Grilled Lemon-Dill Striped Bass and Grilled Melted Leeks

23 Oct

I very nearly opted against posting this recipe, because it’s just so darn simple.  A quick and easy marinade is whipped together and then the ingredients are thrown on the grill.  However, the combination of flavors from the striped bass and grilled leeks was so harmonious I figured it would be a shame not to share it on the off chance some of you were interested in a quick, easy, and healthy meal to throw on the grill.  The melted leeks are particularly fantastic – I ate them like string cheese by pulling apart the layers and popping them in my mouth.  A more civilized human – like Zak – would use a fork and perhaps a knife.  As you can see from the picture, the skin of the fish got stuck to the grill grate.  I pulled it off with some tongs so I could have some of that delicious, salty crunchiness.  If you’re a touch more careful than we were, it shouldn’t be an issue, however.

Grilled Lemon-Dill Striped Bass and Grilled Melted Leks

Grilled Lemon-Dill Striped Bass:

1 lb. striped bass fillets (2 large fillets)

3 cloves garlic, roughly chopped

1/3 cup fresh dill, roughly torn

4 tbs. extra virgin olive oil

1/2 lemon, juiced

Kosher salt and freshly cracked black pepper

Non-stick cooking spray

Mix together all ingredients except non-stick cooking spray in a large ziplock bag.  Marinate fish 3-4 hours, flipping over occasionally to ensure even marination.

Remove fish from marinade.  Reserve lemon-dill marinade.  Lightly score the fish on the skin side.

Preheat a grill to medium-high.

Place fish skin side down on the grill.  Baste with reserved marinade.  Grill about 4-5 minutes.  Carefully flip and baste again.  Grill another 4-5 minutes or until internal temperature is about 140º.

Grilled Melted Leeks:

3 large leeks, dark green ends trimmed off, cleaned

Lemon-dill marinade, reserved from above

Kosher salt and freshly cracked black pepper

Bring a large pot of water to a boil.

Meanwhile, cut a few 2-3″ slits about a quarter of the way through the leeks, lengthwise.  This will allow the leeks to cook evenly.

Blanche leeks in the boiling water about five minutes until tender.  Drain rinse with cool water.  Drain on paper towels.

Place leeks directly on the grill.  Baste with some lemon-dill marinade, from above.  Cook about 5 minutes per side over direct heat.  Transfer to indirect heat and cook another 8-10  minutes, turning once or twice.

Serve warm.

Advertisements

One Response to “Grilled Lemon-Dill Striped Bass and Grilled Melted Leeks”

Trackbacks/Pingbacks

  1. Geauga Family Farms Summer CSA – Week Twenty « Kelseyincleveland's Blog - October 29, 2011

    […] noodles that used up the bok choy and the rest of the tomato.  The other two recipes I posted, the grilled lemon-dill striped bass and grilled melted leeks and spicy hangover baked eggs and oatmeal did not use any CSA ingredients.  I was definitely a […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: