Whole Grilled Achiote Striped Bass with Spicy Pickled Red Onions recipes - Main dish recipes

Author: Diana Sigler  
Main dish recipes Maindish Asia Episode 305 Pacrim smoke

More Grilled Fish Recipes: Whole Grilled Snapper In Pipian Sauce Salt Slab-Grilled Rockfish With Melon Mint Relish Smoked Planked Trout With Caper Dill Sauce Share Tweet Pin 114 Shares Get Whole Grilled Achiote Striped Bass with Spicy Pickled Red Onions Recipe from Food Network The key to preparing this whole fish is scoring deep cuts for quick and even cooking.

Grilled Whole Fish

Grilled Whole Fish
Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they're simple to remove, so the fish is very easy to serve and eat.
Provided by: Martha Stewart
Total time: 25 minutes
Prep time: 25 minutes
Yields: Serves 2 to 4
Number of ingredients: 10
Ingredients:
  • 2 whole branzino (each 1 to 1 1/2 pounds), cleaned, heads and tails left intact
  • 6 tablespoons extra-virgin olive oil, divided
  • Coarse salt and freshly ground pepper
  • 2 thin wooden skewers or 6 toothpicks, soaked in water 30 minutes
  • Vegetable oil, for brushing
  • 1 lemon, half thinly sliced, half cut into 2 wedges
  • 3 sprigs dill, plus more for garnish (optional)
  • 1 lime, half thinly sliced, half cut into 2 wedges
  • 3 sprigs fresh basil, plus more for garnish (optional)
  • 3 Thai or serrano chiles, left intact but split down 1 side
How to cook:
  1. Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
  2. Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
  3. Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
  4. Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
  5. Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
  6. Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
  7. Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
  8. Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.
Notes: Whole Grilled Sea Bass, (Alternatively, heat a cast-iron grill pan over high.) Season cavity of fish with chile flakes, salt, and pepper; stuff with lemons and herbs.
Tags:
achiote striped bass with spicy pickled red onions grilled achiote striped bass with spicy pickled red onions sea bass with asian aromatics grilled sea bass with asian aromatics

Striped Bass & Grilled Veggies

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Grilled Striped Bass with New Potatoes in Dill and Chives Dressing

Ingredients: Bass 2 whole Striped Bass, cleaned and scaled (you can also use Grill the fish Duration: 3:27

Oak Grilled Striped Bass on the 48" Sunterra Santa Maria Grill

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Whole Grilled Achiote Striped Bass with Spicy Pickled Red Onions

Get Whole Grilled Achiote Striped Bass with Spicy Pickled Red Onions Recipe from Food Network
Provided by: Jeffrey Saad
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 17
Ingredients:
  • 1/2 orange, juiced (1-ounce)
  • 1 lime, juiced (1-ounce)
  • 1/2 cup achiote paste, 3 1/2-ounce package*
  • 2 teaspoon ground cumin
  • 2 teaspoon ground oregano, preferably Mexican
  • 1 teaspoon kosher salt
  • 3 whole striped bass, scaled, gutted and cleaned
  • Vegetable oil or canola oil
  • 1 cup Pickled Red Onions, recipe follows
  • 1 avocado, halved, pitted and sliced, for garnish
  • 1 avocado, halved, pitted and sliced, for garnish
  • 1/2 bunch cilantro, leaves cleaned and roughly chopped, for garnish
  • 1/2 bunch cilantro, leaves cleaned and roughly chopped, for garnish
  • 1 red onion, sliced thin
  • 2 limes
  • 1/2 orange habanero pepper or 1 whole jalapeno chile, seeded and chopped
  • 1 teaspoon salt
How to cook:
  1. Preheat the grill to medium-high.
  2. In a medium bowl add the orange juice and the lime juice. Stir in the achiote paste, cumin, oregano and salt. Mix into a smooth paste. Rub the paste all over inside and outside of the fish. Drizzle both sides of the fish liberally with vegetable or canola oil. Put the fish on the grill. Grill until golden, about 4 minutes and then carefully flip the fish over. Grill until the fish starts to separate when lifted with a spatula. Fish will be golden brown with some charring.
  3. Lay the fish on a large platter. Cover with pickled red onions, sliced avocado and chopped cilantro and serve family style.
  4. To make the Pickled Red Onions:
  5. Add the sliced onions to a medium-size bowl large enough for the onions to be spread out into a thin layer. Juice the limes into the bowl, then add the chopped chile and salt. Stir to combine. Allow to sit at room temperature for 2 hours, stirring every 30 minutes or cover and refrigerate overnight. Onions are ready when they are bright pink and softened. Their flavor will be sweet and spicy with a little texture but not crunchy.
  6. Yield: about 1 cup
Notes: Grilled Striped Bass Recipe, Prepare grill. Pat fish dry and season generously inside and out with salt and pepper. Grill fish on a well-oiled rack set 5 to 6 inches

Whole Grilled Fish

Whole Grilled Fish
The key to preparing this whole fish is scoring deep cuts for quick and even cooking.
Provided by: Katie Barreira
Yields: 2 servings
Number of ingredients: 10
Ingredients:
  • 1 (2-pound) whole striped bass, gutted, scaled, and trimmed, on both sides (see Scoring Whole Fish, below)
  • 1 ½ tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 sprigs fresh thyme, divided
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh lavender (optional)
  • Lemon slices
  • Lemon rind strips
  • Fresh thyme, rosemary, and, if desired, lavender sprigs
Nutrition:
  • Calories: 265 calories
  • Carbohydrate: 3 g
  • Cholesterol: 136 mg
  • Fat: 14.3 g
  • Fiber: 1 g
  • Protein: 30 g
  • Saturated Fat: 2.3 g
  • Sodium: 598 mg
How to cook:
  1. Preheat grill to medium-high heat. Score whole striped bass; rub evenly with olive oil. Sprinkle skin and scored flesh with salt and pepper. Place 4 sprigs each of thyme, rosemary, and (if desired) fresh lavender into cavity. Tuck 3 lemon slices, 1 strip lemon rind, and 1 sprig of each herb into each scored slit. Grill 7 minutes on each side or until desired degree of doneness. (Or place fish on a baking pan, and roast at 425° for about 25 minutes.)
  2. SCORING WHOLE FISH
  3. Making incisions through the skin and flesh (called scoring) takes the guesswork out of cooking whole fish.
  4. Choose the right fish. Round fish--which have an eye on each side of the head, such as bass, snapper, and trout--are ideal.
  5. Make deep cuts. Use a chef's knife to cut through the flesh at a 45-degree angle, down to the bone. Score 1 1/2 inches apart between the pectoral fin and tail.
  6. Fill with flavor. Deep, angled pockets provide a wide area to stuff herbs and thoroughly season the flesh and the skin.
  7. Cook to perfection. Scoring deep cuts lets heat circulate around the flesh for quick, even cooking. Check doneness inside the cut, at the thickest part of the fish. The flesh should be firm and opaque and separate easily from the bone.
Notes: Grilled Striped Bass With Fresh Herbs, Grilled Striped Bass With Fresh Herbs Combine marinade ingredients and marinate fillets in fridge for 30 min. Brush excess marinade off of

Whole Grilled Sea Bass with Asian Aromatics

Whole Grilled Sea Bass with Asian Aromatics
This sea bass recipe was inspired by a traditional Cantonese wedding banquet dish. The traditional dish is a whole fish, steamed, topped with Chinese aromatics and then doused with scalding hot oil, so that the garlic, ginger, and scallion are fried right onto the fish. Instead of steaming the fish, this recipe grills the bass on a cedar plank. More Grilled Fish Recipes: Whole Grilled Snapper In Pipian Sauce Salt Slab-Grilled Rockfish With Melon Mint Relish Smoked Planked Trout With Caper Dill Sauce Share Tweet Pin 114 Shares
Provided by: Steven Raichlen
Yields: 0 servings
Nutrition:
  • Serving Size: Makes 2 whole fish, enough to serve 4
How to cook:
  1. Step 1: Prepare the fish: Make 3 slashes in each side of the fish. (This helps the fish cook more evenly.) Generously season the inside of the fish with salt and pepper. Stuff the cavity of each fish with a lemongrass stalk, jalapenos, scallion, garlic, lime slices, and ginger slices. (The remaining aromatics go on at the end). Pin the cavities shut with small bamboo skewers or toothpicks. Brush the outside of the fish with sesame oil and season on both sides with salt and pepper.
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  6. Step 2: Set up your grill for indirect grilling and preheat to medium-high (400 degrees). When grill is hot, char the cedar planks directly over the fire. This will take about 5 minutes.
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  11. Step 3: Let the planks cool, then arrange the fish on the charred sides. Place the planks on the grill over the drip pan away from the heat. Indirect grill the fish until browned and cooked through, 30 to 40 minutes. Use an instant-read thermometer to check for doneness: The internal temperature will be about 135 to 140 degrees.
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  16. Step 4: When the fish is cooked, transfer it on the planks to a heatproof platter. Sprinkle the remaining chiles, scallions, garlic, and slivered ginger on top. Heat the remaining 5 tablespoons of sesame oil in a small saucepan almost to smoking. (Do this on your grill’s side burner or on the stove.) Immediately, drizzle the hot oil over the aromatics on top of the fish. It will cook them in an aromatic blast of sizzle and smoke. Serve the fish at once.
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Notes: Whole Grilled Sea Bass with Asian Aromatics Recipe, Place the planks on the grill over the drip pan away from the heat. Indirect grill the fish until browned and cooked through, 30 to 40 minutes. Use an instant-
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