Bass Steaks With Basil-Pepper Compote

• 2 cloves garlic, peeled and crushed
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons salt
• 1 teaspoon coarse ground black pepper
• 1/2 cup white wine
• 1 white onion, minced
• 2 red peppers, minced
• 2 yellow peppers, minced
• 2 tomatoes, coarsely chopped
• 1 cup fresh basil leaves, coarsely torn
• 4 bass steaks (about 6 to 8 ounces each)

1. In a large bowl combine the garlic, olive oil and lemon juice.
2. Add the salt and black pepper and whisk well to combine.
3. Slowly drizzle in the white wine.
4. Add the onions and peppers, stir well to combine and set aside for 1 hour.
5. Add the tomatoes and basil, stir and adjust seasoning with more salt and pepper to taste.
6. Place the bass in this mixture and marinate for 1 to 4 hours.
7. If using a charcoal grill, prepare the coals.
8. When they are hot, remove the bass from the marinade and grill on each side for 5 to 8 minutes, depending on the thickness of the bass.
9. After turning the fish, spoon the marinade over the bass and partially cover the grill so that the fish is allowed to smoke.
10. Use a spatula to place each steak and its topping on plates and serve immediately.
11. (If using a broiler, follow the same instructions, broiling the bass on one side, turning it, spooning on the marinade and broiling until done.
12. Allow at least 4 inches between the fish and the flame to avoid burning.)

garlic, olive oil, lemon juice, salt, ground black pepper, white wine, white onion, red peppers, yellow peppers, tomatoes, fresh basil, bass

Taken from cooking.nytimes.com/recipes/3666 (may not work)