My Black Sea Bass is perfect for your next date night dinner or to make any night a special occasion. Why go out when you can make this restaurant-style dish in your own home tonight.
As a Chef, I always look for new items to try for dinner when food shopping. And this week my grocer was featuring Black Sea Bass that looked too good to pass up.
Black Sea Bass often referred to as Rock Bass is found in the waters of Florida, off the Gulf of Mexico and in the Atlantic all the way up to Maine.
Its flesh is firm and lean, with a mild, delicate flavor. Make sure the uncooked flesh is sparkling white and translucent, not opague. Remember fresh fish should only smell like the sea, not fishy.
I was pretty sure we would enjoy the sea bass but just to be on the safe side I topped it with jumbo shrimp finished in a lemon scampi sauce (you really can’t go wrong with that topping). The Sea Bass was tender and flaky with a mild sweet flavor, and the lemon butter sauce with those delectable shrimp took the sea bass to the next level!
If you can’t find Black Sea Bass, this topping would work well on any white flaky fish, turning even Tilapia into a memorable meal or even without the fish served over pasta.
What’s your favorite type of fish?
Fish is an excellent source of protein and is a good alternative to red meat. We try to eat fish at least once a week in our house and finding new ways to serve it is always fun. This topping can be used on many of your favorite fish and even chicken, so have fun experimenting.
If you liked this recipe you might also enjoy these fish recipes:
- Blackened Salmon with a Gorgonzola Cream Sauce
- Pan Seared Halibut
- Ginger Garlic Swordfish
- Grilled Atlantic Rockfish
Black Sea Bass with Shrimp in a Lemon Scampi Sauce
- 12-14 ounces black sea bass fillets
- 6 16-20 count shrimp Peeled and deveined Peeled and deveined
- 1 tablespoon capers
- 1 clove garlic - finely chopped
- juice of one half lemon
- splash of white wine
- 2 ounces vegetable stock
- 1 tablespoon of butter rolled in flour
- 1/2 teaspoon Italian parsley - finely chopped
- Preheat oven to 350
- Place sea bass fillets in a baking pan and drizzle with extra virgin olive oil, then sprinkle with sea salt and black pepper. add a little water to the pan to help keep the sea bass moist
- Roast Sea Bass for 15-20 minutes
- In a sauté pan add olive oil and chopped garlic, when the garlic starts to cook add the shrimp.
- Turn the shrimp over and add the capers.
- When shrimp are almost fully cooked add a splash of white wine.
- Add stock, lemon juice and butter rolled in flour.
- As the sauce begins to thicken up add chopped parsley, remove from heat and serve over plated Black Sea Bass fillets.
- Garnish with sliced lemon and serve with your favorite sides.