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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
3 Large Heirloom Tomatoes, Kalamata Olives, Basil, Thyme, Garlic, Chili Garlic Sauce, Poblano Pepper& Lemon Juice
- 3 Heirloom Tomatos
- 1/2 cup Kalamata Olives
- 1 teaspoon Garlic
- 1 tablespoon Fresh Lemon Juice
- 3 sprigs Thyme
- 1/3 cup Fresh Basil, chopped
- 2 teaspoons Dill
- 1 teaspoon Chili Garlic Sauce
- 1 Poblano Pepper Diced
Sea Bass, Extra Virgin Olive Oil, Kosher Salt, Black Pepper
- 1 pound Skinless Filet of Sea Bass
- 1 teaspoon Extra Virgin Olive Oil
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper
- 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.
- 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.