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

Recipe Ingredients

2 lbs	908g / 32oz	Assorted ripe tomatoes = (heirloom, plum, cherry, etc.)
1		Red onion - peeled, halved (small) lengthwise, and slivered
5 tablespoons	75ml	Coarsely-chopped flat-leaf parsley
		Kernels from 3 ears of grilled or broiled corn
3 tablespoons	45ml	Coarsely-chopped fresh basil leaves
		A long curly zest of 1 lemon
2 1/2 tablespoons	37ml	Fresh lemon juice
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Extra-virgin olive oil
3 tablespoons	45ml	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

Recipe Instructions

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.

Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-24-2002" - S(Reformatted for MC6): - "07-30-2002 by Joe Comiskey - [email protected]"

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