Grilled Striped Bass with Tomatoes and Olives
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 329
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 29
- Cholesterol
- 113
- Sodium
- 602
- Total: 30 min
- Active: 25 min
Ingredients
3 tablespoons extra-virgin olive oil, plus more, for the grill grates
1/4 cup pitted Kalamata olives, roughly chopped
1/4 cup fresh parsley leaves
1 tablespoon white wine vinegar
2 ripe tomatoes, chopped
Kosher salt and freshly ground black pepper
One 1 1/4-pound fillet wild striped bass, preferably a center cut of even thickness
4 slices crusty bread
Directions
- Prepare a grill or grill pan for medium-high heat; lightly oil the grill grates.
- Toss together the olives, parsley, vinegar, tomatoes and 2 tablespoons of the oil in a large bowl. Season lightly with salt and generously with pepper and toss again; set aside until juicy.
- Meanwhile, brush the fish on both sides with the remaining 1 tablespoon oil and season with salt and pepper. Grill the fish, skin side up, until it has strong grill marks and releases easily from the grill, about 5 minutes. Rotate it about 45 degrees to create a crosshatch pattern and continue to grill for another 3 minutes. Turn the fish over and cook until just opaque throughout and an instant-read thermometer inserted in the side registers about 135 degrees F, 5 minutes more. Transfer to a cutting board.
- Using the natural seams of the fish as a guide, cut into 4 pieces. Put a slice of bread on 4 serving plates. Top with a piece of fish and spoon the tomato mixture and its juices over the top.