Recipe courtesy of Al Forno
Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish
- Level: Easy
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 594
- Total Fat
- 35
- Saturated Fat
- 6
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 61
- Cholesterol
- 272
- Sodium
- 1017
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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
- 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).