Lime And Cilantro Stuffed Black Bass Food

BROWN BUTTER STRIPED BASS WITH LIME AND CILANTRO AIOLI

Steps:

• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the aioli: In a mixing bowl whisk together the mayo, cilantro, garlic, lime zest and juice. Season with salt and pepper and set aside. (If serving the fish later in the day, let the aioli chill in the refrigerator until ready to serve.)
• Pat the fish dry with paper towels, then sprinkle with salt. Brush a cast-iron pan with 1/2 tablespoon butter. Place the fish, skin-side down, in the pan and place the pan on the direct heat side of the grill. Cook until the skin is crisp and has released from the pan, 3 to 4 minutes. Flip the fish and add the remaining 2 1/2 tablespoons butter. Move the pan to the indirect heat side of the grill. Let the butter melt and lightly brown, then baste the fish for 1 to 2 minutes. Add the lemon juice and continue basting for another minute. Close the lid of the grill and cook until the fish is cooked through, about 3 more minutes. Remove from the grill and spoon the remaining brown butter in the pan over the fish. Serve with the aioli, cilantro and lime wedges.

WHOLE FISH WITH LIME SALSA VERDE

Steps:

• To make the salsa: Coarsely chop 2/3 cup of cilantro leaves and transfer to a bowl. Thinly slice 2/3 cup of the dark green scallion tops and add to the bowl, reserving the bottoms. Seed and finely chop one of the jalapeños and add it to the bowl. Stir in the capers and garlic. Finely grate in the zest of 1 lime and squeeze in its juice. Stir in 1/2 cup oil. Season with black pepper. Cover and let stand until ready to use.
• Heat the oven to 450 degrees. Line a baking sheet with foil. Pat each fish dry and coat with 2 teaspoons oil. Generously season the outside and cavity of each fish with the salt and black pepper. Transfer fish to the prepared baking sheet.
• Thinly slice the remaining 2 limes and seed and slice the other jalapeño pepper. Divide the lime slices, jalapeño slices, remaining cilantro sprigs and scallion bottoms among each fish cavity. Bake until fish is just opaque and flakes when pressed gently with a fork, 15 to 20 minutes.
• Serve fish with salsa verde on top or alongside.

STRIPED BASS WITH LIME BROTH

Steps:

• Toast coriander, cardamom, and curry paste in a medium saucepan over medium heat, stirring, until spices are fragrant and curry paste begins to caramelize, about 2 minutes. Add cilantro stems, kaffir lime leaves, fish sauce, and 1 cup water. Bring to a boil, reduce heat, and simmer gently until flavors meld, 8-10 minutes.
• Strain broth through a fine-mesh sieve into a large heatproof measuring cup; discard solids. Let cool, then stir in lime juice; season with kosher salt and more lime juice, if desired.
• Meanwhile, using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a small bowl, cut between membranes to release segments into bowl; discard membranes. Repeat with lime.
• Heat vegetable oil in a large cast-iron or other heavy skillet over medium-high heat. Season fish with salt and pepper. Cook fillets, skin side down, 1 minute, then firmly press down with a fish spatula to ensure even browning and crispiness. Continue cooking until skin is golden brown and fish is mostly cooked through, about 4 minutes; carefully turn fish and sauté until just cooked through, about 1 minute longer.
• Divide lime broth and fish among shallow bowls. Scatter citrus segments, cilantro leaves, and mint and basil over; drizzle with olive oil and season with sea salt.
• DO AHEAD: Broth can be made 1 day ahead (do not add lime juice). Cover and chill. Bring to room temperature and add lime juice just before serving.

BLACK BEAN & QUINOA SALAD WITH CILANTRO LIME VINAIGRETTE

Steps:

• Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
• While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
• Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
• Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
• (Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).