Firm, flavorful striped bass is an excellent choice for grilling and pairs wonderfully with a light and summery sauce of fresh tomatoes and sherry vinegar. You can make the sauce up to a day ahead, but be sure to serve it at room temperature or warm for best flavor.
Special Diets:
Ingredients
Method
Put tomatoes in a blender and blend until puréed.
Strain the purée through a fine-mesh sieve into a bowl; discard the seeds and solids.
Pour strained tomato puree back in the blender and add garlic and vinegar.
With the motor running, slowly pour in 2 tablespoons of the oil.
Stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and transfer vinaigrette to a container for serving. Set aside.
Prepare a grill for medium-high heat cooking.
Brush fish on both sides with the remaining 1 teaspoon oil and sprinkle with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
Grill, skin-side down, turning once, until the fish is nicely browned and just barely opaque in the center, 6 to 8 minutes.
Serve topped with vinaigrette and sprinkled with basil.
Nutritional Info
Serving Size
Calories
250
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.