Grilled Striped Bass With Tomatoes And Olives Recipes

GRILLED STRIPED BASS WITH CAULIFLOWER AND TOMATOES WITH CAPERBERRIES AND BLACK OLIVES WITH PARSLEY SALAD

Steps:

• For the stew:
• Coat a large saucepan with olive oil. Add the onions and bring to a medium heat. Add a generous pinch of salt and a small pinch of crushed red pepper. Cook for 5 to 7 minutes or until the onions look wilted and cooked but do not have any color. Add the garlic and cook for another 2 to 3 minutes. Stir in the tomatoes and 3/4 of a can of water, and season with salt. Bring the mixture to a boil, reduce to a simmer and cook for 20 to 30 minutes. Taste, it should taste good.
• Bring a pot of water to a boil over medium heat and season it generously with salt. It should taste like the ocean. Add the cauliflower, let the water come to a rolling boil and cook the cauliflower for an additional 5 to 7 minutes. When done it should be really soft and almost falling apart. Strain the cauliflower and add it to the tomato mixture. Cook the cauliflower in the tomato sauce until the cauliflower has completely broken up and the sauce clings to the cauliflower, about 20 to 30 minutes. Taste to see if the seasoning needs to be adjusted. Stir in the lemon zest, olives and caperberries. Reserve. (This can totally be done ahead, it actually gets better when it IS done ahead. But it is still really good when made to order.)
• For the fish:
• Preheat the grill to medium and brush with oil if needed to remove any food particles. Pat the fish skin dry to make sure it is really dry. If you have time, let it hang out to dry for a few minutes before you grill it. Drizzle with olive oil and season with salt on both sides. Put the fish, skin side down, on the preheated grill. Cook the fish for 2 to 3 minutes and then rotate the fish 90 degrees to create crisscross grill marks. Cook for another 2 to 3 minutes and then turn the fish over and cook for another 2 minutes.
• To assemble:
• Reheat the cauliflower if it was done ahead. Serve the fish on serving plates, leaning on a mound of the cauliflower. In a small bowl toss the parsley with the lemon juice, salt and big fat drizzle of finishing oil. Garnish the fish with the parsley salad and more finishing oil, if desired.
• YAY!

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.

ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES

Steps:

• Preheat the oven to 425 degrees F.
• Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
• Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
• Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
• Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.

GRILLED BASS WITH BUTTERY TOMATOES

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.

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.

STRIPED BASS WITH POTATOES AND OLIVES

Steps:

• Heat oven to 425 degrees. Use a little oil to brush the bottom of a shallow baking dish that can go to the table and is large enough to hold the fish in one piece. Spread potatoes in dish, overlapping, and sprinkle with 2 tablespoons oil. Season with salt and pepper. Bake 20 minutes. Remove from oven.
• Season flesh side of fish with salt and pepper. Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top. Cover with parchment paper and bake 20 minutes, or until fish is just cooked through at the thickest part (a sharp knife will penetrate easily). Garnish with lemon and serve.

GRILLED STRIPED BASS WITH CHARRED KALE AND YELLOW SQUASH

Steps:

• Prepare a hot grill.
• Coat the fish fillets with a few tablespoons of olive oil. Season with salt.
• Thinly slice the squash lengthwise, using a mandoline or a very sharp knife, and combine with the kale in a large bowl. Drizzle a couple tablespoons of olive oil over the vegetables. Season with salt.
• Place the prepared fish skin-side down on the grill. After about 4 minutes, or when the skin easily lifts off the grill, flip the fillets.
• While the fish is cooking, place the kale and squash on the grill and watch carefully. Turn the vegetables the moment they begin to show grill marks.
• Once they are charred on both sides, return the vegetables to the large bowl and toss with 1/4 cup olive oil, lemon juice and chili flakes.
• Remove the fish from the grill after about 4 minutes on its second side, and top with a spoonful of the chimichurri sauce. Serve with the grilled vegetables.

ROASTED STRIPED BASS WITH FENNEL, TOMATOES, AND OIL-CURED OLIVES

Steps:

• Position rack in center of oven and preheat to 400°F. Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve.
• Generously brush 18x12x1-inch baking sheet with olive oil. Arrange fennel slices in single layer on prepared baking sheet. Top with onion slices in single layer. Sprinkle with salt and freshly ground black pepper. Drizzle 4 tablespoons oil over vegetables.
• Rinse fish inside and out; pat dry with paper towels. Sprinkle fish inside and out with salt and freshly ground black pepper. Lightly dust outside of fish with flour. Pour enough olive oil into extra-large skillet to reach depth of 1/4 inch; heat over medium-high heat until oil is very hot. Working with 1 fish at a time, add fish to skillet and fry until golden crust forms on skin, about 3 minutes per side. Carefully place fish atop vegetables on baking sheet. Gently stuff cavity of each fish with 2 crushed garlic cloves, then 1/4 cup chopped parsley. Pour reserved wine over vegetables on baking sheet.
• Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes. Scatter tomato halves and olives around fish; bake until fish is just cooked through, about 15 minutes longer. Transfer fish to large platter; cover with foil to keep warm. Increase oven temperature to 475°F. Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes longer.
• Arrange vegetable mixture around fish on platter. Drizzle with 2 tablespoons oil. Sprinkle chopped fennel fronds over fish and serve.