Red sea bass, also known as red drum, is a delicious white fish that you can cook in a variety of ways. For a quick dish, sauté it in a skillet or grill it. For a Cajun flavor, make a blackened sea bass with various seasonings.
Ingredients
Making sautéed red sea bass the easy way
- 1 1/2 to 2 pounds (680 to 910 g) red sea bass fillets
- 60 ml olive oil
- 1 teaspoon fresh thyme (minced)
- 1 tablespoon fresh basil (chopped)
- salt and pepper to taste
Grilling red sea bass
- 3 pounds (1 kg) red sea bass fillets
- 60 ml olive oil
- salt and pepper to taste
- 1 lemon (cut into wedges)
Make blackened red croaker
- 1/2-inch thick red sea bass fillets
- 1 tablespoon of sweet paprika
- 1 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons ground pepper (black or white)
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 12 tablespoons butter, melted
Steps
Method 1 of 3: Make Sauteed Red Sea Bass the Easy Way
Step 1. Season the fish with olive oil, basil, thyme, salt and pepper
Use your hands to massage 1 tablespoon of olive oil onto both sides of the fish. Sprinkle salt and pepper on both sides. Press 1 teaspoon minced fresh thyme and 1 tablespoon minced fresh basil into the meat side of the fish only.
If you don't have fresh herbs, sprinkle with a handful of dried herbs, such as 1 teaspoon basil or rosemary, 1 teaspoon thyme, or 1 teaspoon rosemary. You can also use Italian seasonings in similar measures
Step 2. Heat 1 tablespoon of olive oil in a skillet over medium heat
Choose a nonstick skillet for easier cooking. Let the oil heat up for a few minutes before adding the fish. When it's done, it will have a slight shine.
Step 3. Place the fish in the pan on the meat side to cook for 3 minutes
It should look golden brown. However, fresh herbs shouldn't burn, so turn it over before it reaches that point.
You can lift the edge of the fish to check the underside
Step 4. Flip the fish to cook it for another 4 minutes or so
Flip the fish so the skin is facing down. Be careful, as the fish could break into pieces if you handle it too hard. Use a putty knife to flip it over.
- The fish is done when it flakes easily with a fork.
- Serve with a side of sautéed rice or spinach.
- You can add a stroke of butter or squeeze lemon over the fish at the end.
Method 2 of 3: Grilling Red Sea Bass
Step 1. Prepare the red sea bass fillets by cleaning them and making indentations in the skin
Rinse the fish under cold running water and pat dry. The moisture will cause the skin to steam rather than crisp. Some chefs prefer to make a few cuts across the skin. Just make shallow diagonal cuts into the skin from top to bottom every 1 inch (2.5 cm) to allow moisture to penetrate.
If you prefer, you can cook the fish without skin
Step 2. Brush with 60 ml of olive oil on the side of the skin
Dip a pastry brush in olive oil and brush it evenly over the fish to create a nice, light coating. Make sure to cover all the skin with olive oil.
Do not reuse any remaining olive oil unless you heat it to kill bacteria
Step 3. Flip the fish over and lightly season it
Spread the fish skin side down on a baking sheet. Season the skin of the fish with salt and freshly ground pepper according to your preference starting with 1 1/2 teaspoons of salt and 1 1/2 teaspoons of pepper.
You can also use other seasonings at that point. For example, you can sprinkle 1 teaspoon of onion or garlic powder over the fish, add a pinch of cayenne pepper, or red pepper flakes
Step 4. Heat grill to medium heat and oil
Aim to set your grill to 350 to 375 ° F (180 to 190 ° C), whether you're working with a gas grill or charcoal grill. Make sure the grill is very clean before placing the fish on it, otherwise it could stick.
Rub oil along the grill to prevent the fish from sticking. Use enough to cover the grate, but be careful to burn your hands
Step 5. Grill the fish for 5 to 6 minutes on one side
Grill fish skin side down. Wait about 5 minutes, then check to see if the skin is crisp. If that happens, you are ready to flip the fish. Otherwise, wait another minute or two.
Step 6. Flip the fish over and cook another 3-4 minutes
Flip the fish carefully with a spatula. It is fragile, so do it carefully. You don't want to break it to flip it. Let it cook on the skin side for another 3 minutes or until the fish flakes easily.
Step 7. Let the fish rest off the grill, then serve it
Transfer the fish to a serving plate and let it rest for 5 minutes. Squeeze some fresh lemon over the steaks, and serve with grilled or steamed vegetables.
You can also sprinkle the fish with fresh parsley on top
Method 3 of 3: Cooking Blackened Red Sea Bass
Step 1. Mix the seasonings to form a mixture
Add to a small bowl a tablespoon of sweet paprika, 1 1/2 teaspoons of salt, a teaspoon of onion powder, 1 teaspoon of cayenne pepper, 1 1/2 teaspoons of ground pepper (black or white), 1/2 teaspoon dried thyme and 1/2 tablespoon dried oregano. Stir to combine the ingredients.
You can use equal amounts of black and white pepper or just choose one of the two
Step 2. Melt 6 oz (170 g) of butter in the microwave
Place the butter on a microwave-safe plate and put it inside the appliance. Cover the dish and heat the butter in bursts for 30 seconds until completely melted.
Some recipes require you to clarify the butter, which means that you will have to heat it and then remove the top layer that separates naturally from the rest by stripping it with a spoon. The butter layer burns more easily than the rest, so removing it will cause less smoke to come out
Step 3. Season the fish with the prepared seasonings
Drizzle a generous amount on both sides of the fillets. Use everything to season the 6 fillets. Work the seasoning into the fish by seasoning it with light pressure with your hands.
Step 4. Heat a cast iron skillet over medium-high to high heat
Place the skillet on hot coals on a charcoal grill. They will look dull black with a layer of ash, but not very hot. For your gas grill, set it to medium-high heat.
You can do it inside the stove, although you will have to open the window to let the smoke out. The high heat required will produce a lot of smoke
Step 5. Add butter to the pan
Pour 1/2 to 1 oz (15 to 30 g) of butter into the skillet where you will place each fillet. You will only need two to three buttered areas to start, since you cannot cook all the steaks at once.
The pan will give off a lot of smoke, so brace yourself and back off
Step 6. Place 2 to 3 steaks in the skillet to cook for 2 minutes on one side
Place a steak in each puddle of melted butter. Let it cook on that side for about 2 minutes. Lift the edge of the steak to see if the underside is roasted. If it is, it's time to flip the steak.
Step 7. Flip the fish over and add a little more butter
When the bottom is roasted, use a spatula to flip the fish. Pour about 1 teaspoon of melted butter over each fillet after flipping.
It is not necessary to measure the butter. Just pour a squirt of melted butter over each fillet
Step 8. Cook another 2 to 3 minutes until the fish is cooked
The other side of the fish will look roasted when cooked. To taste and see if the fish is done, carefully press down on the thickest part. If you leave an indentation in the fish, it will be cooked.
Step 9. Cook the other 2 or 3 steaks in the same way
Once you've removed the first batch from the skillet, move on to the other steaks. You can place the first steaks in the oven at its lowest setting to keep them warm until the others are done. Aim to set the oven to a temperature of 80 to 90 ° C (170 to 200 ° F).