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assorted ripe tomatoes red onion flat leaf parsley fresh basil lemon juice - freshly extra virgin extra virgin olive oil butter salt lemon half
Viewed: 41 - Published at: 5 years agoIngredients
- 2 lb assorted ripe tomatoes (heirloom, plum, cherry, etc.)
- 1 sm red onion peeled, halved lengthwise, and slivered
- 5 Tbsp. coarsely-minced flat-leaf parsley Kernels from 3 ears of grilled or possibly broiled corn
- 3 Tbsp. coarsely-minced fresh basil leaves A long curly zest of 1 lemon
- 2 1/2 Tbsp. fresh lemon juice Freshly-grnd black pepper to taste
- 6 Tbsp. extra-virgin extra virgin olive oil
- 3 Tbsp. butter room temperature
- 4 x striped bass fillets - (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 1 x lemon half to squeeze for juice
Method
- 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 Tbsp.
- oil.
- Set aside.
- Rub butter on the skin side of the fish; season both sides with salt and pepper.
- Heat remaining 2 Tbsp.
- oil in a nonstick skillet over medium heat.
- Cook fish, skin-side down, till golden, about 6 min.
- Turn carefully; cook 3 to 4 min more.
- Spoon tomato mix onto 4 plates; top with a fillet.
- Drizzle with lemon juice; garnish with remaining parsley and serve.
- This recipe yields 4 servings.
- Comments: Andrew Engle is the chef at The Laundry in East Hampton, N.Y.
- This eatery has been a Long Island classic for years.
- How great which striped bass is available year-round!
- If the fish is thinner than 3/4 inch, don't turn it, Andrew says.
- Just cook it skin-side down.
