Lemon Broiled Striped Bass Recipes

STRIPED BASS AND PRESERVED LEMON DRESSING WITH GRILLED CARROTS

Steps:

• Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof saute pan to medium high. When the oil is hot, add the fish, skin side down, and saute for one minute until a slight crust forms and the filet isn't sticking to the pan. Place the saute pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the saute pan from the oven and place it on the stove over medium-high heat. Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce. Remove the filet to a paper towel. Place a dollop of Preserved Lemon Dressing on a plate and place 3 to 4 Grilled Carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill.
• Place the ingredients in a blender and blitz until the sauce is smooth and creamy. Cook's Note: To make homemade preserved lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days.
• Peel the baby carrots and place them in a bowl. Add the salt, pepper and olive oil and toss together. Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes. They are done when they are fork tender with a slight bite and have a nice roasted color.

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 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.

BROILED STRIPED BASS WITH TOMATOES AND FENNEL

Steps:

• Preheat broiler with rack about 8 inches from heating element. Make diagonal slashes 1/4 inch deep at 2-inch intervals across flesh side of fish. Stir together garlic, oregano, lemon zest and juice, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil; spread on both sides of fish, rubbing into slashes. Cut fennel stalks from bulb; reserve 1/4 cup of picked fronds. Place stalks lengthwise on a rimmed baking sheet. Top with fish, slashed side up.
• Cut fennel bulb in half lengthwise; remove and discard core. Thinly slice bulb lengthwise and toss with tomatoes, olives, remaining tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread evenly around fish. Broil until fish is just cooked and opaque throughout and vegetables are charred in places, 8 to 10 minutes. (If they begin to blacken, tent with foil.) Divide fish and vegetables among 4 plates; garnish with fennel fronds.

PAN-FRIED STRIPED BASS WITH LEMON SAUCE

Steps:

• For the sauce, whisk together: 1/4 cup extra-virgin olive oil, 1/4 teaspoon lemon zest, 2 tablespoons fresh lemon juice, Salt, Fresh-ground black pepper.
• Taste for salt and lemon juice and adjust as desired. The sauce will separate as it sits; this is not a problem.
• Season: 4 pieces striped bass, skin on (4 to 6 ounces each) with: Salt, Fresh-ground black pepper.
• Choose a heavy-bottomed pan for frying the fish. Take another, slightly smaller pan that will fit into the pan for the fish, and wrap its bottom with foil. This pan will be used as a weight to hold the fish flat against the frying pan to ensure that all of the skin will cook and crisp. (You will see the fish contract when it goes into the hot pan, as the skin shrinks on contact with the heat.) Warm the larger pan over medium-high heat. When hot, pour in: Olive oil, enough to generously coat the bottom.
• Add the pieces of bass, skin side down, and place the foil-wrapped pan on top of the fish. Cook until the skin is brown and crispy, about 7 minutes. Check now and then to see that the fish is indeed browning, but not overbrowning. Adjust the heat up or down to speed up or slow down the cooking as needed. When the skin is browned, remove the top pan and turn the fish. Cook for another minute or so, until the fish is just cooked through, but is still moist and tender inside. Meanwhile whisk the lemon sauce together again and pour it onto a warm plate. Serve the fish skin side up, on top of the sauce.
• Garnish the fish with a couple spoonfuls of chopped tender herbs such as parsley, chives, chervil, cilantro, or basil.
• Soak, rinse, and squeeze dry a tablespoon or so of capers. When the fish is cooked add the capers to the hot pan and sauté for a minute or two. Remove with a slotted spoon and scatter over the fish.
• Make a Beurre Blanc (Warm Butter Sauce; page 228) instead of the olive oil sauce.