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Chef Don's
Favorite Cape Cod Seafood Recipes
Grilled Striped Bass with Smoked Tomato Dressing
served over Grilled Corn and Onions
Serves 4
4-4 oz. Striped Bass fillets
2 cobs Butter and Sugar Corn, blanched
1 large Onion, sliced
1/4 cup Olive Oil
2 tsp. Thyme
1 Tbsp. Parsley
2 tsp. Dill
2 tsp. Lemon Juice
2 tsp. White Wine
2 tsp. Lemon Zest
8-10 Tbsp. Smoked Tomato Dressing
Salt and Pepper to taste
4 Tbsp. Garnish
Mix together the oil, wine, juice, zest, herbs and spices. Remove any
lingering scales and bones from the bass. Heat your grill to medium
high. Brush the corn and the onions with the oil mixture. Grill the
corn and onions until they are well browned. Remove from the fire and
keep warm. Brush the bass fillets with the oil mixture and place on the
grill skin side up. Grill for 6-10 minutes per side, depending on the
thickness of the fillets. Only turn the fish once, do not make diamond
marks like you would with a piece of meat. The bass is done when it is
opaque and starts to flake easily with a fork.
To Serve:
Heat the dressing and put aside. Cut the grilled corn from the cob.
Place 1/4 of the corn in the center of the plate and flatten out the
mound. Ring the corn with the grilled onion. Place the cooked bass on
top of the corn. Spoon about 2 Tbsp. of dressing over the bass and
vegetables. Place several pieces of grilled sweet potato on either side
of the bass. Top with the garnish and serve.
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