- 455 g Tomato and corn salsa
- halved Cherry tomatoes
- 1 small Red onionhalved lengthwise, and cut into thin slices
- 170 g Corn kernelspacked in water, drained well
- 115 g Jar roasted red peppersdrained well and cut into medium dice
- 15 g coarsely chopped Flat-leaf parsley
- 15 g coarsely chopped fresh Basil
- 2 Tbsp finely chopped fresh Mint leaves
- 2.5 Tbsp fresh Lemon juice
- 60 ml Extra-virgin olive oil
- Freshly Ground black pepper
- 170 g striped bass Bass fillets
- Kosher salt
- freshly Ground black pepper
- Olive oilfor brushing
Here’s a wonderful yet simple way to prepare sea bass. The tomato and corn salsa blends nicely with this mild flavor of this light and tender fish.
Grilled Striped Bass
by Joshua Bousel @ flickr
To make the Salsa: In a medium bowl, combine the tomatoes, onion, corn, roasted red peppers, parsley, basil, mint, lemon juice, and olive oil. Season with pepper, toss gently, and set aside.
Prepare enough coals for a hot charcoal fire, or preheat your gas grill on high for 10 minutes with the lid closed.
Season both sides of the bass with salt and pepper. Liberally brush the skin side of the fillets with olive oil.
Place the fillets on the grate, skin-side down, and grill for 4 minutes, until the skin is golden brown and a crust has formed.
Brush the fillets again with oil, turn, and grill for 3 to 4 minutes more, until they are just cooked through.
Transfer the bass to individual plates, top with the salsa, and serve.