WOOD-ROASTED STRIPED BASS WITH MEYER LEMON AND OLIVE RELISH
Provided by Food Network
Time 45m
Yield 4 serving
Number Of Ingredients 13
Steps:
- For first step in this recipe is to set up your outdoor grill, a hibachi or kettle grill with do just fine. Use natural hardwood charcoal. Start the fire with kindling and paper; light it with only matches-not lighter fluid. Lighter fluid will give the food an unnatural chemical taste. Get the charcoal to a medium heat and set the grill rack about 4 inches above the coals.
- Make a few slits into the sides of the fish and insert the garlic slices into the incisions. Rub the fish with salt and oil. Grill for about 8 minutes per side. After turning the fish, rub olive oil and salt onto the spring onions and grill with the fish for the remaining 8 minutes. Remove fish and onions from the grill and onto a warm plate.
- For the relish simply mix all of the ingredients together and scoop onto the hot fish (can be made a day inn advance).
BLACK OLIVE AND PRESERVED LEMON RELISH
A relish full of gutsy flavours from Diana Henry, perfect with simple grilled chicken or fish. Cooking time is for marinating.
Provided by English_Rose
Categories Citrus
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a bowl.
- Season with black pepper and leave for half an hour to one hour so that the flavours can meld.
Nutrition Facts : Calories 677.1, Fat 70.1, SaturatedFat 9.6, Sodium 1309.5, Carbohydrate 16, Fiber 5.9, Sugar 2.2, Protein 2.4
TOMATO, BLACK OLIVE AND FETA RELISH
I have used this relish on toasted French bread as an appetizer, as a dressing for vegetable salads, as a sauce for pasta, and as a topping for grilled chicken or fish.
Provided by Geema
Categories Sauces
Time 15m
Yield 2 1/2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a small bowl.
Nutrition Facts : Calories 72.2, Fat 6.1, SaturatedFat 2, Cholesterol 8.3, Sodium 158.1, Carbohydrate 3.1, Fiber 0.9, Sugar 1.6, Protein 2
COD WITH POTATOES AND PRESERVED LEMON RELISH
Provided by Inaki Aizpitarte
Categories Fish Potato Low Fat Low Cal Dinner Seafood Cod Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Bring onion, garlic, lemongrass, thyme, peppercorns, and milk to a boil in a large saucepan. Reduce heat to low and simmer 20 minutes. Strain infused milk into a medium saucepan. Discard solids.
- Meanwhile, cook potatoes in a large pot of boiling salted water until tender, 25-30 minutes. Drain, then peel potatoes and coarsely mash in a large bowl with 1/4 cup oil; season with salt.
- Bring infused milk just to a boil. Add cod, reduce heat, and simmer until flesh begins to flake and is cooked through, about 5 minutes. Remove cod with a slotted spoon and transfer to a plate.
- Combine preserved lemon, chives, lemon juice, paprika, and remaining 3 tablespoons oil in a small bowl; season relish with salt.
- Mix 1/4 cup infused milk into potatoes. Place cod over potatoes; spoon relish over.
- DO AHEAD: Relish can be made 2 days ahead. Cover and chill.
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