GRILLED STRIPED BASS
We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
- Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.
GRILLED STRIPED BASS WITH CAULIFLOWER AND TOMATOES WITH CAPERBERRIES AND BLACK OLIVES WITH PARSLEY SALAD
Steps:
- For the stew:
- Coat a large saucepan with olive oil. Add the onions and bring to a medium heat. Add a generous pinch of salt and a small pinch of crushed red pepper. Cook for 5 to 7 minutes or until the onions look wilted and cooked but do not have any color. Add the garlic and cook for another 2 to 3 minutes. Stir in the tomatoes and 3/4 of a can of water, and season with salt. Bring the mixture to a boil, reduce to a simmer and cook for 20 to 30 minutes. Taste, it should taste good.
- Bring a pot of water to a boil over medium heat and season it generously with salt. It should taste like the ocean. Add the cauliflower, let the water come to a rolling boil and cook the cauliflower for an additional 5 to 7 minutes. When done it should be really soft and almost falling apart. Strain the cauliflower and add it to the tomato mixture. Cook the cauliflower in the tomato sauce until the cauliflower has completely broken up and the sauce clings to the cauliflower, about 20 to 30 minutes. Taste to see if the seasoning needs to be adjusted. Stir in the lemon zest, olives and caperberries. Reserve. (This can totally be done ahead, it actually gets better when it IS done ahead. But it is still really good when made to order.)
- For the fish:
- Preheat the grill to medium and brush with oil if needed to remove any food particles. Pat the fish skin dry to make sure it is really dry. If you have time, let it hang out to dry for a few minutes before you grill it. Drizzle with olive oil and season with salt on both sides. Put the fish, skin side down, on the preheated grill. Cook the fish for 2 to 3 minutes and then rotate the fish 90 degrees to create crisscross grill marks. Cook for another 2 to 3 minutes and then turn the fish over and cook for another 2 minutes.
- To assemble:
- Reheat the cauliflower if it was done ahead. Serve the fish on serving plates, leaning on a mound of the cauliflower. In a small bowl toss the parsley with the lemon juice, salt and big fat drizzle of finishing oil. Garnish the fish with the parsley salad and more finishing oil, if desired.
- YAY!
GRILLED SUMMER SQUASH
Quick, grilled vegetables are a perfect summer side dish. Summer squash is simply grilled, tossed with lemon and herbs, and finished with a light shaving of ricotta salata cheese for a creamy, salty kick in this dish.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.
WRAPPED AND GRILLED WHOLE STRIPED BASS WITH SALSA
Steps:
- Combine marinade ingredients in a glass or ceramic baking dish. Whisk to combine. Using a sharp knife, score several diagonal lines along the length of the fish, down to spine, on either side. Marinate 1 hour in the refrigerator. After marinating, preheat grill or broiler. Meanwhile, prepare salsa: Preheat the broiler. Place the tomatoes, garlic, chilies and onion on a baking tray. Tuck the garlic underneath the vegetables to avoid blackening.
- Broil, turning frequently, until well charred, 15 minutes. Set aside to cool. Transfer roasted ingredients to a food processor fitted with the metal blade or blender and puree until smooth. Season with salt and pepper. Whisk in the olive oil and add the avocado. Set aside. Blanch greens in a large pot of boiling, salted water, just until the water returns to a boil. Refresh with iced water and drain. On a large baking sheet, arrange greens, overlapping to form 2 rectangles as long as each fish and more than twice as wide. Place each fish in the middle of each rectangle and wrap with greens so that only the head and tail are exposed. The dampness will make them cling.
- Transfer fish to grill, reserving marinade. Cook 7 to 8 minutes per side, until greens, head and tail blacken. It will take 2 spatulas, one at the head and one at the tail, to turn fish. Don't be concerned about greens sticking. To test for doneness, try to pull out a dorsal fin from the top of the fish. If it slides out easily, the fish is done. To serve, place whole fish on a serving platter. Using a dull knife and soup spoon, scrape off any remaining skin and remove fins. Cut along spine first and serve the top fillet. Lift tail, insert knife between bones and flesh, and run it along length. All (or most) bones should easily lift out. Repeat for second fish. Serve with the salsa.
GRILLED STRIPED BASS WITH FIRE-ROASTED ONIONS AND PEPPERS
Steps:
- Preheat a grill to medium high.
- Sprinkle the fish fillets with salt and pepper. Divide the onions, peppers, and garlic into 6 portions. Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add 1/4 cup of the wine. Fold the foil into a packet and seal it on all sides. Repeat with packets for the remaining fillets.
- Place the packets on the grill, seam up, and cook until the fish is opaque, about 15 minutes. It is best to test the cook time with the one packet, as cooking time varies grill to grill. Carefully open the packets and serve with lemon wedges.
GRILLED YELLOW SQUASH
This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini.
Provided by Sarah Stephan
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the grill for medium heat.
- Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
- Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
- Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 4.2 g, Fat 14.2 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 2 g, Sodium 2.1 mg
More about "grilled striped bass with charred kale and yellow squash recipes"
GRILLED ROCKFISH (STRIPED BASS) - THE MOUNTAIN KITCHEN
Web Mar 22, 2019 This grilled rockfish (striped bass) is basted with a simple sauce made of butter, lemon, and Worchestire. ... David doesn’t bother scaling the fish because the meat and skin usually break clean away …
From themountainkitchen.com
From themountainkitchen.com
NYT COOKING - STRIPED BASS RECIPES
Web Browse and save the best striped bass recipes on New York Times Cooking. ... Joan Nathan. 40 minutes Grilled Striped Bass With Charred Kale and Yellow Squash Jeff Schwarz, Greg Kessler. About 30 …
From cooking.nytimes.com
From cooking.nytimes.com
GRILLED SQUASH, CORN AND KALE SALAD - COMPLETELY …
Web Jul 10, 2016 Place on a grill over medium heat and cook until lightly charred on all sides, about 8-10 minutes. Remove from the grill and let cool slightly. Roughly chop the squash and cut the corn kernels from the cob. …
From completelydelicious.com
From completelydelicious.com
EASY GRILLED KALE – A COUPLE COOKS
Web Mar 25, 2020 Yum! Ingredients for grilled kale You only need a handful of ingredients to grill kale! Here’s what you’ll need: Tuscan kale (also called Lacinato or dinosaur kale): Tuscan kale is the type of kale we prefer to …
From acouplecooks.com
From acouplecooks.com
GRILLED STRIPED BASS WITH CHARRED KALE AND YELLOW SQUASH
Web Ingredients. 2 pounds striped bass, cut into four equal fillets; 2 yellow squash; 2 bunches lacinato kale, stems removed; ¼ cup extra virgin olive oil, plus more for coating fish and …
From diningandcooking.com
From diningandcooking.com
CHARRED KALE WITH CITRUS AND GREEN TAHINI RECIPE | BON APPéTIT
Web Feb 17, 2020 Preparation. Step 1. Blend vinegar, tahini, garlic, 5 Tbsp. oil, and 5 Tbsp. water in a blender or food processor until smooth. Add cilantro and purée until very …
From bonappetit.com
From bonappetit.com
HOW TO COOK STRIPER FISH ON THE GRILL: RECIPE, INGREDIENTS, AND …
STRIPED BASS RECIPES
Web One of the first Striped Bass recipes appeared in The Boston Cooking School Cookbook in 1896. ... Grilled Striped Bass With Charred Kale and Yellow Squash 4/5 - 77 votes …
From rotten.recipes
From rotten.recipes
GRILLED YELLOW SQUASH - BAKE IT WITH LOVE
Web Instructions. To get started, preheat your cleaned and oiled grill to medium heat (between 350°F/175°C to 375°F/190°C). Meanwhile, prepare your squash by cutting horizontally …
From bakeitwithlove.com
From bakeitwithlove.com
TASTY RECIPE FOR STRIPED BASS | SALT WATER SPORTSMAN
Web Jul 26, 2016 1 cup zucchini or yellow squash, grilled or roasted; Basil to garnish; Quarter or halve the tomatoes, add to the squash and croutons, then add the olive oil and basil …
From saltwatersportsman.com
From saltwatersportsman.com
THE BEST WEEKNIGHT RECIPES, ACCORDING TO EATER EDITORS - EATER
Web Mar 26, 2021 Sungold pasta. And most recently, this Vietnamese tomato salad from Bon Appétit. This tomato salad gives you the chance to show off a variety of heirloom …
From eater.com
From eater.com
-6 GRILLED STRIPED BASS WITH CHARRED KALE AND YELLOW SQUASH …
Web 2 to 3 pounds striped bass (one or two whole fish) Kosher salt and freshly cracked black pepper (to taste) 4 tablespoons unsalted butter: ¼ cup Worcestershire Sauce
From recipert.com
From recipert.com
BEST GRILLED SEAFOOD RECIPES - RECIPES FROM NYT COOKING
Web Easy Grilled Shrimp With Chile and Garlic Ali Slagle 25 minutes Camarones Embarazados (Adobo Grilled Shrimp) Pati Jinich 1 hour, plus cooling and marinating Healthy Cedar …
From cooking.nytimes.com
From cooking.nytimes.com
GRILLED STRIPED BASS WITH CHARRED KALE AND YELLOW SQUASH …
Web Oct 8, 2017 - Grilling striped bass is a great way to cook the fish because the skin takes on a char that goes well with other strong flavors like oregano-laden chimichurri sauce …
From pinterest.com
From pinterest.com
GRILLED FISH RECIPES - RECIPES FROM NYT COOKING
Web 20 minutes Grilled Whole Fish With Lemongrass, Chiles and Coconut Melissa Clark 30 minutes Brown Sugar-Cured Salmon Melissa Clark, Betty Fussell 25 minutes, plus at …
From cooking.nytimes.com
From cooking.nytimes.com
YELLOW SQUASH RECIPES - NYT COOKING
Web 1 hour 40 minutes Grilled Striped Bass With Charred Kale and Yellow Squash Jeff Schwarz, Greg Kessler About 30 minutes Whole Roasted Red Snapper Enid Nemy, …
From cooking.nytimes.com
From cooking.nytimes.com
You'll also love