Hey Folks!
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.
Ingredients:
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.
Enjoy!
Ed
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.
Ingredients:
- 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
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.
Enjoy!
Ed