Grilled Bass with Buttery Tomatoes
Grilled Bass with Buttery Tomatoes is a gluten free, fodmap friendly, and pescatarian recipe with 4 servings. One serving contains 475 calories, 42g of protein, and 31g of fat. For $6.5 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 92 people have made this recipe and would make it again. It works well as a main course. From preparation to the plate, this recipe takes approximately 25 minutes. Head to the store and pick up striped bass, fresh tarragon, grape tomatoes, and a few other things to make it today. It is brought to you by Foodnetwork. The Fourth Of July will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Grilled Sea Bass with Roasted Tomatoes & Asparagus, Grilled Sea Bass over Zucchini Pasta with Roasted Tomatoes, and Embarrassingly Easy Grilled Sourdough with Buttery Herbs, Heirloom Tomatoes + a Honey Drizzle are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 tablespoons dry white wine
1 1/2 tablespoons chopped fresh tarragon, plus more for topping
3 cups assorted cherry and/or grape tomatoes
Kosher salt and freshly ground pepper
4 skin-on striped bass fillets, preferably wild (about 8 ounces each)
4 tablespoons unsalted butter, melted
Vegetable oil, for brushing
Equipment:
grill
aluminum foil
Cooking instruction summary:
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
Step by step:
1. 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.
2. Brush the grill grates with vegetable oil.
3. Brush both sides of the fish with vegetable oil; season generously with salt and pepper.
4. 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.
5. Carefully open the foil packet. Spoon the tomatoes and their juices over the fish and top with more tarragon.
6. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
