Whole Smoke-Roasted Striped Bass and Rocket Pesto

Name: Whole Smoke-Roasted Striped Bass and Rocket Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 455 grams pound arugula (also known as rocket); 80 grams cups loosely packed basil leaves; 64 grams 1/2 cup chili powder; 20 ears corn, shucked, snapped in half, and blanched for 30 seconds; 2 egg yolks; 2 cloves garlic, chopped; 3 cloves garlic, chopped; 5 cloves garlic, roughly chopped; 12 grams tablespoons ground black pepper; 30 servings Kosher salt and freshly cracked black pepper, to taste; 75 grams 1/4 cup kosher salt; 30 milliliters tablespoons fresh lemon juice; 235 milliliters cup fresh lemon juice; 10 limes, cut into 6 wedges each; 475 milliliters cups olive oil; 50 grams 1/2 cup grated Parmigiano-Reggiano; 300 grams cups fresh Italian parsley leaves, plus 1 whole bunch fresh Italian parsley; 220 grams 1/2 cups pistachios, shells removed, toasted; 480 grams cups crumbled queso fresco (if you cant find queso fresco, feta works as well); 8 sprigs rosemary, needles removed and stems discarded; 1 whole striped bass or salmon, around 20 to 30 pounds (9 to 13.7 kg), scaled; 10 tarragon sprigs; 12 thyme sprigs; 475 milliliters cups vegetable oil

Whole Smoke-Roasted Striped Bass and Rocket Pesto is a gluten free and pescatarian condiment. One portion of this dish contains about 10g of protein, 57g of fat, and a total of 602 calories. This recipe serves 30. If you have garlic, lemon juice, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Make sure the fish has had all its scales removed, and that the inside cavity is clean. If there are any scales left, remove them using the back of a knife to scrape the skin from tail to head. Pat the skin dry with a towel.

Ingredients you will need

Fish

Equipment you will use

Knife

Prepare smoker and bring heat to 400degreesF (200 degrees C). We recommend oak or hickory as the smoke wood.

In a blender, puree the olive oil, garlic, 5 cups (300 g) parsley leaves, rosemary, lemon juice, salt, and pepper until smooth. Coat the fish with the herb mixture inside and out. Stuff the cavity with the basil, tarragon, thyme, and remaining 1 bunch parsley.

Ingredients you will need

Parsley

Lemon Juice

Olive Oil

Rosemary

Tarragon

Garlic

Pepper

Basil

Thyme

Fish

Salt

Equipment you will use

Blender

Transfer fish to a large foil-lined baking sheet, and smoke for 5 minutes for every inch (2.5 cm) the fish measures at its largest circumference, or until the fish's internal temperature reaches 140 degrees F (60 degrees C).

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Aluminum Foil

To serve, gently transfer roasted fish to a large platter or cutting board and drizzle with Rocket Pesto.

Ingredients you will need

Arugula

Pesto

Fish

Equipment you will use

Cutting Board

Serve with Cheesy Grilled Corn.

Ingredients you will need

Corn

Pesto is traditionally made with basil, garlic, parmesan or pecorino cheese, pine nuts, and olive oil, but we thought we'd shake things up a bit by replacing the basil with arugula and substituting pistachios for pine nuts.

Ingredients you will need

Parmesan

Pistachio Nuts

Olive Oil

Pine Nuts

Arugula

Garlic

Basil

Pesto

Shake

In a food processor, puree the pistachios, garlic, and cheese.

Ingredients you will need

Pistachio Nuts

Cheese

Garlic

Equipment you will use

Food Processor

Add arugula and pulse to combine. With the motor running, slowly drizzle in the olive oil. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Arugula

Grilled corn with cotija cheese (a hard, dry cheese named for the town in Mexico from whence it originates), mayonnaise, and a dusting of chili powder is popular street food in Mexico. One bite and it's easy to see why. Here's our version.

Ingredients you will need

Cotija Cheese

Chili Powder

Cheese Powder

Mayonnaise

Corn

In the bowl of a food processor, puree the egg yolks, garlic, and lemon juice. With the motor running, slowly drizzle in oil to combine. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Egg Yolk

Garlic

Cooking Oil

Equipment you will use

Food Processor

Bowl

Transfer to a bowl and reserve.

Equipment you will use

Bowl

Prepare grill. When fire is medium-hot (you should not be able to hold your hand over the coals for more than 10 seconds), grill corn for about 5 minutes, rolling it to toast all sides and keep it from burning (C).

Ingredients you will need

Toast