This is a print preview of "Andrew Engle's Montauk Wild Striped Bass, Tomatoes, Corn" recipe.

Andrew Engle's Montauk Wild Striped Bass, Tomatoes, Corn Recipe
by Global Cookbook

Andrew Engle's Montauk Wild Striped Bass, Tomatoes, Corn
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  Servings: 4

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.