Grilled Bass with Buttery Tomatoes
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 420 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 210 milligrams
- Sodium
- 520 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 3 grams
- Protein
- 44 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.