Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish

Name: Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp minced black olives, such as nicoise or kalamata; 1 large clove garlic, peeled and sliced; 2 teaspoons kosher salt; 2 Tbsps lemon juice; 1 Meyer lemon preserved in salt for 4 to 6 weeks (use only the skin of the lemon diced into small pieces); 2 Tbsps olive oil; 4 Tbsps extra-virgin olive oil; 1 teaspoon chopped parsley; 4 servings Salt; 1 Tbsp minced shallots; 1 kgs whole striped bass or snapper, scaled and gutted; 12 spring onions or scallions

Need a gluten free, dairy free, paleolithic, and primal main course? Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish could be an outstanding recipe to try. This recipe makes 4 servings with 535 calories, 61g of protein, and 29g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, olive oil, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, take a look at these similar recipes: Striped Bass With Olive-almond Relish Recipe, Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil, and Herb and Lemon Roasted Striped Bass.

Instructions

For first step in this recipe is to set up your outdoor grill, a hibachi or kettle grill with do just fine. Use natural hardwood charcoal. Start the fire with kindling and paper; light it with only matches-not lighter fluid. Lighter fluid will give the food an unnatural chemical taste. Get the charcoal to a medium heat and set the grill rack about 4 inches above the coals.

Equipment you will use

Grill

Make a few slits into the sides of the fish and insert the garlic slices into the incisions. Rub the fish with salt and oil. Grill for about 8 minutes per side. After turning the fish, rub olive oil and salt onto the spring onions and grill with the fish for the remaining 8 minutes.

Ingredients you will need

Spring Onions

Olive Oil

Garlic

Fish

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Remove fish and onions from the grill and onto a warm plate.

Ingredients you will need

Onion

Fish

Equipment you will use

Grill

For the relish simply mix all of the ingredients together and scoop onto the hot fish (can be made a day inn advance).

Ingredients you will need

Relish

Fish

Equipment

Grill

Ingredients

Servings:

1Tbsp

minced black olives, such as nicoise or kalamata 1large clove

garlic, peeled and sliced 2teaspoons

kosher salt 2Tbsps

lemon juice 1

Meyer lemon preserved in salt for 4 to 6 weeks (use only the skin of the lemon diced into small pieces)2Tbsps

olive oil 4Tbsps

extra-virgin olive oil 1teaspoon

chopped parsley 4servings

Salt 1Tbsp

minced shallots 1kgs

whole striped bass or snapper, scaled and gutted 12

spring onions or scallions

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Striped Bass works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Crossbow Sonoma Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.

Crossbow Sonoma Pinot Noir

Aged in French oak, this Pinot Noir has a beautiful garnet color with aromas of Bing cherry, red raspberry, baking spice and subtle vanilla notes. It presents a lush softness on the palate coupled with flavors of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet oral notes. Medium bodied with balanced acidity that lifts the flavors.