass by searing it skin side down first (if your fish has skin). It should take about 4 minutes per side to cook through (actual cooking time will depend on the thickness of your filet). The fish is done when it can flake easily with a fork.
4️⃣ 00:02:36 - Serve the fish hot topped with avocado salsa. Season with additional salt to taste and garnish with red pepper flakes (optional).
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The Best Peruvian Ceviche w Martin Morales | Gizzi Erskine | Wild Dish
Ceviche is a classic Peruvian fish dish that everyone is going crazy for at the moment and Gizzi finds out why! It's so fresh and easy to make, and that tigers milk tastes incredible!
Quinoa Salad
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Gizzi Erskine is with the award winning Peruvian chef & restaurateur Martin Morales. He shares with Gizzi his favourite Peruvian recipes and the key ingredients he uses in his dishes that makes Peruvian food so vibrant and healthy. Today she’s at Martin’s restaurant Andina, in Shoreditch to learn how to make a traditional ceviche.
Recipe
Ingredients
1 Large red onion, very thinly sliced
600g sea bass fillet (or other white fish) skinned and trimmed
1 portion of Amarillo Chilli Tiger’s Milk
A few coriander sprigs (leaves finely chopped)
1 sweet potato, cooked and cut into small cubes
Fine sea salt
Method
Wash the sliced red onion and leave to sock in iced water for 5 minutes. Drain thoroughly and remove excess water.
Cut the fish into uniform strips of around 3 x 2cm. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. Leave for 2 minutes and then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to ‘cook’ in this marinade for 2 minutes.
Add the onion, coriander, chilli and the cubed sweet potato to the fish. Mix together gently with the spoon and taste to check the balance of salt, sour and chilli is to your liking.
Thanks to Maxwell & Williams & Typhoon for providing us with kitchenware.
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Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
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Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.