GRILLED STRIPED BASS WITH TOMATOES AND OLIVES
Top crusty bread with perfectly grilled bass and a light tomato-and-olive relish.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Prepare a grill or grill pan for medium-high heat; lightly oil the grill grates.
- Toss together the olives, parsley, vinegar, tomatoes and 2 tablespoons of the oil in a large bowl. Season lightly with salt and generously with pepper and toss again; set aside until juicy.
- Meanwhile, brush the fish on both sides with the remaining 1 tablespoon oil and season with salt and pepper. Grill the fish, skin side up, until it has strong grill marks and releases easily from the grill, about 5 minutes. Rotate it about 45 degrees to create a crosshatch pattern and continue to grill for another 3 minutes. Turn the fish over and cook until just opaque throughout and an instant-read thermometer inserted in the side registers about 135 degrees F, 5 minutes more. Transfer to a cutting board.
- Using the natural seams of the fish as a guide, cut into 4 pieces. Put a slice of bread on 4 serving plates. Top with a piece of fish and spoon the tomato mixture and its juices over the top.
GRILLED SEA BASS WITH JALAPENO-MANGO SALSA
Provided by Marcela Valladolid
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a grill pan on the stovetop over medium-high heat. Drizzle the fish on both sides with olive oil and sprinkle with salt and pepper. Place the fish onto the hot grill pan and cook until opaque in the center, about 5 minutes per side. Transfer to a plate. Top each piece of fish with 1/2 cup Jalapeno-Mango Salsa and serve with lime wedges. Accompany with white rice if desired.
- Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.
WRAPPED AND GRILLED WHOLE STRIPED BASS WITH SALSA
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.
GRILLED STRIPED BASS WITH MANGO SALSA
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start a grill or preheat a broiler. Combine fruit with a sprinkle of salt, chili flakes or cayenne, lime juice and a tablespoon of olive oil. Rub both sides of fish lightly with oil and sprinkle with salt and pepper.
- Grill or broil fish, skin side down. If grill has a cover, use it, and grill 8 to 12 minutes, or until fish is done. Remove carefully with a large spatula.
- If grill does not have a cover, brush top of fish with oil after 4 or 5 minutes and turn it carefully with a large spatula. Continue to cook, skin side up, until fish is done; remove carefully.
- To broil, put fish in a nonstick broiling pan and adjust the oven rack so top of fillet is no more than 4 inches from the heat source. Broil without turning, until top is nicely browned and fish is done. If fish appears to be browning too quickly, move the rack a couple of inches farther from the heat.
- Brush fish once more with oil; garnish salsa with cilantro, then serve fish and salsa together.
MAX HOLTZMAN'S GRILLED MANGO SALSA RECIPE
Provided by Food Network
Categories appetizer
Time 42m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium-high.
- Lightly coat the mango slices and onion discs in olive oil and sprinkle with salt and pepper. Place mango slices on a medium high grill approximately 2 minutes on each side. Grill onions approximately 2 to 4 minutes on each side, being careful to turn only once (this will help keep them together and avoid pieces falling through the grill). When mangos have nice grill marks after a couple minutes on each side, remove from grill. Once onions have slightly charred, but still retain moderate firmness, remove from grill.
- Chop the mango and onion and place in large mixing bowl. Combine all of the above ingredients including juice of lime and orange and add salt and pepper to taste. In the mixing process a large amount of juice will gather at the bottom of the bowl. I recommend draining the juice, and placing the salsa in a refrigerator, covered for approximately 20 minutes. Then, use the salsa on top of grilled fish or serve as a side dish.
GRILLED MANGO SALSA
A mango's rich flavor is deepened through grilling in this salsa full of contrasts. It also works if you do not want to grill the mango. I love mango salsa whether or not the mango is grilled, so if you don't feel like grilling, you can still get a great salsa with these ingredients. Grilling, whether on an outdoor grill, a griddle or a grill pan, deepens the flavor of an already-rich-tasting fruit. I love the contrasts in this salsa: the crisp jicama with the soft, juicy mango; the sweet fruit; the spicy chile; and the grassy cilantro. Serve with fish or chicken.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish
Time 15m
Yield About 1 1/2 cups
Number Of Ingredients 8
Steps:
- Prepare a medium-hot grill. Cut mango down flat sides of the seed to get 2 large flat pieces. Brush exposed surface lightly with oil and place on grill. Grill for about 6 minutes, until light grill marks appear. Remove from heat. With the tip of a paring nife, cut thin slices down to the skin but not through it, then cut a herringbone pattern across the slices. Push on the skin side so the cut mango pops out, then cut away the dice from the skin. Cut dice smaller if they are larger than 1/2 inch. Transfer to a medium bowl.
- Add remaining ingredients to bowl and toss together. Allow to sit for 15 to 30 minutes so flavors will ripen.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 2 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 411 milligrams, Sugar 17 grams
GRILLED SEA BASS WITH TROPICAL SALSA
Categories Fish Fruit Tomato Mango Pineapple Bass Bell Pepper Grill/Barbecue Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
- Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.
More about "grilled striped bass with mango salsa recipes"
GRILLED STRIPED BASS WITH CHUNKY MANGO-GINGER SAUCE …
From myrecipes.com
5/5 (2)Calories 296 per servingServings 4
10 BEST GRILLED STRIPED BASS RECIPES | YUMMLY
From yummly.com
GRILLED STRIPED BASS WITH ROASTED SALSA RECIPE :: THE …
From meatwave.com
GRILLED STRIPED BASS WITH A MANGO SALSA - FEARLESS EATING
From fearlesseating.net
Cuisine AmericanCategory Main CourseServings 5Published May 9, 2023
QUICK AND EASY SEA BASS WITH AVOCADO SALSA - THE STAY AT HOME …
From thestayathomechef.com
CHILEAN SEA BASS WITH MANGO SALSA - COOKED BY JULIE
From cookedbyjulie.com
STRIPED BASS WITH MANGO SALSA - TASTY KITCHEN
From tastykitchen.com
GRILLED STRIPED BASS WITH MANGO SALSA RECIPES
From findrecipes.info
CHILLI LIME SEA BASS WITH MANGO SALSA - CARRIE'S KITCHEN
From carriecarvalho.com
BEST GRILLED STRIPED BASS WITH MANGO SALSA RECIPES
From alicerecipes.com
STRIPED BASS WITH MONTREAL SALSA | GRILL MATES - MCCORMICK
From mccormick.com
GRILLED STRIPED BASS WITH SUMMER FRUIT SALSA | EDIBLE CAPE COD
From ediblecapecod.ediblecommunities.com
STRIPED BASS WITH SALSA VERDE | SAVEUR
From saveur.com
GRILLED SEA BASS WITH WATERMELON MANGO SALSA - URBAN FOODIE …
From urbanfoodiekitchen.com
RIGGO'S GRILLED STRIPED BASS RECIPE - GAME & FISH
From gameandfishmag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love