Grilled Striped Bass with Corn, Tomato, and Basil Salad

comments (2) August 6th, 2008

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Click To Enlarge Photo: Boyd Hagen

2 Tbs. chopped basil
1/2 tsp. finely chopped garlic
2 Tbs. minced chives
2 Tbs. vegetable oil
4 striped bass fillets, about 6 oz. each
2 ears of corn in the husk
1/2 lb. ripe tomatoes, roughly chopped
1 scallion, thinly sliced
1/2 cup peeled and diced red bell pepper
3 cups young spinach leaves
1/2 cup packed roughly chopped basil
2 Tbs. lime juice
1/4 cup extra-virgin olive oil
1/4 tsp. red pepper flakes
1-1/2 tsp. salt
Freshly ground pepper
Vegetable oil

4 servings

Mix the 2 Tbs. chopped basil with the garlic, chives, and vegetable oil. Coat the fillets with the mixture, cover, and refrigerate overnight to season.

Preheat a grill.

Lay the corn on the grill and let it partially char on all sides, about 20 min. When cool enough to handle, remove the husks and cut the corn off the cob.

Toss the corn with the tomatoes, scallion, pepper, spinach, and the 1⁄2 cup basil. Add the lime juice, olive oil, red pepper flakes, and 1⁄2 tsp. of the salt and toss again. Set aside.

Sprinkle each fillet with 1⁄4 tsp. salt and some pepper and brush with vegetable oil.

Grill the fish about 3 min. on the flesh side, then turn and cook 4 to 5 min. on the skin side. Serve on top of the corn salad.

Recipe by Jody Adams
April 1998
from issue #14

posted in: tomato, basil, corn, salad

Comments (2)

JohnDoyle writes: this nice post
Posted: 12:28 am on October 17th
justinfinch writes: Thanks for sharing it
Posted: 3:33 am on May 18th
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