Grilled Bass with Buttery Tomatoes

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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)
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.

  • Photograph by Antonis Achilleos


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