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Kickin' Bass and Taking Names

If you're heading to Governor's Ball, Bonnaroo, or one of the other exceptional opportunities to day-drink and dance like no one is watching...odds are pretty good you'll hear one of the bands utter the words that they're "Here to kick ass and take names"! Or maybe that's just our recollection...since the last time we saw a band live may have been when the White Stripes were still a duo before Jack White brought the fire back to Detroit with Third Man Pressing. Seriously, so cool. #kickinbass

Recipe by chef Ty Hatfield

8-10 pound whole striped bass
7-10 fresh bay leaves
1 lemon, sliced in 1/4 inch slices

Rinse fish and dry completely, making sure to remove any remaining scales. Place bay leaves and lemons in the cavity of the fish. Using butcher's string, tie the fish's body every 3 inches to keep the cavity closed and improve the integrity of the fish after it has cooked. Rub the fish with olive oil and season liberally with salt and pepper.

Place on a very hot and clean grill, and leave the fish to grill for 10-12 minutes. Carefully flip the fish to the other side to finish cooking. (Hint: if the fish is sticking to the grill, let it continue cooking until the skin releases).

Serve whole with additional lemon wedges and olive oil. Chimichurri also goes well with this dish. And so does a crisp white wine from Lenz Winery.

Grilled  Stuffed Whole Striped Bass

Grilled  Stuffed Whole Striped Bass

It's Nothing to Lose Your Head Over

photo by  Nicole Franzen

Hey look, it's Spring! And while it's nothing to lose your head over, it's a great reason to try grilling head-on prawns.

This simple recipe was created by chef Ty Hatfield last September using locally-sourced prawns from Brawn Seafood on the North Fork.

Go simple with a squeeze of charred citrus before savoring, or try it with an adventurous Aioli.


  • 12 head on prawns
  • 2 tbsp. kalamansi puree
  • ½ cup mayonnaise                                    
  • 1 clove garlic    

Kalamansi Aioli

Combine mayonnaise, kalamnsi puree (if unavailable, fresh lemon juice is a fine substitute), and shaved garlic clove using a microplane.


Season prawns with neutral oil, salt, and pepper to taste and grill over moderate heat until cooked through, roughly 5-8 minutes depending on the heat level of your grill. Serve with aioli on the side.