Best Broiled Striped Bass With Tomatoes And Fennel Recipes

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GRILLED STRIPED BASS WITH TOMATOES AND OLIVES



Grilled Striped Bass with Tomatoes and Olives image

Top crusty bread with perfectly grilled bass and a light tomato-and-olive relish.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus more, for the grill grates
1/4 cup pitted Kalamata olives, roughly chopped
1/4 cup fresh parsley leaves
1 tablespoon white wine vinegar
2 ripe tomatoes, chopped
Kosher salt and freshly ground black pepper
One 1 1/4-pound fillet wild striped bass, preferably a center cut of even thickness
4 slices crusty bread

Steps:

  • Prepare a grill or grill pan for medium-high heat; lightly oil the grill grates.
  • Toss together the olives, parsley, vinegar, tomatoes and 2 tablespoons of the oil in a large bowl. Season lightly with salt and generously with pepper and toss again; set aside until juicy.
  • Meanwhile, brush the fish on both sides with the remaining 1 tablespoon oil and season with salt and pepper. Grill the fish, skin side up, until it has strong grill marks and releases easily from the grill, about 5 minutes. Rotate it about 45 degrees to create a crosshatch pattern and continue to grill for another 3 minutes. Turn the fish over and cook until just opaque throughout and an instant-read thermometer inserted in the side registers about 135 degrees F, 5 minutes more. Transfer to a cutting board.
  • Using the natural seams of the fish as a guide, cut into 4 pieces. Put a slice of bread on 4 serving plates. Top with a piece of fish and spoon the tomato mixture and its juices over the top.

ROASTED STRIPED BASS WITH FENNEL, TOMATOES, AND OIL-CURED OLIVES



Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives image

Provided by Donatella Arpaia

Categories     Fish     Olive     Tomato     Roast     Low Cal     High Fiber     Dinner     Bass     Fennel     Healthy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 cups dry white wine
1 cup (about) extra-virgin olive oil
2 large fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish
1 large red onion, halved lengthwise through root end, thinly sliced (about 3 cups)
3 1 1/4- to 1 1/2-pound whole striped bass, cleaned, gutted, scaled
1/4 cup (about) all purpose flour
6 large garlic cloves, peeled, crushed, divided
3/4 cup chopped fresh Italian parsley, divided
1 pound cherry tomatoes, halved
1/2 cup oil-cured black olives, pitted, halved

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.

WHOLE STRIPED BASS WITH FENNEL AND TOMATOES IN A ROASTING BAG



Whole Striped Bass With Fennel And Tomatoes In a Roasting Bag image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 7

1 4-pound striped bass (see note), gutted, scaled and gills and fins removed
1 medium fennel bulb
3/4 cup dry white wine
2 teaspoons coriander seeds
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
4 tomatoes, peeled, seeded and cut into 1/2-inch chunks

Steps:

  • Preheat the oven to 375 degrees. Scrape off any scales adhering to the fish and refrigerate.
  • Cut the feathery green fronds off the fennel and reserve. Cut off the stalks at the top of the bulb and discard. Use a vegetable peeler to remove any rough, stringy fiber from the outside of the bulb and then cut the fennel into 3 wedges. Place in a non-aluminum pan with the wine, coriander seeds, olive oil and salt and pepper. Simmer over low heat, covered, until the wedges soften but still retain some crunch, about 20 minutes. Set aside.
  • Meanwhile, rinse and dry the fish, season it with salt and pepper and slide it into a roasting bag. (If the fish is too large you can cut off its head, but avoid this if possible as a headless fish makes a much less dramatic presentation.)
  • Put the fennel, its cooking liquid and the reserved fennel fronds in the bag with the fish. Season the tomatoes with salt and pepper and add them to the bag. Push down on the bag to squeeze out excess air and seal with string.
  • Carefully place the bag in an oval baking dish or shallow pan (it's easiest to bake the fish in something you can take straight to the table) and bake for about 15 minutes per inch of thickness (about 30 minutes for a 2-inch-thick fish).
  • To serve, cut the bag open with a knife or scissors and serve pieces of fish surrounded by fennel, chopped tomatoes and a spoonful of the cooking juices.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 4 grams, Protein 83 grams, SaturatedFat 3 grams, Sodium 1598 milligrams, Sugar 6 grams

GRILLED STRIPED BASS



Grilled Striped Bass image

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

1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
1/8 teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)

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.

STRIPED BASS OR MAHI MAHI WITH FENNEL, LEEKS AND TOMATOES



Striped Bass or Mahi Mahi With Fennel, Leeks and Tomatoes image

Fennel is a classic accompaniment to fish throughout the Mediterranean. Any firm white fish will work here. Porgy and sea bass are also good choices. The sauce is almost like a vegetable ragout.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h

Yield Serves 4

Number Of Ingredients 12

1 1/2 to 2 pounds striped bass or mahi mahi fillets (or other firm fish)
Salt and freshly ground pepper
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
2 large leeks, white and light green parts only, cut in half lengthwise, cleaned and thinly sliced across the grain
2 garlic cloves, minced, or 1 bulb green garlic, minced
Salt to taste
2 medium fennel bulbs, quartered, cored and thinly sliced
1 14-ounce can chopped tomatoes, with juice
Freshly ground pepper
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Steps:

  • Lay the fish fillets in a baking dish or on a sheet pan and season with salt and pepper. Squeeze the lemon juice over the fish and refrigerate while you make the sauce.
  • In a large lidded sauté pan that will accommodate all of the fish in one layer (see note below), heat the olive oil over medium heat and add the leeks. Cook, stirring, until they begin to soften, about 3 minutes, and add the garlic and a large pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds to a minute, and add the fennel. Turn down the heat to medium-low, cover the pan and cook, stirring often, until the fennel is tender, 10 to 15 minutes. Uncover the pan, add the tomatoes, salt to taste, and the pepper and cook uncovered, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down and the mixture is thick and fragrant. Stir in the dill and 1 tablespoon of the parsley.
  • Lay the fish over the fennel mixture. (Note: If the pan isn't big enough, divide the mixture between two pans.) Cover and place over medium heat. Simmer 10 minutes, or until the fish is opaque and pulls apart easily with a fork. Sprinkle on the remaining parsley and serve the sauce and fish together, with rice or potatoes.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 12 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 1144 milligrams, Sugar 10 grams

GRILLED STRIPED BASS WITH LEMON AND FENNEL



Grilled Striped Bass with Lemon and Fennel image

Categories     Lemon     Bass     Fennel     Spring     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, crushed
2 1 1/2-pound whole striped bass, cleaned
Coarse salt
1/2 cup (packed) coarsely chopped fresh fennel fronds
5 1/8-inch-thick lemon slices

Steps:

  • Prepare barbecue (medium-high heat). Whisk first 3 ingredients in medium bowl. Season with salt and pepper. Set aside.
  • Make three 1/2-inch-deep diagonal slits in skin on each side of fish. Brush fish generously inside and out with garlic oil. Sprinkle fish inside and out with coarse salt. Stuff slits with half of fennel fronds. Place remaining fennel fronds inside fish. Place fish in grilling basket. Top fish with lemon slices, overlapping slightly. Close grilling basket (fish and lemon slices should be secured by basket). Grill fish until cooked through, about 10 minutes per side. Remove fish with lemon slices from basket and carefully transfer to platter. Serve.

PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, AND TOMATO MARMALADE



Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade image

Try this delicious -- and nutritious -- recipe for sea bass, courtesy of chef Bill Taibe from Connecticut's Napa & Co. restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

12 baby artichokes, trimmed and halved
7 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
6 sprigs thyme
4 cups mushrooms such as shiitake, oyster, or maitake, cleaned, trimmed, and shiitake sliced into 1/2-inch pieces, oyster and maitake torn into 2 or 3 pieces each
4 (6-ounce) pieces striped bass fillet, skin-on
1/2 cup fennel fronds, torn
1 teaspoon fennel pollen
16 tomato halves and 1/4 cup oil from Tomato Marmalade
1 cup baby arugula
8 very thin slices Meyer lemon, for serving

Steps:

  • Preheat oven to 400 degrees.
  • Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.
  • Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.
  • Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.
  • Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.

BROILED STRIPED BASS WITH TOMATOES AND FENNEL



Broiled Striped Bass With Tomatoes and Fennel image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1 1/2 pounds skinless striped-bass fillet
2 teaspoons grated garlic (from 2 to 3 cloves)
1 teaspoon dried oregano
Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon lemon juice
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
1 large bulb fennel, with stalks and fronds (about 3/4 pound)
1 pint cherry or grape tomatoes
1/2 cup brine-cured black olives, such as Kalamata

Steps:

  • Preheat broiler with rack about 8 inches from heating element. Make diagonal slashes 1/4 inch deep at 2-inch intervals across flesh side of fish. Stir together garlic, oregano, lemon zest and juice, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil; spread on both sides of fish, rubbing into slashes. Cut fennel stalks from bulb; reserve 1/4 cup of picked fronds. Place stalks lengthwise on a rimmed baking sheet. Top with fish, slashed side up.
  • Cut fennel bulb in half lengthwise; remove and discard core. Thinly slice bulb lengthwise and toss with tomatoes, olives, remaining tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread evenly around fish. Broil until fish is just cooked and opaque throughout and vegetables are charred in places, 8 to 10 minutes. (If they begin to blacken, tent with foil.) Divide fish and vegetables among 4 plates; garnish with fennel fronds.

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