About the Chef

Sea Bass Filet

Seafood for the bikini-clad sea-goer, Chef Rebecca Charles sautes a sea bass fillet with lobster broth and vegetables.
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Videos in this Series

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  Carmelized Endives

  Shrink that waistline with a delicious end shrimp dish from chef Scott Conant.

  
  
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  Olive Oil Chicken Recipe

  Chef Scott Conant poaches chicken in olive oil for rich flavor with a light touch.

  
  
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  How to Cook Shrimp Saute

  Chef Tom Valenti whips up a simple saute that's light on fat but big on flavor.

  
  
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  Sea Bass Carpaccio

  Stay slim and trim with Chef Michael Romano's succulent slices of sea bass.

  
  
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  Pan Seared Scallops

  Rebecca Charles sears up a pan of light sea scallops with fresh roasted vegetables.

  
  
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  Striped Bass

  Chef Bill Telepan reels in a scrumptious striped bass that'll be easy on the waist line.

  
  
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  Swiss Chard Malfatti

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  Ceviche

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• 
  Berry Gratin

  A dessert that won't hinder your bikini goal, Nick Malgieri brings plain berries alive with a rich and crunchy almond topping.

  
  
• 
  Slow Roast Salmon

  Chef Scott Conant nets a slow-roast wild salmon with a clam and mussel cucumber salad; low in carbs, high in taste.

  
  

Related Links

• Official Site of Nick Malgieri
• Rebecca Charles' Pearl Oyster Bar

Recipe

Sea Bass Filet Recipe

Ingredients

• 1 tbsp. canola or olive oil
• Salt, pepper
• 4 6 to 8 oz black sea bass filets, skin scored
• 16 mushrooms, shiitake, oyster, maitake
• 1 large zucchini, seeded
• 2 carrots, peeled
• 4 cups lobster stock

Directions

1. Preheat oven to 450. Julienne carrots and zucchini to make a "vegetable spaghetti". Saute mushrooms in 1 tbsp. butter over medium heat until lightly browned. Set aside, wipe out pan and melt 1 tbsp. butter over medium heat. Saute carrots for 1 minute, add leeks. Saute for 2 minutes more. Add zucchini, sauté for two minutes more. Season with salt, pepper. Add mushrooms and lobster stock, simmer. For a richer broth, swirl in a tbsp. of truffle butter or unsalted butter.
2. Heat oil in a large saute pan over medium-high heat to just before the smoking point. Lay filets in pan carefully, skin-side down. Shake pan to avoid sticking. Sear for 2 minutes. When lightly brown at edges, finish in oven for 3 to 4 minutes.