Putzel Kitchen

Chilean Sea Bass with Lemon Basil Butter & Fettuccine

This is a delicious meal to wow your guests.  The fish and pasta will melt in your mouth.  Lemon Basil gives both the sea bass and the pasta a beautiful color on your plate and then an fabulous flavor for your palate.

Lemon Basil Fettuccine with Peas & Cherry Tomatoes

The taste and texture of homemade pasta is so heavenly, that it can’t even be compared with dry noodles from a box. Serve it with cherry tomatoes, pine nuts, peas and parmesan cheese and the flavors will absolutely explode in your mouth.
Prep Time
15 minutes
Cook Time
3 minutes
Additional Time
5 minutes
Total Time
23 minutes

Ingredients

Yield: 1 serving
  • 1/2 C A.P. (all purpose flour)
  • 1 Egg
  • 1/4 tsp Salt
  • 1 T Semolina Flour
  • handful chopped Basil
  • Zest of 1 - 2 Lemons
  • 2 T Cooked Peas
  • 2 T sliced Cherry Tomatoes
  • 1 T toasted Pine Nuts
  • freshly grated Parmesan Cheese, to taste

Instructions

Step 1

Make a mound of flour and mix in salt, lemon zest & chopped basil. Use your finger to make a well in the mound

Step 2

Crack the egg inside the well.

Step 3

Use fork to gently mix flour onto egg. Once egg is combined with flour, knead dough on semolina floured surface for about 10 minutes.

Step 4

Flatten the kneaded dough by hand or with a rolling pin and pass it through a pasta roller several times (starting from largest opening to smallest) and then through the teeth to form strings.

Step 5

Drop pasta into salted, boiling water for about 3 minutes. Pasta should be eggy, but not sticky. If you are note eating immediately, then drizzle with olive oil so that it does not become a sticky clump.

Step 6

Serve with peas, cherry tomatoes, pine nuts and parmesan cheese on top.

Notes

Serve with Lemon Basil Sea Bass & Kale Pesto.

Grilled Chilean Sea Bass with Lemon Basil Butter

There are many varieties of sea bass, but for this dish we are referring to Chilean Sea Bass (technically named Patagonian Toothfish). The flesh color is white and the meat has a rich, buttery flavor. Due to the oily content of this fish it can be prepared without much fuss in the oven, a saute pan on stovetop or even on the grill. I like to grill it on a professional grade grill pan so that the fish stays intact and does not fall through the grates while cooking. It’s simple to prepare, but delivers a gourmet flavor.
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes

Ingredients

Yield: 4 servings
  • 4 boneless, skinless chilean sea bass filets, 6 ounces each
  • sea salt & freshly ground black pepper to taste
  • 1/2 cup basil
  • 1/2 cup or 1 stick salted butter, room temperature
  • Juice & Zest of 1 Lemon
  • 2 tablespoons basil chiffonade for garnish

Instructions

Step 1

Mix butter, basil, lemon juice & zest together. Season with salt & pepper. 

Step 2

Spread on a piece of parchment paper and roll into a log shape. Twist the ends so it can be sliced and saved for future use. Store in refrigerator for up to 5 days or 6 months in the freezer.

Step 3

Oil hot grill grates and grill sea bass on both sides for about 5 minutes (depending upon thickness of meat). 

Step 4

Fish should have some color, but not be burnt. The internal temp should read 145 degrees F and flesh should be opaque.

Step 5

Lightly spread (so that fish does not flake) one slice (about 1 T) of herbed butter on fish and garnish with basil chiffonade.


Notes

Think Out of the Ice Box: Try using the sauce recipe for the Soy Ginger Marinated SalmonSea Bass only needs to marinade for about 1/2 hour before cooking.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.