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Wild Striped Bass with Tomatoes and Roasted Corn

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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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