Wood-fired Striped Bass With Yucca & Smoked Plantains Recipe
Make Wood-fired Striped Bass With Yucca & Smoked Plantains Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Striped Bass
Yucca Purée
Smoked Plantains
Garnish & Sauce
Method
Striped Bass
- 1
Prepare fish
Pat the striped bass fillets dry with paper towels. Score the skin lightly (1/4-inch apart) where necessary to prevent curling. Rub both sides and the skin with olive oil, then season liberally with flaky sea salt and freshly ground black pepper. Zest the lime over the fillets and squeeze half the lime juice across them. Let rest at room temperature for 15 minutes while you prepare the fire and other components.
- 2
Wood-fired grilling
Build a medium-high wood-fired fire (oak, hickory or fruitwood) and let it burn down until you have steady hot coals and moderate flames. If using a charcoal grill, add a chunk of smoking wood for flavor. Oil the grill grates well to prevent sticking. Place the fillets skin-side down over direct heat. Grill for 3–5 minutes, depending on thickness, until the skin is crisp and the fish releases easily. Flip once and grill flesh-side for another 2–4 minutes until the internal temperature reaches 55–60°C (130–140°F) for medium. Remove from heat and let rest skin-side up for 2–3 minutes. Sprinkle chopped cilantro over the fillets and finish with a squeeze of the remaining lime juice and a drizzle of extra-virgin olive oil.
Yucca Purée
- 3
Prepare yucca
Place the peeled and chunked yucca in a large pot and cover with cold water. Add 1 tablespoon salt and 2 smashed garlic cloves. Bring to a rolling boil over high heat, then reduce to a simmer. Cook until the yucca is very tender and the center is easily pierced with a knife, about 20–25 minutes. Drain, reserving a small cup of cooking liquid.
- 4
Make purée
Remove and discard the tough center fibrous core pieces if present. Transfer the cooked yucca to a food processor or use a sturdy potato ricer. Add butter, warmed milk (or coconut milk for a slight tropical note), ground cumin and the remaining smashed garlic if you prefer more garlic flavor. Purée until smooth, adding reserved cooking liquid tablespoon by tablespoon as needed to reach a creamy, spoonable consistency. Season to taste with salt and pepper. Keep warm until plating.
Smoked Plantains
- 5
Prep plantains
Peel the ripe plantains and slice on a bias into 1/2-inch thick pieces. Toss the slices in a bowl with the neutral oil, smoked paprika, brown sugar and fine sea salt so they are evenly coated.
- 6
Smoke or grill
If you have a smoker or a wood-fired grill with a cooler side, place the seasoned plantain slices on indirect heat and let them smoke/gently roast for 10–15 minutes, turning once, until they develop color and a light smoky char. For higher direct heat, grill them 2–3 minutes per side until caramelized and tender. Keep warm for plating.
Garnish & Sauce
- 7
Smoked tomato vinaigrette (if making)
To make a quick smoked tomato vinaigrette: char 2–3 medium tomatoes over the fire or under a broiler until skin blackens. Purée with 1 small roasted red pepper, 1 small clove garlic, 2 tbsp olive oil, 1 tbsp sherry or red wine vinegar, pinch of smoked paprika and salt to taste. Pass through a fine sieve for a smooth sauce and keep warm or at room temperature.
- 8
Finish and plate
Spoon a generous smear of warm yucca purée onto each plate. Arrange 3–4 slices of smoked plantain beside the purée. Place the rested striped bass fillet on top or slightly over the purée so the skin side is visible. Spoon a few tablespoons of the smoked tomato vinaigrette around the plate and drizzle a little extra-virgin olive oil over the fish. Garnish with microgreens or cilantro sprigs, finish with a light sprinkle of coarse sea salt and serve with lime wedges on the side.