Recipe: Seared Chilean Sea Bass with Piperade + 2 others

SEARED CHILEAN SEA BASS WITH PIPERADE
serves 4

3 tablespoons olive oil
2 red bell peppers, or 1 red and 1 yellow, seeded and thinly sliced
1 medium onion, halved and thinly sliced crosswise
1 tablespoon minced garlic
3/4 cup peeled, seeded, and chopped tomatoes, with juice
1 1/2 pounds Chilean sea bass fillet, cut into 4 portions
Salt and freshly ground pepper to taste

Heat 2 tablespoons of the oil in a skillet or wok over medium-low heat. Add the peppers and onion and cook, stirring, until the peppers begin to wilt but do not brown. Add the garlic, cook until fragrant, and add the tomatoes and a pinch of salt and pepper. Simmer until everything is tender and the flavors are well blended, about 15 minutes. Keep warm.

Meanwhile, remove the fish from the refrigerator, season lightly on both sides with salt and pepper, and let stand a few minutes at room temperature.

Set another skillet (cast iron or heavy aluminum, just large enough to hold the fish) over medium-high heat until a drop of water evaporates instantly on contact; turn on the broiler. Add the remaining oil to the skillet, swirl the pan to coat the bottom, and add the fish. Cook until the bottom is beginning to brown, about 2 minutes, then run the skillet under the broiler without turning the fish. Broil 3 to 4 minutes, turn the browned side up, and continue broiling until a skewer easily slides in and out of the thickest part of the fish, another 2 to 3 minutes depending on thickness. Serve with the browned side up, with the pepper mixture spooned over and around the fish.

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PAN SEARED CHILEAN SEA BASS
Recipe courtesy Trumps Marina Hotel, High Stakes Restaurant
Yield: 4 servings

2 tablespoons olive oil
28 ounces Chilean sea bass cut into 7-ounce portions
1 poblano pepper, julienned
1 red bell pepper, julienned
8 ounces leeks, diced
3 ounces white wine
21/2 cups fish stock
Salt and pepper, to taste
16 ears baby corn, grilled

Preheat oven to 400 F.

In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.

In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.

In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.

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Please note: Amounts in the recipe are not correct (see correction below the recipe):
STEAMED CHILEAN SEA BASS*
Recipe courtesy Fusebox Restaurant
Yield: 1 serving

6 ounces Chilean sea bass fillet
3 bunches Chinese broccoli
1/3 cup shallots, brunoise
1/3 cup ginger, brunoise
1/3 cup garlic, brunoise
1/3 cup sugar
1 tablespoon sesame oil
1/2 cup fermented black beans, soaked and chopped
2 cups chicken stock
3/4 cup soy sauce
Asian aromatics:
10 star anise
1 orange, zested
1/3 cup coriander

Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve.

*RECIPE CORRECTION
FROM: WAYNERS

This is in response to the recipe for Easy Steamed Chilian Sea Bass. Without even making the recipe it's clear that the sauce recipe is beyond out of whack for a single 6 oz. serving of Sea Bass. If you add up the liquids, even though reduced by half, you still have 2.5 cups of sauce for a tiny 6 oz. Sea Bass which is clearly wrong and huge waste of ingredients. Instead, take all of the non Sea Bass ingredients and reduce to the following:

1 bunch chinese broccoli
1 tbsp. shallots
1 tbsp. ginger, minced
1 tsp. garlic, minced (1 tsp. garlic would be ridiculous)
1 tbsp. sugar (or Splenda)
2 tsp. sesame oil
2 tbsp. fermented black beans
2/3 cup chicken stock
3 tbsp. soy sauce
3 star anise
1/3 orange zested
1 1/2 tbsp. crushed coriander SEEDS (original recipe just says Coriander, that could be Cilantro which would be wrong)