Pan fried seabass with fresh mango and avocado salad
Pan fried fresh seabass with fresh summer salad
Seared Striped Bass (the Secrets Restaurants Won't Tell You)
Seared Striped Bass
Fish substitutions: red snapper
For each serving:
6-8oz striped bass with skin
2 tsp oil (canola, grapeseed, of some other oil for high heat)
1 tsp butter (optional)
Salt to taste
Diagonally score the skin of the fish in 1 inch intervals to prevent curling. Cut the fish into portions. Sprinkle the fish with salt on all sides at least 30 minutes and up to 2 days before cooking. Keep refrigerated.
If your fish is thicker than 1 inch, preheat the oven to 400F (200C). Set a non-stick or well seasoned cast iron skillet over medium-high heat. Add the oil and wait for it to preheat. Dry the fish well with paper towels. Smooth out the skin and place the fish in the skillet skin-side down. Cook until the skin is very brown and crispy, 3-5 minutes. When the skin is almost there, you can add the butter to the pan, but that’s optional.
Flip the fish and take the pan off heat. If you are working with relatively thin fish, a minute or two in the turned off pan will finish it. If your fish is more than 1 inch thick, place the pan in the oven and check up on your fish every couple of minutes. Plan on the total cooking time (stove top + oven) being 6-8 minutes per inch of thickness. To check for doneness, separate the flakes in the thickest part. If the fish is almost opaque (but not quite), it’s done. It will continue to cook as it rests, so don’t wait for it to be completely opaque before you take it off heat. Remove to a plate (make sure you put the fish back together if you broke it) and let it rest for 5 minutes.
In this video, I served it with:
Romesco Sauce:
Snow Peas:
Another good accompaniment is pesto:
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Incredible Fish Tacos | Sea Bass (Lubina) | Pico de Gallo | Homemade Avocado Lime Aioli
This video shows all the ingredients and steps involved in making fish tacos from scratch at home, starting with breaking down a whole sea bass (lubina). The video shows how to break down the fish into fillets and remove the pin bones and skin, how to make a quick pico de gallo, and how to make a homemade avocado lime aioli. The fish tacos really came out incredible, and are 100% worth making at home.
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The Wusthof 8 chef’s knife I use:
If you are looking for a nice microplane:
Everybody I know uses these fat fish tweezers for pulling out fish bones. I like using a high-quality tweezer made for humans with a slanted tip, like this one from Revlon:
For a nice immersion blender:
A higher-end chef's knife:
#tacos #fishtacos #seabass #picodegallo #aioli #avocado #cilantro #fish #cuttingfishskills #lubina
Seabass carpaccio rolled with spicy labneh and avocado,
Full cooking Gilled sea bass fish ???? with lemon ???? sauce avocado ???? and Cabbage ???? Salad ????
Sea Bass Ceviche with Pomegranate and Avocado
This recipe is a preview from my cookbook, THE NAKED DIET. You can pre order it on AMAZON now -
It is a recipe inspired by the classic Peruvian dish, this is one of the simplest and freshest dishes to make. The key is to get the freshest possible fish and a slightly underripe ripe avocado. It makes a wonderful starter for four or a light main for two.
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Ingredients :
250g skinless and boneless sea bass or sea bream fillets
Juice of 3 limes
2-3 tbs pomegranate, seeds
1/2 small avocado, cut in cubes
2 spring onions, finely sliced 1 green chilli, finely sliced
Small handful of coriander, roughly chopped
Garlic oil, to drizzle (optional)
Method:
Cut the fish into thin slices and rub with the ½ tsp salt. Leave for a minute. Add the lime juice and the chilli and leave to marinate for 15 minutes. Check the seasoning and adjust if necessary. Mix through the coriander.Divide the fish and the marinade between 2 bowls, garnish with the avocado, pomegranate seeds and spring onions.
I like to finish with a drizzle of garlic oil.
Subscribe for more upcoming videos and simple recipes, and check out my website at
THE NAKED DIET is Le Cordon Bleu chef and Grazia food writer, Tess Ward' first cookbook. The book celebrates natural, unprocessed 'naked' ingredients and simple, stripped back cooking.
Expect a riot of delicious dishes that count colours, not calories and measure goodness not grams through exciting dishes that restore and nourish your body back to its naked, most healthful state.
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