STUFFED STRIPED BASS {ROCK FISH} MARYLAND STYLE!
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Grillin' & Chillin' w/Bobby Flay & Jack McDavid - Whole Fish
Circa 1996. Digitized from my personal VHS recording archive.
Striped Bass with Roasted Poblano Vinaigrette and Yellow Pepper Grits
Serves: 4
Ingredients: (yellow pepper grits and fish)
3 large yellow bell peppers, roasted, peeled, and seeded
2 (16-oz) cans posole (hominy) rinsed and drained
¼ cup olive oil
1 tbls unsalted butter
1 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 cup heavy cream
Kosher salt and freshly ground black pepper
1 cup grated white cheddar cheese
4 (8-oz) skin-on striped bass fillets (I used Haddock)
Chopped fresh cilantro for garnish (optional)
1) Roasting peppers...preheat oven to 375° F. Brush peppers with olive oil and season with salt and pepper, place in oven on baking sheet, and rotate until charred on all sides, 15-17 minutes. Remove from the oven and place the roasted peppers in a bowl, cover with plastic wrap, and let sit for 15 minutes to allow the skin to loosen. Then peel, halve, and seed.
2) Place 2 of the yellow peppers in a food processor and process until smooth. Add the posole and pulse until coarsely ground, 4 to 5 pulses (do no blend until smooth, or the posole will get gummy). Finely dice the remaining pepper and set aside.
3)Heat 2 tbls of the oil and the butter in a medium saucepan over medium heat. Add the onion and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the posole-yellow pepper puree and the cream and season with salt and pepper. Cook for about 10 minutes, or until thickened and the cream is absorbed; if the mixture appears too dry, add more heavy cream or water. Fold in the diced yellow pepper and Cheddar.
4) Heat a large nonstick sauté pan or grill pan over high heat until almost smoking. Brush the bass (haddock) on both sides with the remaining 2 tbls olive oil and season with salt and pepper. Cook, skin side down, for 2 to 3 minutes, until golden brown. Turn over and continue cooking for 3-4 minutes, until just cooked through.
5) Place a heaping mound of yellow pepper grits on 4 dinner plates. Place a fillet on top of each mound, and drizzle with the roasted poblano vinaigrette. Garnish with cilantro.
Roasted Poblano Vinaigrette (makes about ¾ cup)
2 poblano chiles, roasted, peeled, seeded, and chopped (just like yellow peppers)
1 tbls red wine vinegar
1 clove garlic, chopped
1 tsp honey
¼ canola oil
Kosher salt and freshly ground black pepper
Combine the poblanos, 2 tbls cold water, the vinegar, garlic, honey, canola oil, and salt and pepper in a blender or food processor and puree until smooth. This can be made up to 8 hours in advance and refrigerated.
Bobby Flay's Mesa Grill Cookbook-Explosive flavors from the Southwestern kitchen
By Bobby Flay with Stephanie Banyas and Sally Jackson
Pgs. 126, 18, 68
Baked Striped Bass with Lemon Sauce - Lidia’s Kitchen Fish Festa
Lidia’s Kitchen Fish Festa - In this episode, Lidia is cooking Baked Striped Bass with Lemon Sauce, made with cheese flavored breadcrumbs and baked to golden perfection. Her grandson, Lorenzo, joins as her guest in the kitchen.
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Party Ready Smoked Fish Dip
A quick, easy, and delicious dip for any party, or maybe a big game.
Smoked Fish Dip
This mayonnaise and cream cheese-based dip, seasoned with lemon juice, mustard, horseradish, and Cajun seasoning.
8 servings
Ingredients
• 1/2 cup mayonnaise (such as Duke’s)
• 1/2 cup whipped cream cheese spread, at room temperature
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 teaspoons refrigerated prepared horseradish
• 1/2 teaspoon hot sauce (such as sriracha, Louisiana Hot Sauce, or Frank’s, et. al.), plus more for serving
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon Cajun seasoning (or substitute Old Bay Seasoning)
• 8 ounces skinned and boned smoked fish Saltine crackers, for serving
Directions
1. Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Cajun seasoning in a medium bowl.
2. Break smoked fish apart by hand (or pulse food processor, about 10 times). Add chopped fish to mayonnaise mixture and fold to combine. Cover and chill at least 2 hours or up to 3 days.
3. Season with additional Cajun seasoning, lemon juice, and/or hot sauce, if desired. Serve with saltine crackers, or unflavored chips, and hot sauce.
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Super Easy Oven Baked Fish Recipe|Fish Recipe| Quarantine Recipe
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Super Easy Oven Baked Fish Recipe
Ingredients! Oven Baked Fish
salt to taste
pepper to taste
1 tsp dried mustard
1 tsp smoked paprika
1/3 tsp dried pepper flakes
crackers with chopped parsley (optional)
bake on 350 degrees for 20 minutes
Good Luck!!!
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