Author Notes
Adapted from Food & Wine: (Sophie Dahl) March 10, 2010- Although I love the original--- I'm always looking for fresh & SPICY updates to simple recipes and love using the grill in the summer. I've added additional herbs, reduced the oil, and added chili garlic sauce along with a poblano pepper. With heirloom tomatoes approaching peak ripeness, I've tried to incorporate as many recipes in my repertoire in the past week, highlighting the delicious fruit. For this meal, a nice crisp arugula salad, green beans and Pinot Noir pair perfectly. —Victoria Frosini
Ingredients
- 3 Large Heirloom Tomatoes, Kalamata Olives, Basil, Thyme, Garlic, Chili Garlic Sauce, Poblano Pepper& Lemon Juice
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3
Heirloom Tomatos
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1/2 cup
Kalamata Olives
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1 teaspoon
Garlic
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1 tablespoon
Fresh Lemon Juice
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3 sprigs
Thyme
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1/3 cup
Fresh Basil, chopped
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2 teaspoons
Dill
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1 teaspoon
Chili Garlic Sauce
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1
Poblano Pepper Diced
- Sea Bass, Extra Virgin Olive Oil, Kosher Salt, Black Pepper
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1 pound
Skinless Filet of Sea Bass
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1 teaspoon
Extra Virgin Olive Oil
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1/2 teaspoon
Kosher Salt
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1/2 teaspoon
Ground Black Pepper
Directions
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Dice Heirloom Tomatoes and Poblano Pepper into 1/4 inch segments and discard seeds.
Chop and add Kalamata Olives.
Wash and dry: Basil, Thyme, and Dill.
Finely chop basil, thyme, and dill, and add 1 clove of garlic to herb mixture.
Toss ingredients in shallow bowl and add lemon juice, garlic chili sauce, and let stand together. This salsa can be made ahead and chilled for up to 24 hours.
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Prep Sea Bass by patting the fish down with a paper towel to reduce excess moisture. Brush both sides of the filet with extra virgin olive oil, sprinkle with salt and pepper. Heat grill, and place fish on direct heat for 10-12 minutes depending on the thickness of the fish.
Return fish to warm plate and top with spicy heirloom salsa.
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