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Seafood Shop in Wainscott NY
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Recipe for Whole Roasted Striped Bass with Lemon and Mint Chimichurri.
Serves 8 – 10. Active Time 30 minutes. Resting time 1 hour. Cooking time 20 – 40 minutes. Total Time 1 hour 40 minutes.
4 lemons, cut in half. 1 Lemon sliced, 1 lemon cut into wedges, the rest juiced.
1 8-10 lb. Whole Striped Bass, cleaned, scaled and de-finned, scored to the bone in 4 places on each side.
1 ¼ cups Extra Virgin Olive Oil
1 bunch of scallions, white and green parts, chopped.
¾ cup (packed) chopped fresh mint plus 6 whole mint sprigs
5 tbsp. freshly squeezed lemon juice
½ cup fresh Oregano or 2 tbsp. dried Oregano
4 cloves of Garlic, coarsely chopped
Pre-heat oven to 375 degrees.
Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
While fish is in the refrigerator, make the Chimichurri sauce:
In a food processor with the metal blade in place, blend Olive Oil, scallions, chopped mint, lemon juice oregano and garlic until a coarse puree forms. Season the sauce with salt and pepper. Reserve ½ cup of sauce.
Spread the remaining sauce in the scores on both sides of the fish and in the body cavity. Place the lemon slices and the mint sprigs into the fish.
Put the fish in the oven for about 20 minutes. Start checking for doneness at the 20 minute mark. The fish should be dead white all the way to the bone. Depending on the thickness of the fish, this may be another 10 to 20 minutes.
Remove the fish from the oven. Serve the fish directly off the bone, with the lemon wedges. Pass the reserved sauce.