| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 cups assorted cherry and/or grape tomatoes
- 4 tablespoons unsalted butter, melted
- 2 tablespoons dry white wine
- 1 1/2 tablespoons chopped fresh tarragon, plus more for topping
- Kosher salt and freshly ground pepper
- Vegetable oil, for brushing
- 4 skin-on striped bass fillets, preferably wild (about 8 ounces each)
Instructions
- 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.
Nutrition Facts
| Calories | 420 calorie |
| Total Fat | 18 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 210 milligrams |
| Sodium | 520 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 3 grams |
| Protein | 44 grams |
Reviews
This was okay…it was easy to put together but not anything I would make again.
Had this meal last night for dinner and it was wonderful, especially the tomatoes. It’s easy and delicious. To the tomatoes I added fresh green beans and awesome! The wine, butter, fresh thyme, salt and pepper made this side dish. Will definitely make this again.