Charred Striped Bass Niçoise

Name: Charred Striped Bass Niçoise
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil, more for grill; 2 cloves garlic, sliced; 1 2-pound fillet of wild striped bass, with skin (Pacific salmon, mahi-mahi or barramundi may be substituted); Juice of 1/2 lemon; Salt and freshly ground black pepper; 2 medium-size ripe tomatoes, in 1/4-inch thick slices; 12 pitted oil-cured black olives, coarsely chopped; 1 tablespoon finely slivered fresh basil leaves; Aioli, optional

By Florence Fabricant

Total Time: 30 minutes
Rating: 4(28)
Comments: Read comments

Featured in: Turn, Turn, Turn: The Tricks For Perfect Fish on the Grill

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

3tablespoons extra virgin olive oil, more for grill
2cloves garlic, sliced
12-pound fillet of wild striped bass, with skin (Pacific salmon, mahi-mahi or barramundi may be substituted)
Juice of ½ lemon
Salt and freshly ground black pepper
2medium-size ripe tomatoes, in ¼-inch thick slices
12pitted oil-cured black olives, coarsely chopped
1tablespoon finely slivered fresh basil leaves
Aioli, optional

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat oil in a small pan, add garlic and cook over medium heat until golden. Remove from heat, drain garlic and chop it.
Step 2
Brush fish with half the oil on both sides. Brush flesh side with lemon and season with salt and pepper. You will need two large spatulas to turn fish; if you do not have them, cut fillet in half or in 4 portions. Brush tomato slices with remaining oil.
Step 3
Heat grill to very hot and oil grates. Briefly sear tomato slices, turning once. Remove to a platter and tent with foil to keep warm. Use edge of spatula to scrape grates clean. Re-oil. Place fish, skin side up, on grill. Cook about 5 minutes. Use spatulas to turn. Cook 3 to 4 minutes on skin side, until skewer inserted horizontally in the middle feels just warm. Salmon needs less time.
Step 4
Transfer fish to a warm platter and pave flesh side with overlapping tomato slices. Scatter with olives, chopped garlic and basil and serve, with aioli on the side, if desired.