Nantucket Striped Bass With Lemon And Dill Recipes

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STRIPED BASS AND PRESERVED LEMON DRESSING WITH GRILLED CARROTS



Striped Bass and Preserved Lemon Dressing with Grilled Carrots image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 servings

Number Of Ingredients 19

8 ounce filet of bass
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup vegetable or canola oil
1 tablespoon unsalted butter
2 to 3 cloves of garlic, chopped
1 shallot, chopped
Branch fresh rosemary
Sprig fresh thyme
Preserved Lemon Dressing, for serving, recipe follows
Grilled Carrots, for serving, recipe follows
Fresh dill for garnish
1 preserved lemon, store-bought or homemade, cut in quarters (see note)
1 pint of mayonnaise
1/2 cup rice wine vinegar
6 to 8 baby carrots
3/4 teaspoon sea salt
1/2 teaspoons freshly ground black pepper
Drizzle olive oil

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 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.

STRIPED BASS WITH BROWNED HAZELNUT BUTTER, LEMON, AND PARSLEY



Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley image

Provided by Bon Appétit Test Kitchen

Categories     Low Cal     Dinner     Lemon     Bass     Healthy     Hazelnut     Parsley     Butter     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

4 4-to 5-ounce striped bass or branzino fillets with skin
Coarsely ground mixed peppercorns
4 tablespoons unsalted butter, divided
1/4 cup coarsely chopped toasted hazelnuts
1 tablespoon chopped italian parsley
1 teaspoon finely grated lemon peel
Lemon wedges

Steps:

  • Sprinkle fillets with salt and ground peppercorns. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add fillets, flesh side down. Cook until browned, 2 to 3 minutes. Turn fillets over; cook until opaque in center, 2 to 3 minutes. Transfer to plates; cover to keep warm.
  • Add hazelnuts to same skillet over medium heat. Toast until golden, 1 to 2 minutes. Add 3 tablespoons butter and cook until golden, 2 to 3 minutes. Season with salt and pepper. Divide sauce among fillets; sprinkle with parsley and grated lemon peel. Serve with lemon wedges.

NANTUCKET STRIPED BASS WITH LEMON AND DILL



Nantucket Striped Bass with Lemon and Dill image

Fresh striped bass cooked with lemon and dill. Serve with jasmine rice and shaved cucumber, which complements the dill well.

Provided by leeniesue

Categories     Fish Recipes

Time 31m

Yield 4

Number Of Ingredients 8

1 (8 ounce) fillet striped bass fillet
3 tablespoons lemon juice
2 tablespoons chopped fresh dill, divided
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
ground black pepper, or to taste
¼ cup bread crumbs, or more to taste
1 tablespoon butter, thinly sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place bass in a glass baking pan.
  • Combine lemon juice and 1 tablespoon dill in a small bowl; pour over bass. Marinate at room temperature, at least 10 minutes.
  • Bake in the preheated oven until fish flakes easily with a fork, about 8 minutes.
  • Combine the remaining dill, mayonnaise, mustard, and pepper together in a bowl. Mix and smear sauce over the bass. Sprinkle bass with bread crumbs to make crust. Sprinkle butter slices on top.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil bass on high until crust is crispy and golden brown, about 3 minutes.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 7.9 g, Cholesterol 55.8 mg, Fat 10.1 g, Fiber 0.5 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 336.8 mg, Sugar 0.8 g

PAN-FRIED STRIPED BASS WITH LEMON SAUCE



Pan-Fried Striped Bass with Lemon Sauce image

Pan-frying is best for thinner fillets and steaks, or for whole fish that are no more than 1 inch thick. Season the fish with salt and pepper and other seasonings such as chopped fresh herbs or crushed spices as desired. For skinless fillets, heat a heavy sauté or frying pan until quite hot; add just enough oil, clarified butter, or a mix of oil and whole butter to cover the bottom of the pan. Carefully add the fish and cook over medium-high heat for 3 minutes (4 to 5 minutes for whole fish) and then turn. Cook for another 3 minutes and test for doneness. Remove the fish from the pan when it is just slightly underdone, as it will continue cooking in the residual heat. When cooking fish with skin, add more fat to the pan, about 1/8 inch deep. Put the fish into the pan skin side down. The skin will shrink while it cooks, pulling the fish up from the bottom of the pan. To keep the skin next to the hot pan (which is necessary to crisp it), weigh the fillets down with a foil-wrapped skillet that is slightly smaller than the one used for the cooking. This will hold the fillets fl at and ensure even crisping of the skin. Cook the fillets on their skin for the majority of the time, about 5 to 7 minutes, depending on their thickness, then turn them and cook on the flesh side for just another minute or two, or until done. Remember that the pan must be quite hot before the fish is added; this will keep it from sticking. Also, don't crowd the fish or it will sweat and give off liquid, ruining any chances of browning and crisping. Lastly, don't overcook the fish. A quick pan sauce can be made aft er you have removed the fish and poured off the cooking fat. Add tomato sauce to the hot pan and stir in all the brown bits left on the pan for added flavor, or deglaze the hot pan with wine or lemon juice and finish with a swirl of butter or extra-virgin olive oil and a handful of herbs. Add a handful of toasted nuts for flavor and texture. The striped bass fishery, once endangered, has fully recovered and is now flourishing. This fish is especially delicious with its skin left on and sautéed until brown and crispy.

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1/4 teaspoon lemon zest
2 tablespoons fresh lemon juice
Salt
Fresh-ground black pepper
4 pieces striped bass, skin on (4 to 6 ounces each)
Salt
Fresh-ground black pepper
Olive oil, enough to generously coat the bottom

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.

NANTUCKET STRIPED BASS WITH LEMON AND DILL



Nantucket Striped Bass with Lemon and Dill image

Fresh striped bass cooked with lemon and dill. Serve with jasmine rice and shaved cucumber, which complements the dill well.

Provided by leeniesue

Categories     Fish Recipes

Time 31m

Yield 4

Number Of Ingredients 8

1 (8 ounce) fillet striped bass fillet
3 tablespoons lemon juice
2 tablespoons chopped fresh dill, divided
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
ground black pepper, or to taste
¼ cup bread crumbs, or more to taste
1 tablespoon butter, thinly sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place bass in a glass baking pan.
  • Combine lemon juice and 1 tablespoon dill in a small bowl; pour over bass. Marinate at room temperature, at least 10 minutes.
  • Bake in the preheated oven until fish flakes easily with a fork, about 8 minutes.
  • Combine the remaining dill, mayonnaise, mustard, and pepper together in a bowl. Mix and smear sauce over the bass. Sprinkle bass with bread crumbs to make crust. Sprinkle butter slices on top.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil bass on high until crust is crispy and golden brown, about 3 minutes.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 7.9 g, Cholesterol 55.8 mg, Fat 10.1 g, Fiber 0.5 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 336.8 mg, Sugar 0.8 g

NANTUCKET STRIPED BASS WITH LEMON AND DILL



Nantucket Striped Bass with Lemon and Dill image

Fresh striped bass cooked with lemon and dill. Serve with jasmine rice and shaved cucumber, which complements the dill well.

Provided by leeniesue

Categories     Fish Recipes

Time 31m

Yield 4

Number Of Ingredients 8

1 (8 ounce) fillet striped bass fillet
3 tablespoons lemon juice
2 tablespoons chopped fresh dill, divided
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
ground black pepper, or to taste
¼ cup bread crumbs, or more to taste
1 tablespoon butter, thinly sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place bass in a glass baking pan.
  • Combine lemon juice and 1 tablespoon dill in a small bowl; pour over bass. Marinate at room temperature, at least 10 minutes.
  • Bake in the preheated oven until fish flakes easily with a fork, about 8 minutes.
  • Combine the remaining dill, mayonnaise, mustard, and pepper together in a bowl. Mix and smear sauce over the bass. Sprinkle bass with bread crumbs to make crust. Sprinkle butter slices on top.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil bass on high until crust is crispy and golden brown, about 3 minutes.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 7.9 g, Cholesterol 55.8 mg, Fat 10.1 g, Fiber 0.5 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 336.8 mg, Sugar 0.8 g

NANTUCKET STRIPED BASS WITH LEMON AND DILL



Nantucket Striped Bass with Lemon and Dill image

Fresh striped bass cooked with lemon and dill. Serve with jasmine rice and shaved cucumber, which complements the dill well.

Provided by leeniesue

Categories     Fish Recipes

Time 31m

Yield 4

Number Of Ingredients 8

1 (8 ounce) fillet striped bass fillet
3 tablespoons lemon juice
2 tablespoons chopped fresh dill, divided
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
ground black pepper, or to taste
¼ cup bread crumbs, or more to taste
1 tablespoon butter, thinly sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place bass in a glass baking pan.
  • Combine lemon juice and 1 tablespoon dill in a small bowl; pour over bass. Marinate at room temperature, at least 10 minutes.
  • Bake in the preheated oven until fish flakes easily with a fork, about 8 minutes.
  • Combine the remaining dill, mayonnaise, mustard, and pepper together in a bowl. Mix and smear sauce over the bass. Sprinkle bass with bread crumbs to make crust. Sprinkle butter slices on top.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil bass on high until crust is crispy and golden brown, about 3 minutes.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 7.9 g, Cholesterol 55.8 mg, Fat 10.1 g, Fiber 0.5 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 336.8 mg, Sugar 0.8 g

BAKED SEA BASS WITH WALNUT-BREADCRUMB CRUST AND LEMON-DILL SAUCE



Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon-Dill Sauce image

Categories     Food Processor     Fish     Mustard     Nut     Broil     Horseradish     Parmesan     Walnut     Bass     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

4 6-ounce sea bass fillets
1 cup fresh breadcrumbs made from crustless French bread
3/4 cup walnuts (about 3 ounces)
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons prepared horseradish
1 1/2 tablespoons whole grain Dijon mustard
1/4 cup finely grated Parmesan cheese (about 3/4 ounce)
2 tablespoons minced fresh parsley
4 teaspoons olive oil
Lemon-Dill Sauce

Steps:

  • Preheat oven to 350°F. Butter 13 x 9 x 2- inch baking pan. Arrange fillets in prepared pan. Sprinkle with salt and pepper. Mix breadcrumbs and walnuts in processor. Using on/off turns, process until nuts are finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley. Gently press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake until fillets are cooked through, about 15 minutes.
  • Preheat broiler. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes. Transfer to plates. Serve fish with Lemon-Dill Sauce.

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From zilla.ml


STRIPED BASS RECIPES — SEAFOOD RECIPES - THE LOCAL CATCH
2022-06-23 Seared Wild Striped Bass with Sauteed Spring Vegetables. Striped Bass, or Striper, is a mild fish with a delicate, slightly sweet flavor. It is moderately firm but flaky, and the oil content keeps it moist during cooking. Cooking tips: Striped Bass is best baked, broiled, grilled, or sautéed. If grilling the fish, leave the skin on.
From thelocalcatch.com


NANTUCKET STRIPED BASS WITH LEMON AND DILL | RECIPESTY
Combine lemon juice and 1 tablespoon dill in a small bowl; pour over bass. Marinate at room temperature, at least 10 minutes. Marinate at room temperature, at least 10 minutes. 3.
From recipesty.com


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