Grilled Striped Bass With Nono Moma Morgru Sauce Food

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 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.

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 NONO MOMA MORGRU SAUCE

Steps:

• In bowl mix all ingredients together. Let sit in bowl at room temperature for an hour. Grill one side of fish and then flip fish and then apply sauce on top of fish and let it cook until fish is cooked thoroughly.

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 MANGO SALSA

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

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.