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Bass: Grilled Bass with Summer Fruit Sauce

Source of Recipe


From "The Summer House Cookbook" by Debra Ponzek






List of Ingredients



• 1 large peach
  
• 1 large nectarine
  
• 1 large plum
  
• 3 Tbsp extra-virgin olive oil
  
• 2 Tbsp dark balsamic vinegar
  
• 1/2 tsp kosher salt (divided)
  
• 1/4 tsp fresh ground black pepper (divided)
  
• 4 fresh basil leaves
  
• 1-1/4 pounds bass fillet, cut into 4 pieces
  






Instructions



1. Prepare a medium-hot grill; oil the rack.
   
   
2. Quarter and pit fruit. Put into a bowl and toss with olive oil. With tongs, transfer fruit to the grill and cook until slightly soft, about 5 minutes. Turn pieces often. Remove fruit from grill and cut into 1/2-inch-thick slices. Before putting back into the bowl, reserve about 1 tablespoon of the oil. Then gently toss fruit with remaining oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. With kitchen scissors, sliver 3 basil leaves into the fruit and set aside.
   
   
3. Brush the reserved tablespoon oil over the fish; season lightly with salt and pepper. Place on grill, flesh-side down. Grill about 12 minutes per inch of thickness, turning halfway through cooking time. Check for doneness. Transfer fish to a serving platter and sliver remaining basil leaf over top. Surround with fruit sauce and serve.
   
   Makes 4 servings.