Best 4 Whole Smoke Roasted Striped Bass And Rocket Pesto Recipes
Indulge in a culinary journey with our whole smoke-roasted striped bass, a dish that tantalizes the taste buds with its smoky, succulent flavors. Complemented by a vibrant rocket pesto, this recipe elevates the striped bass to new heights. We also unveil the secrets to a delectable pan-fried striped bass with brown butter and capers, a classic combination that highlights the fish's delicate texture. For those seeking a lighter option, our steamed striped bass with ginger and scallions offers a refreshing and aromatic experience. If you're craving a zesty kick, try our grilled striped bass with lemon and herbs, where the citrusy brightness cuts through the richness of the fish. And for a unique twist, our striped bass ceviche with avocado and mango combines the freshness of the sea with tropical fruit flavors.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED STRIPED BASS
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
- Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.
WHOLE ROASTED BASS
This item is best prepared on an outdoor barbecue. Gas or charcoal is your preference. Charcoal, however, is preferred. Preheat barbecue for about 30 minutes. (If you are using a charcoal grill let the coals come to a medium heat. Approximately 25 minutes after lighting.)
Provided by Food Network
Categories main-dish
Time 45m
Yield 10 to 15 servings
Number Of Ingredients 8
Steps:
- Score the flesh of the fish from top to belly to 5 equal incisions from head to tail. Repeat this process on both sides. Season with salt and pepper on both sides and in the cavity. Make sure the seasoning is inside the incisions. Repeat this process with the herb oil. Place the fish on the barbecue and grill for about 15 minutes on each side. Be careful when turning the fish over and removing from the grill. The fish will be more delicate when it is cooked. For maximum flavor brush the fish with herb oil as soon as you remove it from the grill.
- Combine all ingredients. This can be prepared in advance and used for multiple recipes.
WHOLE STRIPED BASS
Steps:
- Preheat the oven to 500 degrees F.
- Trim the fins from the fish, rinse and pat dry. Set aside.
- Rub the bottom of a roasting pan with 1 tablespoon of the olive oil. Place 1/2 of the parsley, dill, lemon and onion in the center of the roasting pan. Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan. Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper and lay on the bed of aromatics. Place the second half of the aromatics on top of the fish and drizzle with the remaining tablespoon of olive oil. Cover the roasting pan tightly with aluminum foil and cook for 30 to 35 minutes or until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer. Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley. Serve immediately.
ROASTED WHOLE BLACK BASS
Provided by Kelsey Nixon
Categories main-dish
Time 1h10m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F. Rinse the fish and dry thoroughly with a paper towel. Score each side of the fish 3 to 4 times on a bias, about 1/2-inch deep. Combine the parsley, tarragon and thyme into 1 large bunch with the stems attached, and separate out one-third of the bunch. Finely chop the separated, smaller bunch. Mix with one-quarter of the fennel slices, one-third of the fronds, garlic and capers and 2 of the lemon slices, making a sort of herby citrus marinade. Mix the chopped herb mixture with the olive oil and rub the mixture inside and outside of the fish as well as inside the slits. This will allow the herby citrus flavors to permeate through the fish. Sprinkle generously with salt and pepper. Place half of the remaining herbs, fennel, lemon slices, garlic and capers in a bed on the bottom of a roasting pan and the other half inside the cavity of the fish. Place the fish in a roasting pan. Evenly distribute the wine and butter pats in the pan, and place in the oven. The wine will help keep your fish moist and help steam it, as well as making a great sauce with the butter. Roast until the fish has cooked through, or until the skin is crispy and the fish is flaky, 25 to 30 minutes. Carefully transfer the fish to a serving platter with a bed of the Israeli Couscous (be careful, the fish is tender and can break). Pour the sauce from the pan over the fish and fillet to serve.
- Bring 3 cups salted water to a boil in a medium saucepan. Add the couscous, cover and remove from the heat. Allow the couscous to sit until the water is absorbed, 8 to 10 minutes. Stir in the currants, fresh herbs, lemon zest and lemon juice. Season with salt and pepper and stir in a small glug of olive oil before serving. Yield: 6 servings.
Tips:
- Choose the Right Fish: Select a fresh, firm-fleshed fish like striped bass, sea bass, or red snapper.
- Prepare the Fish: Clean and gut the fish, removing the gills and entrails. Rinse thoroughly and pat dry.
- Season the Fish: Rub the fish inside and out with a mixture of salt, pepper, and herbs like thyme, rosemary, or oregano.
- Prepare the Smoker: Preheat your smoker to 225-250°F (107-121°C) and add a wood of your choice for smoke flavor.
- Smoke the Fish: Place the fish on a greased or foil-lined baking sheet and insert into the smoker. Smoke for 30-45 minutes per inch of thickness, or until the internal temperature reaches 145°F (63°C).
- Make the Rocket Pesto: Combine fresh rocket leaves, garlic, Parmesan cheese, pine nuts, olive oil, and lemon juice in a food processor or blender until smooth.
- Serve the Fish: When the fish is cooked, remove from the smoker and let rest for a few minutes. Serve with the rocket pesto, grilled vegetables, or your favorite sides.
Conclusion:
With its smoky flavor and tender, flaky texture, whole smoke-roasted striped bass is a delightful dish that showcases the beauty of simplicity. The accompanying rocket pesto adds a vibrant burst of flavor, creating a harmonious balance of tastes. This recipe is a testament to the culinary magic that can be achieved with fresh ingredients, careful preparation, and a touch of smoke.
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