Grilled Striped Bass
by Chef Ryan Hardy
Served with heirloom tomatoes and a fresh 7-herb salad
Yield: Makes 1 to 2 servings
- 4 6- to 8- ounce fillets striped bass, skin on or off
- 6 mixed color heirloom tomatoes
- 2 tablespoons Sorrel
- 2 tablespoons Parsley
- 2 tablespoons Chives (snipped in 1-inch batons)
- 2 tablespoons Chervil
- 2 tablespoons Tarragon
- 2 tablespoons Basil
- 2 tablespoons Mint
- 2 tablespoons Moscatel vinegar (or other fruit based vinegar)
- 6 tablespoons extra virgin olive oil
- Kosher salt
- Black pepper
- Season the fish with 2 tablespoons of the olive oil, salt and pepper and place on a hot, clean grill. Cook, turning every 2 minutes until medium, about 8 to 10 minutes.
- Slice the tomatoes. Place them in a shallow bowl and season with salt and pepper. Drizzle with olive oil and vinegar and allow to sit for 5 minutes to allow the juice to make a vinaigrette in the bottom of the bowl.
- Arrange the tomatoes on a plate and place the cooked fish on top.
- Season the herb salad with salt, pepper and the juice from the tomatoes. Place the herbs on top of the fish and serve immediately!
- Chef Ryan Hardy notes: I like to keep the herbs in whole leaves so that when I bite down on any one in particular, I get an explosion of sorrel or mint or basil, but play with it and enjoy — it doesn't get any simpler than this.
Tips/TechniquesThis segment appears in show #3018.
Recipe courtesy of Ryan Hardy
© 2005 Ryan Hardy