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

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    Andrew Engle's Montauk Wild Striped Bass, Tomatoes, Corn
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    1. 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.
    2. 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.
    3. Spoon tomato mix onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve.
    4. This recipe yields 4 servings.
    5. 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.

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