Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn


  • 2 pounds assorted ripe tomatoes (heirloom, plum, cherry, etc.)
  • 1 small red onion, peeled, halved lengthwise and slivered
  • 5 tablespoons coarsely chopped flat-leaf parsley
  • Kernels from 3 ears of grilled or broiled corn
  • 3 tablespoons coarsely chopped fresh basil leaves
  • Long curly zest of 1 lemon
  • 2 1/2 tablespoons fresh lemon juice
  • Freshly ground black pepper, to taste
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons butter, at room temperature
  • 4 striped bass fillets (6 ounces each)
  • Salt and pepper, to taste
  • 1 lemon half, to squeeze for juice
  • Description

    Andrew Engle Is The Chef At The Laundry In East Hampton, N.Y. This Eatery Has Been A Long Island Classic For Years. How Great That Striped Bass...

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