Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish

Total Time:
45 min
25 min
20 min

4 serving

  • For the Fish:
  • 2 (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
  • For garnish:
  • 12 spring onions or scallions
  • 2 tablespoons olive oil
  • Salt
  • For the Relish:
  • 1 Meyer lemon preserved in salt for 4 to 6 weeks (use only the skin of the leon 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

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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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