Name: Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn
Yield: Makes 4 servings
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 is available year-round! "If the fish is thinner than 3/4 inch, do not turn it," Andrew says. "Just cook it skin-side down."

Recipe information

Yield
Makes 4 servings

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

Preparation

Step 1
1. 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 tablespoons oil. Set side.
Step 2
2. Rub butter on the skin side of the fish; season both sides with salt and pepper. Heat remaining 2 tablespoons oil in a nonstick skillet over medium heat. Cook fish, skin-side down, until golden brown, about 6 minutes. Turn carefully; cook 3 to 4 minutes more.
Step 3
3. Spoon tomato mixture onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve.

Nutrition Per Serving

Per serving: 520 calories

28g carbohydrates

35g protein

32g fat

150mg cholesterol.

#### Nutritional analysis provided by New Wellness

Richmond

Va.

TagsAmerican Tomato Vegetable Striped Bass Bass Fish Seafood Corn Red Onion Onion Root Vegetable Main Dinner Nut Free Gluten Free Easy Quick Weeknight Meals 30 Minutes or Less Saute Summer Spring Parade

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Per Serving

Recipe notes