Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- salt and pepper, to taste
- freshly ground black pepper, to taste
- 2 1/2 tablespoons fresh lemon juice
- 6 tablespoons extra-virgin olive oil
Preparation 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. 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. 3. Spoon tomato mixture onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve. Per serving: 520 calories, 28g carbohydrates, 35g protein, 32g fat, 150mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Preparation 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. 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. 3. Spoon tomato mixture onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve. Per serving: 520 calories, 28g carbohydrates, 35g protein, 32g fat, 150mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
