Montauk Striped Bass Print Email

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

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 aside.

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.

Spoon tomato mixture onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve. 4 servings. - Andrew Engle

Notes: 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.