Wild Striped Bass with Tomatoes and Roasted Corn
By á-7894
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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
Details
Preparation
Step 1
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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