Black sea bass are an inshore and offshore Atlantic Coast species caught around bridges, piers, jetties and, most often, offshore structure such as wreck and reefs. They are a prime target for head boat anglers charter fishing out of many eastern ports. Black sea bass yield delicious white meat fillets.
Grilled Black Sea Bass
2 pounds black sea bass fillets
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
lemon pepper to taste
sea salt to taste
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped parsley
1 1/2 tablespoons olive oil
Preheat grill for high heat. In a small bowl stir together garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings on fillets. In a small saucepan over med heat melt the butter with the garlic and parsley. Set aside. Lightly oil grill. Grill fish for 6 minutes, then turn and drizzle with butter. Continue cooking for 6 to 7 minutes, or until fish is done. Drizzle black sea bass fillets with olive oil before serving. Serves 6.
Black Sea Bass with Peppers and Corn
2 pounds black sea bass fillets
1 red bell pepper, cut into 1/2-inch squares
1 yellow bell pepper, cut into 1/2-inch squares
2 cans yellow corn
2 tablespoons olive oil
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp salt
Preheat the oven to 450 degrees. In a large roasting pan combine the red and yellow peppers, corn, 1 tablespoon olive oil, and 1/4 tsp each salt, pepper, and thyme. Roast in the oven until the corn and peppers start to brown, about 10 minutes, stirring once. Rub the remaining oil over both sides of the black sea bass fillets. Sprinkle the fish with the remaining 1/4 tsp each salt, pepper, and thyme. Remove the roasting pan from the oven and push the corn-and-pepper mixture to the sides. Put the fillets in the center of the pan and cook until just done, about 12 minutes for 1-inch-thick fillets. Serves 6.
Poached Black Sea Bass
1 pound black sea bass fillets
2 tablespoons olive oil
1 can chopped tomatoes
½ teaspoon dried basil
½ teaspoon fennel seeds
½ teaspoon salt
½ teaspoon pepper
Place all ingredients except black sea bass fillets in saucepan. Simmer 12 minutes, stirring. Place fillets in baking dish. Pour sauce over fish. Poach at 350 degrees until flaky. Serves 2-3. Great with garlic bread.
Elegant Black Sea Bass, Greek Style
8 large black sea bass fillets
2 medium onions, chopped fine
6 cloves garlic, crushed
1 fresh tomato, chopped
3 1/2 cups canned tomatoes
1/2 cup flour
2 tablespoons olive oil
1 lemon, juiced
3 tablespoons vegetable oil
1 bunch parsley, chopped
½ teaspoon black pepper
2 bay leaves
1/2 teaspoon rosemary
1/2 cup dry white wine
lemon wedges
Dust the black sea bass fillets with flour. In a large skillet place the 2 tablespoons olive oil and heat on med high until hot. Quickly sear the fillets on both sides. Place the bass in a large baking pan and sprinkle on the lemon juice. Set the fish aside.
In a med skillet place the 3 tablespoons of vegetable oil and heat on med high until it hot. Add the onions, garlic, and parsley. Sauté until the onions are translucent. Add the pepper and stir it in. In a large saucepan place the onion mixture, canned tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the ingredients together and simmer them on low heat for 40 minutes.
Preheat the oven to 350 degrees. Pour the sauce over the fish and bake it for 15 to 18 minutes, or until it is done. Garnish the black sea bass with lemon wedges. Serves 8.
For many more fish and seafood recipes see my blog A Dash Of Salty.
