SPICY STRIPED BASS WITH CARROT NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Mix the butter, harissa, ginger, garlic, lemon juice and a pinch of salt in a small bowl.
- Tear off 4 large sheets of heavy-duty foil. Divide the carrots, chickpeas and cilantro among the sheets; season with salt and pepper. Place the fish fillets skin-side up on top of the carrots. Season the fish with salt, then spread with the harissa butter. Bring two opposite ends of the foil together and fold twice to seal. Fold in one of the other sides, leaving one side open. Carefully pour 1/4 cup orange juice into each packet. Fold and seal the last side, leaving room for heat to circulate.
- Grill the foil packets until the fish is opaque and cooked through, about 15 minutes. Carefully open the packets and sprinkle with more cilantro.
SAUTEED STRIPED BASS WITH MINT PESTO AND SPICED CARROTS
Provided by Molly Stevens
Categories Food Processor Fish Nut Vegetable Freeze/Chill Marinate Sauté Mint Bass Carrot Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- For pesto:
- Blend mint leaves, pistachios, olive oil, and garlic in processor until coarse puree forms. Season with coarse salt. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring pesto to room temperature and stir before using.
- For fish:
- Combine olive oil, mint, and thyme in small bowl. Spread herb mixture all over both sides of fish fillets. Cover and refrigerate fish at least 3 hours and up to 5 hours.
- For spiced carrots:
- Stir all seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer seeds to spice mill or mortar and grind coarsely.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add carrots, crushed red pepper, and ground seeds; sauté until carrots begin to brown in spots, about 5 minutes. Add broth and lemon juice and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are tender, about 6 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Add fish and cook until browned on both sides and just opaque in center, about 5 minutes total.
- Rewarm carrots just until heated through. Divide carrots and any juices among 4 plates. Top each serving with 1 fish fillet. Spoon pesto over and serve.
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.
SPICY STRIPED BASS
This recipe can be made with any white meat fish that is suitable for the grill. People who do not like fish usually go for seconds!
Provided by CPA Chef
Categories Bass
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
- Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
- Pour sauce on the bass filets. Garnish with chopped scallions.
Nutrition Facts : Calories 114.1, Fat 6.3, SaturatedFat 1, Sodium 633.5, Carbohydrate 13.2, Fiber 0.9, Sugar 10.2, Protein 1.9
STRIPED BASS WITH PESTO
Provided by Barbara Kafka
Categories dinner, easy, quick, main course
Time 25m
Yield 2 main-course servings
Number Of Ingredients 6
Steps:
- To make the pesto, place basil, parsley, garlic and 2 tablespoons of the olive oil in a food processor. Process until finely chopped. With the machine running, slowly pour in the remaining olive oil. Scrape down sides of bowl, add salt, and process until smooth.
- Using a serrated knife, cut four 2-inch slits across each side of the fish. Place the fish in a 14-by-9-by-2-inch oval dish. It is fine for the tail to hang over the edge of the dish. Rub about half of the pesto all over the fish, into the slits and inside the cavity. Reserve the remaining pesto to serve with the fish, or pasta if serving, or keep for another use.
- Cover the dish tightly with microwave plastic wrap, making sure the tail is well covered. Cook at 100 percent power in a high-power oven for 11 minutes. Prick plastic to release steam. Remove from oven and uncover. Serve immediately, spooning the liquid over the fish.
Nutrition Facts : @context http, Calories 956, UnsaturatedFat 52 grams, Carbohydrate 8 grams, Fat 65 grams, Fiber 1 gram, Protein 83 grams, SaturatedFat 10 grams, Sodium 797 milligrams, Sugar 0 grams
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