The majestic striper is king of the game fish in the Northeast. Although over fishing has taken its toll in recent years, I think it’s okay to catch and cook one or two each year. If you do pull in one of these beauties, do it the honor of a real wood fire. It adds an extra bit of smoky pungency that is incomparable. You can readily find farmed stripers of just the right size in many fish markets. If you live in the Southeast, where there are no stripers, fresh-caught snapper will do, or even redfish. If you are not an angler, make friends with some and invite them over for dinner as long as they promise to share their catch.
Ingredients
For the peppers and potatoes
- 2 red bell peppers, seeded and cut into ¼-inch-thick slices
- ½ pound new potatoes, quartered
- 1 onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- ½ teaspoon cayenne pepper Salt and fresh ground black pepper to taste
For the pesto
- ¼ cup pine nuts, toasted
- ¼ cup finely grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon lemon juice
- ¼ cup fresh basil, cut into thin ribbons
- ¼ cup fresh parsley, cut into thin ribbons
For the fish
- 4 striped bass fillets (6 ounces each), at least 1 inch thick, skin on, bones removed
- 2 tablespoons extra virgin olive oil, Kosher salt and fresh ground black pepper to taste 1 lemon juice
How to Make It
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To make the peppers and potatoes
- Prepare a charcoal grill or preheat a gas grill. In a medium bowl, combine the peppers, potatoes, onion, olive oil, lemon juice, cayenne pepper, and salt and black pepper and toss to coat. Wrap in foil and place on the upper rack of the grill. Cover and cook until fork-tender, about 45 minutes. Set aside in the foil to keep warm. To make the pesto
- In a small bowl, combine the pine nuts, cheese, olive oil, lemon juice, basil, and parsley and stir to mix thoroughly. Set aside. To make the fish
- Rub the fish all over with the olive oil. Season with the kosher salt and black pepper and place skin side down on the grill. Grill for 3 minutes, then gently turn, making sure not to lose the skin. Grill for 3 minutes.
- In a bowl, combine the peppers and potatoes with 1 tablespoon of the pesto. Toss to coat. Arrange the fish on a serving plate, drizzle with lemon juice, and serve with the peppers and potatoes and the remaining pesto on the side.