Best Striped Bass With Pesto Recipes

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WHOLE SMOKE-ROASTED STRIPED BASS AND ROCKET PESTO



Whole Smoke-Roasted Striped Bass and Rocket Pesto image

Chris Schlesinger, chef-owner of East Coast Grill in Cambridge, Massachusetts, is largely responsible for getting us into barbecue. His Fourth of July parties in Westport, Massachusetts, may be right up there with his reputation as a chef, restaurateur, and cookbook author. Every year on the holiday, friends of Chef Schlesinger bring 30- to 50-pound (13.7- to 22.8-kg) whole bass that they've just caught, and he usually asks us to cook them. There is nothing better than smoky whole fish just off the fire. Like bone-in meat, fish retains its moisture best when you cook it whole. We came up with this recipe the first year we were asked to cook one, and it was so good, it's been a keeper. We grilled sweet corn with it, which is a perfect complement to the rich, smoky fish. Because we're dealing with significant bulk, and fish sizes are so variable, it's hard to provide a definitive cook time. Our friend Wade Wiestling, vice president of culinary development at the Oceanaire Seafood Room, gave us a great guideline: cook 5 minutes per inch (2.5 cm) at the fish's largest circumference, at 400 degrees F (200 degrees C). This recipe serves a lot of people, so plan on a big party.

Provided by Food Network

Categories     main-dish

Yield 20 to 30 servings

Number Of Ingredients 28

1 whole striped bass or salmon, around 20 to 30 pounds (9 to 13.7 kg), scaled
2 cups (475 ml) olive oil
5 cloves garlic, roughly chopped
5 cups (300 g) fresh Italian parsley leaves, plus 1 whole bunch fresh Italian parsley
8 sprigs rosemary, needles removed and stems discarded
1 cup (235 ml) fresh lemon juice
1/4 cup (75 g) kosher salt
2 tablespoons (12 g) ground black pepper
2 cups (80 g) loosely packed basil leaves
10 tarragon sprigs
12 thyme sprigs
Rocket Pesto (recipe follows)
Cheesy Grilled Corn (recipe follows)
1 pound (455 g) arugula (also known as rocket)
1 1/2 cups (220 g) pistachios, shells removed, toasted
2 cups (475 ml) olive oil
3 cloves garlic, chopped
Kosher salt and freshly cracked black pepper, to taste
1/2 cup (50 g) grated Parmigiano-Reggiano
20 ears corn, shucked, snapped in half, and blanched for 30 seconds
4 cups (480 g) crumbled queso fresco (if you can't find queso fresco, feta works as well)
1/2 cup (64 g) chili powder
2 egg yolks
10 limes, cut into 6 wedges each
2 cloves garlic, chopped
2 tablespoons (30 ml) fresh lemon juice
2 cups (475 ml) vegetable oil
Kosher salt and freshly cracked black pepper, to taste

Steps:

  • Make sure the fish has had all its scales removed, and that the inside cavity is clean. If there are any scales left, remove them using the back of a knife to scrape the skin from tail to head. Pat the skin dry with a towel.
  • Prepare smoker and bring heat to 400degreesF (200 degrees C). We recommend oak or hickory as the smoke wood.
  • In a blender, puree the olive oil, garlic, 5 cups (300 g) parsley leaves, rosemary, lemon juice, salt, and pepper until smooth. Coat the fish with the herb mixture inside and out. Stuff the cavity with the basil, tarragon, thyme, and remaining 1 bunch parsley.
  • Transfer fish to a large foil-lined baking sheet, and smoke for 5 minutes for every inch (2.5 cm) the fish measures at its largest circumference, or until the fish's internal temperature reaches 140 degrees F (60 degrees C).
  • To serve, gently transfer roasted fish to a large platter or cutting board and drizzle with Rocket Pesto. Serve with Cheesy Grilled Corn.
  • Pesto is traditionally made with basil, garlic, parmesan or pecorino cheese, pine nuts, and olive oil, but we thought we'd shake things up a bit by replacing the basil with arugula and substituting pistachios for pine nuts.
  • In a food processor, puree the pistachios, garlic, and cheese. Add arugula and pulse to combine. With the motor running, slowly drizzle in the olive oil. Season with salt and pepper.
  • Grilled corn with cotija cheese (a hard, dry cheese named for the town in Mexico from whence it originates), mayonnaise, and a dusting of chili powder is popular street food in Mexico. One bite and it's easy to see why. Here's our version.
  • In the bowl of a food processor, puree the egg yolks, garlic, and lemon juice. With the motor running, slowly drizzle in oil to combine. Season with salt and pepper. Transfer to a bowl and reserve.
  • Prepare grill. When fire is medium-hot (you should not be able to hold your hand over the coals for more than 10 seconds), grill corn for about 5 minutes, rolling it to toast all sides and keep it from burning (C). Remove from grill and slather with aioli, then sprinkle with queso fresco and chili powder. Serve with lime wedges.

OUR NEW FAVORITE STRIPED BASS RECIPE



Our New Favorite Striped Bass Recipe image

We love this recipe for its great combination of simplicity and flavor. Make it in one pan in the oven with no fussy techniques of any kind. The result is brightly colored and full of complementary flavors that really let the fish shine. There will be plenty of delicious, saucy broth at the bottom of the pan, so we recommend serving on top of our favorite easy orzo to soak it all up. If you don't have striped bass, substitute cod, black sea bass or halibut.

Provided by Carolyn Gratzer Cope

Categories     Fish + Shellfish

Time 45m

Number Of Ingredients 13

2 shallots, minced
1 red bell pepper, diced small
12 ounces (340 grams) mixed cherry tomatoes, halved (quarter any obnoxiously large ones)
2 garlic cloves, minced
1/4 cup (60 grams) capers
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) low-sodium vegetable, chicken or fish stock
A few thyme sprigs
1 teaspoon fine sea salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 6- to 8-ounce (200-gram) striped bass fillets, skin and bones removed
2 tablespoons (28 grams) butter, diced
1/4 cup julienned basil leaves

Steps:

  • Preheat oven to 400°F with a rack in the center.
  • Into a large, heavy pan with a lid (such as this one or this one), place the shallots, bell pepper, tomatoes, garlic, capers, wine, stock, thyme, half the salt, and half the pepper. Give it a stir.
  • Bake, covered, for 20 minutes.
  • Pat striped bass fillets dry with paper towels.
  • Carefully remove pan from oven and arrange filets in pan on top of sauce, nestling them in a bit. Sprinkle fish with remaining 1/2 teaspoon salt and dot with butter.
  • Return pan to oven, uncovered. Bake until fish is just cooked through, about 15 to 20 minutes depending on thickness. Sprinkle with the basil.
  • To serve, place about a cup of orzo into each of four wide, shallow bowls and top each with a piece of fish. Spoon some veggies and plenty of sauce overtop.

Nutrition Facts : Calories 236 calories, Carbohydrate 8.3 grams carbohydrates, Fat 8.7 grams fat, Fiber 2.3 grams fiber, Protein 25.4 grams protein

ROASTED STRIPED BASS



Roasted Striped Bass image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 tablespoons good olive oil
1 cup chopped yellow onions
2 ounces pancetta or bacon, diced
1 tablespoon chopped garlic
1 (28-ounce) can plum tomatoes, drained and diced
1 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/4 cup Pernod, optional
1 (2 to 3-pound) striped bass fillet, skin removed
1 pound large shrimp, shelled and deveined
24 mussels, cleaned and debearded
2 tablespoons chopped fresh flat-leaf parsley

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.

SAUTEED STRIPED BASS WITH MINT PESTO AND SPICED CARROTS



Sauteed Striped Bass with Mint Pesto and Spiced Carrots image

Provided by Molly Stevens

Categories     Food Processor     Fish     Nut     Vegetable     Freeze/Chill     Marinate     Sauté     Mint     Bass     Carrot     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Pesto
1/4 cup (packed) fresh mint leaves
1/4 cup lightly toasted shelled unsalted natural pistachios
1/4 cup extra-virgin olive oil
1 garlic clove, peeled
Coarse kosher salt
Fish
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh thyme
4 (6- to 8-ounce) striped bass fillets (with or without skin)
Spiced carrots
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
3 tablespoons extra-virgin olive oil, divided
12 ounces medium carrots, peeled, thinly sliced into rounds
1/8 teaspoon dried crushed red pepper
1 cup low-salt chicken broth
3 tablespoons fresh lemon juice

Steps:

  • For pesto:
  • Blend mint leaves, pistachios, olive oil, and garlic in processor until coarse puree forms. Season with coarse salt. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring pesto to room temperature and stir before using.
  • For fish:
  • Combine olive oil, mint, and thyme in small bowl. Spread herb mixture all over both sides of fish fillets. Cover and refrigerate fish at least 3 hours and up to 5 hours.
  • For spiced carrots:
  • Stir all seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer seeds to spice mill or mortar and grind coarsely.
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add carrots, crushed red pepper, and ground seeds; sauté until carrots begin to brown in spots, about 5 minutes. Add broth and lemon juice and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are tender, about 6 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Add fish and cook until browned on both sides and just opaque in center, about 5 minutes total.
  • Rewarm carrots just until heated through. Divide carrots and any juices among 4 plates. Top each serving with 1 fish fillet. Spoon pesto over and serve.

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