Summertime calls for outdoor grilling, so for the next couple of months, we’ll look at dishes easily prepared on the grill. All that’s required is a temperature-controlled grill, such as the Big Green Egg we use here, but any similar appliance will do the job, so long as you can monitor the temperature for predictable results.
- 4 striped bass fillets
- (6 ounces each)
- Olive oil
- Salt
- Pepper
- 1⁄2 cup oil-cured black olives, chopped
- 1⁄2 cup blanched English peas
- 2 tablespoons balsamic vinegar
- 2 tablespoons shallots, minced
- 11⁄2 tablespoons sugar
- 2⁄3 cup extra virgin olive oil
- 1⁄4 cup mint, chopped
- Mix together and reserve for serving over the fish
- 4 Japanese eggplants
- 3 cloves garlic, cracked
- 4 tablespoons plain yogurt
- 1 tablespoon chili oil
- 2 tablespoons vinegar
- Salt to taste
- Drizzle the fillets with olive oil to coat and salt and pepper to taste.
- Place fillets on the grill at 400 degrees for 10 to 15 minutes, turning halfway through.
- Split eggplants lengthwise and slice into half-rounds.
- Wrap all the eggplant sauce ingredients in foil and cook on the grill at 400 degrees for 20 minutes.
- Add the striped bass, reseal, and cook for another 7 to 10 minutes.
- Remove from heat, transfer to a platter, and spoon black-olive vinaigrette over the top.
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