Pan Seared Sea Bass Fillet Recipes

Panfried Sea Bass with Ginger Soy Sauce Slimming Eats

WebDec 7, 2020 · Instructions. Pat the Sea Bass fillets dry with some kitchen paper and season with a pinch of sea salt and black pepper. Spray a …

Rating: 4.8/5(20)
1. Pat the Sea Bass fillets dry with some kitchen paper and season with a pinch of sea salt and black pepper.
2. Spray a frying pan over a medium high heat, with cooking oil spray.
3. Add the sea bass fillets, skin side down and cook until the skin is golden and crisp, flip and cook the other side (approx 3 minutes each side).
4. While the fillets are cooking, add the water, soy sauce, honey, vinegar, garlic, ginger, cornstarch and sesame oil to a small saucepan and whisk to combine. Heat on high until it starts to bubble and thicken up (takes 5-8 minutes). Drizzle over the cooked sea bass fillets and serve garnished with chopped coriander or spring onions.

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Mediterranean Sea Bass Skinnytaste

WebMay 9, 2019 · Pat the fillets dry, lightly spray them with cooking spray, and season with salt and pepper. In a heavy ovenproof skillet over high heat, heat the olive oil until …

Rating: 5/5(25)

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Pan Seared Chilean Sea Bass Mediterranean Latin Love Affair

WebApr 1, 2021 · Pat dry each fillet with paper towel. Crush garlic with half a spoon of salt and 1 tbsp of extra virgin olive oil and apply the marinade evenly over the sea bass fillets. Let …

Rating: 5/5(7)
1. Make sure sea bass is thawed (if previously frozen). Pat dry each fillet with paper towel. Crush garlic with half a spoon of salt and 1 tbsp of extra virgin olive oil and apply the marinade evenly over the sea bass fillets. Let marinade (you can refrigerate if you need more time) for the time you need to make the salad.
2. Add chopped romaine lettuce on a salad platter. Top with red onion, slices of cucumber, kalamata olives and sliced hearts of palms. You can add salt, 3 tbsps extra virgin olive oil and fresh lemon juice (from half a lemon) right before serving salad.
3. Place cast iron or a non-stick skillet on the stovetop, medium heat and add 3 tbsps olive oil (or avocado oil), give it a swirl so it coats everything. Once skillet is hot add the fish. Let cook for 2 minutes and carefully flip each fillet using tongs. Sear again for 2 minutes and flip on the other side and repeat until fish has thoroughly cooked on all sides. You need the outside of the fish to be golden brown and inside all white (no translucent).
4. Remove fish carefully once cooked on all sides. Place on a serving platter. Squeeze lemon over each fillet, garnish with fresh lemon slices and cilantro.

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