Griddled sea bass with lime and cilantro butter sauce
Cooking Instructions
- 1
In a small bowl, mix the spices for the sea bass, except cornstarch.
- 2
Pad dry the fishes with paper towel.
Make 3 cuts on each side of the fishes. Push the spices inside each cut and the stomach cavity.
- 3
Heat up a top stove griddle with some olive oil.
Sprinkle with cornstarch both sides of the fishes.
- 4
Place on the griddle and brown both sides.
- 5
When the fish is almost finished cooking, melt the butter in a small saucepan, emulsify it with the lime juice and cilantro.
- 6
Serve the sea bass with the lime and cilantro butter sauce on top.
https://youtu.be/GAj_0qrss9E
www.youtube.com/@JonMichelena1
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Soy chileno, jubilado, radicado en New York, Estados Unidos.Me encanta la cocina, crear recetas, sacarles fotos y las pongo en mi blog.Me gusta caminar, trotar y jugar tenis. Me encanta la vida al aire libre.Los invito a ver y subscribirse a mi canal de You Tube. Recetas paso a paso.https://www.youtube.com/@JonMichelena1www.lacocinadelpollo.blogspot.comhttps://www.instagram.com/pollojon28/https://www.pinterest.cl/michelena8https://www.facebook.com/profile.php?id=1393387020
Read more Similar Recipes
-
Fish Fillet with Lime & Garlic Butter Sauce Fish Fillet with Lime & Garlic Butter Sauce
Yes, Lime. Not lemon but LIME.I don't have lemons but I only have a bunch of limes almost going to waste if I won't use them very soon... so.I actually have more left so I made lime juice out of them. So nice for afternoon refreshments.In this recipe, I used the Spanish Mackarel, or Tanigue in Filipino, sliced crosswise which is the most common way the tanigue is sold in the market.
-
Sea Bass with Whiskey Sauce Sea Bass with Whiskey Sauce
Great for summer barbecues. If your a fish lover then you'll love this.
-
Delicious Simmered Sea Bream with Sauce Delicious Simmered Sea Bream with Sauce
I can't get enough of simmered fish... I really love it. It's cheap . It's delicious . Let's eat Japanese restaurant-style food at home!Once the prep work is done, the rest is easy . Cover with a drop lid (otoshibuta), but not with a lid. Cook it instantaneously at a high heat. Cooking it with only sake further reduces the smell, and makes it even more tender . It should not take more than 15 minutes . For per one whole cod. Recipe by pegupepepe
-
Grilled Cod with a Spicy Cream Sauce Grilled Cod with a Spicy Cream Sauce
This cream sauce is a nice way to elevate a grilled fish. Creamy with a little heat. This is a simple, quick sauce, and is a wonderful addition to grilled fish.
-
Pan Seared Mahi Mahi with Lemon, Garlic Thyme Butter Sauce Pan Seared Mahi Mahi with Lemon, Garlic Thyme Butter Sauce
A Quick and easy way to prepare Mahi Mahi, ( or any fresh fish fillets ) I served it on white herbed jasmine rice in this picture fora delicious meal! -
Pan-Fried Amberjack with Shiso Butter Sauce Pan-Fried Amberjack with Shiso Butter Sauce
I came up with this recipe thinking I could eliminate the fishy smell by adding shiso and butter.Fish cooks fast. Be careful not to overcook it. Recipe by Raby -
-
Pan-Grilled Blue Marlin with Beurre Blanc Sauce Pan-Grilled Blue Marlin with Beurre Blanc Sauce
This is a slightly fancier variation to the other blue marlin recipe I wrote about a while back. The sauce should be consumed immediately, or at the very least kept warm for up to an hour. Normal recipe for Beurre Blanc includes a shallot but again Mrs Wyrm has problems with that thanks to the aftermath of Covid-19 so it's been omitted. Add a finely minced one to the sauce is you like. Merry Christmas to all! 🇫🇷☃️🎄🎅 #12plates
-
Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories Sea bass on a bed of pak Choy & quinoa with lemon sauce 420 calories
Needed to use the pak Choy & last sea bass up I had. Wanted a different sauce & had 2 lemons that needed using up. Searched the net & changed it a bit & voila another yummy healthy lo calorie meal that looks as nice as it tasted.
-
Sea Bream Pan Fried in Butter with Balsamic Vinegar and Yuzu Pepper Sauce Sea Bream Pan Fried in Butter with Balsamic Vinegar and Yuzu Pepper Sauce
I also like salt-fried fish, but sometimes I also like to eat it Italian-style. You could also use striped pigfish or sea bass in place of sea bream.When you boil down the balsamic vinegar, it thickens and becomes sweet. In order to thicken it even further, I added browned butter. I recommend using fresh sea bream if possible! Since you are frying the skin-side twice, it becomes crispy and fragrant. I think it depends on the type of fish used, but the skin of sea bass will not shrivel up if you cook it in slices. For 3 servings. Recipe by Yuzuyuzu
More Recipes
https://cookpad.wasmer.app/us/recipes/17017314
Comments