Recipe courtesy of Al Forno

Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish

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  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 serving
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For the Fish:

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

For garnish:

12 spring onions or scallions

2 tablespoons olive oil


For the Relish:

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


  1. 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.
  2. 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.
  3. For the relish simply mix all of the ingredients together and scoop onto the hot fish (can be made a day inn advance).

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