Grilled Fillet of Striped Bass with Corn Ragout
There so many reasons to learn how to cook, and this recipe is one of them. Pair it with a great bottle of chilled and crispy white wine and you will have a mesmerizing night. Recipe courtesy of Ed McFarland, chef and owner of Ed’s Lobster Bar http://www.lobsterbarnyc.com
Serves 4
FOR THE CORN RAGOUT:
4 ears of corn cut off cob
1 small shallot, diced
1/2 bunch asparagus, cut thinly on a bias
2 plum tomatoes, diced
1 T chopped parsley
2 T butter
1 T olive oil
2 T water
FOR THE FISH:
4 7 oz. fillets of striped bass
Salt and pepper
1 T olive oil
Heat and clean the grill on high. Season fish with salt and pepper and lightly oil the skin of each fish before placing skin-side down on the grill. After approximately 7-8 minutes, or when skin is crispy, flip fish over and continue grilling, covered, on medium heat, for an additional 7 minutes.
To prepare the corn ragout, put the olive oil in a sauté pan on medium heat for 30 seconds and add the corn, asparagus, and shallot, and sauté lightly for 2 minutes. Add 2 T water and when water evaporates, add tomato, butter, and parsley, and toss until butter melts. Finish with salt and pepper to taste. Place corn ragout on plates and place fish fillets on top.
This recipe is part of the August Issue of MAZA Cooking Journals. Download our free iPad app from the iTunes store for more delicious recipes and fresh dinner ideas.
