Andrew Engle's Montauk Wild Striped Bass, Tomatoes, Corn Recipe
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
- 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.
- 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.
- Spoon tomato mix onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve.
- This recipe yields 4 servings.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 259 | 85% |
| Total Fat 29.33g | 37% |
| Saturated Fat 8.33g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 75mg | 3% |
| Potassium 541mg | 15% |
| Total Carbs 11.27g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 7.22g | 5% |
| Protein 2.19g | 4% |
