Grilled Striped Bass With Oranges And Watercress Recipes

GRILLED STRIPED BASS WITH FIRE-ROASTED ONIONS AND PEPPERS

Steps:

• Preheat a grill to medium high.
• Sprinkle the fish fillets with salt and pepper. Divide the onions, peppers, and garlic into 6 portions. Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add 1/4 cup of the wine. Fold the foil into a packet and seal it on all sides. Repeat with packets for the remaining fillets.
• Place the packets on the grill, seam up, and cook until the fish is opaque, about 15 minutes. It is best to test the cook time with the one packet, as cooking time varies grill to grill. Carefully open the packets and serve with lemon wedges.

GRILLED STRIPED BASS WITH ORANGE-SAFFRON BUTTER

Steps:

• Whisk butter, juice concentrate, vinegar, and saffron in small saucepan to blend. Season butter to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.
• Using small sharp knife, cut diagonal slits on both sides of fish at 1-inch intervals. Arrange fish on rimmed baking sheet. Sprinkle fresh orange juice and salt into slits and cavities of fish. Fill cavities with orange slices (about 3 per fish). Cover loosely and let stand at room temperature at least 30 minutes and up to 1 hour.
• Spray grill racks and fish generously with nonstick spray. Prepare barbecue (medium-high heat). Place saucepan with orange-saffron butter at edge of grill to warm through, stirring occasionally. Arrange fish on barbecue. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Serve with warm seasoned butter.

OUTDOOR GRILLED STRIPED BASS WITH VEGETABLE TIAN AND BASIL CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Cut the eggplant into 1/4-inch rounds. Liberally coat the eggplant in herb oil and season with salt and black pepper. Spread the eggplant out in 1 layer in a baking dish and bake for about 20 minutes or until they are fully cooked and soft to the touch. Remove from the oven and allow to cool.
• In a large saute pan over medium-high heat, heat the olive oil. Add the sliced onion, fennel, and thyme and allow the mixture to cook while stirring frequently. Once the onions and fennel have wilted, about 5 minutes, add the sugar and continue to cook until all excess liquid has dissolved and the mixture begins to caramelize on the bottom of the pan. This takes about 30 minutes. Add the golden raisins. Deglaze the pan with the Champagne vinegar and mix well. Mix in the toasted pine nuts and remove any stems of the thyme. Let cool.
• Place the roasted eggplant rings on sheet pan spaced equally apart. Top off each ring with the onion and fennel mixture, forming a flat base for the zucchini, yellow squash and tomato slices. Alternate the zucchini, yellow squash and tomato slices around the top of the onion and fennel mixture by layering each piece on top of one another in a circle, tucking under the last piece to form a full, cohesive circle. Top each tian with herb oil, salt and black pepper. Place in the oven to heat for approximately 15 to 20 minutes.
• In a pot over medium heat, heat the basil cream and check for seasoning.
• Preheat a grill to high.
• Working with the skin side up, use a sharp knife and cut on the bias, to make an incision in the center of each fillet. The incision should not go all the way through to the other side, but should create a pocket. Stuff each incision with a healthy pinch of the fennel tops. Season each fillet with salt and pepper and coat them with homemade herb oil. Grill over high heat. Each fillet will take approximately 6 to 8 minutes to cook (3 to 4 minutes on each side).
• Using a spatula, carefully place a vegetable tian on each plate. Pour the basil cream around each tian. Place 1 of the striped ref="http://www.foodterms.com/encyclopedia/bass/index.html" class="crosslink" debug="2184 2196">bass fillets on each plate. Garnish the plate with the remaining fennel tops.
• Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
• In a saucepot, add the white wine and garlic cloves. Over medium heat, allow the wine to reduce by half. Add the cream and salt and bring to a boil. Add the basil to the cream and allow it to cook for 1 minute, making sure it is fully immersed so no browning occurs. In a blender, blend the cream mixture in a medium sized batches on high until the mixture is bright green (about 2 or 3 minutes).
• Immediately pour the cream into a container resting in ice to chill. Stir constantly. Continue this process until all the cream is blended and cooled rapidly.

GRILLED STRIPED BASS WITH MANGO SALSA

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.

GRILLED STRIPED BASS

Steps:

• Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
• Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.