Grilled Freshwater Bass Recipes

Grilled Whole Fish How to Grill a Whole Fish Hank …

WEBAug 7, 2011 · Let them sizzle nicely for a minute or so. Turn the heat down to medium and cover the grill if you have a gas grill, or just leave the fish …

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1. Wash the fish well and make 3 to 5 slashes in the meat perpendicular to the backbone on each side of the fish. You are doing this to open the interior of the fish to the heat, so it will cook evenly. Make more slashes closer to the head, where the fish is thicker, than toward the tail, which cooks first. Snip off any sharp fins with kitchen shears or scissors if you want. Leave the tail, as it will crisp up and taste wonderfully nutty. Seriously. Try it.
2. Coat the fish with olive oil and salt it a little more than you think you ought to; salty fish tastes good! Let the fish sit at room temperature for 20 minutes to an hour.
3. Get your grill crazy hot, at least 500°F, and scrape the grill grates well to clean them. When you are ready to lay the fish down, dip a paper towel in some oil and grab it with tongs. Wipe down the grill with the oily towel and them immediately lay the fish down on the grill grates. Let them sizzle nicely for a minute or so.
4. Turn the heat down to medium and cover the grill if you have a gas grill, or just leave the fish on the open grill if you are using wood or charcoal and the grill is very hot. Let the fish cook for a total of 5 to 10 minutes on this side, depending on how thick it is. A general rule is a fish will need 10 minutes per inch of thickness. Estimate this thickness measuring to the fish's spine - remember you are flipping the fish.

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Grilled Striped Bass with Tomatoes and Olives Food …

WEBOct 30, 2018 · Prepare a grill or grill pan for medium-high heat; lightly oil the grill grates. Toss together the olives, parsley, vinegar, tomatoes and 2 …

1. Prepare a grill or grill pan for medium-high heat; lightly oil the grill grates.
2. Toss together the olives, parsley, vinegar, tomatoes and 2 tablespoons of the oil in a large bowl. Season lightly with salt and generously with pepper and toss again; set aside until juicy.
3. Meanwhile, brush the fish on both sides with the remaining 1 tablespoon oil and season with salt and pepper. Grill the fish, skin side up, until it has strong grill marks and releases easily from the grill, about 5 minutes. Rotate it about 45 degrees to create a crosshatch pattern and continue to grill for another 3 minutes. Turn the fish over and cook until just opaque throughout and an instant-read thermometer inserted in the side registers about 135 degrees F, 5 minutes more. Transfer to a cutting board.
4. Using the natural seams of the fish as a guide, cut into 4 pieces. Put a slice of bread on 4 serving plates. Top with a piece of fish and spoon the tomato mixture and its juices over the top.

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