Healthy Sea Food Recipe

* Sinigang Tuna Panga
* Lettuce with Shrimp
* Florida Red Snapper
* Seared Tuna w/ Penne Rigate Nicoise
* Dill Infused Seafood
* Shrimp and Corn
* Sinigang na Dulong
* Tuna with Beancurd
* Corn Cakes with Spicy Shrimp
* Pan seared Halibut with Sweet Pea Puree
* Coconut Curry Mussels with Noodles
* Tuna With Grilled Panzanella
* Wasabi Crab Salad Rolls with ginger coleslaw
* Linguine with Clams Arugula and Tomatoes
* Shrimp Salad with Chili tomato Vinaigrette
* Tuna White Bean and Fennel Salad
* Chilean Sea Bass
* Seafood Teriyaki
* Prawns Thermidor
* Lemon Squid
* Oriental Minced Prawns
* Fillet of Chilean Sea Bass in Orange cream

Chilean Sea Bass with hazelnut Rolled Asparagus

Chilean Sea Bass with hazelnut Rolled Asparagus

Recipe by: Luis Chikiamco

Chilean Sea Bass with hazelnut Rolled Asparagus 

Ingredients: serve 1

1 carrot

1 onion

1 stem onion leek

2 mangoes

250 grams Chilean sea bass (or lapu lapu(, sliced into 2 salt and pepper, to taste

¼ cup fresh milk

¼ cup water

½ cup cream, divided into 2 portions

4 to 5 asparagus stalks ice water

1 egg white

½ cup ground hazelnuts

¼ cup cooking oil

Procedures:

Preheat oven to 300^oF

Slice carrot, onion and leek into cubes to make a mirepoix. Set aside

Cut mangoes into large slices horizontally

Season fish with salt and pepper. Place 1 to 2 mango slices on each piece of fish(reserve remaining mangoes for sauce). Roll fish and fasten with a toothpick.

In a baking dish, pour in milk, water, ¼ cup of the cream and the mirepoix. Add fish. Cover baking dish with foil and bake until fish is fully cooked. Remove fish and reserve the liquid.

Cut out hard end of asparagus. Blanch asparagus in boiling water then immediately plunge into a bowl of ice cold water. Drain asparagus and dip in egg white. Roll in hazelnuts.

In a skillet, heat oil and fry the asparagus until nut coating is set.

Make Mango Sauce

In a blender, combine remaining mangoes, remaining ¼ cup cream and ½ cup of the reserved liquid. Blend until smooth.

To serve. Arrange fish on dinner plate. Add asparagus on the side. Pour in mango sauce.

Fillet of Chilean Sea Bass in Orange cream recipe tips

Fillet of Chilean Sea Bass in Orange cream

Recipe by Humphrey Navarro

Chilean Sea Bass in Orange

Ingredients: serve 5

Sea bass

1 kilo Chilean sea bass salt and pepper, to taste

1 tablespoon + 1 tablespoon lemon juice

2 tablespoon olive oil

2 tablespoon cold butter

Vegetables

1 tablespoon olive oil

2 tablespoon minced shallots

2 teaspoons minced garlic

1 cup orange juice

¼ cup + 1 tablespoon white wine

¼  cup + 1 tablespoon fish stock

2/3 cup cream

1/3 cup butter salt and pepper, to taste

1 ¼ cups peeled potato cubes

¾ cup + 1 tablespoon tomatoes

1 ¼ cups green asparagus, peeled and blanched

1 ¼ cups white asparagus, peeled and blanched

Relish

1 bunch lamb lettuce, sliced into strips

1 teaspoon sliced sun dried tomatoes

1 onion, sliced into rounds

1 fennel, sliced lengthwise

1 lemon, juiced

2 tablespoons olive oil salt and pepper, to taste

Procedures:

Season sea bass with salt, pepper and lemon juice

In a medium hot pan, heat olive oil and sear the sea bass on both sides until golden brown, about 7 minutes. Glaze with cold butter then set aside.

For the vegetables

In a large pan, heat olive oil and sauté shallots. Stir in garlic and orange juice. Simmer until reduced in half. Pour in white wine and stock. Simmer 2 minutes. Add cream and butter. Season with salt and pepper. Add the potatoes, tomatoes and the green and white asparagus and cook until soft.

For the relish

Toss lettuce, sun dried tomatoes onion and fennel in a bowl

Season with lemon juice, olive oil salt and pepper

To assemble

Place the vegetables on the middle of the plate then place sea bass on top and the relish on the sea bass