MARINATED GRILLED STRIPED BASS
Nice mix of flavors. This recipe is from The Boston Globe, Leigh Belanger. Prep/cook time does not include marinating time.
Provided by mermaidmagic
Categories Bass
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl.
- Add salt and pepper to taste.
- With the tip of a paring knife, make three diagonal slits through the skin of each filet.
- Place the fish in the marinade and turn to coat the fish.
- Cover and refrigerate at least one hour.
- Light a charcoal grill or turn a gas grill to medium high.
- Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.
Nutrition Facts : Calories 466.9, Fat 32.3, SaturatedFat 4.9, Cholesterol 181.4, Sodium 158.7, Carbohydrate 2.4, Fiber 0.2, Sugar 0.4, Protein 40.4
GRILLED STRIPED BASS WITH LIME GINGER BROTH
The recipe title says it all. From "Mens Health" and chef Laurent Tourondel of BLT fame (in NYC) he is noted for his New American Bistro cuisine.
Provided by threeovens
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make ginger juice with the 3 inch knob of fresh ginger by grating it into a thin cotton kitchen towel or piece of cheesecloth, then squeeze the juice into a bowl (you want 2 tablespoons); set aside.
- In a medium saucepan, bring the wine to a boil and cook for about 2 minutes; add vegetable stock, ginger juice, mushrooms, and ginger matchsticks.
- Cook for 3 minutes, then strain the broth back into the saucepan, reserving both the broth and the solids; set aside.
- Blend the butter into the broth with an immersion blender; return reserved solids to broth, along with 2 tablespoons lime juice (any extra can be saved for another use), scallions, cilantro, cayenne, and lime zest; cook for 2 minutes then remove from heat.
- Preheat a grill to medium high; season bass pieces with salt and pepper, drizzle with olive oil.
- Place bass skin side down on grill and cook 2 minutes, rotate a 1/4 turn and cook 3 minutes; flip and cook until flesh is easily flaked with a knife, about 3 to 5 minutes.
- Remove fish to a large oval platter, reheat broth and vegetables, then pour it around the fish; garnish with fresh cilantro sprigs.
Nutrition Facts : Calories 311, Fat 16.4, SaturatedFat 6.4, Cholesterol 156.4, Sodium 190.4, Carbohydrate 6.2, Fiber 1.6, Sugar 1.3, Protein 31.2
GRILLED SEA BASS WITH CHILI-LIME DRESSING
While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
- Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
- Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
- Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 3 g, Cholesterol 47.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 774.8 mg, Sugar 2 g
STRIPED BASS WITH LIME BROTH
Fish recipe for striped bass in a lime, grapefruit, and green curry broth.
Provided by Adam Evans
Categories Fish Sauté High Fiber Dinner Seafood Bass Healthy Lime Juice Bon Appétit Fat Free Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Toast coriander, cardamom, and curry paste in a medium saucepan over medium heat, stirring, until spices are fragrant and curry paste begins to caramelize, about 2 minutes. Add cilantro stems, kaffir lime leaves, fish sauce, and 1 cup water. Bring to a boil, reduce heat, and simmer gently until flavors meld, 8-10 minutes.
- Strain broth through a fine-mesh sieve into a large heatproof measuring cup; discard solids. Let cool, then stir in lime juice; season with kosher salt and more lime juice, if desired.
- Meanwhile, using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a small bowl, cut between membranes to release segments into bowl; discard membranes. Repeat with lime.
- Heat vegetable oil in a large cast-iron or other heavy skillet over medium-high heat. Season fish with salt and pepper. Cook fillets, skin side down, 1 minute, then firmly press down with a fish spatula to ensure even browning and crispiness. Continue cooking until skin is golden brown and fish is mostly cooked through, about 4 minutes; carefully turn fish and sauté until just cooked through, about 1 minute longer.
- Divide lime broth and fish among shallow bowls. Scatter citrus segments, cilantro leaves, and mint and basil over; drizzle with olive oil and season with sea salt.
- DO AHEAD: Broth can be made 1 day ahead (do not add lime juice). Cover and chill. Bring to room temperature and add lime juice just before serving.
GRILLED STRIPED BASS
We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
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.
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