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Bronzed Sea Bass - Great Recipe
Posted on 5/7/12 at 1:59 pm
Posted on 5/7/12 at 1:59 pm
I have tried many recipes on the Pioneer Woman Cooks website, and they've all been good. But this one was amazing!
LINK
The only thing that I did differently, was for the portion of time that the sea bass was in the oven, I had it on a cedar plank instead of leaving it in the pan.
Served it with cous cous and broiled zucchini with garlic butter with fresh dill in it.
LINK
The only thing that I did differently, was for the portion of time that the sea bass was in the oven, I had it on a cedar plank instead of leaving it in the pan.
Served it with cous cous and broiled zucchini with garlic butter with fresh dill in it.
5
Posted on 5/7/12 at 2:06 pm to nikinik
quote:
Pioneer Woman Cooks website
winkface in 3..2..
Posted on 5/7/12 at 2:07 pm to nikinik
If it tastes anything remotely like the chillean sea bass at Bonefish then its a winner. For a chain, its some kinda good.
Wonder if Red Lobster or Olive Garden has sea bass?
Wonder if Red Lobster or Olive Garden has sea bass?
Posted on 5/7/12 at 2:08 pm to Count Chocula
I wasn't that impressed w/ the Sea Bass at Bonefish actually. Sea Bass at Mayas though is DELICIOUS!
Posted on 5/7/12 at 2:13 pm to nikinik
Where does one obtains Sea Bass in the BR/NOLA area?
Posted on 5/7/12 at 2:16 pm to nikinik
So a woman from Oklahoma can fix good fish...interesting. 
(after reading a bit closer, it is actually from a guy from Cincinnati)
jk
Looks simple and delicious.
How do you fix your broiled zucchini?
(after reading a bit closer, it is actually from a guy from Cincinnati) jk
Looks simple and delicious.
How do you fix your broiled zucchini?
This post was edited on 5/7/12 at 2:19 pm
Posted on 5/7/12 at 2:18 pm to LSUdm21
I did something similar with grouper last night. I wish I'd taken a pic. Tasted like sea bass.
Posted on 5/7/12 at 2:21 pm to Neauxla
quote:I've only had ot 3 or 4 times at the one in Laffy, but it was spot on everytime.
I wasn't that impressed w/ the Sea Bass at Bonefish actually.
Posted on 5/7/12 at 2:21 pm to Winkface
quote:
How do you fix your broiled zucchini?
ETA: Ya broil it
This post was edited on 5/7/12 at 2:27 pm
Posted on 5/7/12 at 2:28 pm to Count Chocula
I'm asking what she puts on it. 
Posted on 5/7/12 at 2:29 pm to Winkface
She puts a can of mushroom soup on it and broils it.
Posted on 5/7/12 at 2:29 pm to nikinik
Sea Bass is an entirely different fish than Chilean Sea Bass, which actually isn't a bass at all, but that's germans. Which are we talking about because it seems like the two are being interchanged here.
Posted on 5/7/12 at 2:31 pm to Count Chocula
I'll have to try the one at Bonefish.
The best sea bass I've ever had was one that a friend did for me on a cedar plank in a big green egg. It was phenomenal.
After that, would be the sea bass at Tsunami.
I'd say that the one I cooked the other night with this recipe was right up there with that one...but not as good as being done in the BGE.
I think the best ever would be to do one on a cedar plank in the BGE and then top it with the shallot lemon butter from PWC FTW!
The best sea bass I've ever had was one that a friend did for me on a cedar plank in a big green egg. It was phenomenal.
After that, would be the sea bass at Tsunami.
I'd say that the one I cooked the other night with this recipe was right up there with that one...but not as good as being done in the BGE.
I think the best ever would be to do one on a cedar plank in the BGE and then top it with the shallot lemon butter from PWC FTW!
Posted on 5/7/12 at 2:34 pm to Winkface
I cut the zucchini lengthwise down the middle. I cover them with water in a pan on the stove and boil them on med high heat for about 12-14 minutes.
Melt about a 1/2 stick of butter and sprinkle in some garlic power and add about 2 tablespoons of fresh dill.
Put them on a pan and top with the dill butter mixture, salt (light if the butter is salted), pepper and some parm cheese. I used the stuff in the green can and it was great.
Broiled them for a couple of minutes until the cheese got golden.
Melt about a 1/2 stick of butter and sprinkle in some garlic power and add about 2 tablespoons of fresh dill.
Put them on a pan and top with the dill butter mixture, salt (light if the butter is salted), pepper and some parm cheese. I used the stuff in the green can and it was great.
Broiled them for a couple of minutes until the cheese got golden.
Posted on 5/7/12 at 2:36 pm to Degas
Hmmm...interesting. Honestly, I didn't know that.
I'm not sure which one I bought then. LOL
I got it at Robert's Fresh Market for $30 a pound if that tells you anything.
Interesting though. Learn something new every day.
I'm not sure which one I bought then. LOL
I got it at Robert's Fresh Market for $30 a pound if that tells you anything.
Interesting though. Learn something new every day.
Posted on 5/7/12 at 2:45 pm to nikinik
quote:see? this is the details that I need. Thanks! Sounds great!
I cut the zucchini lengthwise down the middle. I cover them with water in a pan on the stove and boil them on med high heat for about 12-14 minutes.
Melt about a 1/2 stick of butter and sprinkle in some garlic power and add about 2 tablespoons of fresh dill.
Put them on a pan and top with the dill butter mixture, salt (light if the butter is salted), pepper and some parm cheese. I used the stuff in the green can and it was great.
Broiled them for a couple of minutes until the cheese got golden.
Posted on 5/7/12 at 2:46 pm to nikinik
I love em both, but they're two distinct fish. Bonefish features Chilean Sea Bass which I usually get with the mango salsa ftw. It's a fish that has a taste and texture of crab meat, and is very forgiving when cooking. I know for a fact that Louisiana Cajun Seafood on Coursey always has a supply in their freezer section. The price has really shot up over the past few years and some chefs will shun it because it's not sustainable. A very easy way to prepare this fish is to simply steam it.
Sea Bass, (black, striped, etc) usually is pan sauteed with the skin on for presentation and a crispy texture and has a tendency to dry out easier than Chilean Sea Bass.
I'm no expert on either, but I noticed them being discussed as the same.
Sea Bass, (black, striped, etc) usually is pan sauteed with the skin on for presentation and a crispy texture and has a tendency to dry out easier than Chilean Sea Bass.
I'm no expert on either, but I noticed them being discussed as the same.
This post was edited on 5/7/12 at 2:48 pm
Posted on 5/7/12 at 2:51 pm to Winkface
quote:
see? this is the details that I need. Thanks! Sounds great!
Yeah, i got it - mine with mushroom soup is mo better.
This post was edited on 5/7/12 at 2:52 pm
Posted on 5/7/12 at 2:53 pm to Degas
Hmmm...makes me wanna go back to the store where I got it and see what it says! I do know it was dern good. ;)
Posted on 5/7/12 at 2:57 pm to nikinik
Regular sea bass
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