Grilled Striped Bass Recipe

Inspired by New Rivers

Time1h

Serves4

Native bass, cast iron patty pan squashes, confit carrots, tomato vierge, sumac vinaigrette

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Ingredients

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1
Prepare the Confit Carrots
Peel and slice the carrots into rounds. In a small saucepan, add the sliced carrots, olive oil, salt, and a few sprigs of thyme. Cook on low heat for about 30-40 minutes until tender.
2
Grill the Striped Bass
Preheat the grill to medium-high heat. Season the striped bass fillets with olive oil, salt, and pepper. Place the fillets on the grill and cook for about 3-4 minutes per side, until the fish is cooked through and has nice grill marks.
3
Sauté the Patty Pan Squashes
Slice the patty pan squashes into thin rounds. In a skillet over medium heat, add olive oil and sauté the squash until tender and lightly browned, about 5-7 minutes. Season with salt and pepper.
4
Prepare the Tomato Vierge
Chop the cherry tomatoes and mix them in a bowl with olive oil, salt, and some fresh herbs (like basil or parsley) to create a fresh tomato vierge.
5
Make the Sumac Vinaigrette
In a small bowl, whisk together olive oil, lemon juice, sumac, salt, and pepper to taste.
6
Assemble the Dish
On a large platter, arrange the grilled striped bass, sautéed patty pan squash, and confit carrots. Drizzle the tomato vierge and sumac vinaigrette over the top before serving.