Grilled Striped Bass With Orange Saffron Butter 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 WITH ORANGES AND WATERCRESS

Steps:

• Preheat a grill to high. Slice off the top and bottom of 2 oranges; stand each up on a cut end. Slice off the peel and white pith with a knife, following the curve of the fruit. Turn each on its side and slice into 1/2-inch-thick rounds, then quarter the rounds. Halve the remaining orange and squeeze the juice into a bowl. Stir in the olive oil, sliced oranges, jalapeno, olives, 1/4 teaspoon salt and a few grinds of pepper; set aside.
• Brush the grill grates with olive oil. Season the fish with salt and pepper and transfer skin-side down to the grill. Cook, turning once, until cooked through, 8 to 10 minutes; transfer to a plate. Grill the bread, turning once, until marked, 2 to 4 minutes.
• Divide the watercress among 4 plates. Top with the fish and any collected juices from the plate. Spoon the orange mixture over the fish. Rub both sides of the bread with the garlic; serve with the fish.

GRILLED ROCKFISH (STRIPED BASS)

Steps:

• For this recipe, you will remove the fish's head and butterfly the fish's body, leaving the scales on.
• Start by laying the fish on its side. Using a chef's knife, place the blade where the head meets the gills. Slice off the head making sure to apply firm pressure so that the knife goes through the fish's spine. Discard the head.
• Butterfly the fish. Using a sharp fillet knife, start from the bottom side of the fish just before the tail and run the knife all the way along the fish's body to wear the head was cut. Open up the body and remove the guts with your hands and discard.
• Rinse the fish under cold water to help wash out the cavity. Blot dry with paper towels and season with salt and pepper, to taste. The fish is now ready for the grill.
• Prepare the grill for direct heat and preheat to 350 to 400 degrees F.
• Meanwhile, melt the butter in a small pot. Whisk together with the Worcestershire sauce and lemon juice. Keep warm until needed.
• When the grill is ready, place the fish flesh side down onto a well-oiled rack over glowing coals for 8 to 10 minutes. Flip the fish and continue to grill the fish, scale side down.
• Baste the fish with the warm basting sauce every 3 to 5 minutes.
• Grill the fish until the meat is cooked through at the thickest part and the meat begins to flake. Grilling time will vary depending on the size of your fish. A 2 to 3-pound fish usually takes about 15 to 20 minutes more after flipping onto the scale side.

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.

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.