Review:Two HUGE thumbs way up for Broiled Sea bass w/Pineapple Chili Glaze Aug 01

[heatherfeather]

Oh my goodness - this was fabulous!!!!!!! THE best fish I have ever had in my life. We eat lots of fish (2x a week is our average, sometimes more). I had never tasted sea bass before, and when it was on sale today for $7.99/lb, I jumped at the chance to try the recipe that had been making my mouth water all month.

There was a previous thread concerning the pineapple preserves called for in the recipe. I was able to find pineapple preserves, but chose instead to use apricot-pineapple which I would do again. The chunks of apricot from the jam clung to the top of the beuautiful broiled & caramelized crust on top of the fish. This fish was moist and so tender. Dh & I just kept commenting with every bite how delicous this was. I used fresh basil as well - which was excellent. Also - I completely missed one ingredient - the crushed red pepper. I am glad I did - I am crossing it out on the recipe because the recipe made WITHOUT the red pepper flakes was so perfect. I also only made 3 (6oz.) fillets because I was serving 3 people - but I made the amount of sauce as I would have for 4 fillets.

The strangest thing is - the fish was so cheap because it was
"previously frozen" thawed fish. I would never spend the usual $18.99/pound price that really fresh sea bass costs around here, but the $7.99/lb for the prev frozen variety was tempting enough to give it a try. I really expected it to taste bad, but it was unbelieveably good. I can not even imagine how much better it would be really fresh.( If you can only get the rock solid frozen version in the freezer case of your grocery, then I think halibut would be a fine substitute. So could haddock or cod and maybe even catfish.) But I will be buying more PF seabass because it was that good!

[cchhbb]

Speaking of previously frozen fish, I've found that I prefer to get fish in the frozen state unless I guarantee that it is fresh. When I lived in the midwest, we could only get lake fish that was fresh. That really limited what I would be able to put on the table if I refused to eat previously frozen fish.

I did some research and found out much of the previously frozen fish is frozen while out on the ship. That means that this stuff is really fresh when it is frozen. Now I buy exotic fish in the frozen state and am really happy.

Last week, the grocery store had Yellow Fin Tuna previously frozen on sale for 1/2 off. I love tuna, but have a hard time paying $15 per pound or more. What I did was talk to the fish guy at the grocery store and I convinced him to sell me some that he hadn't thawed out yet. I went home and put it in my freezer for another day. I've done this before and it's a good solution if fresh fish is not available.

[SusanMac]

You're right, most fish is frozen at some point while in transit. Sometimes, even if the sign says "fresh" it's been frozen.

I also loved this recipe! While I happen to adore chilean sea bass, I know it's endangered, so don't eat it very often.

On Cooking Live with Sara last week, one of her guest chefs said that if you like chilean sea bass, you should try grouper. It's another type of sea bass, but much better consistency. I haven't found it at my fish shop yet, but am anxious to try it.

[heatherfeather]

I did not know that sea bass was on an endangered list! How awful! It is delicious, but I guess I won't be eating much more of it. I stopped eating swordfish for the same reason. I'd rather allow the fish to come back to a larger population size and be able to enjoy that delicous fish in the future. The recipe was really very easy and excellent - I will try it with another white fish like halibut next time.

Actually, I can get fresh fish right off the wharf where I live, but not every kind. I love fish and usually can't stand the stuff that has been really frozen - ughh, it always tastes too watery & salty & fishy. This was my first experience not only with sea bass, but also with PF fish.

[robinmj]

hi, thought i could help with a clarification on the sea bass/endangered issue:

<chilean> sea bass is definitely endangered -- but it's not <really> sea bass. technically, its name is patagonian toothfish, and it's endangered because it grows very slowly, reproduces in small numbers, and is overfished.

sea bass that's just labeled sea bass, however, isn't the same thing. according to my research, sea bass is <not> endangered.

personally, i think grouper is a great substitute any time you need a mild-flavored, firm fleshed fish. so is amberjack.

cheers,
robin mather jenkins
senior writer
cooking light

[critikid]

You can't possibly go wrong when substituting Grouper for any other mild, white fish. Most (I believe) is caught in the warm, shallow waters of the Gulf of Mexico...they are actually quite a lot of fun to catch - but even better when being caught on the end of a fork. Blackened is my favorite but I look forward to forging ahead with this substitution and the pineapple glaze!!!

[Julia1Pin]

Can you please print this recipe. I just bought some sea bass from TJ's ($7.59/lb)

[critikid]

Broiled Seabass with Pineapple-Chili-Basil Glaze**

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons pineapple preserves
2 tablespoons rice vinegar
1 teaspoon chopped fresh or 1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper
1 clove garlic, minced
3/4 teaspoon salt, divided
4 (6 ounce) sea bass or other firm white fish fillets
(about 1 inch thick)
1/4 teaspoon black pepper

Preheat broiler.

Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl.

Sprinkle the fillets with 1/2 teaspoon salt and black pepper. Place fillets on a broiler pan coated with cooking spray; broil 5 minutes. Remove from oven; brush fillet evenly with with glaze. Return to oven; broil for an additional 5 minutes or until fish flakes easily when tested with a fork.

Yield: 4 servings (serving size: 1 fillet). 208 cal, 3.4g fat, 31.4g pro, 10.7g carb, 70mg chol, 487mg sod.

Source:
"Cooking Light-8/01"

[Julia1Pin]

Thank you very much. I guess I forgot to do a search. :o

[MelissaAS]

Yum- this was definitely a KEEPER. In fact, I'm ready to make it again already!!

[Barrie]

This recipe sounds great! Unfortunately, my DF will only eat shark or swordfish. How do you think this recipe would turn out with one of those instead of the sea bass?

[heatherfeather]

Robin - thanks for taking the time to clear up the "endangered" fish issue. I feel a lot better now! And thanks to all of you who suggested grouper - I'll have to give that a try too.

For the person who wanted to know if shark or swordfish would be good - I think yes, it would. It is firm enough and the glaze simply brings out the fine flavor of the fish.

[Donna P]

I agree - two thumbs up for this one. I used apricot/pineapple preserves and made the sauce early in the afternoon so the flavors and peppers had time to blend together. I used orange roughy as the fish. Definitely a keeper.

I also did the chipotle mashed sweet potatoes - they looked lovely on the plate, DH liked them, but I didn't. Also served with steamed broccoli.

[Julia1Pin]

I made this last night, and did it kinda wrong. I mis-read, and made the sea bass in the oven, on broil setting. So, it took about 45 minutes, to cook two fillets, and some tiger shrimp.

The recipe came out great though. The flavors were awesome, and the fish was soooo tender.

I served this with pine nut/onion/basil rice and it was a great dinner.