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.
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.
WHOLE STRIPED BASS
Steps:
- Preheat the oven to 500 degrees F.
- Trim the fins from the fish, rinse and pat dry. Set aside.
- Rub the bottom of a roasting pan with 1 tablespoon of the olive oil. Place 1/2 of the parsley, dill, lemon and onion in the center of the roasting pan. Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan. Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper and lay on the bed of aromatics. Place the second half of the aromatics on top of the fish and drizzle with the remaining tablespoon of olive oil. Cover the roasting pan tightly with aluminum foil and cook for 30 to 35 minutes or until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer. Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley. Serve immediately.
STRIPED BASS WRAPS
Aromatic striped bass topped with butter, scallions, and peanuts, and served with a lime-chile dipping sauce is a delicious study in minimalism.
Provided by Martha Stewart
Categories Seafood Recipes
Yield Makes 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Make 3 diagonal 2-inch-long cuts on each side of fish. Rub cavity of each fish with oil; season with salt and pepper. Rub exterior and cuts of each fish with oil; season with salt and pepper. Stuff each cavity with half of the onion and ginger. Transfer fish to a 16-by-12-inch baking dish. Bake until flesh is opaque and no longer pink near spine, about 40 minutes.
- Meanwhile, place sweet potatoes in a bamboo or metal steamer basket; place over boiling water in a wide saucepan or wok. Cover; steam until just tender, about 25 minutes. Transfer to a work surface; let cool slightly. Cut lengthwise into 3-inch-long sticks, about 1/3 inch thick. Set aside.
- Bring a large pot of water to a boil. Add noodles; cook according to package instructions. Drain, and rinse under cold water. Cut into 2-inch lengths. Set aside.
- Melt butter in a medium skillet over medium heat. Add scallions; cook until bright green, about 1 minute. Spoon over baked fish. Sprinkle with peanuts.
- To assemble each wrap, soak a wrapper in a bowl of warm water until softened, about 30 seconds. Lay flat on a plate. Top with lettuce, noodles, sweet potato sticks, fish with stuffing and toppings, cilantro, and mint. Fold ends in and roll tightly to enclose filling. Serve with dipping sauce.
PAN-FRIED STRIPED BASS WITH LEMON SAUCE
Pan-frying is best for thinner fillets and steaks, or for whole fish that are no more than 1 inch thick. Season the fish with salt and pepper and other seasonings such as chopped fresh herbs or crushed spices as desired. For skinless fillets, heat a heavy sauté or frying pan until quite hot; add just enough oil, clarified butter, or a mix of oil and whole butter to cover the bottom of the pan. Carefully add the fish and cook over medium-high heat for 3 minutes (4 to 5 minutes for whole fish) and then turn. Cook for another 3 minutes and test for doneness. Remove the fish from the pan when it is just slightly underdone, as it will continue cooking in the residual heat. When cooking fish with skin, add more fat to the pan, about 1/8 inch deep. Put the fish into the pan skin side down. The skin will shrink while it cooks, pulling the fish up from the bottom of the pan. To keep the skin next to the hot pan (which is necessary to crisp it), weigh the fillets down with a foil-wrapped skillet that is slightly smaller than the one used for the cooking. This will hold the fillets fl at and ensure even crisping of the skin. Cook the fillets on their skin for the majority of the time, about 5 to 7 minutes, depending on their thickness, then turn them and cook on the flesh side for just another minute or two, or until done. Remember that the pan must be quite hot before the fish is added; this will keep it from sticking. Also, don't crowd the fish or it will sweat and give off liquid, ruining any chances of browning and crisping. Lastly, don't overcook the fish. A quick pan sauce can be made aft er you have removed the fish and poured off the cooking fat. Add tomato sauce to the hot pan and stir in all the brown bits left on the pan for added flavor, or deglaze the hot pan with wine or lemon juice and finish with a swirl of butter or extra-virgin olive oil and a handful of herbs. Add a handful of toasted nuts for flavor and texture. The striped bass fishery, once endangered, has fully recovered and is now flourishing. This fish is especially delicious with its skin left on and sautéed until brown and crispy.
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the sauce, whisk together: 1/4 cup extra-virgin olive oil, 1/4 teaspoon lemon zest, 2 tablespoons fresh lemon juice, Salt, Fresh-ground black pepper.
- Taste for salt and lemon juice and adjust as desired. The sauce will separate as it sits; this is not a problem.
- Season: 4 pieces striped bass, skin on (4 to 6 ounces each) with: Salt, Fresh-ground black pepper.
- Choose a heavy-bottomed pan for frying the fish. Take another, slightly smaller pan that will fit into the pan for the fish, and wrap its bottom with foil. This pan will be used as a weight to hold the fish flat against the frying pan to ensure that all of the skin will cook and crisp. (You will see the fish contract when it goes into the hot pan, as the skin shrinks on contact with the heat.) Warm the larger pan over medium-high heat. When hot, pour in: Olive oil, enough to generously coat the bottom.
- Add the pieces of bass, skin side down, and place the foil-wrapped pan on top of the fish. Cook until the skin is brown and crispy, about 7 minutes. Check now and then to see that the fish is indeed browning, but not overbrowning. Adjust the heat up or down to speed up or slow down the cooking as needed. When the skin is browned, remove the top pan and turn the fish. Cook for another minute or so, until the fish is just cooked through, but is still moist and tender inside. Meanwhile whisk the lemon sauce together again and pour it onto a warm plate. Serve the fish skin side up, on top of the sauce.
- Garnish the fish with a couple spoonfuls of chopped tender herbs such as parsley, chives, chervil, cilantro, or basil.
- Soak, rinse, and squeeze dry a tablespoon or so of capers. When the fish is cooked add the capers to the hot pan and sauté for a minute or two. Remove with a slotted spoon and scatter over the fish.
- Make a Beurre Blanc (Warm Butter Sauce; page 228) instead of the olive oil sauce.
SPICY STRIPED BASS
This recipe can be made with any white meat fish that is suitable for the grill. People who do not like fish usually go for seconds!
Provided by CPA Chef
Categories Bass
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
- Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
- Pour sauce on the bass filets. Garnish with chopped scallions.
Nutrition Facts : Calories 114.1, Fat 6.3, SaturatedFat 1, Sodium 633.5, Carbohydrate 13.2, Fiber 0.9, Sugar 10.2, Protein 1.9
GRILLED STRIPED BASS
We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
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.
POTATO-WRAPPED STRIPED SEA BASS
Make and share this Potato-Wrapped Striped Sea Bass recipe from Food.com.
Provided by ChefMeli2544
Categories Bass
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Season fillets with salt, pepper and thyme. Square off each side of the potatoes and slice paper thin.
- Toss potato slices with melted butter and a pinch of salt.
- Wrap each filet with buttered potato slices. Place on a lined sheet pan, seam side down and chill.
- When set, sauté until golden brown.
Nutrition Facts : Calories 107.7, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 6.8, Carbohydrate 18.7, Fiber 2.4, Sugar 0.8, Protein 2.2
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