California Aquaculture Association


Recipe: Bronzed Seabass with Lemon Shallot Butter

Courtesy of Ingredients: 6 ounce Piece Of Sea Bass, With Or Without The Skin On 3 Tablespoons Butter 1 whole Medium-sized Shallot, Minced 1 whole Lemon, Zested And Juiced 3 Tablespoons Canola Oil Kosher Salt And Fresh Ground Pepper, to taste   Preparation: Preheat the oven to 375 degrees. Season both sides of the fish generously with salt and pepper. Heat canola oil in a medium-sized oven-safe pan over high heat for a few

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Recipe: Roasted Fish With Quinoa Salad

  Ingredients 4 ounces fish (sea bass or tilapia) Olive oil spray Salt and pepper 1 cup broccoli 1/2 cup quinoa, cooked 2 tablespoons scallions 1/4 avocado, diced 1/2 lemon   Directions Preheat a baking sheet in the oven at 450°F. Lay out a piece of aluminum foil, lightly spray your fish with olive oil, and season with salt and pepper on one side, then repeat on the other side. Remove the hot pan from the oven, keep the prepared fish on

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Recipe: Thick and creamy fish chowder

Serves 6 1 whole sea bass or other white fish (4 to 5 pounds), scaled and cut into 3 pieces, including the head 7 cups water 3 all-purpose potatoes, cut into 1-inch pieces 4 slices bacon, cut into1-inch pieces 1 onion, coarsely chopped Salt and pepper, to taste 1 tablespoon flour 1 cup light cream 1 cup milk Sweet paprika (for sprinkling) 2 tablespoons chopped fresh chives 1. In a stockpot over medium-high heat, combine the fish and water. Bring

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Recipe: Seabass En Papillote with Spicy Tomato Sauce, Fennel, Olives and Capers

Serves: 4 4 skinless sea bass fillets, each about 6 ounces Kosher salt Freshly ground black pepper Olive oil-flavored nonstick cooking spray 1½ cups store-bought bottled arrabbiata sauce or other spicy tomato pasta sauce ¼ cup oil-packed sun-dried tomatoes, well drained and patted dry, cut into strips ¼ inch wide 2 tablespoons drained small capers 24 pitted Kalamata olives, halved lengthwise 1 small fennel bulb trimmed, halved and sliced crosswise

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Recipe: Miso-Glazed Seabass

Serves four 1½ pounds sea bass, skin off and cut into a dozen 2-ounce slices 1 tablespoon white miso 1 tablespoon red miso 1 tablespoon sake 1 tablespoon mirin 2 teaspoons soy sauce 2 teaspoons grated ginger 1 tablespoon sugar 2 egg yolks Salt 1 pound tender mustard greens or spinach, stemmed and washed 1 teaspoon toasted sesame oil Pickled ginger, for garnish   1. Lay fish slices in a shallow glass or earthenware baking dish. Put white and

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