Grilled Striped Bass With Nono Moma Morgru Sauce Recipes

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.

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

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 WITH MANGO SALSA

Steps:

• Start a grill or preheat a broiler. Combine fruit with a sprinkle of salt, chili flakes or cayenne, lime juice and a tablespoon of olive oil. Rub both sides of fish lightly with oil and sprinkle with salt and pepper.
• Grill or broil fish, skin side down. If grill has a cover, use it, and grill 8 to 12 minutes, or until fish is done. Remove carefully with a large spatula.
• If grill does not have a cover, brush top of fish with oil after 4 or 5 minutes and turn it carefully with a large spatula. Continue to cook, skin side up, until fish is done; remove carefully.
• To broil, put fish in a nonstick broiling pan and adjust the oven rack so top of fillet is no more than 4 inches from the heat source. Broil without turning, until top is nicely browned and fish is done. If fish appears to be browning too quickly, move the rack a couple of inches farther from the heat.
• Brush fish once more with oil; garnish salsa with cilantro, then serve fish and salsa together.

GRILLED SEA BASS WITH A PORTUGUESE SAUCE

Steps:

• Preheat the grill.
• Rub each fish with 2 tablespoons olive oil and season with salt and pepper. Place the fish on the hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish.
• In a saute pan, heat the remaining olive oil. When the oil is hot, saute the onions for 1 minute. Add the tomatoes, black olives and fava beans. Season with salt and pepper. Saute for 2 minutes.
• Stir in the garlic, anchovies, fresh herbs and white wine. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 minutes.
• Fold in the butter, a tablespoon at a time. Remove from the heat and season with salt and pepper.
• Spoon the sauce in the center of an oblong plate. Lay the fish directly on top of the sauce. Garnish with parsley.

STRIPED BASS WITH HORSERADISH SAUCE

Steps:

• Preheat the broiler and adjust the rack so that it is within four inches of the heat source. Oil the surface of the broiling pan and place the fillets on top, skin side down. Sprinkle with salt and cayenne and broil until firm and lightly browned, 5 to 10 minutes, depending on thickness. (The fish is done when it is just about opaque all the way through, and offers no resistance to a thin-bladed knife.)
• Meanwhile, gently warm the sour cream over very low heat in a small pan, stirring occasionally. While it is heating, add some salt and cayenne. The sour cream need not get hot and it should certainly not boil; you just want to take the edge off its chill and thin it out a bit. Keep it warm while the fish finishes cooking.
• When the fish is done, stir the horseradish and snipped chives into the sour cream. Taste and add more horseradish, salt or cayenne if necessary. Serve the fillets with a bit of the sauce on each, garnished with a couple of chives.

STRIPED BASS IN AGRODOLCE SAUCE

Steps:

• Heat 1/4 cup oil in a 12- to 13-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring occasionally, until browned and just tender, about 8 minutes. Remove from heat and add wine, vinegar, water, sugar, raisins, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and bay leaf, then briskly simmer, stirring occasionally, until shallots are very tender and liquid is thick and syrupy, 40 to 45 minutes. (If liquid is reduced before shallots are tender, add 1/2 cup water and continue to simmer.)
• Pat fish dry, then sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold fillets in half, skinned side in.
• Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 folded fillets, turning over once, until deep golden, 4 to 6 minutes total. Put cooked fish (still folded) on top of sauce in heavy skillet. Wipe out nonstick skillet and sauté remaining 4 fillets in remaining 2 tablespoons oil in same manner, transferring to sauce.
• Cook, partially covered, over moderate heat until fish is just cooked through, 2 to 3 minutes.