Garlic Roasted Striped Bass Food

BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F.
• Pulse the bread in a food processor to get slightly coarse bread crumbs.
• Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
• Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
• Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
• Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.

STRIPED BASS VERACRUZ-STYLE

Steps:

• Using a sharp knife, make several deep diagonal slits into the flesh of the fish on both sides. Place the fish in a non-reactive baking dish and rub well on both sides with 1 tablespoon of the salt and the lime juice. Cover with plastic wrap and refrigerate for 1 to 2 hours.
• In a large saucepan, heat the oil and, when hot, add the onions and cook, stirring, until beginning to caramelize, about 6 minutes. Add the garlic and cook for 1 minute, stirring. Increase the heat to medium-high and add the tomatoes, bay leaves, oregano, olives, capers, and jalapenos and cook, stirring frequently, until tomatoes have softened, released their liquids and the sauce thickens and reduces somewhat, about 15 minutes. Season with the remaining 1 1/4 teaspoons of salt and keep warm until you are ready to cook the fish.
• Preheat the oven to 350 degrees F.
• Lightly oil a roasting pan or large, deep casserole dish and place the fish in the pan. Pour the hot tomato sauce over the fish and drizzle with olive oil. Bake the fish, uncovered, until the flesh flakes easily, 50 to 55 minutes. Carefully transfer the fish to a serving platter and, using a sharp knife and 2 spatulas, separate the fillets from the bones and serve, with spoonfuls of sauce ladled over the top. Garnish with a sprinkling of chopped parsley and serve with Mexican-style white rice.
• Using a sharp knife, make several deep diagonal slits into the flesh of the fish on both sides. Place the fish in a non-reactive baking dish and rub well on both sides with 1 tablespoon of the salt and the lime juice. Cover with plastic wrap and refrigerate for 1 to 2 hours.
• In a large saucepan, heat the oil and, when hot, add the onions and cook, stirring, until beginning to caramelize, about 6 minutes. Add the garlic and cook for 1 minute, stirring. Increase the heat to medium-high and add the tomatoes, bay leaves, oregano, olives, capers, and jalapenos and cook, stirring frequently, until tomatoes have softened, released their liquids and the sauce thickens and reduces somewhat, about 15 minutes. Season with the remaining 1 1/4 teaspoons of salt and keep warm until you are ready to cook the fish.
• Preheat the oven to 350 degrees F.
• Lightly oil a roasting pan or large, deep casserole dish and place the fish in the pan. Pour the hot tomato sauce over the fish and drizzle with olive oil. Bake the fish, uncovered, until the flesh flakes easily, 50 to 55 minutes. Carefully transfer the fish to a serving platter and, using a sharp knife and 2 spatulas, separate the fillets from the bones and serve, with spoonfuls of sauce ladled over the top. Garnish with a sprinkling of chopped parsley and serve with Mexican-style white rice.
• Using a sharp knife, make several deep diagonal slits into the flesh of the fish on both sides. Place the fish in a non-reactive baking dish and rub well on both sides with 1 tablespoon of the salt and the lime juice. Cover with plastic wrap and refrigerate for 1 to 2 hours.
• In a large saucepan, heat the oil and, when hot, add the onions and cook, stirring, until beginning to caramelize, about 6 minutes. Add the garlic and cook for 1 minute, stirring. Increase the heat to medium-high and add the tomatoes, bay leaves, oregano, olives, capers, and jalapenos and cook, stirring frequently, until tomatoes have softened, released their liquids and the sauce thickens and reduces somewhat, about 15 minutes. Season with the remaining 1 1/4 teaspoons of salt and keep warm until you are ready to cook the fish.
• Preheat the oven to 350 degrees F.
• Lightly oil a roasting pan or large, deep casserole dish and place the fish in the pan. Pour the hot tomato sauce over the fish and drizzle with olive oil. Bake the fish, uncovered, until the flesh flakes easily, 50 to 55 minutes. Carefully transfer the fish to a serving platter and, using a sharp knife and 2 spatulas, separate the fillets from the bones and serve, with spoonfuls of sauce ladled over the top. Garnish with a sprinkling of chopped parsley and serve with Mexican-style white rice.
• Heat the oil in a medium saucepan and, when hot, add the rice and onions and cook, stirring frequently, until the rice is opaque and the onion is soft, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken stock and salt and stir well to combine. Bring to a simmer, cover, and reduce heat to low. Cook, undisturbed, for 20 minutes. Remove from the heat and allow rice to sit for 10 to 15 minutes, undisturbed, before serving. Fluff with a fork and serve.
• Heat the oil in a medium saucepan and, when hot, add the rice and onions and cook, stirring frequently, until the rice is opaque and the onion is soft, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken stock and salt and stir well to combine. Bring to a simmer, cover, and reduce heat to low. Cook, undisturbed, for 20 minutes. Remove from the heat and allow rice to sit for 10 to 15 minutes, undisturbed, before serving. Fluff with a fork and serve.
• Heat the oil in a medium saucepan and, when hot, add the rice and onions and cook, stirring frequently, until the rice is opaque and the onion is soft, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken stock and salt and stir well to combine. Bring to a simmer, cover, and reduce heat to low. Cook, undisturbed, for 20 minutes. Remove from the heat and allow rice to sit for 10 to 15 minutes, undisturbed, before serving. Fluff with a fork and serve.

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

ROASTED WILD STRIPED BASS RECIPE

Steps:

• Preheat your over to 425° F.
• If your fishmonger did not thoroughly clean the fish cavity, I recommend you give it a good cleaning, making sure to remove any blood that may be present. Of course, you will want to scale the fish too if that wasn't done.
• Combine the juice from half of the lemon with the pumpkin seed oil and rub all over the fish inside and out.
• Season with salt and freshly ground pepper, and place three of the tarragon sprigs inside the bass cavity.
• In a roasting pan big enough to hold the fish, line the bottom of the pan with the sliced eggplant. Then, add the sliced shallots. Add the wine to the pan, and then the wild striped bass.
• Place the olives and lemon slices on top of the fish.
• Sprinkle with the minced tarragon, and roast in the oven for 25 - 30 minutes until the fish reaches an internal temperature of approximately 135° F. - 140° F. The flesh should be opaque and flake easily.

ROASTED WHOLE STRIPED BASS WITH SALMORIGLIO

Steps:

• In a bowl, mix the herbs with the garlic and olive oil. Add the lemon zest and juice and stir gently. Refrigerate until ready to serve.
• Meanwhile, preheat the oven to 500°. Grease a baking sheet with olive oil.
• Rinse the fish and pat dry. Trim off the fins.
• Scatter the herb stems, bay leaves and garlic on the baking sheet.
• Place a row of lemon slices down the center of pan; reserve one slice. Place half of the onion slices over the lemon slices.
• Place the fish over the onions and season liberally with salt and pepper. Place the remaining onions on top of fish.
• Drizzle with olive oil and place the remaining slice of lemon on top of fish. Cover with foil and bake until the fish is cooked through, about 20 minutes. Serve the fish whole, with the salmoriglio sauce on the side.

BAKED STRIPER (STRIPED BASS)

Steps:

• Preheat oven to 400 F. Spray a 13 x 9 pan with cooking spray. Line the bottom of the pan with onion rings.
• Rinse the striper filets and pat dry. Sear both sides of the filets in hot canola oil in a cast iron skillet, then place filets on the bed of onions.
• Sprinkle the filets with garlic seasoning, chopped chives, salt and pepper to taste. Put the butter bits over the filets then squeeze the juice from the half a lemon all over the filets. Place in the oven and bake for 15 minutes or until white and flakey.

ROASTED GARLIC

Steps:

• Preheat the oven to 400 degrees F.
• Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.

STRIPED BASS WITH ROASTED SHALLOT AND GARLIC PUREE AND LEEKS

Steps:

• For the fish, combine the peppers, sugar and rosemary. Use a sharp knife to make crosshatch marks on the skin of each fish fillet. Rub the spice mixture into the skin and marinate for 1 hour.
• Meanwhile, preheat oven to 375 degrees. Place garlic and shallots in a small baking dish. Sprinkle with salt, pepper and olive oil. Cover with aluminum foil and bake until soft, about 30 minutes. Let cool to room temperature. Peel garlic and shallots and puree in a food processor with the heavy cream. Set aside.
• While garlic mixture roasts, make the leeks: Combine the water, sugar and lemon rind in a medium saucepan. Cook over medium heat until the mixture turns a golden color. Have an oiled baking sheet ready. Stir the leeks into the caramel and immediately scrape onto the baking sheet. Cool. Separate the leeks and set aside.
• To make the vinaigrette, place all ingredients except the chives in a blender and blend until well combined. Stir in chives and set aside. Melt the butter in a large nonstick skillet over medium heat. Add the oil. When the pan is hot, add the fish, skin side down, and cook until browned, about 2 to 3 minutes. Turn the fish and cook until the fish is firm to the touch, about 1 to 2 minutes.
• Place even portions of the shallot and garlic puree in the center of 6 plates. Place the fish over the puree. Sprinkle with the caramelized leeks. Pour some of the vinaigrette on each plate in a circle around the fish. Serve immediately.

MARINATED GRILLED STRIPED BASS

Steps:

• Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl.
• Add salt and pepper to taste.
• With the tip of a paring knife, make three diagonal slits through the skin of each filet.
• Place the fish in the marinade and turn to coat the fish.
• Cover and refrigerate at least one hour.
• Light a charcoal grill or turn a gas grill to medium high.
• Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.

ROASTED STRIPED BASS

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
• Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.

GARLIC-ROASTED STRIPED BASS

Steps:

• Preheat oven to 500°F and put a large shallow baking pan in middle of oven.
• Cut 3 deep slits (down to bone) crosswise on each side of fish and put fish on a tray. Rub fish inside and out with 2 tablespoons oil. Cut a garlic clove in half and rub all over skin of fish. Thinly slice all garlic and insert into slits and inside fish. Squeeze lemon juice over both sides of fish and season with salt and pepper.
• Quickly brush hot baking pan with remaining tablespoon oil and transfer fish to pan (the pan should be hot enough to sizzle). Roast fish in middle of oven until just cooked through, 18 to 20 minutes.
• To serve, remove top fillet from each fish by cutting through skin along top edge of backbone and along belly. Carefully slide a large metal spatula between backbone and fillet and invert onto a platter. Pull out backbone, starting from tail end, and discard. Transfer bottom fillets to platter.

ROASTED STRIPED BASS WITH FENNEL, TOMATOES, AND OIL-CURED OLIVES

Steps:

• Position rack in center of oven and preheat to 400°F. Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve.
• Generously brush 18x12x1-inch baking sheet with olive oil. Arrange fennel slices in single layer on prepared baking sheet. Top with onion slices in single layer. Sprinkle with salt and freshly ground black pepper. Drizzle 4 tablespoons oil over vegetables.
• Rinse fish inside and out; pat dry with paper towels. Sprinkle fish inside and out with salt and freshly ground black pepper. Lightly dust outside of fish with flour. Pour enough olive oil into extra-large skillet to reach depth of 1/4 inch; heat over medium-high heat until oil is very hot. Working with 1 fish at a time, add fish to skillet and fry until golden crust forms on skin, about 3 minutes per side. Carefully place fish atop vegetables on baking sheet. Gently stuff cavity of each fish with 2 crushed garlic cloves, then 1/4 cup chopped parsley. Pour reserved wine over vegetables on baking sheet.
• Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes. Scatter tomato halves and olives around fish; bake until fish is just cooked through, about 15 minutes longer. Transfer fish to large platter; cover with foil to keep warm. Increase oven temperature to 475°F. Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes longer.
• Arrange vegetable mixture around fish on platter. Drizzle with 2 tablespoons oil. Sprinkle chopped fennel fronds over fish and serve.