Black Sea Bass Recipes

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Ingredients

1 ½ pounds black sea bass filets

¼ cup butter, melted

1 tablespoon fresh lemon juice

¾ teaspoon pressed garlic

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 ½ teaspoons smoked paprika

Directions

1. In a small bowl, combine the butter, lemon juice, garlic, salt, pepper, and smoked paprika.
2. Place the fish in a shallow dish. Brush the filet with the butter mixture and marinate in the refrigerator for 15 minutes.
3. While the fish marinates, preheat the grill to medium-high.
4. Place the marinated fish on the well-oiled preheated grill. Cook for about 4 to 5 minutes. Flip over the repeat, cooking until done.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

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Ingredients

Fish Filets

1 ½ pounds black sea bass filets

3 tablespoons butter, melted

Salt and freshly ground black pepper, to taste

Dill Sauce

½ cup sour cream

¼ cup mayonnaise

1 ½ tablespoons fresh dill, minced

¼ teaspoon garlic, pressed

½ teaspoon lemon juice

⅛ teaspoon salt

⅛ teaspoon freshly ground white pepper

Directions

Fish Filets

1. Prepare the Dill Sauce and refrigerate for at least 1 hour.
2. Place an oven rack in the top third of the oven and preheat the broiler.
3. Brush the filets with melted butter and lightly season with salt and pepper.
4. Place the filets on a greased broiler pan and broil until the fish flakes easily with a fork. About 8 to 10 minutes.
5. Pour the Dill Sauce over the broiled filets to serve.

Dill Sauce

1. In a small bowl, combine the sour cream, mayonnaise, dill, garlic, lemon juice, salt, and pepper.
2. Refrigerate for at least 1 hour and then spread over broiled fish filets to serve.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

Ingredients

½ bunch of medium pencil asparagus

½ bunch cleaned chopped chervil

½ small red onion, peeled and thinly sliced

2 tablespoons extra virgin olive oil

1½ tablespoons aged balsamic vinegar

1 pinch cracked black pepper

2 6-ounce black sea bass filets, skin on

1 tablespoon vegetable oil

Kosher salt

Directions

1. Cut the white part off the asparagus and discard. Cut the remaining asparagus in half on the biases.
2. In a pot of boiling, salted water, gently place the asparagus and cook for about 1 to 2 minutes. Remove stalks from the water, shake dry, and place in a bowl.
3. Add the thinly shaved red onion, chopped chervil, kosher salt, cracked black pepper, balsamic vinegar, and olive oil to the asparagus, and set the bowl aside.
4. Lightly coat the base of a sauté pan with vegetable oil then place the pan over a medium-high heat. Once the pan is hot, season the filets with salt and place in the pan skin-side down.
5. Using a fish spatula, press down on the filets to prevent curling and to ensure even cooking of the skin. Cook for 3 to 4 minutes until the skin is nicely golden and crisp, then carefully turn the filets over to cook for 1 minute. The fish is cooked when the flesh becomes opaque.
6. To serve, place about ½ cup of the warm asparagus salad in the center of the plate, top with one bass filet skin side up, and finish with a little extra virgin olive oil.

Recipe courtesy of Chef Peter J. Fischbach, Fischbach Food Service Consulting

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Ingredients

1 ½ pounds black sea bass filets

¼ cup milk

Flour to coat the filets

3 tablespoons canola oil

6 tablespoons butter

2 teaspoons garlic, pressed

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper, to taste

Directions

1. Place the milk in a shallow bowl. Dip the filets in the milk and drain off the excess liquid.
2. Lightly season the filets with salt and pepper, then dredge them in the flour.
3. Heat a medium pan over medium-high heat. Then add half (3 tablespoons) of the butter and heat to 350 to 375 degrees Fahrenheit.
4. Cook the filets until golden, about 5 to 6 minutes. Flip them over and repeat, cooking until done. Remove the cook filets from heat and set aside on a warm platter.
5. Wipe the pan clean with a paper towel. Melt the remaining 3 tablespoons of butter, shaking the pan until the butter foams and turns slightly brown.
6. Add in the garlic and sauté lightly. Do not allow it to get dark or burn. Add lemon juice and drizzle over the cooked fish to serve. 

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

Ingredients

2 pounds sea bass, fresh or frozen, filets or steaks

2 medium tomatoes, thinly sliced

½ small cucumber, thinly sliced

¼ cup onion, chopped

¼ cup green pepper, chopped

1 clove garlic, minced

2 tablespoons butter or margarine

2 tablespoons parsley

1 tablespoon white wine

2 tablespoon lemon juice

½ teaspoon marjoram

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Thaw fish if frozen and place fish filets or steaks in a greased baking dish.
3. Arrange tomato and cucumber slices on top.
4. In a saucepan, cook the onion, green pepper, and minced garlic in butter or margarine until the onion is tender, but not brown. Remove from heat.
5. Stir in parsley, wine, lemon juice, and marjoram. Spoon over the fish.
6. Bake in a 375-degree oven for about 25 minutes or until the fish flakes easily when tested with a fork.
7. Serve hot with rice.

Recipe credit: Adapted from a recipe provided by the University of Delaware Sea Grant Program

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