MOROCCAN-STYLE STRIPED BASS
Provided by Bobby Flay
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the orange juice and thyme in a small saucepan, over medium heat and bring to a boil. Cook until reduced by half and becomes a syrup. Strain into a bowl, then add the honey and harissa, to taste.
- Preheat the grill to medium.
- Brush the fillets with oil on both sides and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a platter, drizzle with the sauce and sprinkle with olives and parsley.
Nutrition Facts : Calories 343 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 136 milligrams, Sodium 549 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 32 grams, Sugar 20 grams
HALIBUT GREEN CURRY
Chlorophyll is the green pigment found in all plants. Not only is it imperative for plant growth, but it may also provide antioxidant and immunity help for us. Lutein is part of the carotenoid family (responsible for yellow, red and orange pigments in fruits and vegetables), but it cleverly hides behind the green mask of chlorophyll in kale, which is one of the only good food sources available. Lutein may also be good for eye health. It needs a little fat to be absorbed best by the body (that's no problem with this dish, as the coconut milk will do the trick).
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Combine the cilantro, mint, coconut milk, 2 tablespoons water, 1 tablespoon of the oil, the brown sugar, lime juice, garlic, ginger, pepper and 1/4 teaspoon salt in a food processor. Pulse until smooth, then transfer to a small bowl.
- Lay out a 24-inch piece of foil on a baking sheet. Toss the kale with the remaining 1 tablespoon oil and a pinch of salt. Arrange in a single layer in the middle of the foil. Nestle the fish filets on the kale and sprinkle with 1/4 teaspoon of salt. Evenly spread the green curry sauce over each filet. Top loosely with another 24-inch piece of foil (try to keep the foil from touching the fish) and seal the edges.
- Bake the foil pack until the fish is just cooked through and the greens are crisp-tender, 15 to 20 minutes. Carefully unseal the foil pack, and divide the fish and greens among four plates. Top with cilantro and serve with lime wedges.
GRILLED BASS WITH BUTTERY TOMATOES
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to high. Toss the tomatoes with the melted butter, wine, tarragon, 1/2 teaspoon salt and a few grinds of pepper. Pile the tomatoes in the center of a 24-inch-long piece of foil. Gather the edges and crimp to seal and form a packet.
- Brush the grill grates with vegetable oil. Brush both sides of the fish with vegetable oil; season generously with salt and pepper. Place the fish on one side of the grill, skin-side down. Grill until the fish is cooked through, 5 to 6 minutes per side. Meanwhile, grill the tomato packet on the other side of the grill, undisturbed, until the tomatoes are softened, 10 to 12 minutes.
- Carefully open the foil packet. Spoon the tomatoes and their juices over the fish and top with more tarragon.
Nutrition Facts : Calories 420 calorie, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 210 milligrams, Sodium 520 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 44 grams
GRILLED BASS WITH CABBAGE SALAD
This weeknight grilled fish dinner is perfect for when the end of summer meets early fall. Striped bass is simply grilled and served with a crunchy cabbage slaw that's loaded up with sweet apples, walnuts and a lemon-honey dressing. Just what you need when the warm weather starts to get a little cooler!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Whisk the lemon juice and honey in a large bowl. Slowly whisk in 1/4 cup olive oil. Add the cabbage, apple, walnuts, 1/2 teaspoon salt and a few grinds of pepper. Toss until well coated.
- Blot the fish dry with paper towels, then score the skin at 3/4-inch intervals, cutting about 1/4 inch into the flesh to prevent the fish from curling when cooked. Cut the fish into 4 equal pieces. Season all over with salt, pepper and the paprika. Brush the skin of the fish with the remaining 1 tablespoon olive oil.
- Oil the grill grates. Add the fish to the grill, skin-side down, and gently press with a spatula. Grill until the skin is crisp and the fish is cooked about halfway up the side, about 5 minutes, rotating the fish if it starts to flare up. Flip the fish and continue grilling until just cooked through, about 3 more minutes.
- Add the parsley to the cabbage salad; season with salt and pepper. Divide the salad among plates, top with the fish and serve with lemon wedges.
Nutrition Facts : Calories 490, Fat 32 grams, SaturatedFat 4 grams, Cholesterol 117 milligrams, Sodium 495 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Sugar 14 grams, Protein 30 grams
CURRIED SEA BASS
Categories Milk/Cream Bake Sauté Quick & Easy Bass Curry Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 450°F. Butter a 3-quart shallow baking dish.
- Cook shallot in butter in a small heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Sprinkle with flour and curry powder and cook, stirring, 1 minute. Add cream and bring to a boil, whisking constantly, then remove from heat and whisk in 1/4 teaspoon salt.
- Fold each piece of fish in half, skinned side in, and arrange pieces in 1 layer in baking dish. Sprinkle fish with pepper and remaining 1/2 teaspoon salt. Pour sauce over fish and bake until fish is just cooked through, 10 to 12 minutes.
SAKE KASU-MARINATED SEA BASS WITH COCONUT GREEN CURRY SAUCE
Steps:
- Make marinade:
- Peel and chop gingerroot. In a blender combine gingerroot with remaining marinade ingredients and blend until smooth.
- Arrange sea bass in a 2-inch-deep dish just large enough to hold fish in one layer and pour marinade over it, turning fish to coat well. Marinate fish, covered and chilled, at least 2 hours and up to 2 days.
- Preheat oven to 400°F. and wrap handle of a 12-inch non-stick skillet with a triple-layer of foil, shiny side out, if handle is not ovenproof. Remove fish from marinade, letting excess marinade drip off, and put on a plate. Discard excess marinade. In non-stick skillet heat oil over moderately high heat until hot but not smoking and sear fish on 1 side only until golden brown, about 3 minutes. With tongs turn fish over and transfer skillet to middle of oven. Roast fish until just cooked through, 6 to 8 minutes. Serve sea bass with curry sauce.
GRILLED VEGETABLES WITH GREEN CURRY MARINADE
A mix of fresh veggies in a tangy marinade. It helps to have a grill basket for this, or really small openings on your grill grates. Orange bell peppers and green beans (instead of asparagus) can also be used. This serves 4 as a side or salad topping, or 2 as a main dish. My green curry paste is fairly mild, so if yours is hot, adjust amount according to tastes.
Provided by Outta Here
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
- 2. Put all of the veggies into a large zip-top plastic bag and pour marinade over them. Seal and toss gently to coat veggies. Marinate 30-60 minutes.
- 3. Prepare grill. (I use a gas grill).
- 4. When grill is ready, dump veggies into grill basket and cook over med-high heat for 15-30 minutes (or until cooked to your crispness preference) , gently turning veggies halfway through cooking time.
- 5. Remove from heat and serve, or cool to room temperature and use on a salad.
Nutrition Facts : Calories 121.5, Fat 7.2, SaturatedFat 1, Sodium 9, Carbohydrate 13.6, Fiber 3.7, Sugar 7.3, Protein 3.4
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- Place the sea bass on a board and score each fish 10–15 times on each side. Whisk the green curry paste with 1 teaspoon rapeseed (canola) oil and then rub this into the cavities and over the exterior of the fish. Cover and place in the fridge to marinate for 1 hour, or less if you are pressed for time.
- Set up your barbecue for direct heat cooking. When your coals are white-hot and your hand is uncomfortably hot when held 5cm (2in) above the grill, you’re ready to get cooking.
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- There should be no resistance. If the skin is still sticking to the grill, cook a little longer until it is no longer sticking.
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