Top crusty bread with perfectly grilled bass and a light tomato-and-olive relish.
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 |
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more, for the grill grates
- 1/4 cup pitted Kalamata olives, roughly chopped
- 1/4 cup fresh parsley leaves
- 1 tablespoon white wine vinegar
- 2 ripe tomatoes, chopped
- Kosher salt and freshly ground black pepper
- One 1 1/4-pound fillet wild striped bass, preferably a center cut of even thickness
- 4 slices crusty bread
Instructions
- Prepare a grill or grill pan for medium-high heat; lightly oil the grill grates.
- Toss together the olives, parsley, vinegar, tomatoes and 2 tablespoons of the oil in a large bowl. Season lightly with salt and generously with pepper and toss again; set aside until juicy.
- Meanwhile, brush the fish on both sides with the remaining 1 tablespoon oil and season with salt and pepper. Grill the fish, skin side up, until it has strong grill marks and releases easily from the grill, about 5 minutes. Rotate it about 45 degrees to create a crosshatch pattern and continue to grill for another 3 minutes. Turn the fish over and cook until just opaque throughout and an instant-read thermometer inserted in the side registers about 135 degrees F, 5 minutes more. Transfer to a cutting board.
- Using the natural seams of the fish as a guide, cut into 4 pieces. Put a slice of bread on 4 serving plates. Top with a piece of fish and spoon the tomato mixture and its juices over the top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 329 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 29 g |
| Cholesterol | 113 mg |
| Sodium | 602 mg |