This recipe gives you dinner party elegance in a 20-minute dish. We rely on sea bass, a tender, mild-flavored fish with a lovely buttery quality. There are several sustainable options to choose from ...

Aug. 20, 2004 -- Emeril Lagasse kicks up a grilled fish dish with an exciting salsa topping. Check out his grilled shrimp salad with avocados and oranges recipe too. Grilled Bass • Four 4- to 6-ounce ...

It seems that herbs have a way of being trendy. The ‘80s saw a lot of basil and tarragon. In the ‘90s, it was rosemary and thyme. If the last few months in The Times Test Kitchen are any indication, ...

This Sea Bass with Avocado Salsa recipe is light and delicious. Sea bass is a mild fish but boasts a buttery and meaty texture. Served with this rich avocado salsa, you have a colorful, flavorful dish ...

Slice the tomatoes and remove the heart. Finely dice the flesh of the tomato and place in a bowl. Add the finely diced onion, shredded coriander, the sweet chilli sauce and the salt. Squeeze in the ...

Heat a clean grill to medium-high. Season fishes’ cavities with salt, pepper and ½ teaspoon red pepper flakes each. Slice 1 lemon into ¼-inch rounds. Stuff cavities with lemon rounds and rosemary ...

This is a great summer recipe, loaded with Moroccan flavours. The balance of sharp and sweet in this salsa works well with all sorts of fish. And you could use the chermoula on eggplant or chicken.

Preheat the oven to 190C and drizzle the sea bass fillets with olive oil. Place in the oven until the fillets are flaky and cooked through (approximately 15 minutes). Put the quinoa in a medium pan ...

Preheat the oven to 190°C/375°F/gas mark 5. Mix the stuffing ingredients. With a sharp knife, make four deep slashes on each side of the sea bass. Season inside each slit and the body of the fish.

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