Striped Bass and Preserved Lemon Dressing with Grilled Carrots

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
1 servings
Level:
Easy

CATEGORIES
Ingredients
  • Preserved Lemon Dressing:
  • 1 preserved lemon, store-bought or homemade, cut in quarters (see note)
  • 1 pint of mayonnaise
  • 1/2 cup rice wine vinegar
  • Grilled Carrots:
  • 6 to 8 baby carrots
  • 3/4 teaspoon sea salt
  • 1/2 teaspoons freshly ground black pepper
  • Drizzle olive oil
Directions
Preserved Lemon Dressing:

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.

Grilled Carrots:

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.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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