It is not a common practice for people to cook fish by using foil. As a matter of fact, there are a lot of ways in which you can use the foil a to cook Chilean sea bass. In this latest update of cooking Chilean sea bass recipes with Yan, I am going to show you or rather share to you one particular way on how to cook Chilean Sea bass with a foil sheet. One of the advantages of using foil in cooking fish is that you will be able to cook the fish without ruining its shape and making the little burn marks on the fish. When you use foil in cooking certain Chilean sea bass recipes with any kind of ingredients you can preserve the juices that leak out from the fish as you heat it up. This recipe is packed with vegetables and a few vegetable-based ingredients which makes this dish great for the health. Anyway, now that the introductions have been made, it is time to start cooking.
Here are the ingredients:
-a piece of celery stalk
-one carrot
-two pieces Chilean sea bass fillets
-one leek
-two fresh thyme sprigs
-two pieces of bay leaf
-two tablespoon of white wine(dry)
-foil sheets
-a lemon
Once you have collected everything you need for this recipe, you can now start cooking. First you need to preheat the open up to 350°F. Cut off two 4 inch pieces of 18 inch wide heavy-duty foil. And then fold each piece in half and make two pieces of 9 x 12 inch. Place one piece of Chilean sea bass in the center of each foil. Put the vegetables on top of the fillets and mix the thyme sprigs and the bay leaf. Divide the lemon into two halfs and pour the juice of one half over the fish and the vegetables. Slice the other half of the lemon and arranged them over the fish fillets. After this, pour one tablespoon of white wine over each fillet and then bring together to opposite edges of foil and then seal the fish with a double fold. Fold the remaining edges completely so you can enclose the food but allow some space for some steam filled up. Place everything on the baking sheet and then bake the dish for 23 minutes or until the fish is cooked.
Showing posts with label chilean sea bass recipes. Show all posts
Showing posts with label chilean sea bass recipes. Show all posts
One Of My Pan Seared Chilean Sea Bass Recipes With Dressing
Greetings to all of you. I am back once again for another new Chilean sea bass recipe. Now, if you are a new visitor in this site then I would like to let you know that cooking Chilean sea bass recipes with Yan is updated regularly. So if you like to learn and cook Chilean sea bass recipes by yourself then you might want to go here every now and then. For this new recipe I have decided to add another one of my pan seared Chilean sea bass recipes. One of my favorite ingredients in this recipe is the Pear Vinaigrette dressing which is very delicious. For some additional information on this dish. This is best served as a main dish. It will usually take 15 minutes for someone to prepare and mix the ingredients. And then it takes about another 15 minutes to cook this recipe. I think I would want to add other variety of pan seared Chilean sea bass recipe in my succeeding posts. But for now, let us start cooking this recipe.
Here are the ingredients that you would need for this dish:
-four pieces of Chilean sea bass fillets, six ounces each
-fresh ground black pepper
-salt
-pepper
-three fourth cup off pear vinaigrette dressing
-two tablespoons olive oil
-4 cups off mixed vegetables including baby carrots, squash, zucchini, peas
-one fourth cup of chopped parsley
-one third cup of chopped pistachios
Once you are done collecting the ingredients above, you can now start preparing and cooking this Chilean sea bass recipe. First, you need to rinse the sea bass fillets in cold water and then drain the water. Mix the fish with salt and some pepper. Heat the oil in a big skillet in a medium high heat. After that, you can add the fish fillets and saute each side for approximately 3 to five minutes, it will also depend on the size of the fish. And then transfer the fish into a convenient tray and then drizzle each piece with two tablespoons of pear vinaigrette. Mix the hot vegetables with the remaining cup of Pear vinaigrette and then display each of them on your serving plates. Put each fish fillet on top off the vegetables. Sprinkle the pistachios and parsley on the Chilean sea bass fillets. Serve the food with your favorite drink and music.
Here are the ingredients that you would need for this dish:
-four pieces of Chilean sea bass fillets, six ounces each
-fresh ground black pepper
-salt
-pepper
-three fourth cup off pear vinaigrette dressing
-two tablespoons olive oil
-4 cups off mixed vegetables including baby carrots, squash, zucchini, peas
-one fourth cup of chopped parsley
-one third cup of chopped pistachios
Once you are done collecting the ingredients above, you can now start preparing and cooking this Chilean sea bass recipe. First, you need to rinse the sea bass fillets in cold water and then drain the water. Mix the fish with salt and some pepper. Heat the oil in a big skillet in a medium high heat. After that, you can add the fish fillets and saute each side for approximately 3 to five minutes, it will also depend on the size of the fish. And then transfer the fish into a convenient tray and then drizzle each piece with two tablespoons of pear vinaigrette. Mix the hot vegetables with the remaining cup of Pear vinaigrette and then display each of them on your serving plates. Put each fish fillet on top off the vegetables. Sprinkle the pistachios and parsley on the Chilean sea bass fillets. Serve the food with your favorite drink and music.
Sauteed Chilean Sea Bass With White Wine
Once again welcome to cooking Chilean sea bass recipes with Yan. If you are one of those people who likes to eat healthy foods then you will definitely like this Chilean sea bass recipe. As we all know Chilean sea bass is rich in what we would consider a healthy substance which is known as omega-3. Another way to make serving fish healthier is to cook it in a sauteed way. Now let me tell you that one off the unique ingredient in this recipe is the dry white wine to make this recipe tastier. I am not going to make this one long anymore so let us now start gathering up the ingredients needed for this recipe.
Ingredients:
-2 pounds off Chilean sea bass fillet
-a cup of dry white wine
-four tablespoons off combine butter and olive oil
-get a cup of all purpose flour mixed up with some salt and pepper
-two tablespoons of drained capers
Once you already have all the ingredients that you will need to get this recipe done, you would have old men up to 200° F. After doing that, or the flour in a empty bowl for dredging. Make sure that you coat each Chilean sea bass fillet with the seasoned flour and then get rid off the excess amount. Get a large nonstick skillet and then heat it up for three to four minutes. After that, add up the butter and olive oil in combination into it. Add up the Chilean Fillet without crowding the mixture. Increase the heat off to the high level and then saute by shaking the cooking pan from time to time. Do this until the bottom off the fish is evenly brown. This usually takes about 3 minutes. Turn the fish to the other side and then go opposite side of the fish. After this you can remove the fish, put it in a plate and then keep it warm in the open. Do the same process with the remaining Chilean sea bass fish fillet.
Now that the most part is done, you can now deglaze the pan with white wine. Cook, mixing it up over high heat until it is reduced by about one third of its original quantity. Mix the remaining butter and the drained capers. Put the fish in the plate and then drizzle some sauce on each fillet.
Ingredients:
-2 pounds off Chilean sea bass fillet
-a cup of dry white wine
-four tablespoons off combine butter and olive oil
-get a cup of all purpose flour mixed up with some salt and pepper
-two tablespoons of drained capers
Once you already have all the ingredients that you will need to get this recipe done, you would have old men up to 200° F. After doing that, or the flour in a empty bowl for dredging. Make sure that you coat each Chilean sea bass fillet with the seasoned flour and then get rid off the excess amount. Get a large nonstick skillet and then heat it up for three to four minutes. After that, add up the butter and olive oil in combination into it. Add up the Chilean Fillet without crowding the mixture. Increase the heat off to the high level and then saute by shaking the cooking pan from time to time. Do this until the bottom off the fish is evenly brown. This usually takes about 3 minutes. Turn the fish to the other side and then go opposite side of the fish. After this you can remove the fish, put it in a plate and then keep it warm in the open. Do the same process with the remaining Chilean sea bass fish fillet.
Now that the most part is done, you can now deglaze the pan with white wine. Cook, mixing it up over high heat until it is reduced by about one third of its original quantity. Mix the remaining butter and the drained capers. Put the fish in the plate and then drizzle some sauce on each fillet.
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