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 STRIPED BASS
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
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)
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
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
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
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
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
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
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
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
Categories Fish Bass Summer Grill/Barbecue Gourmet
Yield Serves 8 as part of a buffet
Number Of Ingredients 2
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
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
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
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
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
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
More about "grilled striped bass recipes"
RECIPE: GRILLED WHOLE STRIPED BASS - COTTAGE LIFE
From cottagelife.com
10 BEST STRIPED BASS RECIPES | YUMMLY
From yummly.com
BASS RECIPES | MARTHA STEWART
From marthastewart.com
EASY STRIPED BASS RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
GRILLED STRIPED BASS WITH HERB BUTTER | CAPE COD LIFE
From capecodlife.com
6 LIP-SMACKING GOOD RECIPES FOR STRIPED BASS - GAME …
From gameandfishmag.com
OUR FAVORITE STRIPED BASS RECIPE (EASY & FABULOUS)
From umamigirl.com
10 BEST GRILLED STRIPED BASS RECIPES | YUMMLY
GRILLED WHOLE STRIPED BASS | WINE ENTHUSIAST
From winemag.com
STRIPED BASS RECIPE GRILLED RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GRILLED STRIPED BASS WITH CHUNKY MANGO-GINGER SAUCE RECIPE
From myrecipes.com
GRILLED APPLE-SMOKED STRIPED BASS RECIPE | MYRECIPES
From myrecipes.com
GRILLED STRIPED BASS WITH FRESH HERBS - MONAHAN'S SEAFOOD
From monahansseafood.com
10 BEST GRILLED STRIPED BASS RECIPES | YUMMLY
From yummly.co.uk
GRILLED STRIPED BASS RECIPE - KABAIA FOODS INC
From kabaia.com
ROASTED STRIPED BASS WITH BLISTERED TOMATOES & CHIMICHURRI RECIPE
From fultonfishmarket.com
BEST WAY TO COOK STRIPED BASS - SHOULD BE PRINTED AND FRAMED
From foodiant.com
A SIMPLE & DELICIOUS RECIPE FOR STRIPED BASS - MY FISHING CAPE COD
From myfishingcapecod.com
GRILLED STRIPED BASS RECIPE | PBS FOOD
From pbs.org
STRIPED BASS RECIPES — SEAFOOD RECIPES - THE LOCAL CATCH
From thelocalcatch.com
GRILLED HYBRID STRIPED BASS RECIPE - NEWALLA FISH COMPANY
From newallafishcompany.com
HOW TO COOK STRIPED BASS ON THE GRILL? (STEP BY STEP)
From howtocookguides.com
HOW TO COOK GRILLED STRIPED BASS (BBQ STRIPER) - YOUTUBE
From youtube.com
BROILED STRIPED BASS WITH GINGER-SCALLION OIL RECIPE
From foodandwine.com
HOW TO COOK GRILLED STRIPED BASS (BBQ STRIPER)
From bbqteacher.com
GRILLED BASS RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GRILLED STRIPED BASS | PUNCHFORK
From punchfork.com
HOW TO COOK GRILLED STRIPED BASS (BBQ STRIPER) - ANGLER HQ
From anglerhq.com
HOW TO GRILL STRIPED BASS - YOUTUBE
From youtube.com
RECIPE: GRILLED WHOLE STRIPED BASS
From pinterest.ca
STRIPED BASS RECIPES - NYT COOKING
From cooking.nytimes.com
GRILLED STRIPED BASS WITH A MANGO SALSA - FEARLESS EATING
From fearlesseating.net
RIGGO'S GRILLED STRIPED BASS RECIPE - GAME & FISH
From gameandfishmag.com
GRILLED ROCKFISH STRIPED BASS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
GRILLED STRIPED BASS - COUNTRY LIVING MAGAZINE
From countryliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love