Whole Striped Bass With Lemon And Mint Food

WOOD-ROASTED STRIPED BASS WITH MEYER LEMON AND OLIVE RELISH

Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish image

Provided by Food Network

Time 45m

Yield 4 serving

Number Of Ingredients 13

Ingredients

Two 1 1/2-pound whole striped bass or snapper, scaled and gutted
1 large clove garlic, peeled and sliced
2 tablespoons olive oil
2 teaspoons kosher salt
12 spring onions or scallions
2 tablespoons olive oil
Salt
1 Meyer lemon preserved in salt for 4 to 6 weeks (use only the skin of the lemon diced into small pieces)
1 tablespoon minced shallots
1 tablespoon minced black olives, such as nicoise or kalamata
2 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
1 teaspoon chopped parsley

Steps:

For first step in this recipe is to set up your outdoor grill, a hibachi or kettle grill with do just fine. Use natural hardwood charcoal. Start the fire with kindling and paper; light it with only matches-not lighter fluid. Lighter fluid will give the food an unnatural chemical taste. Get the charcoal to a medium heat and set the grill rack about 4 inches above the coals.
Make a few slits into the sides of the fish and insert the garlic slices into the incisions. Rub the fish with salt and oil. Grill for about 8 minutes per side. After turning the fish, rub olive oil and salt onto the spring onions and grill with the fish for the remaining 8 minutes. Remove fish and onions from the grill and onto a warm plate.
For the relish simply mix all of the ingredients together and scoop onto the hot fish (can be made a day inn advance).

WHOLE STRIPED BASS

Whole Striped Bass image

Provided by Alton Brown

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 (2 to 3-pound) or 2 (1 to 1 1/2-pounds) whole striped bass, gutted and scaled
3 tablespoons olive oil, divided
1 large bunch fresh parsley, plus extra, for serving
1 large bunch fresh dill
1 large lemon, thinly sliced
1 large onion, thinly sliced
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper

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.

ROASTED WHOLE STRIPED BASS WITH SALMORIGLIO

Roasted Whole Striped Bass With Salmoriglio image

Here in Maryland, we call it rockfish, but by any name this dish from Chef Chris Cosentino of Incanto is a super treatment of a great fish.

Provided by Chef Kate

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup thyme leaves, coarsely chopped (stems reserved)
1/4 cup oregano leaves, coarsely chopped (stems reserved)
1 cup fresh parsley leaves, coarsely chopped (stems reserved)
2 garlic cloves (passed through a garlic press or mashed with a mortar and pestle)
1 cup extra virgin olive oil
1 lemon, zest of
1/2 cup fresh lemon juice
salt and pepper
1 (5 lb) striped bass, cleaned
4 sprigs thyme, oregano and parsley
8 bay leaves
4 garlic cloves, crushed
1 lemon, thinly sliced
1 medium red onion, sliced in 1/4-inch rings
salt & freshly ground black pepper
extra virgin olive oil

Steps:

In a bowl, mix the herbs with the garlic and olive oil. Add the lemon zest and juice and stir gently. Refrigerate until ready to serve.
Meanwhile, preheat the oven to 500°. Grease a baking sheet with olive oil.
Rinse the fish and pat dry. Trim off the fins.
Scatter the herb stems, bay leaves and garlic on the baking sheet.
Place a row of lemon slices down the center of pan; reserve one slice. Place half of the onion slices over the lemon slices.
Place the fish over the onions and season liberally with salt and pepper. Place the remaining onions on top of fish.
Drizzle with olive oil and place the remaining slice of lemon on top of fish. Cover with foil and bake until the fish is cooked through, about 20 minutes. Serve the fish whole, with the salmoriglio sauce on the side.

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