Grilled Striped Bass with Green-Tea Salt
Recipe by Noriaki Yasutake, sushi chef at Perrys in Washington, D.C.
Ingredients3 tablespoons plus 1 teaspoon
4 teaspoons green-tea powder
1 tablespoon water
1 medium grapefruit
1 cup orange juice
1 teaspoon lemon juice
1 teaspoon plus 2 tablespoons olive oil
Black pepper, to taste
4 fillets (6 ounces each, 1-inch thick)
striped bass, skin on
8 ounces mixed baby greens or combination of chopped iceberg lettuce and shiso leaves, washed and dried
Nutrition FactsPer serving: 301 calories, 12 g fat (2 g saturated), 14 g carbohydrates, 33 g protein, 1 g fiber, 531 mg sodium (33% Daily Value).
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- Preheat barbecue or stovetop grill pan to moderately high heat. Make green-tea salt: In small bowl, gently stir together Kosher salt and green-tea powder to combine. Pour mixture into small skillet and sprinkle with water, ½ teaspoon at a time, until small clumps form. Rub mixture with fingers until texture is like damp sand. Toast slowly in skillet over low heat to dry.
- Make dressing: Squeeze juice from grapefruit and reserve. In small saucepan, bring orange juice to boil, then simmer until reduced by half (about 10 minutes). Remove from heat and let cool. In medium nonreactive bowl (glass or ceramic), whisk together grapefruit juice, orange juice, lemon juice, ½ teaspoon of green-tea salt, 1 teaspoon olive oil, and pepper.
- Grill fish: Remove fillets from wrapping, rinse and pat dry. Dip each briefly in shallow plate filled with 2 tablespoons olive oil, skin side down; then sprinkle both sides with a pinch of green-tea salt. Brush grill with some of remaining olive oil. Grill fish until opaque in center, about 4 to 5 minutes per side. Remove from heat; set aside to cool.
- Divide mixed greens between 4 plates. Top each with one fillet of bass and coat with dressing (about 6 tablespoons per plate).