SERVES 6
Grilling striped bass at a barbecue with friends is one of my first and fondest memories of living in Nantucket. After being on the water all day, to come back home, relax with some drinks, and cook with friends and family—that’s perfection.
The striped bass we catch in Nantucket is typically big and meaty. It will take some time to cook. Don’t rush it. Let the fish cook on one side until it will easily lift off the grill and then repeat on the other side.
INGREDIENTS
6 striped bass fillets, 6 to 8 ounces each
¼ cup Striped Bass Marinade (recipe follows)
Kosher salt
Vegetable oil
Preheat the grill to medium-high heat. If the fish still has its skin, make sure the skin has been scaled and then with a very sharp knife, score the skin without slicing into the flesh. Coat the flesh of the fish with the marinade and let the fish rest at room temperature while the grill is heating up.
Season each side of the fish with salt. Quickly wipe the grill with a little oil. Cook the fish skin side down for 6 to 8 minutes or until the fish will release from the grill. Carefully flip the fish and cook for another 5 minutes on the other side or until the flesh can be gently pulled apart.
Serve with the cucumber tartar sauce.
MAKES 1 CUP
This is the marinade we have been making at CRU since we opened. It is based on a classic Moroccan chermoula, which is typically used to flavor fish dishes. My first experience with chermoula was in the city of Essaouira on the Moroccan coast. Jane and I would visit the fishing port in Essaouira each day for lunch. We would walk through the rows of fish stalls and pick out the fish we wanted. The fishmonger would butcher the fish and liberally coat it with a vibrant marinade of cilantro, parsley, garlic, lemon, and spices. The fish could then be grilled or fried.
During the summer at CRU we will toss fresh squid in the marinade before it hits the grill and the fluke for our crispy fish sandwich gets a quick dip in this delicious mixture before it gets battered and fried. Try it on any seafood you will be grilling, roasting, or sautéing.
INGREDIENTS
½ cup finely chopped fresh cilantro
½ cup finely chopped fresh flat-leaf parsley
1 tablespoon grated lemon zest
2 garlic cloves, finely chopped
1 tablespoon olive oil
¼ teaspoon Aleppo pepper or crushed red pepper flakes
Pinch turmeric
Combine all the ingredients in a small bowl. Rub over the striped bass and let the fish sit for at least 10 minutes or up to 1 day, refrigerated, before grilling.
MAKES ABOUT 2 CUPS
I love this “tartar sauce.” It’s definitely different than the stuff that comes in a jar at the grocery store, and its fresh flavor is as unique as it is addictive. At the restaurant we make this so often that the fresh cucumber juice is saved from each batch for our CRUcomber cocktail.
You’ll find this sauce makes a perfect accompaniment to any fried, grilled, or baked seafood. It’s particularly delicious with grilled striped bass on a summer evening, after a day out on the water. You can leave the skins on the cucumbers or peel them if the skin seems too tough.
INGREDIENTS
2 cucumbers
1 cup mayonnaise
⅓ cup chopped fresh flat-leaf parsley
¼ cup capers, drained
¼ cup sliced pepperoncini
1 preserved lemon, finely chopped, or strips of zest from 1 lemon, very thinly sliced
Slice the cucumbers down the center lengthwise and remove the seeds by running a small spoon down the middle. Grate the cucumbers on a box grater onto a clean kitchen towel. Pull the corners of the towel together and squeeze the towel to remove excess liquid; transfer the cucumbers to a mixing bowl.
Add the mayonnaise, parsley, capers, pepperoncini, and lemon; toss quickly; cover and refrigerate until ready to use. (This sauce will keep 2 to 3 days refrigerated but will quickly lose its freshness. It’s best served the day it’s made.)