Andrew Engle's Montauk Wild Striped Bass, Tomatoes, Corn

By á-170456

Ingredients

• 2 pounds assorted ripe tomatoes (heirloom, plum, cherry, etc.)
• 1 small red onion peeled, halved
• lengthwise, and slivered
• 5 tablespoons coarsely-chopped flat-leaf parsley
• Kernels from 3 ears of grilled or broiled corn
• 3 tablespoons coarsely-chopped fresh basil leaves
• A long curly zest of 1 lemon
• 2 1/2 tablespoons fresh lemon juice
• Freshly-ground black pepper to taste
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons butter room temperature
• 4 striped bass fillets - (6 oz ea)
• Salt to taste
• Freshly-ground black pepper to taste
• 1 lemon half to squeeze for juice

Details

Servings 4

Preparation

Step 1

Cut tomatoes into different shapes (thin wedges, halves, dice); place in a bowl. Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper and 4 tablespoons oil. Set aside.

Rub butter on the skin side of the fish; season both sides with salt and pepper. Heat remaining 2 tablespoons oil in a nonstick skillet over medium heat. Cook fish, skin-side down, until golden brown, about 6 minutes. Turn carefully; cook 3 to 4 minutes more.

Spoon tomato mixture onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: 520 calories, 28g carbohydrates, 35g protein, 32g fat, 150mg cholesterol.