Grilled Striped Bass With Oranges And Watercress Recipes

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GRILLED STRIPED BASS WITH ORANGE-SAFFRON BUTTER



Grilled Striped Bass with Orange-Saffron Butter image

Provided by Cheryl Alters Jamison

Categories     Citrus     Fish     Backyard BBQ     Dinner     Orange     Seafood     Bass     Saffron     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1/2 cup (1 stick) butter, room temperature
3 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon Champagne vinegar or white wine vinegar
Large pinch of saffron threads
Coarse kosher salt or coarse sea salt
6 whole farm-raised striped bass or trout (about 1 pound each), gutted, cleaned, top fin cut off
2 large oranges; 1 juiced, 1 halved, then thinly sliced
Nonstick vegetable oil spray

Steps:

  • Whisk butter, juice concentrate, vinegar, and saffron in small saucepan to blend. Season butter to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.
  • Using small sharp knife, cut diagonal slits on both sides of fish at 1-inch intervals. Arrange fish on rimmed baking sheet. Sprinkle fresh orange juice and salt into slits and cavities of fish. Fill cavities with orange slices (about 3 per fish). Cover loosely and let stand at room temperature at least 30 minutes and up to 1 hour.
  • Spray grill racks and fish generously with nonstick spray. Prepare barbecue (medium-high heat). Place saucepan with orange-saffron butter at edge of grill to warm through, stirring occasionally. Arrange fish on barbecue. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Serve with warm seasoned butter.

STRIPED BASS WITH MUSHROOMS



Striped Bass with Mushrooms image

A simple, creamy mushroom sauce for firm white fish fillets has comfort written all over it.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
5 large shallots, thinly sliced
2 sprigs fresh thyme
Kosher salt and freshly ground pepper
10 ounces white mushrooms, trimmed and quartered
4 6-ounce skin-on striped bass fillets (about 1 inch thick)
2 tablespoons extra-virgin olive oil
3/4 cup dry white wine
3/4 cup heavy cream
Chopped fresh parsley or chives, for garnish (optional)

Steps:

  • Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. Discard the thyme sprigs.
  • Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
  • Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley, if desired.

OUTDOOR GRILLED STRIPED BASS WITH VEGETABLE TIAN AND BASIL CREAM



Outdoor Grilled Striped Bass with Vegetable Tian and Basil Cream image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 27

2 eggplants, medium sized (3 1/2 to 4 inches in diameter)
Homemade herb oil, recipe follows
Salt and freshly ground black pepper
1/2 cup olive oil
7 onions, peeled and sliced 1/4-inch thick
4 fennel, cored and sliced 1/4-inch thick, reserve the tops for the striped bass and for garnishing the plate
5 sprigs thyme
1/4 cup sugar
1/2 cup golden raisins
1/2 cup Champagne vinegar
1/2 cup toasted pine nuts
3 zucchini, sliced into 24 (1/4-inch) rings * (See Cook's Note)
3 yellow squash, sliced into 24 (1/4-inch) rings *
5 tomatoes, sliced into 24 (1/4-inch) rings *
Basil Cream, recipe follows
8 (7 to 8-ounce) striped bass fillets, skin-on
1 cup chopped fennel tops, reserved from above
Salt and freshly ground black pepper
1 cup rosemary leaves, stems removed
2 cups olive oil
1/2 cup tarragon leaves
1/4 cup thyme leaves
2 cups white wine
6 cloves garlic
4 cups cream
4 cups basil leaves, loosely packed
1 tablespoon salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the eggplant into 1/4-inch rounds. Liberally coat the eggplant in herb oil and season with salt and black pepper. Spread the eggplant out in 1 layer in a baking dish and bake for about 20 minutes or until they are fully cooked and soft to the touch. Remove from the oven and allow to cool.
  • In a large saute pan over medium-high heat, heat the olive oil. Add the sliced onion, fennel, and thyme and allow the mixture to cook while stirring frequently. Once the onions and fennel have wilted, about 5 minutes, add the sugar and continue to cook until all excess liquid has dissolved and the mixture begins to caramelize on the bottom of the pan. This takes about 30 minutes. Add the golden raisins. Deglaze the pan with the Champagne vinegar and mix well. Mix in the toasted pine nuts and remove any stems of the thyme. Let cool.
  • Place the roasted eggplant rings on sheet pan spaced equally apart. Top off each ring with the onion and fennel mixture, forming a flat base for the zucchini, yellow squash and tomato slices. Alternate the zucchini, yellow squash and tomato slices around the top of the onion and fennel mixture by layering each piece on top of one another in a circle, tucking under the last piece to form a full, cohesive circle. Top each tian with herb oil, salt and black pepper. Place in the oven to heat for approximately 15 to 20 minutes.
  • In a pot over medium heat, heat the basil cream and check for seasoning.
  • Preheat a grill to high.
  • Working with the skin side up, use a sharp knife and cut on the bias, to make an incision in the center of each fillet. The incision should not go all the way through to the other side, but should create a pocket. Stuff each incision with a healthy pinch of the fennel tops. Season each fillet with salt and pepper and coat them with homemade herb oil. Grill over high heat. Each fillet will take approximately 6 to 8 minutes to cook (3 to 4 minutes on each side).
  • Using a spatula, carefully place a vegetable tian on each plate. Pour the basil cream around each tian. Place 1 of the striped ref="http://www.foodterms.com/encyclopedia/bass/index.html" class="crosslink" debug="2184 2196">bass fillets on each plate. Garnish the plate with the remaining fennel tops.
  • Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
  • In a saucepot, add the white wine and garlic cloves. Over medium heat, allow the wine to reduce by half. Add the cream and salt and bring to a boil. Add the basil to the cream and allow it to cook for 1 minute, making sure it is fully immersed so no browning occurs. In a blender, blend the cream mixture in a medium sized batches on high until the mixture is bright green (about 2 or 3 minutes).
  • Immediately pour the cream into a container resting in ice to chill. Stir constantly. Continue this process until all the cream is blended and cooled rapidly.

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 STRIPED BASS WITH NONO MOMA MORGRU SAUCE



Grilled Striped Bass with Nono Moma Morgru Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 6

1 pound wild striped bass fillets
4 large fresh chopped tomatoes or 16 ounces whole peeled canned tomatoes
1 bunch chopped mint leaves
1 head garlic, cloves removed, chopped
1 cup olive oil
Salt and pepper, to taste

Steps:

  • In bowl mix all ingredients together. Let sit in bowl at room temperature for an hour. Grill one side of fish and then flip fish and then apply sauce on top of fish and let it cook until fish is cooked thoroughly.

GRILLED STRIPED BASS WITH FIRE-ROASTED ONIONS AND PEPPERS



Grilled Striped Bass with Fire-Roasted Onions and Peppers image

Provided by Nancy Fuller

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

Six 6-ounce fillets striped bass, about 1-inch thick, skin-on
Salt and freshly ground pepper
2 medium red onions, very thinly sliced
1 red bell pepper, very thinly sliced
12 cloves garlic, smashed
1 1/2 cups dry white wine, divided
Olive oil
1 small bunch parsley, leaves chopped
Lemon wedges, to serve

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.

STRIPED SEA BASS WITH BLOOD ORANGES AND OLIVES



Striped Sea Bass with Blood Oranges and Olives image

Pan-seared striped sea bass is flavored with a blood-orange juice reduction and topped with segments of the fruit and olives. Navel oranges can be substituted for the blood oranges.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

6 blood oranges
Four 6-ounce fillets (with skin) striped sea bass, skin scored
Coarse salt and freshly ground pepper
1 tablespoon canola oil
6 tablespoons unsalted cold butter
2 shallots, cut into 1/4-inch dice
1 ounce small pitted green olives, cut into quarters

Steps:

  • Squeeze 3 to 4 oranges to make 1 cup juice; set aside. Remove and discard the peel and pith of the remaining oranges. Using a sharp knife, remove the segments, and set aside in a small bowl.
  • Sprinkle fish with salt and pepper. Heat oil in a medium skillet over medium-high heat. Add fish, skin side up; cook until golden brown, about 3 minutes. Turn fish over, reduce heat to medium, and continue to cook until fish is opaque and completely cooked through, about 3 minutes. Transfer fish to a serving dish; keep warm.
  • While fish is cooking, melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots, and cook, stirring, until light golden brown, about 5 minutes. Add orange juice, and bring to a simmer. Cook until juice has reduced by half, about 5 minutes. Remove from heat, and whisk in the remaining 5 tablespoons cold butter, 1 tablespoon at a time. Stir in orange segments and olives. Pour sauce over the fish, and serve immediately.

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.

MARINATED GRILLED STRIPED BASS



Marinated Grilled Striped Bass image

Nice mix of flavors. This recipe is from The Boston Globe, Leigh Belanger. Prep/cook time does not include marinating time.

Provided by mermaidmagic

Categories     Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup extra virgin olive oil
2 limes, juice of
2 limes, zest of
1/2 cup cilantro, chopped
2 cloves garlic, chopped
salt
cracked black pepper, to taste
4 (8 ounce) striped bass, filets

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.

Nutrition Facts : Calories 466.9, Fat 32.3, SaturatedFat 4.9, Cholesterol 181.4, Sodium 158.7, Carbohydrate 2.4, Fiber 0.2, Sugar 0.4, Protein 40.4

GRILLED STRIPED BASS WITH MANGO SALSA



Grilled Striped Bass With Mango Salsa image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 not-overly-ripe mangoes, or 3 peaches, skin removed and cut into 1/2-inch dice
Salt and pepper
Dried red chili flakes or cayenne
2 limes, juiced
1 tablespoon olive or peanut oil, plus more as needed
2 pounds striped bass, red snapper, sea bass or grouper, in one or two fillets, preferably with skin
1/2 cup (about) chopped cilantro leaves

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 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 WITH LEMON AND FENNEL



Grilled Striped Bass with Lemon and Fennel image

Categories     Lemon     Bass     Fennel     Spring     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, crushed
2 1 1/2-pound whole striped bass, cleaned
Coarse salt
1/2 cup (packed) coarsely chopped fresh fennel fronds
5 1/8-inch-thick lemon slices

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.

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