Recipe courtesy of Al Forno
Episode: Providence, RI
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Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish
Total:
45 min
Active:
25 min
Yield:
4 serving
Level:
Easy
Total:
45 min
Active:
25 min
Yield:
4 serving
Level:
Easy

Ingredients

For the Fish:
For garnish:
For the Relish:

Directions

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).

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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