Black Bass With Oranges And Ancho Chile Oil Recipe

Name: Black Bass With Oranges And Ancho Chile Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 naval oranges, segmented; 1/2 Thai chile pepper; 2 tablespoons plus 1/4 cup olive oil; 1 tablespoon fresh cilantro, torn; 1 tablespoon fresh basil, torn; 1 teaspoon fresh thyme, chopped; kosher salt; 2 tablespoons ancho chile powder; 1 pound skin-on black bass fillets, cut into 4 pieces; 3 tablespoons Grapeseed oil

Servings: persons

2 naval oranges, segmented
1/2 Thai chile pepper
2 tablespoons plus 1/4 cup olive oil
1 tablespoon fresh cilantro, torn
1 tablespoon fresh basil, torn
1 teaspoon fresh thyme, chopped
kosher salt
2 tablespoons ancho chile powder
1 pound skin-on black bass fillets, cut into 4 pieces
3 tablespoons Grapeseed oil

1
Place the orange segments in a small bowl with the chile, 2 tablespoons olive oil, the herbs, and 1/4 teaspoon salt.
2
Cover and chill in the refrigerator.
3
In a small saucepan, combine the remaining 1/4 cup olive oil with the chile powder and 1 teaspoon salt and stir.
4
Warm on low heat for 5 minutes.
5
Remove from the heat and set aside.
6
Season both sides of the bass with salt.
7
Heat the grapeseed oil in a medium nonstick saute pan over high heat.
8
Carefully place the fish skin-side down.
9
Sear until golden brown, 4 to 5 minutes.
10
Gently turn the fish and cook for another 1 to 2 minutes.
11
Transfer the fish to individual plates and garnish with the orange salad.
12
Drizzle with the ancho chile oil and serve.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 naval oranges, segmented, 1/2 Thai chile pepper, 2 tablespoons plus 1/4 cup olive oil, 1 tablespoon fresh cilantro, torn, and more.

Yes, Black Bass With Oranges And Ancho Chile Oil falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bass With Oranges And Ancho Chile Oil

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