Grilled Striped Bass With Lemon And Fennel Recipe - Cooking Index
Grilled Striped Bass With Lemon And Fennel Recipe - Cooking Index
For best results, use a grill basket. It should be big enough for the fish but snug enough to keep the fish and lemon slices from moving around. The one we used in the Bon Appetit test kitchen was 17 by 6 inches.
Type: Fish| 1/4 cup | 59ml | Olive oil |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 2 | Garlic cloves - crushed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Striped bass - (1 1/2 lbs ea) - cleaned | |
| Coarse salt - as needed | ||
| 1/2 cup | 73g / 2.6oz | Coarsely-chopped fresh fennel fronds - (packed) |
| 5 | Lemon slices, 1/8" thick |
Prepare barbecue (medium-high heat). Whisk first 3 ingredients in medium bowl. Season with salt and pepper. Set aside.
Make three 1/2-inch-deep diagonal slits in skin on each side of fish. Brush fish generously inside and out with garlic oil. Sprinkle fish inside and out with coarse salt. Stuff slits with half of fennel fronds. Place remaining fennel fronds inside fish.
Place fish in grilling basket. Top fish with lemon slices, overlapping slightly. Close grilling basket (fish and lemon slices should be secured by basket). Grill fish until cooked through, about 10 minutes per side.
Remove fish with lemon slices from basket and carefully transfer to platter. Serve.
This recipe yields 4 servings.
Source:
Bon Appetit, May 2002
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