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

Ingredients

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...

Epicurious

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