Why do I keep ruining sea bass?

Question

I've tried to saute sea bass twice. First time, I did it on medium high heat, and it overcooked and was like a piece of leather. Second time on medium heat, and it was burned on the outside and undercooked inside. Both times disgusting. Any suggestions? Thanks!

Answer 1

Dont saute, SEAR!

First, you need a clean & dry pan. Non-stick is fine. Heat it till it's just about to start smoking & add 1 tbsp or less of oil.

Your fish should be clean: salt, pepper & a little oil. IF you have skin, put that side down first.
Then add you fish, shake the pan once & dont touch it. Drop the heat down to med high. Let it cook mostly on this side, then flip & few more minutes on the other side. Slide it onto a plate & let it rest a few more minutes, then enjoy!

The cooking times depend on the size, weight & thickness of your piece of fish. When you buy the fish, ask the guy behind
the counter! He'll tell you exactly how many minutes to cook that exact piece of fish --- perfection every time.

Also, sea bass is $$. So try this method out on something less
expensive (like tilapia, mahi mahi, snapper, cod...). Whne you
become proficient, then try out your bass.

I would first suggest simple fish recipes initially, then once you are comfortable you can start encrusting with nuts & seeds....

A simple chinese trick to getting a good crust is a light dusting with cornstarch.

Good luck!!

Answer 2

Try this recipe:
heat to med-med hi
1 Tbls butter and 1 Tbls olive oil in a skillet.
dice 1/2 onion add to oil & butter
dice 1/2 green and 1/2 red bell pepper and add to onions
salt and pepper to taste you can add 1 clove garlic finely minced
add 1 Tbls flour and mix with veggies and oil
add 1/4 cup white wine or better yet marsala wine
simmer and then add the fish (salt and pepper or old bay seasoning to fish before adding to veggies)
cover and let simmer by turning heat to med low
should take another 10-15 min depending on thickness of fish.

This way the fish steam cooks and will not dry out because the veggies are below. You can add chicken stock if you feel the veggies need more moisture.
Top with soy sauce and green onion slices. You can also add fresh garlic and ginger slices in with the onions and then add chinese black beans and hoisin sauce to give an oriental taste.
Fish is always better steamed with veggies rather than sauteed.

Answer 3

You could try grilling it for a couple of minutes on each side (depending on thickness). Or baking it in the oven for about 15 mins. (again, depending on thickness) wrapped in tinfoil with some lemon & herbs or whatever flavours you like. Just google sea bass recipes and you'll find a plethora of different ways to do it and the exact cooking times.

Answer 4

All fish does better when cooked slowly. There are many methods. Have you tried poaching? (Wrap in foil with your favorite herbs and spices, some butter, a little garlic and a squeeze of lemon). bake it at 350 for about 20 minutes. Check for doneness (oven temperatures do vary).

Answer 5

What are you trying to saute it in? Maybe it's the pan, it has to be one of the two, It needs to be cooked on med heat, so you are at least doing that right

Answer 6

try grilling it! yum yum!

itsmeee2006 has my favorite answer though, just go to a restaurant! I hate cooking seafood in my house...it smells for days!

Answer 7

Go to a restaurant. It's easier.

Answer 8

it takes talent to screw that fish up. i broil mine witth butter and garlic. you could use lemon if you like but i think it overpowers the fish.