Grilled Striped Bass With Tomatoes And Olives Food

FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
• Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

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.

WILD STRIPED BASS WITH HEIRLOOM TOMATO VINAIGRETTE AND PROVENCAL OLIVE POTATOES

Steps:

• In medium bowl combine vinegar and salt; whisk until salt is dissolved. Slowly whisk in olive oil, adding more if necessary, until mixture has emulsified. Fold in tomatoes and thyme, season with pepper; set aside
• In small food processor, puree green olives, garlic and oil. Remove and set aside. In medium pan cover potatoes with cold water, bring to a boil. Simmer 15 to 20 minutes until tender, drain well. Transfer to mixer bowl, process using paddle. While mixing, drizzle in oil mixture until smooth. Fold in nicoise olives, season with salt and pepper.
• Preheat oven to 400 degrees. Season with salt and pepper . In large saute pan, heat oil until smoking. Place fillets in pan, flesh side down, sear for 30 seconds. Remove pan from heat, place in oven, roasting fish until almost opaque, 3 to 4 minutes. Remove from oven. Add butter to pan, turn fillets over, cooking skin side of fish on medium heat for 1 minute. Turn fish over again, remove from pan. Place on paper towel to drain. Place small amount of potatoes on warm serving plate. Place fillet on top, spoon vinaigrette over fish. Garnish with thyme or basil.

GRILLED BASS WITH BUTTERY TOMATOES

Steps:

• Preheat a grill to high. Toss the tomatoes with the melted butter, wine, tarragon, 1/2 teaspoon salt and a few grinds of pepper. Pile the tomatoes in the center of a 24-inch-long piece of foil. Gather the edges and crimp to seal and form a packet.
• Brush the grill grates with vegetable oil. Brush both sides of the fish with vegetable oil; season generously with salt and pepper. Place the fish on one side of the grill, skin-side down. Grill until the fish is cooked through, 5 to 6 minutes per side. Meanwhile, grill the tomato packet on the other side of the grill, undisturbed, until the tomatoes are softened, 10 to 12 minutes.
• Carefully open the foil packet. Spoon the tomatoes and their juices over the fish and top with more tarragon.

GRILLED STRIPED BASS WITH CAULIFLOWER AND TOMATOES WITH CAPERBERRIES AND BLACK OLIVES WITH PARSLEY SALAD

Steps:

• For the stew:
• Coat a large saucepan with olive oil. Add the onions and bring to a medium heat. Add a generous pinch of salt and a small pinch of crushed red pepper. Cook for 5 to 7 minutes or until the onions look wilted and cooked but do not have any color. Add the garlic and cook for another 2 to 3 minutes. Stir in the tomatoes and 3/4 of a can of water, and season with salt. Bring the mixture to a boil, reduce to a simmer and cook for 20 to 30 minutes. Taste, it should taste good.
• Bring a pot of water to a boil over medium heat and season it generously with salt. It should taste like the ocean. Add the cauliflower, let the water come to a rolling boil and cook the cauliflower for an additional 5 to 7 minutes. When done it should be really soft and almost falling apart. Strain the cauliflower and add it to the tomato mixture. Cook the cauliflower in the tomato sauce until the cauliflower has completely broken up and the sauce clings to the cauliflower, about 20 to 30 minutes. Taste to see if the seasoning needs to be adjusted. Stir in the lemon zest, olives and caperberries. Reserve. (This can totally be done ahead, it actually gets better when it IS done ahead. But it is still really good when made to order.)
• For the fish:
• Preheat the grill to medium and brush with oil if needed to remove any food particles. Pat the fish skin dry to make sure it is really dry. If you have time, let it hang out to dry for a few minutes before you grill it. Drizzle with olive oil and season with salt on both sides. Put the fish, skin side down, on the preheated grill. Cook the fish for 2 to 3 minutes and then rotate the fish 90 degrees to create crisscross grill marks. Cook for another 2 to 3 minutes and then turn the fish over and cook for another 2 minutes.
• To assemble:
• Reheat the cauliflower if it was done ahead. Serve the fish on serving plates, leaning on a mound of the cauliflower. In a small bowl toss the parsley with the lemon juice, salt and big fat drizzle of finishing oil. Garnish the fish with the parsley salad and more finishing oil, if desired.
• YAY!

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.

STRIPED BASS WITH CHERRY TOMATOES AND OLIVES

Steps:

• Preheat the oven to 400°F. Heat 2 tablespoons oil in a medium skillet over medium heat until hot but not smoking. Add the garlic; cook, stirring, until just golden, about 30 seconds. Add the tomatoes; cook until the skins begin to split, 2 to 3 minutes. Stir in the olives, capers, and oregano; cook 30 seconds more. Season with salt and pepper.
• Coat both sides of the fish with the remaining 2 tablespoons oil; season with salt and pepper. Transfer to a medium roasting pan, skinned side down. Spoon the tomato mixture over the fish. Cook until opaque, 10 to 15 minutes. Serve topped with sauce from the pan.

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.