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 kilograms whole striped bass or snapper, scaled and gutted; 12 spring onions or scallions

You can never have too many main course recipes, so give Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish a try. This recipe makes 4 servings with 607 calories, 71g of protein, and 33g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of salt, lemon juice, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

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