Best 2 Whole Striped Bass With Lemon And Mint Recipes

Whole striped bass is a delightful dish that can be prepared in a variety of ways. This classic recipe uses lemon and mint to create a light and flavorful dish that is perfect for a summer meal. The fish is first roasted until the skin is crispy and the flesh is flaky. Then, it is topped with a zesty lemon and mint sauce that brightens up the flavors of the fish. This dish is sure to be a hit with your family and friends, and it is easy to make with just a few simple ingredients.

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WOOD-ROASTED STRIPED BASS WITH MEYER LEMON AND OLIVE RELISH

Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish image

Provided by Food Network

Time 45m

Yield 4 serving

Number Of Ingredients 13

Ingredients

Two 1 1/2-pound whole striped bass or snapper, scaled and gutted
1 large clove garlic, peeled and sliced
2 tablespoons olive oil
2 teaspoons kosher salt
12 spring onions or scallions
2 tablespoons olive oil
Salt
1 Meyer lemon preserved in salt for 4 to 6 weeks (use only the skin of the lemon diced into small pieces)
1 tablespoon minced shallots
1 tablespoon minced black olives, such as nicoise or kalamata
2 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
1 teaspoon chopped parsley

Steps:

For first step in this recipe is to set up your outdoor grill, a hibachi or kettle grill with do just fine. Use natural hardwood charcoal. Start the fire with kindling and paper; light it with only matches-not lighter fluid. Lighter fluid will give the food an unnatural chemical taste. Get the charcoal to a medium heat and set the grill rack about 4 inches above the coals.
Make a few slits into the sides of the fish and insert the garlic slices into the incisions. Rub the fish with salt and oil. Grill for about 8 minutes per side. After turning the fish, rub olive oil and salt onto the spring onions and grill with the fish for the remaining 8 minutes. Remove fish and onions from the grill and onto a warm plate.
For the relish simply mix all of the ingredients together and scoop onto the hot fish (can be made a day inn advance).

WHOLE STRIPED BASS

Whole Striped Bass image

Provided by Alton Brown

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 (2 to 3-pound) or 2 (1 to 1 1/2-pounds) whole striped bass, gutted and scaled
3 tablespoons olive oil, divided
1 large bunch fresh parsley, plus extra, for serving
1 large bunch fresh dill
1 large lemon, thinly sliced
1 large onion, thinly sliced
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper

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.

Tips:

Choose the Freshest Striped Bass: Opt for whole striped bass with bright, clear eyes, firm flesh, and a mild, briny aroma. Smaller fish, typically under 3 pounds, tend to have a more delicate flavor and fewer bones.
Prepare the Fish Properly: Rinse the striped bass thoroughly under cold water and pat it dry with paper towels. Remove the scales, if desired, using a sharp knife or a fish scaler. Make sure to remove the guts and rinse the cavity thoroughly.
Season the Fish Generously: Generously season the inside and outside of the fish with salt and pepper. You can also add other seasonings like garlic powder, paprika, or dried thyme for extra flavor.
Stuff the Fish with Aromatic Herbs: Stuff the cavity of the fish with lemon slices, mint sprigs, and thyme sprigs. This will infuse the fish with a delightful citrusy and herbal flavor during cooking.
Roast the Fish at High Heat: Preheat your oven to a high temperature, around 400°F (200°C), to ensure the fish cooks evenly and quickly. This will help create a crispy skin and juicy, flaky flesh.
Baste the Fish Regularly: During roasting, baste the fish every 10-15 minutes with melted butter or olive oil. This will keep the fish moist and prevent it from drying out.
Check for Doneness: Insert a meat thermometer into the thickest part of the fish. The internal temperature should reach 145°F (63°C) for a perfectly cooked fish. Alternatively, check if the flesh flakes easily with a fork.

Conclusion:

With its delicate flavor, flaky texture, and versatility, whole striped bass is an excellent choice for a delicious and healthy meal. Baked with lemon, mint, and thyme, this Mediterranean-inspired recipe highlights the natural flavors of the fish while adding a refreshing citrusy and herbal touch. The key to a successful dish lies in choosing a fresh fish, preparing it properly, and roasting it at high heat to achieve crispy skin and tender, moist flesh. So, gather your ingredients, turn on your oven, and indulge in this delightful culinary experience. Enjoy your perfectly baked whole striped bass with lemon and mint!