Striped Bass With Braised Leeks Orange And Thyme Recipes

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GRILLED STRIPED BASS



Grilled Striped Bass image

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

1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
1/8 teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)

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.

STRIPED BASS WITH BRAISED LEEKS, ORANGE, AND THYME



Striped Bass with Braised Leeks, Orange, and Thyme image

Leeks braised in orange juice perfume and brighten a fillet of zest-infused striped bass.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 8

1 tablespoon plus 2 teaspoons extra-virgin olive oil
4 large leeks (about 2 1/4 pounds), white and pale-green parts only, halved lengthwise, rinsed well and patted dry
1 teaspoon coarse salt
Freshly ground pepper
8 sprigs fresh thyme, plus more for garnish
1 large navel orange, thinly sliced crosswise, plus 1/4 cup fresh orange juice (2 oranges total)
4 skinless striped bass or sea bass fillets (about 4 ounces each)
6 pitted Kalamata olives, thinly sliced crosswise

Steps:

  • Preheat oven to 375 degrees. Using 1 tablespoon oil, brush bottom of an 8-inch square baking dish and an 8-inch square of parchment paper. Place leeks in dish, cut sides up, alternating root ends with tops for a snug fit. Season with 1/2 teaspoon salt and a pinch of pepper. Arrange half the thyme and half the orange slices over leeks, and pour orange juice over top. Cover with parchment paper, oiled side down. Braise until leeks are tender, about 30 minutes.
  • Season fish with 1/4 teaspoon salt and a pinch of pepper. Remove parchment. Arrange fish over orange slices. Top with olives and remaining thyme and orange. Cover with the parchment; bake until fish flakes easily, about 15 minutes.
  • Divide fish, olives, and orange slices among plates. Season leeks with remaining 1/4 teaspoon salt, and add to plates. Garnish with thyme sprigs.

Nutrition Facts : Calories 363 g, Cholesterol 46 g, Fiber 6 g, Protein 25 g, SaturatedFat 2 g, Sodium 496 g

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