Andrew Engle's Montauk Wild Striped Bass, Tomatoes, Corn Recipe


  • 2 lb assorted ripe tomatoes
  •     (heirloom, plum, cherry, etc.)
  • 1 sm red onion peeled, halved
  •     lengthwise, and slivered
  • 5 Tbsp. coarsely-minced flat-leaf parsley
  •     Kernels from 3 ears of grilled or possibly
  •     broiled corn
  • 3 Tbsp. coarsely-minced fresh basil leaves
  •     A long curly zest of 1 lemon
  • 2 1/2 Tbsp. fresh lemon juice
  •     Freshly-grnd black pepper to taste
  • 6 Tbsp. extra-virgin extra virgin olive oil
  • 3 Tbsp. butter room temperature
  • 4 x striped bass fillets - (6 ounce ea)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 x lemon half to squeeze for juice


Cut Tomatoes Into Different Shapes (thin Wedges, Halves, Dice); Place In A Bowl. Combine With The Onion, Half Of The Parsley, Corn, Basil, Lemon Zest, Juice, Pepper And 4 Tbsp.…

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