Grilled Striped Bass with Tomato and Basil Cream
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  • 1 Tbl. olive oil
  • 1/4 c. chopped scallions
  • 1 large ripe tomato, chopped
  • 1/2 c. chopped fresh basil leaves
  • 1/2 c. chardonnay
  • 1 c. heavy cream
  • 3 Tbl. butter
  • 1/2 c. chardonnay
  • juice of 1/2 lemon
  • 4 striped bass fillets
  • salt & pepper
Melt butter in saucepan, add chardonnay, lemon, salt & pepper. Stir to combine, let cool. Marinate the Striped Bass for 15 minutes in butter lemon sauce. Heat grill to medium and lightly grease the grill top. Place fillets,skin side down and close grill lid. Cook for approx 6-8 minutes until fish is cooked through; the fish should be opaque throughout and knife should slide in easily. Meanwhile make cream sauce. Heat oil in a small saucepan over medium heat. Add scallion and sauté until tender. Add tomato and basil. Add chardonnay and cook until liquid is reduced by half. Add heavy cream, reduce the heat, and simmer until the desired thickness is reached. Keep warm until ready to serve. Place fillets on a serving plate and spoon over the Tomato and Basil Cream Sauce.

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