Grilled Striped Bass Recipes

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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.

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.

GRILLED ROCKFISH (STRIPED BASS)



Grilled Rockfish (Striped Bass) image

This grilled rockfish (striped bass) is basted with a simple sauce made of butter, lemon, and Worchestire. This recipe is definitely a sure-fire keeper!

Provided by David & Debbie Spivey

Categories     Main Course

Time 45m

Number Of Ingredients 6

2 to 3 pounds striped bass (one or two whole fish)
Kosher salt and freshly cracked black pepper (to taste)
4 tablespoons unsalted butter
¼ cup Worcestershire Sauce
½ cup lemon juice
lemon slices (for serving (optional))

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.

Nutrition Facts : Calories 450 kcal, Carbohydrate 5 g, Protein 60 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 302 mg, Sodium 405 mg, Sugar 2 g, ServingSize 1 serving

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 CHARRED KALE AND YELLOW SQUASH



Grilled Striped Bass With Charred Kale and Yellow Squash image

Grilling striped bass is a great way to cook the fish because the skin takes on a char that goes well with other strong flavors like oregano-laden chimichurri sauce. Usually paired with meat, chimichurri plays off of bass just as beautifully, as long as you use a light vinegar like champagne or rice wine, rather than balsamic. In preparing the fish, make sure the grill is hot first and be patient about flipping - you usually want about 4 minutes per side for a 7 to 8 ounce piece. Drop some local lacinato kale and thinly sliced yellow squash onto the grill as well for a charred vegetable side.

Provided by Jeff Schwarz And Greg Kessler

Categories     quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 pounds striped bass, cut into four equal fillets
2 yellow squash
2 bunches lacinato kale, stems removed
¼ cup extra virgin olive oil, plus more for coating fish and vegetables
Juice of one lemon
1 teaspoon red chili flakes
Salt
Chimichurri sauce (see recipe)

Steps:

  • Prepare a hot grill.
  • Coat the fish fillets with a few tablespoons of olive oil. Season with salt.
  • Thinly slice the squash lengthwise, using a mandoline or a very sharp knife, and combine with the kale in a large bowl. Drizzle a couple tablespoons of olive oil over the vegetables. Season with salt.
  • Place the prepared fish skin-side down on the grill. After about 4 minutes, or when the skin easily lifts off the grill, flip the fillets.
  • While the fish is cooking, place the kale and squash on the grill and watch carefully. Turn the vegetables the moment they begin to show grill marks.
  • Once they are charred on both sides, return the vegetables to the large bowl and toss with 1/4 cup olive oil, lemon juice and chili flakes.
  • Remove the fish from the grill after about 4 minutes on its second side, and top with a spoonful of the chimichurri sauce. Serve with the grilled vegetables.

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.

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.

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

WRAPPED AND GRILLED WHOLE STRIPED BASS WITH SALSA



Wrapped and Grilled Whole Striped Bass with Salsa image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup cracked black peppercorns
1/2 cup fresh lime juice
1 bunch cilantro leaves, chopped
1/2 cup olive oil
2 (1 1/2 pound) striped bass, cleaned, with heads and tails on
1 pound Roma tomatoes
6 to 8 garlic cloves, peeled
1 to 2 jalapeno chiles, stemmed, seeded if desired
1/2 yellow onion, peeled
1 teaspoon coarse salt
Pinch of freshly ground black pepper
1/4 cup extra virgin olive oil
1 avocado, diced
2 bunches collard greens, washed, untrimmed

Steps:

  • Combine marinade ingredients in a glass or ceramic baking dish. Whisk to combine. Using a sharp knife, score several diagonal lines along the length of the fish, down to spine, on either side. Marinate 1 hour in the refrigerator. After marinating, preheat grill or broiler. Meanwhile, prepare salsa: Preheat the broiler. Place the tomatoes, garlic, chilies and onion on a baking tray. Tuck the garlic underneath the vegetables to avoid blackening.
  • Broil, turning frequently, until well charred, 15 minutes. Set aside to cool. Transfer roasted ingredients to a food processor fitted with the metal blade or blender and puree until smooth. Season with salt and pepper. Whisk in the olive oil and add the avocado. Set aside. Blanch greens in a large pot of boiling, salted water, just until the water returns to a boil. Refresh with iced water and drain. On a large baking sheet, arrange greens, overlapping to form 2 rectangles as long as each fish and more than twice as wide. Place each fish in the middle of each rectangle and wrap with greens so that only the head and tail are exposed. The dampness will make them cling.
  • Transfer fish to grill, reserving marinade. Cook 7 to 8 minutes per side, until greens, head and tail blacken. It will take 2 spatulas, one at the head and one at the tail, to turn fish. Don't be concerned about greens sticking. To test for doneness, try to pull out a dorsal fin from the top of the fish. If it slides out easily, the fish is done. To serve, place whole fish on a serving platter. Using a dull knife and soup spoon, scrape off any remaining skin and remove fins. Cut along spine first and serve the top fillet. Lift tail, insert knife between bones and flesh, and run it along length. All (or most) bones should easily lift out. Repeat for second fish. Serve with the salsa.

BENIN STYLE GRILLED STRIPED BASS



Benin Style Grilled Striped Bass image

This traditional recipe is from the country of Benin and is always grilled over a wood fire. This recipe requires 1/4 cup apple wood chips for the grill.

Provided by Member 610488

Categories     Bass

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

2 dried habanero chiles
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (3 lb) striped bass, fillet (about 1 inch thick)
1 lemon, thinly sliced

Steps:

  • Cover apple wood chips with water, and soak for 1 hour. Drain well.
  • Place chiles in a spice or coffee grinder; process until finely ground. Place 1/8 teaspoon ground chile in a small bowl (reserve remaining ground chile for another use). Add oil, salt, and black pepper, stirring to combine. Rub spice mixture over fish; refrigerate 30 minutes.
  • Prepare grill.
  • Place wood chips on hot coals. Coat a large piece of heavy-duty aluminum foil with cooking spray; pierce foil several times with a fork. Place foil on grill rack coated with cooking spray. Place fish on foil; arrange lemon slices over fish. Grill 20 minutes or until fish flakes easily when tested with a fork. Serve immediately.

Nutrition Facts : Calories 183.5, Fat 5.7, SaturatedFat 1.2, Cholesterol 136.2, Sodium 408.7, Carbohydrate 1.6, Fiber 0.7, Sugar 0.1, Protein 30.4

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