Best 2 Striped Bass And Preserved Lemon Dressing Recipes

Striped bass is a delicious fish that is perfect for a light and healthy meal. Preserved lemon dressing is a flavorful and tangy sauce that complements the mild flavor of the fish perfectly. This article will provide you with a recipe for a delicious and easy-to-make striped bass with preserved lemon dressing.

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STRIPED BASS AND PRESERVED LEMON DRESSING WITH GRILLED CARROTS

Striped Bass and Preserved Lemon Dressing with Grilled Carrots image

Provided by Food Network

Categories main-dish

Time 30m

Yield 1 servings

Number Of Ingredients 19

Ingredients

8 ounce filet of bass
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup vegetable or canola oil
1 tablespoon unsalted butter
2 to 3 cloves of garlic, chopped
1 shallot, chopped
Branch fresh rosemary
Sprig fresh thyme
Preserved Lemon Dressing, for serving, recipe follows
Grilled Carrots, for serving, recipe follows
Fresh dill for garnish
1 preserved lemon, store-bought or homemade, cut in quarters (see note)
1 pint of mayonnaise
1/2 cup rice wine vinegar
6 to 8 baby carrots
3/4 teaspoon sea salt
1/2 teaspoons freshly ground black pepper
Drizzle olive oil

Steps:

Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof saute pan to medium high. When the oil is hot, add the fish, skin side down, and saute for one minute until a slight crust forms and the filet isn't sticking to the pan. Place the saute pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the saute pan from the oven and place it on the stove over medium-high heat. Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce. Remove the filet to a paper towel. Place a dollop of Preserved Lemon Dressing on a plate and place 3 to 4 Grilled Carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill.
Place the ingredients in a blender and blitz until the sauce is smooth and creamy. Cook's Note: To make homemade preserved lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days.
Peel the baby carrots and place them in a bowl. Add the salt, pepper and olive oil and toss together. Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes. They are done when they are fork tender with a slight bite and have a nice roasted color.

STRIPED BASS AND PRESERVED LEMON DRESSING

STRIPED BASS AND PRESERVED LEMON DRESSING image

Categories Fish

Yield 1 serving+

Number Of Ingredients 11

Ingredients

8 ounce filet of bass
Â¼ cup vegetable or canola oil
Â½ teaspoon sea salt
Â¼ teaspoon black pepper
1 tablespoon unsalted butter
2-3 cloves of garlic, chopped
1 shallot, chopped
Branch fresh rosemary
Sprig fresh thyme
Fresh dill for garnish
Preserved Lemon Dressing (recipe follows)

Steps:

Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof sautÃ© pan to medium high. When the oil is hot, add the fish, skin side down, and sautÃ© for one minute until a slight crust forms and the filet isnât sticking to the pan. Place the sautÃ© pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the sautÃ© pan from the oven and place it on the stove over medium high heat. Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce. Remove the filet to a paper towel. Place a dollop of Preserved Lemon Dressing on a plate and place 3-4 carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill. Preserved Lemon Dressing: 1 Preserved Lemon 1 pint mayonnaise 1/2 cup rice wine vinegar Place ingredients in blender and blitz until sauce is smooth and creamy.

Tips:

To achieve perfectly crispy skin on your striped bass, ensure that the fish is thoroughly dried before cooking. Pat it dry with paper towels, both inside and out, to remove any excess moisture.
When searing the fish, use a well-heated skillet and avoid overcrowding the pan. This will help the skin crisp up evenly without steaming the fish.
To make the preserved lemon dressing, use high-quality preserved lemons. Look for lemons that are bright yellow in color and have a slightly wrinkled skin. Avoid lemons that are too soft or have any signs of mold.
When chopping the preserved lemons, be sure to remove the pulp and seeds. This will help to prevent the dressing from becoming too bitter.
Serve the striped bass immediately with the preserved lemon dressing. The fish is best enjoyed when it is hot and crispy.

Conclusion:

This recipe for striped bass with preserved lemon dressing is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked to perfection, with crispy skin and flaky flesh, and the dressing is bright and flavorful. Serve the fish with your favorite sides, such as roasted vegetables or mashed potatoes, for a complete and satisfying meal.