Grill Bass with Mango Salsa

Servers 4

• • 1 large bass filet, cleaned, sliced into 4 serving pieces and dried with paper towel
  • 2 Ripe Mangoes, diced
  • 1 Red Bell pepper diced
  • 1 Jalapeno pepper, finely diced
  • 2 Tablespoons chopped cilantro
  • 1 lime, juiced
  • 2 teaspoons olive oil for salsa
  • Salt
  • Olive Oil for fish

Set your grill temperature to medium

Prepare the salsa in a large bowl, combine all ingredients and add pinch of salt to taste. When your grill has reached medium brush fish filets with olive oil and season with salt and pepper to taste

Liberally brush grill with olive oil so as to prevent fish from sticking, you can also use a fish basket on the grill.  Cook 8 minutes on each side or until opaque and flaking with a fork. Serve grilled bass with mango salsa on top of jasmine or plain rice.

Bass in a bag

Serves 4

• 1 large bass filet, cleaned, sliced into 4 serving pieces and dried with paper towel
• 1 Cup grape tomatoes, halved
• 1 leek, halved lengthwise & chopped
• 1 tablespoon chopped fresh basil
• A splash of Dry White Wine
• Olive Oil
• Salt & Pepper to taste
• 4 pieces of parchment paper, about the size of a standard piece of paper (8” x 11”)

Preheat the oven at 375 degrees
Place each piece of paper next to the other
Add the fish first, in the center of each piece of parchment. Brush the top of the fish with a thin coat of olive oil and season with salt and pepper to taste.Place the leeks, tomatoes and basil over the bass dividing amounts evenly over each piece of fish.

Whole Roasted Striped Bass

Serves 2

• 2 whole striped bass (12-14 oz each), scaled and gutted
• 1 bunch each, fresh parsley, dill and thyme (you can also use oregano and basil)
• 1 lemon, sliced
• 3-4 shallots, sliced
• 3-5 garlic cloves, sliced
• 12 oz cherry tomatoes
• ¼ – ⅓ cup olive oil
• Salt & Pepper to taste

Preheat the oven to 450 degrees Fahrenheit.
Place the 2 whole fish into a 13 x 9 inch rimmed baking dish. Season the
fish with salt and pepper on both sides and in the cavity of the fish as well.
Place some of all the herbs and the lemon slices into the cavity of the fish.
Place the sliced shallots and tomatoes around the fish on the bottom of the baking dish.

Nestle the garlic slices and the thyme all around the tomatoes. Season the shallots and tomatoes with salt and pepper. Drizzle the olive oil over the tomatoes and the fish.Roast the fish in the preheated oven for 30-40 minutes, depending on the size of the fish. The fish should be golden in some areas and the tomatoes should be golden and some of them will blister and be almost black.Serve with more fresh herbs, along with the tomatoes, shallots
and garlic, discarding the herbs and lemon slices from the cavity of the fish.