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.

Garnish

4 tsp. Sun Dried Tomatoes, chiffanade
4 Tbsp. Arugula, chffanade
2 Tbsp. Lemon Zest

Mix together all ingredients and refrigerate until needed.