I’m obsessed with the amazing seafood shop, that’s actually called "The Seafood Shop" just down the street from my house in the Hamptons. I literally go there every day for their cooked shrimp and homemade cocktail sauce. They also have a killer selection of shellfish, whole fish for purchase, premade salads and side dishes, oh and several varieties just-caught-that-morning LOCAL bass. You really can’t beat that.
So as I’m buying my daily hoard of shrimp, I noticed the giant filets of beautiful, local Striped Bass. I decided to get some to cook for dinner last night, and it came out so delicious every person on the planet deserves to know about it. The recipe I came up with was super simple, and consisted of just a bunch of flavors I love thrown together. I was so happy it didn’t suck, (and was quite the opposite), I had to share. Enjoy!
Striped Bass with Tomato Bruschetta and Swiss Chard
2 - 1/2 lb portions of stripped bass
1 large clove garlic, minced
1/2 pint yellow cherry tomatoes, quartered
1/2 pint red grape tomatoes, quartered
1 handful fresh basil, cut into thin strips
2 tablespoons extra virgin olive oil
salt and pepper to taste
vegetable or canola oil, plus more for grilling
1/2 bunch rainbow swiss chard, cleaned, bottom part of stalks removed
In a medium bowl mix together the garlic, yellow and red tomatoes, basil, olive and salt and pepper to taste. Cover with plastic wrap and set aside until serving to let flavors develop.
Turn on gas grill and heat to medium.
Rub both sides of fish and swiss chard with vegetable or canola oil, and season both sides with salt and pepper.
Once grill is hot, grill sea bass on each side for 3-5 minutes depending on thickness. Remove from grill and place on a serving plate.
During the last minute of grilling the sea bass add the swiss chard to the grill, flip each leaf after 30 seconds. Remove swiss chard and place on serving plate.
On each plate arrange a pile of swiss chard on one side of the plate. Place a piece of fish skin side down in the center of the plate. Spoon tomato basil mixture over fish and serve.
NOM NOM NOM.