Grilling adds a wonderful flavor to fish and vegetables, and it lets you escape the heat of
Ingredients (for four servings)
- Boneless, skinless striped bass fillets
- 6 Roma tomatoes
- 1 large sweet onion
- 4 cloves roasted garlic
- Extra-virgin olive oil
- Salt and pepper to
Cut the tomatoes in half. Slice the onions into quarter-inch slices. Drizzle the
vegetables with olive oil. Grill until they begin to char, and then let them cool. Add tomatoes,
onion and garlic to a food processor and pulse briefly. Add a quarter-cup to a half-cup of
extra-virgin olive oil. Season the sauce with salt and pepper. Pulse until the ingredients are
combined but the sauce still has some texture. Drizzle olive oil on the striped bass and grill
the fillets. Season with salt and pepper once grilled.
Ladle the sauce, either heated or at room temperature, over the fish. Since the grill
is on, why not grill some vegetables like zucchini, asparagus, mushrooms or potato wedges to
serve with the bass? A crunchy coleslaw is perfect for a warm summer day.
Grill the tomatoes and onions until they are slightly charred. The charring gives a
terrific smoky flavor to the sauce. You can also thin the sauce with some chicken or fish stock,
if you wish, to lessen the amount of olive oil used.