Poached Sea Bass Over a Bed of Tomato Sauce

Posted February 21, 2013

Filed under entree, seafood, What's Up in Cecile's Kitchen

Last week I purchased a few cans of Italian tomatoes at Costco because they looked interesting and I thought they must taste great.

I will tell you that I have been very pleased with my purchase:-) They make wonderful sauces or dipping sauces without much efforts.
This evening I thought to use one can to accommodate my fish. I used Sea Bass for this recipe, but you can use any fish of course.
Ingredients for 2:

1 can of tomato
1tbsp of sugar
1tbsp of fresh oregano chopped thinly
salt
pepper
1 or 2 sea bass filet ( depending how much you eat)
1/2 tsp of butter

Empty the tomatoes into a chopper or a mixer and puree the tomatoes
Pour the puree into a medium saucepan.
Add 1 tbsp of of sugar, 1 tbsp of fresh oregano, 1/2 tsp of salt, 1/4-1/8 tsp of pepper and bring this mixture to boil.
Meanwhile, melt the butter into a small frying pan.
When the butter is melted and is sizzling, place the filet of fish and saute quickly, for less than a minute on each side.
Scoop the sauce into the large round mold.
Place the filet on top of the sauce.
Place the octogonal silpat on top of the large round mold and cook the fish for 5 minutes into a warm oven of 400.
To eat, spoon the sauce onto individual plates. Place the fish in the middle and place a twig of oregano for decoration. Et voila!!!

Bon Appetit and Happy Cooking!!!

Poached Sea Bass in Oregano Infused Olive Oil and Fresh Tomatoes

Posted March 22, 2012

Filed under entree, Large round mold, Recipe with Demarle Cookware, seafood, silpat, What's Up in Cecile's Kitchen

Spring is here! At least that’s what the calendar says. But here in South Carolina, it seems that we skipped right into summer. The temperatures are already in the high 80’s. I really worry of what it is going to be like in the heat of the summer. I love spring for the trees in bloom, the rabbits hoping in all directions, birds chirping in the morning. I love the warmth of the sun….but what we have now is no spring at all. In fact, it is already so hot in the afternoon, I wait till 7 pm to do my evening run because I feel it is too hot otherwise.

The good part about those temperature, I will say, are the fact that it makes you want to take some layers off ( of clothes, and other;-)) which also means that I may need to stop having those yummy Sunday treats in order to be bikini ready;-).

Tonite, the temperature were already so overwhelming, that I was not very hungry and wanted some quick and light so when I went to the grocery store, I was hoping to find some white fish.. either Mahi or sea bass. What a nice surprise to see that they had small pieces of sea bass that had just shipped that very morning! Yeah!!!

Ingredients for 1-2: 1 tbsp of oregano infused olive oil, 1 spring of oregano, 1 piece of sea bass, salt, pepper, 1 cup of fresh baby tomatoes sliced in half.

To infuse the oil, you will simply need to place the herbs in the olive oil and keep the mixture in the fridge for a few days (2-3). The oil should be used shortly, and always kept in the fridge.

Place the sea bass in the large round mold. With a pastry brush, brush the olive oil all over the fish. Sprinkle salt and pepper. And place the tomatoes all around the fish. Chop 1 sprig of oregano and sprinkle it over the fish. Cover the round mold with the octogonal silpat and cook in a warm oven of 375 for 8-10 minutes depending on your preferences and on the size of the fish.

For added color and added taste, cooked an oregano sprig into the infused oil so that it would become crispy and I could use that spring for decoration Et Voila!!!

I accompany the fish with a salad of watercress, and roasted purple onions in a balsamic and oregano infused vinaigrette. Yummy!!!

Bon Appetit and Happy Cooking!!!

Poached Sea Bass with Coconut Reduction

Posted February 10, 2012

Filed under Large round mold, octogonal silpat, seafood, What's Up in Cecile's Kitchen

Meaty white fish are my favorite. Unfortunateley they are hard to find. So I cannot tell you how happy I was to see Sea Bass at the Fresh Market tonite:-)

I wanted it poached, with fresh vegetables and a light sauce. To tell you the truth, I did not really want to poach it in broth as most poach recipes called for so I thought of using my Demarle Cookware to get the same result. The recipe today was inspired by a recipe from Guy Fieri that was featured on the foodnetwork called Asian-Style Baked Mahi Mahi.

For two people, you will need the following ingredients: 1 large size sea bass piece ( about 1/2 lb or 8 oz. ), 1 cup of fresh snow peas, half of a red bell-pepper sliced thinly, 2 carrots peeled and sliced into small coins, 1/4 cup of coconut milk, 1/4 cup of chicken or vegetable broth, 1 tsp of fish sauce, 1/16 tsp of salt, 1/32 tsp of pepper, 1 tbsp of fresh or dry basil, 1 inch of fresh ginger grated, 1 large garlic clove pressed.

Mix all the ingredients mentioned above except for the vegetables and for the fish. Place the fish in this mixture and let it marinade for at least 30 minutes. After that time has elapsed, place the vegetables in the round mold, drizzle 3 tbsp of the marinade on top of the vegetables. Cover the round mold with the octogonal silpat and microwave for 2 minutes. Remove the round mold from the microwave, open it and place the fish atop the vegetables. Cover the round mold with the octogonal again and cook in a warm oven at 35o for 12-15 minutes. While the fish is cooking, empty the marinade in a small saucepan and bring to boil. When the mixture has come to boil, lower the temperature and let it simmer until the sauce reduces to half. To serve, place the vegetables on the plate. Place the fish atop of the vegetables and drizzle some of that sauce over the fish ( or not. The fish is great without the sauce, and if you are looking to cut down calories, then eat it without;-)

Bon Appetit and Happy Cooking!!!