Andrew Engle's Montauk Wild Striped Bass, Tomatoes, Corn Recipe

• 2 lb assorted ripe tomatoes (heirloom, plum, cherry, etc.)
• 1 sm red onion peeled, halved lengthwise, and slivered
• 5 Tbsp. coarsely-minced flat-leaf parsley Kernels from 3 ears of grilled or possibly broiled corn
• 3 Tbsp. coarsely-minced fresh basil leaves A long curly zest of 1 lemon
• 2 1/2 Tbsp. fresh lemon juice Freshly-grnd black pepper to taste
• 6 Tbsp. extra-virgin extra virgin olive oil
• 3 Tbsp. butter room temperature
• 4 x striped bass fillets - (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
• 1 x lemon half to squeeze for juice

1. Cut tomatoes into different shapes (thin wedges, halves, dice); place in a bowl.
2. Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper and 4 Tbsp.
3. oil.
4. Set aside.
5. Rub butter on the skin side of the fish; season both sides with salt and pepper.
6. Heat remaining 2 Tbsp.
7. oil in a nonstick skillet over medium heat.
8. Cook fish, skin-side down, till golden, about 6 min.
9. Turn carefully; cook 3 to 4 min more.
10. Spoon tomato mix onto 4 plates; top with a fillet.
11. Drizzle with lemon juice; garnish with remaining parsley and serve.
12. This recipe yields 4 servings.
13. Comments: Andrew Engle is the chef at The Laundry in East Hampton, N.Y.
14. This eatery has been a Long Island classic for years.
15. How great which striped bass is available year-round!
16. If the fish is thinner than 3/4 inch, don't turn it, Andrew says.
17. Just cook it skin-side down.

assorted ripe tomatoes, red onion, flatleaf parsley, fresh basil, lemon juice freshly, extravirgin extra virgin olive oil, butter, salt, lemon half

Taken from cookeatshare.com/recipes/andrew-engle-s-montauk-wild-striped-bass-tomatoes-corn-65197 (may not work)