NANTUCKET STRIPED BASS WITH LEMON AND DILL
Fresh striped bass cooked with lemon and dill. Serve with jasmine rice and shaved cucumber, which complements the dill well.
Provided by leeniesue
Categories Fish Recipes
Time 31m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place bass in a glass baking pan.
- Combine lemon juice and 1 tablespoon dill in a small bowl; pour over bass. Marinate at room temperature, at least 10 minutes.
- Bake in the preheated oven until fish flakes easily with a fork, about 8 minutes.
- Combine the remaining dill, mayonnaise, mustard, and pepper together in a bowl. Mix and smear sauce over the bass. Sprinkle bass with bread crumbs to make crust. Sprinkle butter slices on top.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil bass on high until crust is crispy and golden brown, about 3 minutes.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 7.9 g, Cholesterol 55.8 mg, Fat 10.1 g, Fiber 0.5 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 336.8 mg, Sugar 0.8 g
STRIPED BASS AND PRESERVED LEMON DRESSING WITH GRILLED CARROTS
Steps:
- Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof saute pan to medium high. When the oil is hot, add the fish, skin side down, and saute for one minute until a slight crust forms and the filet isn't sticking to the pan. Place the saute pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the saute pan from the oven and place it on the stove over medium-high heat. Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce. Remove the filet to a paper towel. Place a dollop of Preserved Lemon Dressing on a plate and place 3 to 4 Grilled Carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill.
- Place the ingredients in a blender and blitz until the sauce is smooth and creamy. Cook's Note: To make homemade preserved lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days.
- Peel the baby carrots and place them in a bowl. Add the salt, pepper and olive oil and toss together. Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes. They are done when they are fork tender with a slight bite and have a nice roasted color.
NANTUCKET STRIPED BASS WITH LEMON AND DILL
Fresh striped bass cooked with lemon and dill. Serve with jasmine rice and shaved cucumber, which complements the dill well.
Provided by leeniesue
Categories Fish Recipes
Time 31m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place bass in a glass baking pan.
- Combine lemon juice and 1 tablespoon dill in a small bowl; pour over bass. Marinate at room temperature, at least 10 minutes.
- Bake in the preheated oven until fish flakes easily with a fork, about 8 minutes.
- Combine the remaining dill, mayonnaise, mustard, and pepper together in a bowl. Mix and smear sauce over the bass. Sprinkle bass with bread crumbs to make crust. Sprinkle butter slices on top.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil bass on high until crust is crispy and golden brown, about 3 minutes.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 7.9 g, Cholesterol 55.8 mg, Fat 10.1 g, Fiber 0.5 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 336.8 mg, Sugar 0.8 g
BAKED SEA BASS WITH WALNUT-BREADCRUMB CRUST AND LEMON-DILL SAUCE
Categories Food Processor Fish Mustard Nut Broil Horseradish Parmesan Walnut Bass Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2- inch baking pan. Arrange fillets in prepared pan. Sprinkle with salt and pepper. Mix breadcrumbs and walnuts in processor. Using on/off turns, process until nuts are finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley. Gently press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake until fillets are cooked through, about 15 minutes.
- Preheat broiler. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes. Transfer to plates. Serve fish with Lemon-Dill Sauce.
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