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Chilean sea bass

Explore 5 recipes and more

Braised Fish with Fennel and Tomato

Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/3 cup dry white wine
  • 1/4 cup water
  • 1 medium fennel bulb, halved, cored, and thinly sliced lengthwise
  • 2 medium tomatoes, cored and coarsely chopped (1 1/2 cups)
  • 3 to 4 garlic cloves, peeled and thinly sliced
  • 4 thin lemon slices (see note, below)
  • Coarse salt and freshly ground pepper
  • 4 skinless fillets firm-fleshed fish, such as grouper, halibut, sea bass, or snapper (see note, below)
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Black Bass Bouillabaisse with Trofie Pasta

Time:1 hour 45 mins
Ingredients
  • For the broth:
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, crushed
  • 6 cups water
  • 1 cup dry white wine
  • 2 celery stalks, chopped
  • 1 fennel bulb, chopped
  • 2 whole black bass or sea bass (about 3 pounds each), filleted, head and bones of 1 reserved, flesh cut into 1-inch strips
  • 1 can (28 ounces) whole tomatoes, preferably San Marzano, drained and chopped
  • 5 parsley sprigs
  • 3 thyme sprigs
  • 1 dried bay leaf
  • 1/2 teaspoon whole black peppercorns
  • 1/8 teaspoon saffron threads (kalustyans.com)
  • For the bouillabaisse with pasta:
  • 5 fingerling potatoes, sliced into 1/4-inch-thick rounds
  • 1 large tomato, seeded and finely chopped
  • 1 teaspoon fresh lemon juice
  • Coarse salt
  • 12 ounces trofie (twisted pasta)
  • Garnish: flat-leaf parsley sprigs
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Steamed Sea Bass in Napa Cabbage

Other Ideas:
Asian, Main course, Napa cabbage
Ingredients
  • 1 piece fresh ginger (4 inches), peeled and roughly chopped
  • 1 1/2 pounds sea bass, cut into 8 pieces, approximately 2 by 4 inches each
  • 1 tablespoon oyster sauce
  • 2 tablespoons sacha sauce (Chinese barbecue sauce)
  • 2 tablespoons light soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon chile oil
  • 1/4 cup grape seed oil, heated
  • Scallions, julienned, for garnish
  • 1 tablespoon minced red finger chile
  • Julienned fresh peeled ginger, for garnish
  • Coarse salt
  • 1/4 cup grape seed oil, heated
  • 8 leaves napa cabbage, tough stems removed
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Rick's Poblano Baked Fish Fillets

Ingredients
  • 1 tablespoon olive oil, plus more for baking pan
  • 1/2 teaspoon coarse salt, plus more for blanching
  • 4 medium-large Yukon gold or baking potatoes (about 1 1/2 pounds), scrubbed and sliced 1/4 inch thick
  • 4 five- to six-ounce boneless, skinless fish fillets (halibut, snapper, grouper, mahi-mahi, or sea bass)
  • 2 cups Rick's Roasted Poblano-Tomato Salsa Rick's Roasted Poblano-Tomato Salsa
  • Chopped fresh cilantro, for garnish
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Origami Sea Bass

Ingredients
  • 24 dried longan
  • 24 goji berries
  • 4 pieces sea bass (6 ounces each)
  • 1/2 red bell pepper, seeded, ribs and stems removed, and julienned
  • 1/2 green bell pepper, seeded, ribs and stems removed, and julienned
  • 8 shittake mushrooms, cleaned, stems removed, and julienned
  • 1-inch piece ginger, peeled and julienned
  • Freshly ground white pepper
  • Origami Sauce
  • 2 teaspoons sesame oil
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