Grilled Striped Bass with a Sun-Dried Tomato Sauce

Wild caught striped bass is always a treat and keeping things simple and fresh is key to highlighting the beautiful flavor of the fish. In this recipe, the sun-dried tomatoes add a sweetness and earthiness that really help show off what striped bass is all about and the balsamic adds a nice bit of acidity that brings the whole room together!

Grilled Striped Bass with a Sun-Dried Tomato Sauce

Serves 4

INGREDIENTS:

• 1½- 2 pounds striped bass fillets, skin on*
• Sauce
• 1 clove garlic, finely minced
• 4 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 2 Tbsp shallots, chopped
• 2 Tbsp sun-dried tomatoes, finely chopped
• salt and pepper

DIRECTIONS:

1. Combine all ingredients except striped bass and 2 Tbsp olive oil. Reserve until needed.
2. Brush striped bass with reserved olive oil, season with salt and pepper, and grill 10 minutes per inch of thickness flipping halfway through cooking time.
3. Cover with sauce and serve with any grilled vegetables.

*Substitutes: Barramundi, mahi-mahi, corvina, grouper