Charred Striped Bass Niçoise Recipes

GRILLED STRIPED BASS WITH FIRE-ROASTED ONIONS AND PEPPERS

Steps:

• Preheat a grill to medium high.
• Sprinkle the fish fillets with salt and pepper. Divide the onions, peppers, and garlic into 6 portions. Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add 1/4 cup of the wine. Fold the foil into a packet and seal it on all sides. Repeat with packets for the remaining fillets.
• Place the packets on the grill, seam up, and cook until the fish is opaque, about 15 minutes. It is best to test the cook time with the one packet, as cooking time varies grill to grill. Carefully open the packets and serve with lemon wedges.

CHARRED STRIPED BASS NIçOISE

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.

SHEET PAN ARCTIC CHAR NIçOISE SALAD

Steps:

• Place a baking sheet in the oven and preheat to 425˚ F. Bring a small saucepan of water to a boil. Fill a bowl with ice water. Toss the potatoes in a separate bowl with 1 tablespoon olive oil and a pinch each of salt and pepper. Add the potatoes to the hot baking sheet, cut-side down, reserving the bowl. Bake until browned on the bottom, about 15 minutes.
• Meanwhile, add the eggs to the boiling water; cook 9 minutes. Remove and transfer to the ice water; set aside.
• Add the green beans and olives to the reserved bowl and toss with 1 tablespoon olive oil and a pinch each of salt and pepper. After the potatoes have browned, toss and move to one side of the pan. Add the green beans and olives to the other side. Brush the char with 1 teaspoon olive oil and season with salt and pepper. Place the fillets on top of the vegetables and bake until the fish is just cooked through and easily flakes with a fork, 10 to 12 minutes.
• Whisk together the mustard, olive brine, vinegar and remaining 2 tablespoons olive oil in a small bowl. Combine the salad greens and herbs in a large bowl; toss with three-quarters of the dressing.
• Divide the salad among bowls. Top with the fish, tomatoes, potatoes, green beans and olives. Peel and slice the hard-boiled eggs and add to the salads. Drizzle with the remaining dressing.

WILD STRIPED BASS WITH CHARRED LEEKS AND SQUID VINAIGRETTE

Steps:

• 1. Bring 3 quarts of water to a boil and set up an ice bath nearby. Plunge the calamari into the boiling water and cook for 30 seconds. Remove the calamari with a slotted spoon or strainer and immediately plunge it into the ice bath. Allow it to cool for 1 minute, then drain and set aside. Blanch the leeks in the same water for 8 to 9 minutes, until just tender. Refresh in the ice bath, then cut in half lengthwise.
• 2. Preheat the grill or broiler. Brush the leek halves with 2 tablespoons of the olive oil and season with salt and pepper. Grill or broil the leeks, cut side toward the heat, until charred, 8 to 10 minutes. Resist the temptation to move them more than once.
• 3. In a 12- to 14-inch sauté pan, heat 3 tablespoons of the oil over high heat until smoking. Season the fish fillets with salt and pepper and cook, skin side down, for 5 to 7 minutes, or until the flesh is crispy and moves easily without tearing.
• 4. While the fish cooks, combine the wine, lemon juice, and squid ink in another sauté pan and bring to a boil. Turn off the heat and whisk in the mustard, then the remaining 4 tablespoons of olive oil. Season with salt and pepper and add the calamari. Keep warm.
• 5. Turn the fish over and add the leeks to the pan. Cook the fish on the other side for 2 to 3 minutes and heat the leeks through. Place two leeks in the center of each of four warmed plates. Place one fillet atop each bed of leeks, flesh side up. Drizzle each fillet with some of the squid vinaigrette and garnish with the tentacles and lemon zest. Serve immediately.

CHARRED VEG & TUNA NIçOISE WITH CREAMY KEFIR DRESSING

Steps:

• Heat the grill to high. Bring a small pan of water to the boil and blanch the green beans and spring onions for 4 mins. Drain and dry well. Toss with 1 tsp oil, and transfer to a baking tray with the tomatoes, cut-side up. Season everything with black pepper, then grill for 10 mins until starting to soften and char. Leave to cool slightly.
• Meanwhile, whisk the kefir, 1 tsp oil, mustard powder, vinegar and some seasoning together until smooth. Arrange the lettuce leaves, tuna, olives and eggs in shallow bowls or on plates. Pile on the onions, green beans and tomatoes, then drizzle over the dressing to serve.