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Grilled Bass with Buttery Tomatoes

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Grilled Bass with Buttery Tomatoes

Name: Grilled Bass with Buttery Tomatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 3 cups assorted cherry and/or grape tomatoes; 4 tablespoons unsalted butter, melted; 2 tablespoons dry white wine; 1 1/2 tablespoons chopped fresh tarragon, plus more for topping; Kosher salt and freshly ground pepper; Vegetable oil, for brushing; 4 skin-on striped bass fillets, preferably wild (about 8 ounces each)

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Ingredients

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3 cups assorted cherry and/or grape tomatoes

4 tablespoons unsalted butter, melted

2 tablespoons dry white wine

1 1/2 tablespoons chopped fresh tarragon, plus more for topping

Kosher salt and freshly ground pepper

Vegetable oil, for brushing

4 skin-on striped bass fillets, preferably wild (about 8 ounces each)

Directions

Preheat a grill to high. Toss the tomatoes with the melted butter, wine, tarragon, 1/2 teaspoon salt and a few grinds of pepper. Pile the tomatoes in the center of a 24-inch-long piece of foil. Gather the edges and crimp to seal and form a packet.
Brush the grill grates with vegetable oil. Brush both sides of the fish with vegetable oil; season generously with salt and pepper. Place the fish on one side of the grill, skin-side down. Grill until the fish is cooked through, 5 to 6 minutes per side. Meanwhile, grill the tomato packet on the other side of the grill, undisturbed, until the tomatoes are softened, 10 to 12 minutes.
Carefully open the foil packet. Spoon the tomatoes and their juices over the fish and top with more tarragon.