Grilled Sea Bass With Fresh Artichoke Salad Loup De Mer Grille Aux Artichaut Recipes

Steps:

• Preheat an outdoor grill to medium heat.
• Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand.
• Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size. Allow to cool. Cut in half lengthwise and remove choke with a spoon.
• Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm.
• Grill the artichokes, basting with the butter mixture, until until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise.
• Special equipment: smoker/dehydrator
• Chef's Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and pasilla peppers from the recipe.
• Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight.
• Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking.
• Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.
• In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days.
• Prep Time: 15 minutes
• Cook Time: 1 to 1 1/2 hours
• Inactive Prep Time: 8 hours

Steps:

• Preheat grill for high heat.
• In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
• In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
• Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Steps:

• 1. Preheat the grill to medium-high.2. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 diagonal slashes, to the bone, in each side of each fish. Season the fish, inside and out (including the side slashes), with salt and pepper. Place 2 dried fennel stalks in each cavity. Brush the fish on both sides with the oil and season again with salt and pepper.3. When ready to cook, arrange 6 fennel stalks on a serving platter and set aside. Place the remaining fennel stalks directly on the hot coals and oil the grill grate. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, place both fish directly on the hot grate and grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 10 to 15 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 10 to 15 minutes. During the last 2 or so minutes of cooking, warm the Pernod in a heavy saucepan at the side of the grill don't let it boil, or even get too warm to touch.4. Using the spatula, transfer each fish carefully to the fennel stalknlined platter. Pour the warmed Pernod over the fish and then, making sure your hair is tied back and your sleeves are rolled up, avert your face and ignite the liqueur carefully with a long match. Carefully bring the flaming fish to the table, then, when the flame dies out, fillet the fish and serve at once, with lemon wedges.Serves 4Note: Loup de mer is a long, slender, dark gray fish with a fine-flavored, tender white flesh. While it corresponds most closely to North American sea bass, snapper, striped bass, or sea trout could be substituted here.Fennel-Grilled Bass Flambéed with Pernod IIPrepare as described in the main recipe, substituting a bulb of fresh fennel, trimmed, for the dried stalks. Cut the fennel into thin lengthwise slices. Place a few slices in the cavity of each fish and toss a few strips on the coals before grilling the fish. Brush the remaining fennel slices with olive oil and season with salt and pepper, then grill, along with the fish, until tender and nicely browned, about 4 minutes per side, turning with tongs. Arrange the grilled fennel slices on the serving platter and place the grilled fish on top. Flambé as described above and serve. (The advantage of this method is that you can eat the grilled fennel.)

Steps:

• In a large bowl, combine the mixed greens, onion, and artichoke hearts.
• In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
• Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.

Steps:

• 1. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut the fish into 1-inch cubes and toss with the salt in a medium-size bowl. Let stand for 5 minutes. Meanwhile, cut the bell peppers into 1-inch squares and set aside.2. Prepare the marinade. Combine the garlic, pepper, cumin, vinegar, and lemon juice in a blender and process until blended and smooth. Pour this mixture over the fish and toss to coat. Cover and let marinate, in the refrigerator, for 30 minutes.3. Preheat the grill to high.4. While the fish marinates, prepare the glaze. Heat the oil in a small skillet or saucepan over medium-low heat. Add the aji amarillo, turmeric (if using), salt and pepper. Gently cook the mixture, stirring with a wooden spoon, until red and fragrant, about 5 minutes. Set aside to cool (see Note).5. When ready to cook, thread the fish cubes onto the skewers, alternating with squares of bell pepper. Oil the grill grate, then arrange the skewers on the hot grate and brush with half of the glaze. Grill, turning with tongs, until the fish cubes are nicely browned on the outside and cooked through in the center, 2 to 4 minutes per side. Brush with the remaining glaze after turning. Serve immediately with lemon wedges.Serves 4Note: You can also simply mix the ingredients for the glaze in a bowl without cooking them. The result will still be very flavorful, but not quite as flavorful as it would be if you cooked them first.

Steps:

• 1. Preheat the grill to medium-high.2. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 diagonal slashes, to the bone, in each side of each fish. Season the fish, inside and out (including the side slashes), with salt and pepper and brush both sides with 2 tablespoons oil. Set aside to marinate for 20 minutes.3. Meanwhile, prepare the artichoke salad. Tear the green outer leaves off the artichokes and cut off the ends of the stems using a sharp knife. Cut the artichokes into paper-thin slices, preferably on a mandoline, or by hand. Toss them with the lemon juice in a nonreactive bowl.4. Add the tomato, basil, chives, garlic, anchovy (if using), and oil to the artichokes and toss gently but thoroughly to mix. Add salt and pepper to taste the mixture should be highly seasoned. Set aside.5. When ready to cook, brush each fish lightly on both sides with additional oil and sprinkle with more salt and pepper. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, oil the grate and place both fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 8 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 8 to 10 minutes.6. Using the spatula, carefully transfer the fish to a serving platter. Fillet the fish, then spoon the artichoke salad over the fish to serve.Serves 4Note: Baby artichokes are available in May and June at Italian markets, specialty greengrocers, and many supermarkets. If you can't find them, use one 10-ounce package frozen artichoke hearts, prepared according to package directions, then thinly sliced and tossed with lemon juice. In a real pinch, you can use canned artichoke hearts just make sure you rinse and drain them well before slicing.