Grilled Salt And Pepper Black Bass With Curry Verde Food
GRILLED SALT-AND-PEPPER BLACK BASS WITH CURRY VERDE
Two tips for grilling whole fish like a pro: Use two large metal spatulas to make turning it a lot easier, and season the entire fish-we're talking head to tail and inside and out.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Fish Bass Curry Chile Pepper Ginger Cilantro Green Onion/Scallion Soy Free Wheat/Gluten-Free Tree Nut Free Dairy Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for medium heat. Heat 1/2 cup oil in a small skillet over medium. Once oil is shimmering, stir in vadouvan and remove skillet from heat (it should foam a little). Let cool in pan.
- Combine curry oil, chile, ginger, garlic, chopped cilantro, and 2 Tbsp. lime juice in a small bowl. Season curry verde with kosher salt and set aside.
- Place fish on a cutting board and pat dry thoroughly with paper towels (inside and out). Using a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones (this will help the fish cook evenly). Place fish and 4 whole scallions on a rimmed baking sheet; season fish generously inside and out with kosher salt and pepper. Drizzle fish and scallions with remaining 1/2 cup oil (this may seem like a lot, but it's the best way to prevent the fish from sticking to the grate).
- Clean and oil grate, then immediately place fish and whole scallions on grill. Grill, turning scallions occasionally, until lightly charred all over, about 4 minutes. Transfer to a cutting board. Continue to grill fish, undisturbed, 8-10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If fish is not ready, let it grill another minute or so, then try again. Once it releases easily, gently slide 2 large metal spatulas underneath and turn onto second side. Grill until the other side is lightly charred and skin is puffed, 8-10 minutes, depending on size of fish.
- Finely chop grilled scallions and add to reserved curry verde.
- Toss sliced scallions, cilantro leaves, and remaining 1 Tbsp. lime juice with a pinch of kosher salt in a medium bowl.
- Spoon curry verde on a platter and set fish on top. Scatter scallion mixture over and sprinkle with sea salt.
GREEN CURRY MARINATED GRILLED BASS
Steps:
- Place all ingredients except the coconut milk in the food processor and process until smooth. Transfer puree to medium skillet and cook for 3 minutes. Slowly whisk in the coconut milk until well combined. Let cool. Place bass in a medium baking dish and cover the marinade. Let marinate for 30 minutes. Preheat grill. Season fillets with salt and pepper and grill on each side for 3 minutes or until medium well.
GRILLED SEA BASS WITH MANGO SALSA
Make and share this Grilled Sea Bass With Mango Salsa recipe from Food.com.
Provided by Nodakian
Categories Bass
Time 28m
Yield 6 fillets, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine mango, onion, cilantro, jalapeno, 1/4 cup lime juice, 2 T. olive oil. Season with salt and pepper and refrigerate for 2 hours.
- Brush both sides of fish with remaining olive oil and lime juice. Sprinkle with chili powder, salt and pepper. Grill (or broil) for about 4 minutes on each side or until cooked through. Serve with salsa.
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GRILLED SALT-AND-PEPPER BLACK BASS RECIPE - BON APPéTIT
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- Prepare a grill for medium heat. Heat ½ cup oil in a small skillet over medium. Once oil is shimmering, stir in vadouvan and remove skillet from heat (it should foam a little). Let cool in pan.
- Combine curry oil, chile, ginger, garlic, chopped cilantro, and 2 Tbsp. lime juice in a small bowl. Season curry verde with kosher salt and set aside.
- Place fish on a cutting board and pat dry thoroughly with paper towels (inside and out). Using a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones (this will help the fish cook evenly). Place fish and 4 whole scallions on a rimmed baking sheet; season fish generously inside and out with kosher salt and pepper. Drizzle fish and scallions with remaining ½ cup oil (this may seem like a lot, but it’s the best way to prevent the fish from sticking to the grate).
- Clean and oil grate, then immediately place fish and whole scallions on grill. Grill, turning scallions occasionally, until lightly charred all over, about 4 minutes. Transfer to a cutting board. Continue to grill fish, undisturbed, 8–10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If fish is not ready, let it grill another minute or so, then try again. Once it releases easily, gently slide 2 large metal spatulas underneath and turn onto second side. Grill until the other side is lightly charred and skin is puffed, 8–10 minutes, depending on size of fish.
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