6 marinated sea bass fillets Recipes

ripe medium tomato, garlic clove, smashed, basil leaves, fresh thyme sprig, green olives , such as picholine, pitted and chopped, nicoise olives, pitted and chopped, drained capers, celery rib, peeled and diced, fennel bulb, stalks discarded and bulb diced, zucchini, diced, red bell pepper, diced, green bell pepper, diced, onion, diced, extra-virgin olive oil, divided, saffron, crumbled, lemon, peel and pith cut off and lemon quartered and diced, sea bass or striped bass fillet with skin, small bones removed, fine sea salt, extra-virgin olive oil for drizzling, chopped fresh chives, coarse sea salt to taste

artichokes, lemon, halved, water, white wine, quarter-size slices fresh ginger, curry powder, turmeric, fresh or frozen soybeans, shelled (1/2 cup), green onions, thinly sliced, red onion, finely chopped, plum tomato, finely chopped, mayonnaise, garlic clove, minced, fresh ginger, minced, fresh lime juice, dijon mustard, rice vinegar, hot sauce , preferably sriracha, salt & freshly ground black pepper, fresh ginger, sake, mirin, soy sauce, yellow miso, sea bass fillets, about 1 inch thick, salt & freshly ground black pepper, olive oil, fresh lime juice, minced chives

a 1-inch piece fresh gingerroot, mirin, sake kasu* (fermented lees of japanese rice wine ), tamari * or soy sauce, white miso, rice vinegar (not seasoned ), brown sugar, six 6- to 7-oz skinless pieces chilean sea bass fillet (each about 1 1/2 inches thick), vegetable oil, coconut green curry sauce

dry vermouth or dry white wine, fresh lime juice, minced fresh cilantro, low-sodium soy sauce, olive oil, sea bass fillets (1 inch thick )