When deciding on which seafood to cook, it is important to look for something that is not only fresh and delicious, but also sustainable. My go-to source for finding out which seafood is environmentally healthy and will keep fish populations thriving is Monterey Bay Aquarium’s Seafood Watch website. According to their site, Striped Bass are not over fished and harvest rates are sustainable, which makes it great option for a fish recipe. This dish is perfect for company since it is quick, easy and sustainably caught. Try it out tonight!
- 4 - Wild Striped Bass steaks or fillets
- drizzle of olive oil
- lemon zest from 1 lemon
- Salt and freshly ground pepper
- 2 t. dill, chopped
- TAPENADE
- 2 Tbs. olive oil
- 1 onion, chopped
- 1 cup tomatoes, diced
- 3 Tbs. white wine
- ? cup Kalamata olives, coarsely chopped
- 2 Tbs. capers
- 2 Tbs. parsley, chopped
- 2 Tbs. dill, chopped
- ? of a preserved lemon
- In heavy skillet, saut? onions in olive oil until translucent. Add tomatoes, garlic and white wine, and let it cook down for 5 more minutes. Add olives, capers, and preserved lemon. Let simmer for 3 minutes . Turn off heat and add parsley and dill. Set aside. Brush fish with oil on both sides. Season with salt, pepper, lemon zest, and dill. Heat grill to very hot and spray grates with oil. Place fish seasoned side down on grill. Cook for 5 minutes on medium high heat. Turn over, and cook for 5 more minutes on other side. Transfer fish to a warm platter, and top with tapenade. Serve immediately. Enjoy!
Step-By-Step Photo Instructions
In heavy skillet, saut? onions in olive oil until translucent.
Add tomatoes, garlic and white wine, and let it cook down for 5 more minutes.
Add olives, capers, and preserved lemon. Let simmer for 3 minutes. Turn off heat and add parsley and dill. Set aside.
Brush fish with oil on both sides. Season with salt, pepper, lemon zest, and dill.
Heat grill to very hot and spray grates with oil. Place fish seasoned side down on grill. Cook for 5 minutes on medium high heat. Turn over, and cook for 5 more minutes on other side.
Transfer fish to a warm platter, and top with tapenade. Serve immediately. Enjoy!
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