Grilled Striped Bass with Grilled Fruit Salsa

Created by dilangeland, Tuesday, 16 October 2007

Description

Summer is the season when we move the bulk of our cooking out of the kitchen and onto the grill, and when vegetables, salads, and fruits move from the sidelines to the center of our plates. Keep in mind that fruit doesn’t have to be relegated to dessert; it makes a lovely savory companion to fish and meats when grilled with olive oil and sprinkled with herbs or usedÂ in a fresh salsa as follows. The recipe is courtesy of Elsa Sampou, who offered us a batch to go with the striped bass her husband Andre caught and was kind enough to share with us. The sweet fresh fruit offsets the rich taste of the wild bass and it would also be delicious made with local peaches, although it was awfully good made with supermarket mangos.Â

If possible, grill over lump hardwood charcoal as it imparts a nice smoky note to the fish, but a gas grill or even an oven at 350 degrees works just fine.

Ingredients

At a glance

Region

Cape Cod (Massachusetts)

Main Ingredient

Cuisine

Cooking Method

Difficulty

2 cups diced fruit such as peaches, nectarines or mango

2 Tbsp fresh cilantro chopped

1 Tbsp purple onion peeled, halved, and sliced thin

3 fresh jalapeno pepper,s seeded and diced

1 Tbsp lime juice

Drizzle of olive oil

Salt to taste

Fresh wild striped bass filet - allow about 6 oz per person

Lemon juice

Salt & freshly ground pepper

3 Tbsp of unsalted butter, cut into small pats

1/4 cup water

1/4 cup white wine

Methods/steps

For the Salsa: Toss first six ingredients in a glass or plastic bowl (not aluminum). Adjust seasoning and allow flavors to blend for an hour.

For the Fish: Put lemon juice on fish and marinate in a plastic bag, refrigerated, for an hour or longer. Preheat gas grill or prepare a charcoal fire that is medium hot. Fashion large piece of aluminum foil into a rough tray. Place fish on foil and dot with butter. Pour water and wine in foil tray around fish and place on grill. Close grill cover. Check after 8 minutes or so and continue to cook, checking every minute until flesh just turns whitish . Remove fish and spoon a little of the wine butter mixture in the foil over the fish. Serve with salsa.

Additional Tips

Wine suggestion from Tracy:

Both white and red work with this dish. If using the hardwood charcoal or wood chips, we recommend a crisp chardonnay that is full enough to balance the smokiness, but not oaky and overpowering. Otherwise, a light earthy Pinot Noir is delicious.Â

Examples: 2004 Trevor Jones Virgin Chardonnay, S.E. Australia $16.99;Â 2004 Hunterdon Pinot Noir, Santa Lucia Highlands, CA $18.99.

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