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:

Quickview
475k Calories
41g Protein
31g Total Fat
5g Carbs
19% Health Score
Limit These
Calories
475k
24%

Fat
31g
48%

  Saturated Fat
19g
124%

Carbohydrates
5g
2%

  Sugar
3g
3%

Cholesterol
211mg
71%

Sodium
359mg
16%

Alcohol
0.77g
4%

Get Enough Of These
Protein
41g
84%

Vitamin B12
8µg
145%

Selenium
83µg
119%

Phosphorus
488mg
49%

Vitamin B6
0.84mg
42%

Vitamin A
1595IU
32%

Vitamin B3
5mg
28%

Magnesium
113mg
28%

Potassium
933mg
27%

Vitamin C
16mg
20%

Manganese
0.38mg
19%

Vitamin B1
0.28mg
18%

Vitamin B5
1mg
18%

Iron
3mg
17%

Vitamin K
13µg
13%

Folate
44µg
11%

Vitamin E
1mg
10%

Zinc
1mg
8%

Calcium
79mg
8%

Copper
0.16mg
8%

Vitamin B2
0.13mg
8%

Fiber
1g
6%

Vitamin D
0.21µg
1%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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