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
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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