Sea Bass

Instructions

Togarashi Blackened Seabass with Lemon Grass Dashi

WHAT TO GET

Togarashi Seasoning

1 toasted Nori sheet

Zest of two oranges

1 tablespoon ginger powder

2 teaspoons granulated garlic

2 teaspoons sesame seeds

2 teaspoons poppy seeds

1 teaspoon cayenne pepper

WHAT TO DO

1.    Toast the Nori sheet in a 350-degree oven until it becomes flaky and brittle. Combine all ingredients in a food processor until fully incorporated

8 cups water

2 sheets Konbu

2 lbs House cured bacon

1 lb Lemongrass

1/2 cup Mirin

1/2 cup Light soy sauce

Kosher Salt to taste

1.    Place the dried konbu sheets in a bowl and run cold tap water over them until they become hydrated, loose.  Once hydrated put them in a sauce pan with the 8 cups of water and bring to a simmer.  Turn off the heat once they get to a simmer and let the konbu steep in the water for about twenty minutes. Remove the konbu from the pan and discard. 

2.   Now place the bacon (if you don't cure and smoke your own bacon, than some store bought slab bacon will have to do, I prefer Neuskes from Michaels) in the pan and bring to a simmer for about 30 minutes.  After 30 minutes has passed, put the lemongrass in the pan.  Bring to a simmer and then turn off the heat, let the bacon and lemongrass steep for about 20 minutes. 

3.   When the time has passed, strain the broth through a fine mesh chinois and discard the solids.  Season the broth with the mirin, soy sauce, and salt.  Keep on tasting and seasoning with equal parts mirin and soy sauce until you reach your desired level of flavor.

Ingredients
  • 1 toasted Nori sheet
  • Zest of two oranges
  • 1 tablespoon ginger powder
  • 2 teaspoons granulated garlic
  • 2 teaspoons sesame seeds
  • 2 teaspoons poppy seeds
  • 1 teaspoon cayenne pepper
  • 8 cups water
  • 2 sheets Konbu
  • 2 lbs House cured bacon
  • 1 lb Lemongrass
  • 1/2 cup Mirin
  • 1/2 cup Light soy sauce
  • Kosher Salt to taste
Pan Roasted Chilean Sea Bass with French Green Lentils | 0 Comments
From Mushroom Risotto , Aired on Tue 3/8
Chef Jeff Henderson, Healthy, Sea Bass, Lentils
Instructions

Pan Roasted Chilean Sea Bass, French Green Lentils Chardonnay Sauce

What You Need

2 tablespoons olive oil

½ tablespoon unsalted butter

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2  7 oz pieces Chilean sea bass

4 fresh thyme sprigs

5 tablespoon unsalted butter

½ tablespoon shallot, minced

1 tablespoon garlic, minced
½ cup chardonnay wine

¼ cup chicken stock
1 pinch kosher salt
1 pinch freshly ground pepper
Juice from ½ lemon

1 tablespoon fresh chives, minced
 

What To Do

1. Heat oven to 375 degrees. In a medium sauté pan, heat olive oil over medium heat. Season fish with salt and pepper. Add fish to pan and brown on all sides. Cook fish for about 12 minutes or until cooked through.

Remove pan from oven and set fish aside. Reserved pan drippings.

2. Place pan on medium-high heat. Add butter, shallots and garlic. Sauté until soft, about 1-2 minutes. Add chicken stock, let reduce to half.

3. Add remaining butter, salt, pepper and wine. Stir 2 minutes and remove from heat.

 

Braised French Lentils

 What You Need

½ tablespoon extra virgin olive oil

2 tablespoons bacon, small diced

½ medium yellow onion, chopped

1 carrot, small diced

3 cups low sodium chicken stock

1 cup French green lentils, rinsed

1 bay leaf

3 sprigs fresh thyme

Kosher salt to taste and ground black pepper to taste

What To Do

1. In a medium pot, heat olive oil over medium heat. Add bacon, onion and cook until bacon crisp and onion caramelized, stirring frequently, about 5 minutes.

2. Add carrots, stock, lentils, bay leaf, thyme, and bring to a boil. Simmer until lentils are tender, about 25 minutes. Remove bay leaf, adjust seasoning with salt and pepper and serve.

 

 

 

 

Ingredients
  • 2 tablespoons olive oil
  • ½ tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 7 oz pieces Chilean sea bass
  • 4 fresh thyme sprigs
  • 5 tablespoon unsalted butter
  • ½ tablespoon shallot, minced
  • 1 tablespoon garlic, minced
  • ½ cup chardonnay wine
  • ¼ cup chicken stock
  • 1 pinch kosher salt
  • 1 pinch freshly ground pepper
  • Juice from ½ lemon
  • 1 tablespoon fresh chives, minced
  • ½ tablespoon extra virgin olive oil
  • 2 tablespoons bacon, small diced
  • ½ medium yellow onion, chopped
  • 1 carrot, small diced
  • 3 cups low sodium chicken stock
  • 1 cup French green lentils, rinsed
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • Kosher salt to taste and ground black pepper to taste
The Back Story

Grilled Sea Bass Ingredients

·      2 filets of sea bass

·      1/3 cup chardonnay

·      ¼ cup flour

·      2 tablespoons olive oil

·      1 tablespoon diced onion

·      1 tablespoon diced preserved lemons

·      1 tablespoon butter

·      1 teaspoon thyme

·      Salt and pepper to taste

Method

-      Score fish filets

-      Season filets with salt and pepper, and dust skin side with flour

-      Heat oil in skillet

-      Place fish skin-side down

-      Add thyme to skillet

-      Cook fish on both sides for 4-5 minutes, or until cooked through but tender

-      Remove from heat

-      In the same skillet used to cook the fish, add onion, butter and chardonnay and bring to a simmer

-      Season with pepper

-      Add preserved lemons to skillet

-      Once sauce begins to thicken, add fish back to skillet and let simmer for 2 to 3 minutes

-      Serve with spinach and saffron rice

Spinach Ingredients

·      1 cup spinach

·      1/3 cup diced carrots

·      1/3 cup diced celery

·      1/3 cup diced onion

·      1 bay leaf

·      1 teaspoon thyme

Method

-      Heat skillet to medium heat, and add carrots, celery and onion

-      Season vegetables with salt and pepper

-      Add bay leaf and thyme to pot

-      Add spinach, and let cook down

-      Serve with grilled sea bass and saffron rice

Saffron Rice Ingredients

·      2 cups water

·      1 cup of rice

·      ½ onion, diced

·      1 bay leaf

·      1 tablespoon butter

·      1 tablespoon minced garlic

·      1 teaspoon thyme

·      Pinch of saffron

·      Salt and pepper to taste

Method

-      Melt butter in a pot

-      Add onion, and let sweat

-      Add garlic, and stir

-      Add thyme and bay leaf, and stir

-      Stir in rice

-      Season with salt and pepper

-      Add water, and stir

-      Add saffron

-      Cover and let simmer for approximately 20 minutes

-      Serve with grilled sea bass and spinach

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Antonio Sabato, Jr. | @antoniosabatojr

Antonio Sabato Jr. once overlooked Time Square from a 90-foot billboard dressed only in his Calvin Klein underwear.  The iconic fashion designer hired the actor to be the company’s first celebrity model since Mark Wahlberg and it was shot by famed photographer, Herb Ritts.  That combination caused a sensation when the photos appeared in every magazine and hundreds of billboards throughout the world.

Since then, Antonio has had a long and varied career which most recently has... (full profile)

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