Whole Grilled Achiote Striped Bass With Spicy Pickled Red Onions Recipes

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PICKLED GRILLED RED ONIONS



Pickled Grilled Red Onions image

These onions are sweet and tart. They are terrific as a condiment for a piece of grilled chicken or on top of your best burger.

Provided by CookBrooke

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 20m

Yield 4

Number Of Ingredients 4

2 small red onions
½ cup cider vinegar
¼ cup sugar
1 teaspoon salt

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
  • Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
  • Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

Nutrition Facts : Calories 68.6 calories, Carbohydrate 16 g, Fiber 0.6 g, Protein 0.4 g, Sodium 584.3 mg, Sugar 14.1 g

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.

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