Best Grilled Striped Bass With Charred Kale And Yellow Squash Recipes
MARINATED GRILLED STRIPED BASS
Nice mix of flavors. This recipe is from The Boston Globe, Leigh Belanger. Prep/cook time does not include marinating time.
Provided by mermaidmagic
Categories Bass
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl.
- Add salt and pepper to taste.
- With the tip of a paring knife, make three diagonal slits through the skin of each filet.
- Place the fish in the marinade and turn to coat the fish.
- Cover and refrigerate at least one hour.
- Light a charcoal grill or turn a gas grill to medium high.
- Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.
Nutrition Facts : Calories 466.9, Fat 32.3, SaturatedFat 4.9, Cholesterol 181.4, Sodium 158.7, Carbohydrate 2.4, Fiber 0.2, Sugar 0.4, Protein 40.4
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.
GRILLED STRIPED BASS
Categories Fish Bass Summer Grill/Barbecue Gourmet
Yield Serves 8 as part of a buffet
Number Of Ingredients 2
Steps:
- Prepare grill. Pat fish dry and season generously inside and out with salt and pepper. Grill fish on a well-oiled rack set 5 to 6 inches over glowing coals 8 to 10 minutes on each side, or until just cooked through in thickest part.
- Serve fish with chimichurri sauce.
CHARRED STRIPED BASS NIçOISE
Provided by Florence Fabricant
Categories dinner, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a small pan, add garlic and cook over medium heat until golden. Remove from heat, drain garlic and chop it.
- Brush fish with half the oil on both sides. Brush flesh side with lemon and season with salt and pepper. You will need two large spatulas to turn fish; if you do not have them, cut fillet in half or in 4 portions. Brush tomato slices with remaining oil.
- Heat grill to very hot and oil grates. Briefly sear tomato slices, turning once. Remove to a platter and tent with foil to keep warm. Use edge of spatula to scrape grates clean. Re-oil. Place fish, skin side up, on grill. Cook about 5 minutes. Use spatulas to turn. Cook 3 to 4 minutes on skin side, until skewer inserted horizontally in the middle feels just warm. Salmon needs less time.
- Transfer fish to a warm platter and pave flesh side with overlapping tomato slices. Scatter with olives, chopped garlic and basil and serve, with aioli on the side, if desired.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 740 milligrams, Sugar 2 grams
GRILLED STRIPED BASS WITH CHARRED KALE AND YELLOW SQUASH
Grilling striped bass is a great way to cook the fish because the skin takes on a char that goes well with other strong flavors like oregano-laden chimichurri sauce. Usually paired with meat, chimichurri plays off of bass just as beautifully, as long as you use a light vinegar like champagne or rice wine, rather than balsamic. In preparing the fish, make sure the grill is hot first and be patient about flipping - you usually want about 4 minutes per side for a 7 to 8 ounce piece. Drop some local lacinato kale and thinly sliced yellow squash onto the grill as well for a charred vegetable side.
Provided by Jeff Schwarz And Greg Kessler
Categories quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a hot grill.
- Coat the fish fillets with a few tablespoons of olive oil. Season with salt.
- Thinly slice the squash lengthwise, using a mandoline or a very sharp knife, and combine with the kale in a large bowl. Drizzle a couple tablespoons of olive oil over the vegetables. Season with salt.
- Place the prepared fish skin-side down on the grill. After about 4 minutes, or when the skin easily lifts off the grill, flip the fillets.
- While the fish is cooking, place the kale and squash on the grill and watch carefully. Turn the vegetables the moment they begin to show grill marks.
- Once they are charred on both sides, return the vegetables to the large bowl and toss with 1/4 cup olive oil, lemon juice and chili flakes.
- Remove the fish from the grill after about 4 minutes on its second side, and top with a spoonful of the chimichurri sauce. Serve with the grilled vegetables.
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