May 19 2019

How to Pan Sear and Grill Black Sea Bass | with David Bailey of the Goose Hummock

4  comments

Share0
Tweet0
Share0
Share 0

David Bailey

Hello My Fishing Cape Cod! Black sea bass season is upon us, so today I wanted to share with you two recipes you can try at home in your own kitchen.

The first recipe is a grilled black sea bass with mango salsa and sweet plantain. We'll go over all the details for how to prepare this dish in the video below. 

The second recipe which I'll share with you today is a pan seared black sea bass with Mediterranean vegetables, on a bed of fresh broccoli rabe.

More...

Please click play to watch!

play

Grilled Sea Bass with Plantains and Mango Salsa timestamps:

  • 00:00 - 01:03 - catching the sea bass
  • 01:17 - 01:53 - introduction with Goose co-owner Phil Howarth
  • 02:00 - 02:45 - plantains and mango salsa
  • 02:46 - how to peel a mango
  • 04:45 - finishing off the salsa
  • 05:10 - how to grill the sea bass 
  • 07:29 - serving the grilled sea bass with plantains and fresh  mango salsa 
  • 08:43 - pan searing the sea bass 
  • 10:09 - flipping over the sea bass
  • 10:45 - adding chopped garlic, peppers, red onion, pearl onion, baby golden potatoes, and sun dried black kalamata olives
  • 11:58 - adding 2 cups of white wine and covering the dish
  • 12:25 - adding halved tomatoes and broccoli rabe
  • 13:18 - final additions and serving the dish

Pan Seared Black Sea Bass with Mediterranean Vegetables timestamps:

  • 08:43 - pan searing the sea bass 
  • 10:09 - flipping over the sea bass
  • 10:45 - adding chopped garlic, peppers, red onion, pearl onion, baby golden potatoes, and sun dried black kalamata olives
  • 11:58 - adding 2 cups of white wine and covering the dish
  • 12:25 - adding halved tomatoes and broccoli rabe
  • 13:18 - final additions and serving the dish

What do you think?

Let me know by commenting below.

Author Image

About the author 

David Bailey

David is a Michelin Starred chef and longtime member of the expert staff at the Goose Hummock Shop in Orleans, MA and TheMightyFish.com. David is the "go-to" guy at the Goose for kayak, stand up paddle boards and much more.

 Previous
Next

  • Try steamed Asian style SEABASS very easy cut bass from vent to back of head clean body cavity remove blood line along backbone , clip fins optional . douse cavity with soy sauce wrap in foil belly up place on grill or oven, let cook bout 10 -12 minutes med high heat. open foil pull back bone out, meat is very tender eat directly from foil easy and clean up is a snap.

    Capt. Jerry

    Reply

    • There’s a few black sea bass in Cape Cod Bay Ron, albeit not as many as in the Sounds or Buzzard’s Bay.

      Next time you are at Scorton Ledge tube and worming for stripers, take a break from trolling and drop a jig tipped with squid or Gulp down to the bottom. You might get surprised!

      Reply
    • {"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

    You may also like

    Just for fun

    New Members’ Discount for the Goose Hummock & TheMightyFish.com!

    In addition to exclusive videos, podcasts, forums and other content, My Fishing Cape Cod membership also gets you access to a growing

    Read More

    Member Trip Videos, Outer Cape Cod Reports, Surfcasting Reports

    “A November to Remember” – Late Fall Surfcasting on the Outer Cape

    November. For surfcasters on the outer beaches, this is usually the month that has us looking in the rearview mirror at our

    Read More
    >