Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish Recipe

Name: Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (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; 12 spring onions or scallions; 2 tablespoons olive oil; Salt; 1 Meyer lemon preserved in salt for 4 to 6 weeks (use only the skin of the leon 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

Servings: persons

2 (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
12 spring onions or scallions
2 tablespoons olive oil
Salt
1 Meyer lemon preserved in salt for 4 to 6 weeks (use only the skin of the leon 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.
2
Use natural hardwood charcoal.
3
Start the fire with kindling and paper; light it with only matches-not lighter fluid.
4
Lighter fluid will give the food an unnatural chemical taste.
5
Get the charcoal to a medium heat and set the grill rack about 4 inches above the coals.
6
Make a few slits into the sides of the fish and insert the garlic slices into the incisions.
7
Rub the fish with salt and oil.
8
Grill for about 8 minutes per side.
9
After turning the fish, rub olive oil and salt onto the spring onions and grill with the fish for the remaining 8 minutes.
10
Remove fish and onions from the grill and onto a warm plate.
11
For the relish simply mix all of the ingredients together and scoop onto the hot fish (can be made a day inn advance).
12
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
13
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (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, and more.

Yes, Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish

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