MOROCCAN-STYLE STRIPED BASS
Provided by Bobby Flay
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the orange juice and thyme in a small saucepan, over medium heat and bring to a boil. Cook until reduced by half and becomes a syrup. Strain into a bowl, then add the honey and harissa, to taste.
- Preheat the grill to medium.
- Brush the fillets with oil on both sides and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a platter, drizzle with the sauce and sprinkle with olives and parsley.
Nutrition Facts : Calories 343 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 136 milligrams, Sodium 549 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 32 grams, Sugar 20 grams
MEDITERRANEAN STRIPED BASS
A delicious fish with simple Mediterranean flair!
Provided by Flavor Bible
Categories Dinner Main Course Supper
Time 35m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Pat the fish dry and season fillets with salt, pepper, and smoked paprika. Drizzle the oil and heat a cast iron or oven safe pan over medium heat. When pan gets hot (it should sizzle when you add something to it) drop in the fillets of fish. Cook for 1 minute on each side. Remove and set aside.
- In same pan, drizzle more oil if needed. Saute the bell pepper and onions for 5 minutes, stirring occasionally. Add in the garlic and green onion and saute for another 1 - 2 minutes, until fragrant. Add in the tomatoes and cook for another 2 minutes, stirring occasionally (do not burn the garlic!).
- Stir in the balsamic vinegar, wine, lemon slices, lemon zest, capers and thyme. Cook for another minute and remove from heat. Create some space in the pan for the 4 fillets by moving the contents to either side. Place the fillets skin side down in the cast iron pan nestled in the pan contents.
- Place the pan in the oven and bake for 10 minutes. Remove from oven and let rest for 5 minutes before serving.
Nutrition Facts : Calories 249 kcal, ServingSize 1 serving
WHOLE BAKED FISH, MOROCCAN-STYLE
Provided by Moira Hodgson
Categories dinner, main course
Time 2h30m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Reserving a few sprigs of coriander for garnishing, combine all the ingredients except the fish in an electric blender and mix until smooth. With a sharp knife, make three slashes in the skin. Smear the mixture in the fish cavity and over the skin. Leave to marinate at room temperature for about 2 hours.
- Broil the fish for about 10 minutes on each side, depending on the thickness of the fish, or until cooked. Arrange on a serving platter, garnish with coriander and lemon slices.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 63 grams, SaturatedFat 2 grams, Sodium 773 milligrams, Sugar 0 grams
GRILLED STRIPED BASS WITH NONO MOMA MORGRU SAUCE
Steps:
- In bowl mix all ingredients together. Let sit in bowl at room temperature for an hour. Grill one side of fish and then flip fish and then apply sauce on top of fish and let it cook until fish is cooked thoroughly.
BROWN BUTTER STRIPED BASS WITH LIME AND CILANTRO AIOLI
Provided by Michael Symon : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Make the aioli: In a mixing bowl whisk together the mayo, cilantro, garlic, lime zest and juice. Season with salt and pepper and set aside. (If serving the fish later in the day, let the aioli chill in the refrigerator until ready to serve.)
- Pat the fish dry with paper towels, then sprinkle with salt. Brush a cast-iron pan with 1/2 tablespoon butter. Place the fish, skin-side down, in the pan and place the pan on the direct heat side of the grill. Cook until the skin is crisp and has released from the pan, 3 to 4 minutes. Flip the fish and add the remaining 2 1/2 tablespoons butter. Move the pan to the indirect heat side of the grill. Let the butter melt and lightly brown, then baste the fish for 1 to 2 minutes. Add the lemon juice and continue basting for another minute. Close the lid of the grill and cook until the fish is cooked through, about 3 more minutes. Remove from the grill and spoon the remaining brown butter in the pan over the fish. Serve with the aioli, cilantro and lime wedges.
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 WITH CAVIAR AND LEMON ZEST
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place onions, cut side up, on baking sheet. Sprinkle with sea salt. Bake for 20 to 25 minutes until onions collapse. Remove from oven when done. Wrap individual portions of fish in plastic wrap. Put water in a pan, enough to cover fish, and bring to 160 degrees. Place fish in water and poach until done, about 15 minutes. For caviar sauce, bring 2 tablespoons water to boil in small saucepan. At boil, add butter in small amounts, whisking continuously. Continue to add butter in small portions until all has been added. Whisk until sauce is creamy. Remove from heat. Add lemon zest and caviar, gently fold in, being careful not to break caviar eggs. Place red onion in center of plate. Place unwrapped fish on onion. Spoon caviar butter over top of fish. Garnish with chive points.;
GRILLED STRIPED BASS WITH ORANGES AND WATERCRESS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to high. Slice off the top and bottom of 2 oranges; stand each up on a cut end. Slice off the peel and white pith with a knife, following the curve of the fruit. Turn each on its side and slice into 1/2-inch-thick rounds, then quarter the rounds. Halve the remaining orange and squeeze the juice into a bowl. Stir in the olive oil, sliced oranges, jalapeno, olives, 1/4 teaspoon salt and a few grinds of pepper; set aside.
- Brush the grill grates with olive oil. Season the fish with salt and pepper and transfer skin-side down to the grill. Cook, turning once, until cooked through, 8 to 10 minutes; transfer to a plate. Grill the bread, turning once, until marked, 2 to 4 minutes.
- Divide the watercress among 4 plates. Top with the fish and any collected juices from the plate. Spoon the orange mixture over the fish. Rub both sides of the bread with the garlic; serve with the fish.
Nutrition Facts : Calories 460, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 140 milligrams, Sodium 615 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 37 grams, Sugar 10 grams
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.
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