From Chef Kerry's Kitchen

Summer on our coastline ushers in warm, sunny, breezy days, amazing local produce, and Striper season! This recipe highlights some of our favorite flavors of summer. Try pairing this with our Brut Cuvee RJR, Chardonnay, and Rose of Pinot Noir. Each pairs with the dish seamlessly in its own unique way. You choose!

Grilled Striped Bass with Pesto and Tomatoes
Serves 4
2# (or more) skin-on striped bass
canola oil
2 very ripe tomatoes
1 ear freshly picked corn
1 cup basil leaves
¼ cup chopped garlic chives or regular onion chives
2 ounces very good Italian parmesan cheese
¾ cups Extra Virgin olive oil
Salt
Pepper if desired

Prepare a grill for medium-high heat grilling, (gas is fine, but hardwood grilling has a great flavor). Clean and oil the grill grate thoroughly. Brush the fish with canola oil on flesh and skin sides, then season lightly with salt. Grill skin-side down. Cover the grill with the lid to cook until done, about 15 to 18 minutes. If the filet is over an inch thick, it may take more time, so just grill the fish for about 15 minutes, slide it onto a baking pan and finish in a 450 degree oven for about 10 minutes. Allow the fish to rest about 15 minutes before serving.

While the fish is cooking, dice up the tomatoes and cut the corn off the cob and combine in a mixing bowl.
Put the basil, chives, cheese, and half the oil into a food processor and pulse until coarsely chopped. Blend and stream in the remaining oil. Toss the pesto into the tomato and corn mixture, season to taste with salt and pepper.

Spoon over the fish.

We served the fish with roasted potato salad with crispy bacon on leaves of fresh Boston lettuce.

Bon Appetit!

Chef Kerry

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