Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn Recipe

Name: Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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, at room temperature; 4 striped bass fillets (6 ounces each); Salt and pepper, to taste; 1 lemon half, to squeeze for juice

Servings: persons

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
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, at room temperature
4 striped bass fillets (6 ounces each)
Salt and pepper, to taste
1 lemon half, to squeeze for juice

1
1.
2
Cut tomatoes into different shapes (thin wedges, halves, dice); place in a bowl.
3
Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper, and 4 tablespoons oil.
4
Set side.
5
2.
6
Rub butter on the skin side of the fish; season both sides with salt and pepper.
7
Heat remaining 2 tablespoons oil in a nonstick skillet over medium heat.
8
Cook fish, skin-side down, until golden brown, about 6 minutes.
9
Turn carefully; cook 3 to 4 minutes more.
10
3.
11
Spoon tomato mixture onto 4 plates; top with a fillet.
12
Drizzle with lemon juice; garnish with remaining parsley and serve.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn

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