This one is very simple, from grilling point of view, but the sauce is one of the most interesting ones I know. It's called "Beurre de Tomate" - tomato butter, and can be flavored, on top of the obvious, with any infusions you may think of. So here we go.
- 4 striped bass fish - each one about 1 lb
- 1 lb cherry tomatoes
- 4 garlic cloves
- 2-3 sprigs of fresh thyme
- 2 shallots, roughly chopped
- 4 cups of water
- 4 tbsp extra virgin olive oil
- 1/2 stick butter (4 tbsp)
- 1 bay leaf
- 2-3 sprigs of fresh parsley
- 1/2 tsp Tabasco or any other hot sauce
- 1/2 tsp balsamic vinegar
- Salt & black pepper - to taste
First, halve the tomatoes and place in a big saucepan with the garlic, thyme, shallot, bay leaf and parsley. Cover with water, bring to a boil, then cook on a medium heat until reduced by 2/3, i.e. only 1/3 of the liquid remains in the saucepan. Then remove from the heat, place all the content in the blender or a food processor, and process to a smooth puree, adding the butter and the olive oil while processing.
Next - pass the puree through a strainer with a fine mesh, and return it back to the saucepan. Bring to a boil again and start playing with the seasonings - salt, pepper, Tabasco and the balsamic vinegar, until you reach the desired taste balance. Then - remove from heat and keep warm or at least in the room temperature.
As for the fish - brush with olive oil and grill on medium direct heat about 10-12 minutes per side, turning very gently not to bruise the skin.