Charred Striped Bass Nicoise

1. 1

   Heat oil in a small pan, add garlic and cook over medium heat until golden.

2. 2

   Remove from heat, drain garlic and chop it.

3. 3

   Brush fish with half the oil on both sides.

4. 4

   Brush flesh side with lemon and season with salt and pepper.

5. 5

   You will need two large spatulas to turn fish; if you do not have them, cut fillet in half or in 4 portions.

6. 6

   Brush tomato slices with remaining oil.

7. 7

   Heat grill to very hot and oil grates.

8. 8

   Briefly sear tomato slices, turning once.

9. 9

   Remove to a platter and tent with foil to keep warm.

10. 10

    Use edge of spatula to scrape grates clean.

11. 11

    Re-oil.

12. 12

    Place fish, skin side up, on grill.

13. 13

    Cook about 5 minutes.

14. 14

    Use spatulas to turn.

15. 15

    Cook 3 to 4 minutes on skin side, until skewer inserted horizontally in the middle feels just warm.

16. 16

    Salmon needs less time.

17. 17

    Transfer fish to a warm platter and pave flesh side with overlapping tomato slices.

18. 18

    Scatter with olives, chopped garlic and basil and serve, with aioli on the side, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.