Pesto-Marinated Striped Bass with Warm Tomatoes

Oxmoor House
Pesto-Marinated Striped Bass with Warm Tomatoes Recipe
Tim Turner
As a stand-alone sauce or condiment, store-bought pesto falls way short of the version you make yourself with fresh, fragrant basil leaves, but it sure can give a quick zip of flavor to a white wine marinade for striped bass.
Serves: 4


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1/2 cup white wine
1/4 cup prepared pesto
1 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
4 striped bass fillets (with skin), each about 6 ounces and ½ inch thick
3 cups grape tomatoes


Prep: 15 Minutes
Marinate: 20 Minutes
Grill: 6 Minutes

1. In a small bowl mix the marinade ingredients. Place the fillets on a sheet pan and spoon the marinade over the fillets. Allow the fish to marinate at room temperature for about 20 minutes while you preheat the grill.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.

3. Using a spatula, transfer the fillets from the sheet pan directly to the grill and discard any remaining marinade left on the sheet pan. Arrange the tomatoes on the grill pan in a single layer and grill the fish and tomatoes over direct medium heat, with the lid closed as much as possible, until the fish is just opaque at the center and the tomatoes are warm and have collapsed, about 6 minutes, turning the tomatoes once or twice. Do not turn the fish. Remove from the grill and serve the fillets warm with the tomatoes.

Created date

May 2011