Cognac Grilled Striped Sea Bass Recipes

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GRILLED STRIPED BASS WITH ORANGES AND WATERCRESS



Grilled Striped Bass with Oranges and Watercress image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 oranges
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
1/2 red jalapeno pepper, finely chopped (remove seeds for less heat)
1/4 cup pitted kalamata olives
Kosher salt and freshly ground pepper
4 skin-on center-cut striped bass fillets, preferably wild (about 6 ounces each)
2 large thick slices whole-grain bread, halved
3 cups watercress
1 clove garlic, halved

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

GRILLED STRIPED BASS WITH TOMATOES AND OLIVES



Grilled Striped Bass with Tomatoes and Olives image

Top crusty bread with perfectly grilled bass and a light tomato-and-olive relish.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus more, for the grill grates
1/4 cup pitted Kalamata olives, roughly chopped
1/4 cup fresh parsley leaves
1 tablespoon white wine vinegar
2 ripe tomatoes, chopped
Kosher salt and freshly ground black pepper
One 1 1/4-pound fillet wild striped bass, preferably a center cut of even thickness
4 slices crusty bread

Steps:

  • Prepare a grill or grill pan for medium-high heat; lightly oil the grill grates.
  • Toss together the olives, parsley, vinegar, tomatoes and 2 tablespoons of the oil in a large bowl. Season lightly with salt and generously with pepper and toss again; set aside until juicy.
  • Meanwhile, brush the fish on both sides with the remaining 1 tablespoon oil and season with salt and pepper. Grill the fish, skin side up, until it has strong grill marks and releases easily from the grill, about 5 minutes. Rotate it about 45 degrees to create a crosshatch pattern and continue to grill for another 3 minutes. Turn the fish over and cook until just opaque throughout and an instant-read thermometer inserted in the side registers about 135 degrees F, 5 minutes more. Transfer to a cutting board.
  • Using the natural seams of the fish as a guide, cut into 4 pieces. Put a slice of bread on 4 serving plates. Top with a piece of fish and spoon the tomato mixture and its juices over the top.

GRILLED SEA BASS



Grilled Sea Bass image

This is a truly flavorful dish with a lovely plate presentation. My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. YUMMY!

Provided by ZSTYLIN

Categories     BBQ & Grilling     Seafood

Time 40m

Yield 6

Number Of Ingredients 10

¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 ½ tablespoons extra virgin olive oil

Steps:

  • Preheat grill for high heat.
  • In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
  • In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
  • Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 0.8 g, Cholesterol 77.9 mg, Fat 12.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 4.9 g, Sodium 237 mg, Sugar 0.1 g

GRILLED STRIPED BASS



Grilled Striped Bass image

Categories     Fish     Bass     Summer     Grill/Barbecue     Gourmet

Yield Serves 8 as part of a buffet

Number Of Ingredients 2

three 2- to 3-pound cleaned whole striped bass
Accompaniment: chimichurri sauce

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.

GRILLED STRIPED BASS



Grilled Striped Bass image

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

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.

SEA BASS BARBECUE



Sea Bass Barbecue image

A simple recipe for barbecued sea bass. If the fish is fresh, this dish is sure to please. Great for beach side cookouts.

Provided by Selva

Categories     Seafood     Fish

Time 20m

Yield 2

Number Of Ingredients 5

1 tablespoon lemon juice
1 teaspoon olive oil
salt and pepper to taste
1 bay leaf
1 pound fresh sea bass

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • In a small bowl, stir together lemon juice, olive oil, salt, pepper and bay leaf. Rub fish with mixture inside and out.
  • Grill the fish over medium heat for 8 to 10 minutes, flipping halfway through. Fish is done when it flakes easily with a fork.

Nutrition Facts : Calories 243 calories, Carbohydrate 0.7 g, Cholesterol 94 mg, Fat 6.9 g, Protein 41.9 g, SaturatedFat 1.5 g, Sodium 154.4 mg, Sugar 0.2 g

COGNAC GRILLED STRIPED SEA BASS



Cognac Grilled Striped Sea Bass image

Make and share this Cognac Grilled Striped Sea Bass recipe from Food.com.

Provided by Mareesme

Categories     Bass

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 5

4 (1/2 lb) striped sea bass steaks (or 2 lb. fillets)
2 tablespoons soy sauce
1/2 cup cognac
1/4 cup melted butter
3 tablespoons lemon juice

Steps:

  • Dip steaks in cold, salted water and pat dry.
  • Marinate in remaining ingredients for 1 hour, reserving marinade for basting.
  • Place on grill racks sprayed with cooking oil spray or in fish basket over hot coals for approximately 12 minutes, turning once (gas grill set at medium-high). Baste frequently while cooking. Fish will flake easily with fork when done.

Nutrition Facts : Calories 330, Fat 16.1, SaturatedFat 8.4, Cholesterol 123.5, Sodium 738.8, Carbohydrate 1.5, Fiber 0.1, Sugar 0.4, Protein 42.9

GRILLED STRIPED BASS WITH SUMMER VEGETABLES AND COUSCOUS VINAIGRETTE



Grilled Striped Bass with Summer Vegetables and Couscous Vinaigrette image

Categories     Tomato     Low Fat     Bass     Corn     Green Bean     Summer     Grill/Barbecue     Couscous     Self

Yield Makes 4 servings

Number Of Ingredients 11

1 eggplant, halved lengthwise
1/4 cup olive oil
2 tsp ground cumin
1/4 lb green beans, trimmed and cut into 1-inch pieces
1/4 lb wax beans, trimmed and cut into 1-inch pieces
2 cups corn kernels (about 3 ears)
1 pint pear or cherry tomatoes, halved
1 cup uncooked couscous
1 tbsp red wine vinegar
1 cup fresh basil leaves, chopped
4 striped bass (or red snapper) fillets (6 oz each), skin on

Steps:

  • For vegetables and couscous: Preheat oven to 400°F. Rub cut sides of eggplant with 1 tbsp oil and sprinkle with cumin. Season with salt and pepper and place in baking pan, cut sides down; bake for 30 minutes or until eggplant is browned and cooked through. Remove and let sit until cool enough to handle. Spoon out flesh onto cutting board and roughly chop; transfer to a medium-sized bowl. While eggplant is cooking, bring a large pot of salted water to a boil and set up an ice bath by combining 5 cups ice cubes and 7 cups cold water in a large bowl. Blanch green beans in boiling water until bright green, about 3 minutes; remove with a slotted spoon and cool in the ice bath at least 1 minute (until cool in center). Repeat with wax beans. Cook corn for 15 seconds, then cool 1 minute in ice bath. Drain and blot dry all vegetables. Add tomatoes and toss together gently. Season to taste with salt and pepper. Cook couscous according to package instructions; mix with eggplant and stir in 2 tbsp oil, red wine vinegar, and basil. Season to taste with salt and pepper.
  • For fish: Preheat grill or broiler. Brush fish on both sides with remaining oil. Season skin side with salt and pepper. Starting with skin side down, grill or broil fish 4 minutes. Season flesh side with salt and pepper; turn and grill or broil about 4 minutes longer or until cooked through.
  • To serve: Spoon equal amounts of vegetables and couscous onto 4 plates and top with grilled fish. Serve hot.

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