Chef's Quick Tip: Grilled striped bass
This Week, Chef Joshua Smith from Alltown Fresh shows Tina Redwine how to make grilled striped bass.
Grilled Striped Bass
2x 6 oz Stripped Bass Filet (Skinned)
2 Tbls Mayo
1 Tbls Tajin Spice Blend
3 Tbls Olive Oil
2 cloves Garlic, shaved
2 Tbls White Wine Vinegar
1 Can Cannellini Beans Rinsed
½ pint Cherry Tomato, Halved
½ Red Onion, Small Diced
1 Cucumber, small diced
1 Lemon (Zested and Juiced)
½ Cup Cilantro (Rough Chop)
1. Rub Each Piece of Stripped Bass with Mayo and Season with Tajin Spice Blend
2. Grill on Medium/Heat for 2 Minute Each side. Allow to Rest on Cooling Rack.
3. In a Pan, Over Medium Heat, Sweat Shaved Garlic in Olive Oil. Take Off heat, then deglaze with Vinegar. Add Beans, Cherry Tomatoes, Red Onion, and Cucumber and Season with Lemon Juice and Zest, and Salt to Taste. Toss in Cilantro right before Plating.
4. Place Salad down on Plate, then top with Grilled Fish.