Grilled striped bass with a beurre de tomate (tomato butter) sauce

Discussion in 'Grilling Fish' started by edward36, Jun 10, 2014.

  1. edward36

    edward36 Meat Mopper

    Hey Folks!

    This one is very simple, from grilling point of view, but the sauce is one of the most interesting ones I know. It's called "Beurre de Tomate" - tomato butter, and can be flavored, on top of the obvious, with any infusions you may think of. So here we go.

    • 4 striped bass fish - each one about 1 lb
    • 1 lb cherry tomatoes
    • 4 garlic cloves
    • 2-3 sprigs of fresh thyme
    • 2 shallots, roughly chopped
    • 4 cups of water
    • 4 tbsp extra virgin olive oil
    • 1/2 stick butter (4 tbsp)
    • 1 bay leaf
    • 2-3 sprigs of fresh parsley
    • 1/2 tsp Tabasco or any other hot sauce
    • 1/2 tsp balsamic vinegar
    • Salt & black pepper - to taste
    First, halve the tomatoes and place in a big saucepan with the garlic, thyme, shallot, bay leaf and parsley. Cover with water, bring to a boil, then cook on a medium heat until reduced by 2/3, i.e. only 1/3 of the liquid remains in the saucepan. Then remove from the heat, place all the content in the blender or a food processor, and process to a smooth puree, adding the butter and the olive oil while processing. 

    Next - pass the puree through a strainer with a fine mesh, and return it back to the saucepan. Bring to a boil again and start playing with the seasonings - salt, pepper, Tabasco and the balsamic vinegar, until you reach the desired taste balance. Then - remove from heat and keep warm or at least in the room temperature.

    As for the fish - brush with olive oil and grill on medium direct heat about 10-12 minutes per side, turning very gently not to bruise the skin. 



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