Recipe courtesy of Al Forno

Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish

  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 serving
Save Recipe

Ingredients

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

Salt

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

Directions

  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).
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Whole Striped Bass

Pan Fried Sea Bass

Striped Bass with Oyster Stew

Skinless Bass Recipes for Houseboat Grilling

Roasted Sea Bass with White Port

Lobster and Sea Bass Moqueca Stew

Lobster and Sea Bass Moqueca Stew

Grilled Sea Bass with Jalapeno-Mango Salsa