Ingredients:
¾ pounds Chilean Sea Bass fillet
Salt and ground black pepper
3 tablespoon Chopped tarragon; dill and flat-leaf; parsley
1 Sprigs tarragon; dill and flat-leaf; parsley for garnish

Methods:
Cut the sea bass in half horizontally.Season the inside with salt and pepper and fill the center with the chopped herbs.Reassemble the sea bass and season the outside with salt and pepper to taste. Wrap in plastic wrap.Steam the sea bass in an 8-inch,flat-bottomed steamer, covered, for 6 minutes,or until it is barely opaque.

To assemble:
Remove the plastic wrap.Use a very sharp knife to cut the fish into eight 2-inch wedges. Choose a flat, colorful plate to set off the dramatic form of the fish. Stand one wedge on its end and show the herb filling of the other. Garnish with fresh herbs.

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• Chilean sea bass recipes
• chilean sea bass recipes steamed

2 pounds fillets of scrod or cod, cut into 4 pieces
salt
freshly ground pepper
2 tablespoons lemon juice
3 tablespoons butter
1 teaspoon sweet paprika
1 large onion,finely chopped
4 medium tomatoes,peeled and chopped
4 slices firm white bread,fried in butter,or 1 pound potatoes,boiled and sliced
2 hardboiled eggs,sliced
1 sweet red pepper,seeded and cut into strips
1/2 cup milk (optional)
1 tablespoon chopped parsley

Methods:

Season the fish with salt, pepper, and lemon juice, and set aside. Heat the butter in a skillet, stir in the paprika, add the onion, and saute over moderate heat until it is soft. Add the tomatoes and saute for a few minutes longer. Butter an earthenware casserole and put a layer of the tomato mixture, then the fish, more tomato, the fried bread or potatoes, and more tomato. Repeat until all these ingredients are used up. Or you may have a casserole large enough to hold the fish in a single layer. Top with the sliced hardboiled eggs and pepper stips. Cover and bake in a preheated moderate (350 F.) oven for 30 minutes.If the dish seems to be drying out during cooking, add up to 1/2 cup milk. This should not be necessary if the tomatoes are fully ripe and juicy. Sprinkle with parsley and serve.

How visitors found this page:

• congrio recipe
• congrio fish recipe
• recipes for congrio

1-1/2 cups white vinegar
3/4 cup water
1 teaspoon whole peppercorns
4 bay leaves
1/2 teaspoon salt
4 swordfish or shark steaks,rinsed and dried (5 to 6 ounces each)
salt and freshly ground black pepper,to taste
all-purpose flour for dredging
about 1/2 cup of vegetable oil
1 large onion,halved and thinly sliced
1 carrot,peeled and thinly sliced
1/2 red bell pepper,thinly sliced
1 serrano or jalapeno chili,halved and seeded

Methods:

1. Bring the vinegar,water,peppercorns,bay leaves,and salt to a boil in a non-aluminum saucepan.Let cool.
2. Season the fish steaks with salt and pepper,and dredge in the flour,shaking off the excess. Heat the oil in a large skillet over medium-high heat.
3. Add the fish,and fry until brown on both sides,turning once,3 to 5 minutes. Drain on paper towels.
4. Arrange half of the sliced vegetables in a shallow earthenware dish.Place the fish fillets on top, and cover with the remaining vegetables.Pour the pickling liquid over the fish; cover the dish, and refrigerate overnight or up to 24 hours.

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• FILIPINO swordfish recipes
• escabeche de pescado recipe
• filipino swordfish recipe

1/2 onion, sliced
1 leek, trimmed and sliced
1 carrot, peeled and sliced
1 small bunch fresh parsley
1 tablespoon whole black peppercorns
salt, to taste
4 (about 1 pound) rainbow or salmon trout,ready to cook,or 1 (3 to 4 lb) piece of salmon, tail end if possible
cucumber slices
lemon slices
lettuce leaves
2 cups Salsa Verde

Methods:

1. Place the onion,leek,carrot,parsley,and peppercorns in a saucepan large enough to hold the fish. Add water to cover the vegetables by 2 inches.Season generously with salt. Bring to a boil, reduce the heat,and simmer 15 minutes. Add the fish,and simmer over low heat until the fish just begins to flake.For every 1 inch of thickness,measured at the thickest point,allow 10 minutes of cooking time.
2. Carefully transfer the cooked fish to a rack and let cool to lukewarm.Peel off the skin, and arrange the fish on a decorative platter.Garnish with the cucumber,lemon slices,and lettuce. Serve the Salsa Verde on the side.

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• chilean herb salsa

8 large artichokes
1 lemon, halved, and one-half cut into slices
2 tablespoons salt
6-1/2 ounces water-packed tuna, well drained
1 hard-cooked egg, coarsely chopped
2 tablespoons finely chopped onion
3 tablespoons finely diced celery
1/2 cup mayonnaise, preferably homemade
freshly ground black pepper, to taste
8 lettuce leaves, patted dry
1 ripe tomato, cut into 8 wedges
2 tablespoons finely minced fresh parsley

Methods:

1. Using a sharp stainless-steel knife, trim off the artichoke stems and slice 1 inch off the top. Rub the cuts with the lemon half.
2. Place the artichokes, stem side down, in a large nonreactive pot and cover with water. Add the salt and 4 lemon slices. Bring to a boil, reduce the heat, and boil gently uncovered until tender, 35 to 45 minutes. To test doneness, pull a leaf out; if it comes out easily without resistance, the artichoke is done. Drain the artichokes upside done in a colander or on a rack.
3. When cool enough to handle, discard all the green leaves, scraping off and saving all the edible parts in a small bowl. Scoop out the fuzzy choke with a small spoon. Trim the bottom to a nice round shape.
4. Combine the tuna, onion, celery, and reserved artichoke pieces in a medium bowl. Add the mayonnaise and black pepper; toss gently with a fork. Adjust the seasoning.
5. Stuff the artichoke bottoms with the tuna and celery salad. Arrange the lettuce on a serving platter. Place the stuffed artichokes on top of the lettuce, and garnish with the tomato wedges and parsley.

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• artichoke stuffed tuna fish salad

4 x Chilean sea bass fillets – (6 oz ea)
2 tbs olive oil
Salt to taste
Freshly-ground black pepper to taste

Yellow Pepper Gritz:
3 lrg yellow peppers
4 tbs olive oil
1 tbs unsalted butter
1 lrg Spanish onion finely chopped
3 x garlic cloves finely chopped
1 tbs chipotle puree
2 can hominy – (16 oz ea) drained
1 cup heavy cream
1/2 cup grated white Cheddar

Poblano Pepper Sauce:
3 x poblano peppers roasted, peeled,seeded and chopped
1/4 cup red wine vinegar
3 tbs chopped cilantro
2 tbs honey
Salt to taste
Freshly-ground black pepper to taste
1/2 cup olive oil

Method :

* Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin-side down, for 3 to 4 minutes or until golden brown.Turn over and continue cooking for 2 to 3 minutes for medium-well doneness.
* Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.
* Yellow Pepper Grits: Preheat oven to 400 degrees.
* Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes.
* Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
* Place the hominy in a food processor and process until smooth.Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat.Add the onions, season with salt and pepper,and cook until soft.
* Add the garlic and cook for an additional 2 minutes.Add the hominy,yellow pepper puree, and heavy cream. Season with salt,pepper,and chipotle puree.Cook for 10 minutes and fold in the diced yellow peppers and cheddar.
* Poblano Pepper Sauce: Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

3/4 lb Chilean sea bass steaks skinned, boned,and cut into 1″ cubes( or use halibut steaks)
3 tbs lime juice divided
1/8 tsp freshly-ground black pepper
4 lrg tomatoes seeded and diced
1 lrg onion diced
3 lrg garlic cloves finely minced
2 x serrano peppers – (to 3) seeded, and finely chopped
Nonstick olive oil cooking spray as needed
2 tbs chopped fresh cilantro
3 cup hot cooked rice

Method :

* Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes but not more than 30 minutes.
* Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.
* Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes, stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside.
* Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tablespoons lime juice and cilantro.
* Serve over rice. Garnish, if desired.

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• chilean sea recipe

1 lb Chilean sea bass fillet very fresh
1 oz loose oolong tea ground fine in the blender
Salt and fresh ground pepper

Method :

* With a sharp knife slice the Chilean sea bass into a very thin sheet.
* Sprinkle the fish with the tea powder. Season with salt and pepper and roll up tightly. Wrap the rolls with plastic wrap then wrap again. Heat a steamer with water steam the rolls for about 12 minutes or until they feel firm but the rolls do not have juice collecting under the plastic. Let the rolls sit and cool for 5 minutes then slice the fish at an angle and remove the plastic.

1 lb Chilean sea bass fillet – (to 1 1/2 lbs) bones removed,cut in serving pieces
Salt to taste
Freshly-ground black pepper to taste
1/4 cup flour more if needed
2 tbs olive oil
1 sm onion minced
3 x garlic cloves – (to 4) minced or pressed
1 1/2 lb tomatoes chopped
1/4 cup lemon juice
2 x bay leaves
1 tsp dried rosemary crushed
1 tsp dried oregano
1/2 tsp coriander seeds or ground coriander (optional)

Method :

* Rinse the Chilean sea bass with cold water and pat dry with paper towels. Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess. Heat the oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned, about 1 minute on each side. Transfer to a plate and set aside.
* Add the onion and garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes. Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, coriander, salt and pepper and cook over high heat, stirring, for 3 to 4 minutes.
* Add the fish pieces and press them gently into the tomato mixture, cover the skillet and cook over medium heat until the fish is no longer opaque in the center, 8 to 10 minutes. Discard the bay leaves, transfer the fish and tomato mixture to warmed dinner plates and serve with rice or pasta.

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• chilean sea bass and pasta recipe

2 cup lobster stock
2 cup clam juice
1/4 cup orange juice
1/4 cup lime juice
1/2 tsp dry mustard
1/8 cup mayonnaise
1/2 cup heavy cream
2 tbs grain mustard
1/4 tbs aji amarillo
2 x Chilean salmon fillets – (6 oz ea) cut thin slices
1 x yellow tomato diced
1/2 bn scallions sliced
1/2 bn cilantro leaves chopped
1 bn chives chopped
3 x sweet potatoes peeled,steamed,and sliced to 1/4″ pieces

Method :

* Combine lobster stock and clam juice and reduce by half. In a blender mix the orange juice, lime juice,dry mustard,mayonnaise,heavy cream,whole grain mustard,aji amarillo; then add it to the stock.
* In a medium mixing bowl,combine the salmon,tomato,scallions,cilantro, and chives and add in the stock juice.
* On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.

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• chilean ceviche recipe
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