Striped Bass And Preserved Lemon Dressing Food

NANTUCKET STRIPED BASS WITH LEMON AND DILL

Nantucket Striped Bass with Lemon and Dill image

Fresh striped bass cooked with lemon and dill. Serve with jasmine rice and shaved cucumber, which complements the dill well.

Provided by leeniesue

Categories Seafood Fish

Time 31m

Yield 4

Number Of Ingredients 8

Ingredients

1 (8 ounce) fillet striped bass fillet
3 tablespoons lemon juice
2 tablespoons chopped fresh dill, divided
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
ground black pepper, or to taste
¼ cup bread crumbs, or more to taste
1 tablespoon butter, thinly sliced

Steps:

Preheat oven to 425 degrees F (220 degrees C). Place bass in a glass baking pan.
Combine lemon juice and 1 tablespoon dill in a small bowl; pour over bass. Marinate at room temperature, at least 10 minutes.
Bake in the preheated oven until fish flakes easily with a fork, about 8 minutes.
Combine the remaining dill, mayonnaise, mustard, and pepper together in a bowl. Mix and smear sauce over the bass. Sprinkle bass with bread crumbs to make crust. Sprinkle butter slices on top.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Broil bass on high until crust is crispy and golden brown, about 3 minutes.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 7.9 g, Cholesterol 55.8 mg, Fat 10.1 g, Fiber 0.5 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 336.8 mg, Sugar 0.8 g

PRESERVED LEMON DRESSING

Preserved Lemon Dressing image

This recipe from Joan Nathan's "New American Cooking" is used to make Quinoa with Asparagus and Preserved Lemon Dressing.

Provided by Martha Stewart

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

1 lemon from Joan Nathan's Preserved Lemons
7 to 8 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper

Steps:

Rinse lemon in water, drain, and cut in half. Remove seeds and flesh from half of the lemon and chop rind into little pieces; set aside.
Remove seeds from remaining lemon half and add to the bowl of a food processor along with olive oil, cumin, coriander, and pepper; process until pureed. If dressing seems too thick, add water to reach desired consistency. Stir in preserved rind.

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