If you like fish, then you’re going to love this Oolong Chilean Sea Bass recipe. It’s one of my all time favorite seafood entree’s, on the menu at P.F. Chang’s China Bistro, and it’s quite popular for obvious reasons. Sea Bass is a white fish that comes from the southern ocean waters near Antarctica. For this recipe, small portioned fillets, 6 to 8 ounces, are cut and marinated in an Oolong Tea marinade that sets this dish off, when it’s prepared. The fish can be broiled or pan seared and it’s usually served with fresh spinach and a caramelized glaze of the marinade sauce.
Sea Bass Marinade
The secret to the deep flavor in this Oolong Chilean Sea Bass recipe is in the name, which is in the marinade. A concentrated level of Oolong Tea penetrates the fish, with several other Asian ingredients, and marinates or Brine’s the fish to it’s full flavor and potential. If cooked right, Sea Bass is a very moist, tender and flaky fish and once it’s absorbed all of the ingredients, it turns a rich golden brown that brightens when it’s broiled or pan fried, like I show you in the video tutorial down below. The left over marinade can then be used and reduced in a pan to create steam to cook the fish, spinach and a sauce to top the bass, once it’s been plated.
Oolong Chilean Sea Bass Ingredients:
2-4 6 oz Sea Bass Fillets
2 bags Oolong Tea
1 cup Boiling water
2 oz Soy Sauce
2 oz White Vinegar
2 oz Granulated Sugar
1 tsp Black Bean Garlic Sauce
1/8 tsp Ginger Powder
1/2 tsp Sesame Oil
2 tbsp oil for cooking
8 oz Fresh Spinach, optional
This recipe can marinate and sauce up to 2 lbs of Sea Bass. Just following the directions in the video tutorial and I’ll show you just how easy this Oolong Chilean Sea Bass is to make.
There isn’t just one way to make Crispy Fish Tacos and you can choose from a variety of fish. You don’t need to get all gourmet about it, though, and choose expensive fish. Half the point is to save money and go with some delicious and cheap. Unfortunately, Cod has been fairly expensive lately and many recipes use it in their tacos because it tastes great. But, who can afford $7 to $10 dollars per pound? Might as well buy Shrimp at those prices. Tilapia, Pollack and Swai are good alternatives, if you’re cooking from scratch but I’m going to shock you and ask you to consider frozen fish Fillets.
Frozen Crispy Fish Tacos
That’s right, I said it, Frozen Crispy Fish Tacos are amazing and incredibly inexpensive. I bought this bag of Gorton’s Crunchy Breaded Fish Fillets for only $3 bucks. I’m not affiliated with them in any way so, for all I care, buy Van De Kamp’s or some other brand on sale. The point is, these are ready to go and you can make some great fish tacos with these fillets. Not only does it save time, the clean up is just one oven pan. So consider these the next time you want to crank out some crispy fish tacos.
If you want to do it from scratch, however, be my guess. I’ve got a fantastic Beer Batter recipe and/or a Southern Fish Fry recipe you can use, if you prefer. the Beer Batter is also great for making Onion Rings and the Southern Fish Fry can be used for Shrimp as well. Either way, you’re also going to need my Pico De Gallo recipe to make these Tacos as well. So study up and let me know if you have any questions.
Crispy Fish Tacos Ingredients:
10 Fish Fillet’s, 3-4 oz portions
1 pkg Corn Tortillas
1 head Cabbage, chopped
2 Limes, cut into wedges
1 cup Pico De Gallo, CLICK HERE
1/2 cup Crema or Sour Cream
Be sure to watch the short video tutorial to make these Crispy Fish Tacos.
Trout Amandine is a classic recipe and it just so happens that I live near one of the most popular fly fishing spots in the nation. You can pull Rainbow, Browns and Cut Throat Trout from several different rivers that are only minutes away from my house. And, believe me, this recipe will dress to impress any fan of any of those fish. I’d even dare say that the preparation of this fish can be easily done with Salmon too; at least the way I do it.
Prepare Trout Amandine
For Trout Amandine, I’ll cut and slice a whole cleaned fish, then marinate it in buttermilk, season with salt and pepper, then stuff it with lemon slices and a seafood medley. At this point you can choose to grill, bake or pan fry the fish. In this video recipe, I take it to the grill but you can do what you prefer. After I cook for 5 minutes, I’ll carefully flip the fish over and prepare the topping which consists of fresh ground Almonds, butter, Amaretto and squeeze from a fresh lemon. I brown the almonds in a pan with some melted butter just before I add the Amaretto and lemon juice and cook over medium low heat till it lightly caramelizes. By then it’s time to pull the Trout off the grill and smother with the caramelized sauce.