Wrapped And Grilled Whole Striped Bass With Salsa

Recipe Ingredients

1/2 cup	31g / 1.1oz	Cracked black peppercorns
1/2 cup	118ml	Fresh lime juice
1		Cilantro leaves - chopped
1/2 cup	118ml	Olive oil
2		Striped bass - (1 1/2 lbs ea) - cleaned,
		With heads and tails left on
		Salsa
1 lb	454g / 16oz	Roma tomatoes
6		Garlic cloves - peeled
1		Jalapeno chiles - stemmed, and
		Seeded if desired
1/2		Yellow onion - peeled
1 teaspoon	5ml	Coarse salt
1		Freshly-ground black pepper
1/4 cup	59ml	Extra-virgin olive oil
1		Avocado - diced
2		Collard greens - washed, untrimmed

Recipe Instructions

Combine marinade ingredients in a glass or ceramic baking dish. Whisk to combine. Using a sharp knife, score several diagonal lines along the length of the fish, down to spine, on either side. Marinate 1 hour in the refrigerator.

After marinating, preheat grill or broiler. Meanwhile, prepare salsa: Place the tomatoes, garlic, chilies and onion on a baking tray. Tuck the garlic underneath the vegetables to avoid blackening. Broil, turning frequently, until well-charred, 15 minutes. Set aside to cool.

Transfer roasted ingredients to a food processor fitted with the metal blade or blender and puree until smooth. Season with salt and pepper. Whisk in the olive oil and add the avocado. Set aside.

Blanch greens in a large pot of boiling, salted water, just until the water returns to a boil. Refresh with iced water and drain. On a large baking sheet, arrange greens, overlapping to form 2 rectangles as long as each fish and more than twice as wide. Place each fish in the middle of each rectangle and wrap with greens so that only the head and tail are exposed. The dampness will make them cling.

Transfer fish to grill, reserving marinade. Cook 7 to 8 minutes per side, until greens, head and tail blacken. It will take 2 spatulas, one at the head and one at the tail, to turn fish. Don't be concerned about greens sticking. To test for doneness, try to pull out a dorsal fin from the top of the fish. If it slides out easily, the fish is done.

To serve, place whole fish on a serving platter. Using a dull knife and soup spoon, scrape off any remaining skin and remove fins. Cut along spine first and serve the top fillet. Lift tail, insert knife between bones and flesh, and run it along length. All (or most) bones should easily lift out. Repeat for second fish. Serve with the salsa.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6356 broadcast 01-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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