Grilled Striped Bass With Fire Roasted Onions And Peppers Food

GRILLED STRIPED BASS

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.

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.

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.

MEDITERRANEAN STRIPED BASS

Steps:

• Preheat the oven to 350°F.
• Pat the fish dry and season fillets with salt, pepper, and smoked paprika. Drizzle the oil and heat a cast iron or oven safe pan over medium heat. When pan gets hot (it should sizzle when you add something to it) drop in the fillets of fish. Cook for 1 minute on each side. Remove and set aside.
• In same pan, drizzle more oil if needed. Saute the bell pepper and onions for 5 minutes, stirring occasionally. Add in the garlic and green onion and saute for another 1 - 2 minutes, until fragrant. Add in the tomatoes and cook for another 2 minutes, stirring occasionally (do not burn the garlic!).
• Stir in the balsamic vinegar, wine, lemon slices, lemon zest, capers and thyme. Cook for another minute and remove from heat. Create some space in the pan for the 4 fillets by moving the contents to either side. Place the fillets skin side down in the cast iron pan nestled in the pan contents.
• Place the pan in the oven and bake for 10 minutes. Remove from oven and let rest for 5 minutes before serving.