Order By Phone: 1-800-645-1899
Enter keyword or Item #

McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams

Brands
Products A-Z
Departments
Vitamins & Supplements
Herbal Supplements
Children's Supplements
Personal Care
Natural Grocery
Herbal Teas/Throat Drops
Buy 1 Get 1 Free
Resource Center
Nutritionist
Vita Blog
RSS Feed
Reference Library
Contact Us
About Us


Follow us on

Join our mailing list for exciting new products and promotions.

Please enter your Email address.






Website Content Protection
Healthnotes Index:

Sea Bass

Sea Bass: Main Image

Preparation, Uses, & Tips

The secret to successful sea bass cookery is to not overcook it. Whichever of the following cooking methods you choose, your sea bass will be cooked when its flesh becomes opaque yet is still moist on the inside. Most sea bass and groupers should be cooked as skinless fillets, steaks, or chunks, as the skin is tough and strong tasting.

Baking

Place sea bass in a greased baking dish and place on a baking sheet. Chilean sea bass do well brushed with melted butter or oil and seasoned with salt and pepper. Other sea bass are good baked covered with a creamy sauce. Bake in a preheated 450°F (230°C) oven until done, about 10 minutes per inch (about 2.5cm) of thickness.

Grilling

Place fillets or steaks directly on a greased grill, 4 to 6 inches (10 to 15cm) above prepared coals or fire. Cut Hawaiian sea bass and baquetta into 1-inch (about 2.5cm) squares and skewer for kebabs. Baste with butter, oil, or marinade. Cook until opaque and moist on the inside, 6 to 8 minutes.

Broiling

Place seasoned and/or marinated sea bass on a well-greased broiler pan. Dredge Chilean sea bass in flour, cornmeal, or crumbs. Broil under preheated broiler about 4 to 5 inches (about 10 to 12.5cm) from heat. Cook until opaque and moist on the inside, 6 to 10 minutes.

Pan frying

Fry sea bass in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.

Stir-frying

Cut sea bass steaks or fillets into bite-sized pieces. Coat with cornstarch, and stir-fry gently and briefly in hot oil before adding to your favorite stir-fried vegetables.

Deep frying

Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Cut any type sea bass, with the exception of Chilean sea bass (a fatty fish, better cooked with dry heat), into similar-sized pieces, 1 1/4 to 1 1/2 inches (about 3.2 to 3.8cm) thick. Dip in batter, drain, then slip fish into hot oil. Cook until brown, 2 to 3 minutes.

Poaching

Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip sea bass in, then cover pan and keep liquid at a simmer for about 8 minutes per inch (about 2.5cm) of thickness.

Steaming

Place sea bass on a greased perforated rack over 1 to 2 inches about (2.5 to 5cm) of rapidly boiling water. Cover with a tight-fitting lid and keep water at a constant boil through cooking time, 8 to 10 minutes per inch (about 2.5cm) thickness of fish.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.



 
your cart is currently empty



Official PayPal Seal Solgar Approved Etailer BizRate Customer Certified (GOLD) Site

Please note that KosherVitamins.com does not process orders from Friday evening to Saturday evening.

The products and the claims made about specific products on or through this site have not been evaluated by KosherVitamins.com or the United States Food and Drug Administration and are not approved to diagnose, treat, cure or prevent disease. The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.
© 1999-2014 Kosher Vitamins Express. All Rights Reserved.
Report a bug on KosherVitamins.com