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Grilled Striped Bass with Tomato Corn Salad MICHAEL SYMON

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Michael’s Striped Bass is a sure fire hit!

4 striped bass filets (skin-on, 6 ounces each)
4 tablespoons olive oil
Kosher salt and freshly ground pepper (to taste)
4 ears of corn (shucked, cleaned of silks)
1/3 cup olive oil (plus 2 tablespoons and more to garnish, divided)
2 limes (juiced, zest reserved)
1 clove garlic (peeled, grated)
1 pint cherry tomatoes (halved)
1 large jalapeno (sliced thinly in to rings)
2 tablespoons cilantro (chopped)
Kosher salt and freshly ground pepper (to taste)

Preheat grill or grill pan to medium high heat.
For Striped Bass: Drizzle both sides of fish filet with 1 tablespoon olive oil and season with salt and pepper. Place striped bass filets skin side down and grill until skin is nice and crispy, about 5 minutes. Gently turn them over and cook for an additional minute or until fish is opaque and cooked through. Remove the bass to a plate.
For Tomato and Corn Salad: Drizzle each ear of corn with 1/2 tablespoon olive oil and season with salt. Place corn on grill and cook 3-4 minutes per side or until corn is tender. Allow to cool and cut kernels off the cob. Set aside.
In a large mixing bowl, whisk together lime juice, zest and garlic. Season with salt and pepper to taste. Slowly drizzle in 1/3 cup of olive oil, whisking until emulsified. Add corn, tomatoes, jalapeno and cilantro and toss to combine.
Serve each filet with a heaping scoop of salad on top along with the juices. Finish with a drizzle of olive oil.
Tip: Be sure to pat skin dry before grilling to ensure extra crispy skin!

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