Grilled Striped Bass with Melon-Mint Relish Recipe
Stripers or blues? These are two of the best eating fish on the planet. I like to keep their preparation simple.
Recipe from Secrets to Better BBQ in the May 2017 issue of TOH magazine
2 pounds striped bass or bluefish fillets
Garlic Butter Baste
Coarse kosher or sea salt and freshly ground black pepper
YOU’LL ALSO NEED
A grill basket, lightly oiled with vegetable oil
1. Set up a grill for direct grilling, and preheat to high.
2. Brush the fish on both sides with some of the Garlic Butter Baste. Season the fish on both sides with salt and pepper. Place the fish in the oiled grill basket.
3. Grill the fish until browned on the outside and cooked through (the internal temperature should be about 140°F), 4 to 6 minutes per side. Brush the fish with the remaining butter baste as it cooks.
4. Transfer the fish to a platter or plates. Top with Melon-Mint Relish and dig in!
GARLIC BUTTER BASTE
MAKES 1 CUP, ENOUGH FOR 2 TO 3 POUNDS OF SEAFOOD (OR MEAT)
8 tablespoons (1 stick) salted butter
3 cloves garlic, minced
1⁄2 teaspoon freshly ground or cracked black peppercorns
1⁄4 cup finely chopped fresh flat-leaf parsley or cilantro
1 teaspoon sweet, smoked, or hot paprika
1⁄2 to 1 teaspoon red pepper flakes
1 tablespoon drained capers
1 tablespoon chopped toasted hazelnuts or almonds
1 to 2 tablespoons fresh lemon juice
1⁄2 teaspoon grated lemon zest
Melt the butter in a heavy saucepan over medium heat. Add the garlic and pepper and any of the optional flavorings (except the lemon juice), if using, and cook until the garlic pieces turn golden but not quite brown,
2 minutes. Remove the pan from the heat. Add the lemon juice. If storing, transfer to a jar, cool to room temperature, cover, and refrigerate. The baste will keep for at least a week. Reheat to melt the butter before using.
MAKES 4 CUPS, ENOUGH TO SERVE 4 TO 6
1⁄4 cup fresh lime juice
2 tablespoons light-brown sugar
4 cups diced mixed ripe melons (or small spheres made with a melon baller)
1 cucumber, peeled, seeded, and cut into 1⁄2-inch dice
1⁄3 cup finely diced red onion
2 to 4 jalapeño peppers, seeded and finely chopped (for a spicier relish, leave in the seeds)
2 tablespoons finely chopped candied ginger
1⁄4 cup chopped fresh mint leaves
Combine the lime juice and sugar in a bowl; stir or whisk, until the sugar is dissolved. Add the remaining ingredients, and gently toss to mix. Taste and add more sugar as needed. Serve within a few hours of making.