WHOLE STRIPED BASS
Steps:
- Preheat the oven to 500 degrees F.
- Trim the fins from the fish, rinse and pat dry. Set aside.
- Rub the bottom of a roasting pan with 1 tablespoon of the olive oil. Place 1/2 of the parsley, dill, lemon and onion in the center of the roasting pan. Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan. Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper and lay on the bed of aromatics. Place the second half of the aromatics on top of the fish and drizzle with the remaining tablespoon of olive oil. Cover the roasting pan tightly with aluminum foil and cook for 30 to 35 minutes or until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer. Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley. Serve immediately.
GRILLED WHOLE BASS WITH TOASTED PAPRIKA ORANGE VINAIGRETTE
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a pan and add paprika, cook 1 minute. Remove and set aside. In small saucepan over high heat, reduce orange juice to a syrup. Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add oil until emulsified. Season with salt and pepper to taste.
- Preheat grill. Brush fish with olive oil on both sides and season with salt and pepper to taste. Grill the fish for 10 to 12 minutes total. Remove and serve each person 1 whole fish drizzled with vinaigrette.
WHOLE SMOKE-ROASTED STRIPED BASS AND ROCKET PESTO
Chris Schlesinger, chef-owner of East Coast Grill in Cambridge, Massachusetts, is largely responsible for getting us into barbecue. His Fourth of July parties in Westport, Massachusetts, may be right up there with his reputation as a chef, restaurateur, and cookbook author. Every year on the holiday, friends of Chef Schlesinger bring 30- to 50-pound (13.7- to 22.8-kg) whole bass that they've just caught, and he usually asks us to cook them. There is nothing better than smoky whole fish just off the fire. Like bone-in meat, fish retains its moisture best when you cook it whole. We came up with this recipe the first year we were asked to cook one, and it was so good, it's been a keeper. We grilled sweet corn with it, which is a perfect complement to the rich, smoky fish. Because we're dealing with significant bulk, and fish sizes are so variable, it's hard to provide a definitive cook time. Our friend Wade Wiestling, vice president of culinary development at the Oceanaire Seafood Room, gave us a great guideline: cook 5 minutes per inch (2.5 cm) at the fish's largest circumference, at 400 degrees F (200 degrees C). This recipe serves a lot of people, so plan on a big party.
Provided by Food Network
Categories main-dish
Yield 20 to 30 servings
Number Of Ingredients 28
Steps:
- Make sure the fish has had all its scales removed, and that the inside cavity is clean. If there are any scales left, remove them using the back of a knife to scrape the skin from tail to head. Pat the skin dry with a towel.
- Prepare smoker and bring heat to 400degreesF (200 degrees C). We recommend oak or hickory as the smoke wood.
- In a blender, puree the olive oil, garlic, 5 cups (300 g) parsley leaves, rosemary, lemon juice, salt, and pepper until smooth. Coat the fish with the herb mixture inside and out. Stuff the cavity with the basil, tarragon, thyme, and remaining 1 bunch parsley.
- Transfer fish to a large foil-lined baking sheet, and smoke for 5 minutes for every inch (2.5 cm) the fish measures at its largest circumference, or until the fish's internal temperature reaches 140 degrees F (60 degrees C).
- To serve, gently transfer roasted fish to a large platter or cutting board and drizzle with Rocket Pesto. Serve with Cheesy Grilled Corn.
- Pesto is traditionally made with basil, garlic, parmesan or pecorino cheese, pine nuts, and olive oil, but we thought we'd shake things up a bit by replacing the basil with arugula and substituting pistachios for pine nuts.
- In a food processor, puree the pistachios, garlic, and cheese. Add arugula and pulse to combine. With the motor running, slowly drizzle in the olive oil. Season with salt and pepper.
- Grilled corn with cotija cheese (a hard, dry cheese named for the town in Mexico from whence it originates), mayonnaise, and a dusting of chili powder is popular street food in Mexico. One bite and it's easy to see why. Here's our version.
- In the bowl of a food processor, puree the egg yolks, garlic, and lemon juice. With the motor running, slowly drizzle in oil to combine. Season with salt and pepper. Transfer to a bowl and reserve.
- Prepare grill. When fire is medium-hot (you should not be able to hold your hand over the coals for more than 10 seconds), grill corn for about 5 minutes, rolling it to toast all sides and keep it from burning (C). Remove from grill and slather with aioli, then sprinkle with queso fresco and chili powder. Serve with lime wedges.
WHOLE GRILLED ACHIOTE STRIPED BASS WITH SPICY PICKLED RED ONIONS
Provided by Jeffrey Saad
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the grill to medium-high.
- In a medium bowl add the orange juice and the lime juice. Stir in the achiote paste, cumin, oregano and salt. Mix into a smooth paste. Rub the paste all over inside and outside of the fish. Drizzle both sides of the fish liberally with vegetable or canola oil. Put the fish on the grill. Grill until golden, about 4 minutes and then carefully flip the fish over. Grill until the fish starts to separate when lifted with a spatula. Fish will be golden brown with some charring.
- Lay the fish on a large platter. Cover with pickled red onions, sliced avocado and chopped cilantro and serve family style.
- To make the Pickled Red Onions:
- Add the sliced onions to a medium-size bowl large enough for the onions to be spread out into a thin layer. Juice the limes into the bowl, then add the chopped chile and salt. Stir to combine. Allow to sit at room temperature for 2 hours, stirring every 30 minutes or cover and refrigerate overnight. Onions are ready when they are bright pink and softened. Their flavor will be sweet and spicy with a little texture but not crunchy.
- Yield: about 1 cup
CRISPY WHOLE STRIPED BASS WITH RED TOMATILLO SAUCE
Provided by Bobby Flay
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat about 2 inches of oil in 2 high-sided skillets over medium heat to 360 degrees F.
- Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has reached 360 degrees, season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and serve.
- Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper, to taste. Roast until soft, about 20 to 25 minutes.
- Heat remaining olive oil in medium saucepan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.
GRILLED STRIPED BASS WITH MANGO SALSA
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start a grill or preheat a broiler. Combine fruit with a sprinkle of salt, chili flakes or cayenne, lime juice and a tablespoon of olive oil. Rub both sides of fish lightly with oil and sprinkle with salt and pepper.
- Grill or broil fish, skin side down. If grill has a cover, use it, and grill 8 to 12 minutes, or until fish is done. Remove carefully with a large spatula.
- If grill does not have a cover, brush top of fish with oil after 4 or 5 minutes and turn it carefully with a large spatula. Continue to cook, skin side up, until fish is done; remove carefully.
- To broil, put fish in a nonstick broiling pan and adjust the oven rack so top of fillet is no more than 4 inches from the heat source. Broil without turning, until top is nicely browned and fish is done. If fish appears to be browning too quickly, move the rack a couple of inches farther from the heat.
- Brush fish once more with oil; garnish salsa with cilantro, then serve fish and salsa together.
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
Categories Fish Bass Summer Grill/Barbecue Gourmet
Yield Serves 8 as part of a buffet
Number Of Ingredients 2
Steps:
- Prepare grill. Pat fish dry and season generously inside and out with salt and pepper. Grill fish on a well-oiled rack set 5 to 6 inches over glowing coals 8 to 10 minutes on each side, or until just cooked through in thickest part.
- Serve fish with chimichurri sauce.
GRILLED SEA BASS WITH TROPICAL SALSA
Categories Fish Fruit Tomato Mango Pineapple Bass Bell Pepper Grill/Barbecue Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
- Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.
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- Mix the rub ingredients in a small bowl. Lightly coat the fish with the oil and season evenly with the rub. Refrigerate until ready to grill.
- In a large bowl mix all of the salsa ingredients. Pile salsa ingredients in a large sheet of aluminum foil and then fold in the edges to make a sealed packet.
- Light 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Place the foil packet with the salsa ingredients directly over the coals and grill until the tomatoes are soft and the chiles are crisp-tender, about 10 minutes. Remove the packet from the grill, open the foil, and allow to cool for 5-10 minutes. Pour the contents of the packet into a food processor or blender and pulse just enough to make a chunky salsa. Season with salt and pepper to taste.
- Clean and oil the cooking grate of the grill. Place the steaks directly over the coals, cover and let cook for 5 minutes. Carefully flip the steaks and continue to cook until fish is just opaque in the center, another 2-3 minutes. Remove the fish from the grill and let sit for 5 minutes. Top steaks with the salsa and enjoy.
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