124-artwork
124-artwork

Grilled Fillet of Striped Bass with Corn Ragout

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November 3, 2015

Ingredients

Serves 4

FOR THE CORN RAGOUT:

4 ears of corn cut off cob

1 small shallot, diced

1/2 bunch asparagus, cut thinly on a bias

2 plum tomatoes, diced

1 T chopped parsley

2 T butter

1 T olive oil

2 T water

FOR THE FISH:

4 7 oz. fillets of striped bass

Salt and pepper

1 T olive oil

Directions

1Heat and clean the grill on high. Season fish with salt and pepper and lightly oil the skin of each fish before placing skin-side down on the grill. After approximately 7-8 minutes, or when skin is crispy, flip fish over and continue grilling, covered, on medium heat, for an additional 7 minutes.

2To prepare the corn ragout, put the olive oil in a sauté pan on medium heat for 30 seconds and add the corn, asparagus, and shallot, and sauté lightly for 2 minutes. Add 2 T water and when water evaporates, add tomato, butter, and parsley, and toss until butter melts. Finish with salt and pepper to taste. Place corn ragout on plates and place fish fillets on top.

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