Best Striped Bass With Cucumber Broth Recipes

Grilled Striped Bass With Lime Ginger Broth image

Provided by threeovens

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

3 inches knob fresh ginger
1/2 cup dry white wine
3 cups vegetable stock
6 shiitake mushrooms, stemmed and sliced thin
2 tablespoons ginger, cut into matchsticks
4 tablespoons butter, cold and diced
2 limes, zest and juice divided
4 scallions, sliced thin on the bias
2 tablespoons fresh cilantro, chopped plus cilantro for garnish
1 pinch cayenne pepper
salt & freshly ground black pepper
2 tablespoons olive oil
36 ounces striped bass, skin on (6 pieces)

Steps:

Make ginger juice with the 3 inch knob of fresh ginger by grating it into a thin cotton kitchen towel or piece of cheesecloth, then squeeze the juice into a bowl (you want 2 tablespoons); set aside.
In a medium saucepan, bring the wine to a boil and cook for about 2 minutes; add vegetable stock, ginger juice, mushrooms, and ginger matchsticks.
Cook for 3 minutes, then strain the broth back into the saucepan, reserving both the broth and the solids; set aside.
Blend the butter into the broth with an immersion blender; return reserved solids to broth, along with 2 tablespoons lime juice (any extra can be saved for another use), scallions, cilantro, cayenne, and lime zest; cook for 2 minutes then remove from heat.
Preheat a grill to medium high; season bass pieces with salt and pepper, drizzle with olive oil.
Place bass skin side down on grill and cook 2 minutes, rotate a 1/4 turn and cook 3 minutes; flip and cook until flesh is easily flaked with a knife, about 3 to 5 minutes.
Remove fish to a large oval platter, reheat broth and vegetables, then pour it around the fish; garnish with fresh cilantro sprigs.

Nutrition Facts : Calories 311, Fat 16.4, SaturatedFat 6.4, Cholesterol 156.4, Sodium 190.4, Carbohydrate 6.2, Fiber 1.6, Sugar 1.3, Protein 31.2

Grilled Striped Bass image

Provided by Martha Stewart

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.

Brown Butter Striped Bass with Lime and Cilantro Aioli image

Provided by Michael Symon : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 cup mayonnaise
1/2 cup finely chopped fresh cilantro, plus more for serving
1 clove garlic, grated
Zest and juice of 1 lime, plus lime wedges, for serving
Kosher salt and freshly cracked black pepper
Four 6-ounce striped bass fillets, skin on
3 tablespoons unsalted butter
Juice of 1 lemon

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.