Recipe courtesy of Al Forno
Episode: Providence, RI
Save Recipe Print
Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
4 serving
Level:
Easy
Total:
45 min
Prep:
25 min
Cook:
20 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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Strip Steak Sandwiches

Recipe courtesy of Ree Drummond

Crispy Chicken Strips

Recipe courtesy of Ree Drummond

Striped Bass with Mushrooms

Recipe courtesy of Food Network Kitchen

Roasted Striped Bass

Recipe courtesy of Ina Garten

Striped Bass en Escabeche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories