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How To make Hot Smoked Striped Bass with Mustard Vinaigrette
3 pounds fillet wild striped bass
2 tablespoons dry rub #3
2 tablespoons dijon
3 tablespoons balsamic vinegar
4 cloves roasted garlic
minced
1 lime :
zest of
1/3 cup extra virgin olive oil
1/3 cup peanut oil
salt and pepper to taste 1 bunch arugula -- stemmed and washed
1/4 cup chopped tomato
Rub bass with Dry Rub #3. Bring meat smoker up to 450 degrees. Place in individual hot smoker, add wood chips, place on fire and cook for 12 minutes.
In a bowl add Dijon, vinegar, garlic and lime zest, and puree. With motor still running add oil slowly until emulsified. Season to taste with salt and pepper.
Spread Arugula on platter, place fish on top and drizzle with dressing, dazzle with tomato.
All Recipes
Busted for you by Gail Shermeyer <4paws@netrax.net>
How To make Hot Smoked Striped Bass with Mustard Vinaigrette's Videos
Richard Holden Griddled Mackeral fillets with soy sauce, lime, chilli and ginger dressing cooked
Richard Holden shows us another way of cooking fish on the BBQ, this time Mackerel Fillets on the griddle accessory. As the fillets are quite delicate they are best cooked on the griddle; placing them directly onto the grate would result in them sinking through the rails and getting stuck. When you cook them on the griddle you also get nice crispy skin; which you wouldn’t get if you cooked them in tinfoil.
Just pre-heat the BBQ on a medium direct heat; the cast iron griddle will be about 50 degrees hotter than the thermometer in the lid shows. Drizzle some vegetable oil into the griddle; not olive oil or butter as they both burn. Season the fish with ground black pepper and sea salt then place skin side down onto the griddle, making sure all the skin is in contact with the griddle. Close the lid and cook for a couple of minutes, check to see if the fish has gone opaque, if it has turn over with the spatula, close the lid and cook for about another minute. Once the fish is opaque all the way through it is cooked.
We have served ours simply with a dressing of soy sauce, lime juice and zest, chilli and a little ginger. Now all you need is a salad and some lovely fresh sourdough bread and farm butter.
When cooking fish on the BBQ there is absolutely no need to wrap it up in tinfoil; whole fish can be cooked in the fish basket, firm larger pieces can be cooked straight on the BBQ grill; see our BBQ video showing how to cook Salmon Fillets with Pesto on the Traeger Wood Pellet Grill. Small pieces of fish or seafood can be cooked in the vegetable grill baskets; see our video showing how to cook marinated king prawns. The more delicate pieces of fish such as plaice or sole is better cooked on a griddle plate, which are available for most makes of gas and charcoal barbecues. Check out our video showing how to cook whole trout with lemon and tarragon in the Weber fish basket.
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Cooking Fish with Chef Eric Ripert
Eric Ripert's Le Bernardin is one of the best reviewed and most popular restaurants in NYC. Kelsey Hubbard sits down with Chef Ripert in Le Bernadin's renovated lounge for a lesson in fish preparation.
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Ginger-crusted Onaga with Miso-Sesame Vinaigrette by Alan Wong
Ginger-crusted Onaga with Miso-Sesame VinaigretteAlan WongAlan Wong’s RestaurantHonolulu, Oahu HIEntrée, Great Chefs of the World #138GC World 138E
Grillin' & Chillin' w/Bobby Flay & Jack McDavid - Whole Fish
Circa 1996. Digitized from my personal VHS recording archive.
Striper Fish Cakes
Think “crab cakes” but made with fish. These are delicious and a great way to incorporate fish into your diet. Includes fresh vegetables too.
Link to the recipe:
My Changes to the Recipe:
-add 1-2 chopped garlic cloves, or 1 teaspoon garlic paste, to the vegetables before sautéing
-use panko bread crumbs
-shape the cakes using generous portion of 1/2 cup and shape with your hands the same way as making a hamburger patty
-cook under the broiler on high for 10 minutes, flipping once during this time.
STUFFED STRIPED BASS {ROCK FISH} MARYLAND STYLE!
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