Wild Striped Bass with Tomatoes and Roasted Corn

Wild Striped Bass with Tomatoes and Roasted Corn
Wild Striped Bass with Tomatoes and Roasted Corn

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs. Assorted ripe tomatoes (heirloom, plum, cherry etc.)

  • 1

    Small red onion, peeled and slivered

  • 5

    Tbsp. Coarsely chopped parsley

  • Kernels from 3 ears of grilled or broiled corn

  • 3

    Tbsp. Coarsely chopped fresh basil leaves

  • Long curly zest from a fresh lemon

  • 2 1/2

    Tbsp. Fresh lemon juice

  • Freshly ground black pepper to taste

  • 6

    Tbsp. Extra virgin olive oil

  • 3

    Tbsp. Butter

  • 4

    Striped Bass filets, (6 oz ea)

  • Salt and pepper to taste

  • 1

    lemon half to squeeze for juice

Directions

Cut the tomatoes into different shapes and place in a bowl. Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper and 4 Tbsp oil. Rub button on the skin side of the fish; season both sides with salt and pepper. Heat remaining 2 Tbsp oil over medium heat. Cook fish, skin-side down until golden brown, about 6 mins. Turn carefully; cook 3-4 mins more. Spoon tomato mixture onto 4 plates and top with the filet. Drizzle with lemon juice and top with the remaining parsley.

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