Bass: Grilled Striped Bass with Salsa

posted by scooby 05-26-100 4:01 AM

Grilled Striped Bass with Salsa

1/2 cup cracked black peppercorns
1/2 cup fresh lime juice
1 bunch cilantro leaves, chopped
1/2 cup olive oil
2 (1 1/2 pound) striped bass fillets on

1 pound Roma tomatoes
6 to 8 garlic cloves, peeled
1 to 2 jalapeno chiles, stemmed, seeded if desired
1/2 yellow onion, peeled
1 teaspoon coarse salt
Pinch of freshly ground black pepper
1/4 cup extra virgin olive oil
1 avocado, diced
2 bunches collard greens, washed, untrimmed

Combine marinade ingredients in a glass or ceramic baking dish. Whisk to combine. Marinate fish for 1 hour in the refrigerator. After marinating, preheat grill or broiler.

Meanwhile, prepare salsa: Preheat the broiler. Place the tomatoes, garlic, chilies and onion on a baking tray. Tuck the garlic underneath the vegetables to avoid blackening. Broil, turning frequently, until well charred, 15 minutes. Set aside to cool.

Transfer roasted ingredients to a food processor fitted with the metal blade or blender and puree until smooth. Season with salt and pepper. Whisk in the olive oil and add the avocado. Set aside.

Blanch greens in a large pot of boiling, salted water, just until the water returns to a boil. Refresh with iced water and drain.

On a large baking sheet, arrange greens, overlapping to form 2 rectangles as long as each fish and more than twice as wide. Place each fish in the middle of each rectangle and wrap with greens so that only the head and tail are exposed. The dampness will make them cling.

Transfer fish to grill, reserving marinade. Cook 7 to 8 minutes per side, blacken. Don't be concerned about greens sticking. To serve, place fish on a serving platter. Serve with the salsa.

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