Barbecue Glazed Striped Bass
This glazed fish dish gets the broiler treatment, making it a great year-round way to enjoy the flavors of a backyard barbecue. The sauce from chef Eric Ripert is sweet and flavorful, so he recommends using a fish that’s firm and not too delicate, such as cod, grouper, swordfish or striped bass. The slaw can be eaten right away, but it is best if refrigerated for at least 1 hour and up to 4 hours before serving. No tarragon? Try parsley instead.
Makes 4 servings
FOR THE COLESLAW:
⁄4 cup mayonnaise
1
11⁄2 tablespoon red wine vinegar
1 tablespoon granulated sugar
1⁄4 teaspoon fine salt, plus more to taste
⁄4 teaspoon freshly ground black pepper,
1
plus more to taste
1⁄2 head green cabbage (about 1 pound total) quartered, cored and very thinly sliced
1 medium carrot, coarsely grated
3 scallions, thinly sliced
1 tablespoon finely chopped fresh tarragon leaves
FOR THE FISH:
1⁄2 cup ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon light brown sugar
1⁄4 teaspoon mustard powder
1⁄4 teaspoon fine salt, plus more as needed
1⁄4 teaspoon ground white pepper, plus more as needed 4 striped bass fillets (7 ounces each), skinned, patted dry
Make the coleslaw: In a large bowl, whisk together the mayonnaise, red wine vinegar, granulated sugar, salt and pepper. Add the cabbage, carrot, scallions and tarragon and gently toss together until the pieces are coated with dressing. Taste a piece of cabbage, and season with more salt and/or pepper, as needed. Refrigerate while you prepare the fish.
Make the fish: Position an oven rack 6 inches from the broiling element and preheat to 450 degrees.
In a small bowl, whisk together the ketchup, cider vinegar, Worcestershire sauce, brown sugar, mustard powder, salt and pepper until well combined. Taste, and season with more salt and/or pepper as needed.
Lightly season the striped bass fillets on both sides with salt and white pepper. Place on a large, rimmed baking sheet and broil for 2 minutes. Gently turn the fish over and broil for another 2 minutes. Remove from the oven.
Using a spoon or pastry brush, cover the top and sides of the fish with the sauce and return it to the broiler. Cook for another 2 minutes, watching carefully until the sauce starts to caramelize slightly and a skewer inserted into the thickest part of the fish for 5 seconds feels warm when touched to the wrist. The fish should be opaque throughout.
Transfer the fish to plates and serve with the coleslaw on the side.
Storage notes: Refrigerate the fish for up to 2 days; the slaw for up to 3 days.