Grilled Rockfish Striped Bass 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.

GRILLED ROCKFISH (STRIPED BASS)

Steps:

• For this recipe, you will remove the fish's head and butterfly the fish's body, leaving the scales on.
• Start by laying the fish on its side. Using a chef's knife, place the blade where the head meets the gills. Slice off the head making sure to apply firm pressure so that the knife goes through the fish's spine. Discard the head.
• Butterfly the fish. Using a sharp fillet knife, start from the bottom side of the fish just before the tail and run the knife all the way along the fish's body to wear the head was cut. Open up the body and remove the guts with your hands and discard.
• Rinse the fish under cold water to help wash out the cavity. Blot dry with paper towels and season with salt and pepper, to taste. The fish is now ready for the grill.
• Prepare the grill for direct heat and preheat to 350 to 400 degrees F.
• Meanwhile, melt the butter in a small pot. Whisk together with the Worcestershire sauce and lemon juice. Keep warm until needed.
• When the grill is ready, place the fish flesh side down onto a well-oiled rack over glowing coals for 8 to 10 minutes. Flip the fish and continue to grill the fish, scale side down.
• Baste the fish with the warm basting sauce every 3 to 5 minutes.
• Grill the fish until the meat is cooked through at the thickest part and the meat begins to flake. Grilling time will vary depending on the size of your fish. A 2 to 3-pound fish usually takes about 15 to 20 minutes more after flipping onto the scale side.

MARINATED GRILLED STRIPED BASS

Steps:

• Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl.
• Add salt and pepper to taste.
• With the tip of a paring knife, make three diagonal slits through the skin of each filet.
• Place the fish in the marinade and turn to coat the fish.
• Cover and refrigerate at least one hour.
• Light a charcoal grill or turn a gas grill to medium high.
• Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.

GRILLED STRIPED BASS WITH LEMON AND FENNEL

Steps:

• Prepare barbecue (medium-high heat). Whisk first 3 ingredients in medium bowl. Season with salt and pepper. Set aside.
• Make three 1/2-inch-deep diagonal slits in skin on each side of fish. Brush fish generously inside and out with garlic oil. Sprinkle fish inside and out with coarse salt. Stuff slits with half of fennel fronds. Place remaining fennel fronds inside fish. Place fish in grilling basket. Top fish with lemon slices, overlapping slightly. Close grilling basket (fish and lemon slices should be secured by basket). Grill fish until cooked through, about 10 minutes per side. Remove fish with lemon slices from basket and carefully transfer to platter. Serve.

CHESAPEAKE BAY STUFFED ROCKFISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.
• Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
• Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.
• Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.

GRILLED STRIPED BASS

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.

GRILLED STRIPED BASS

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.