- 2 cups diced fruit such as peaches, nectarines or mango
- 2 Tbsp fresh cilantro, chopped
- 1 Tbsp purple onion, peeled, halved and sliced thin
- 3 fresh jalapeno peppers, seeded and diced
- 1 Tbsp lime juice
- Drizzle of olive oil
- Salt to taste
- Fresh wild striped bass filet – about 6 oz per person
- Lemon juice
- Salt and freshly ground pepper
- 3 Tbsp of unsalted butter, cut into small pats
- 1/4 cup water
- 1/4 cup white wine
Toss salsa ingredients in a glass or plastic bowl (not aluminum). Check seasoning, adjust and allow flavors to blend for an hour.
If you plan to hold longer refrigerate until ready to use but then allow to come to room temperature.
Put lemon juice on fish and marinate in a plastic bag, refrigerated, for an hour or longer.
Preheat gas grill or prepare a charcoal fire that is medium hot. Fashion large piece of aluminum foil into a rough tray. Remove fish from plastic bag place fish on foil. Place pats of butter on fish.
Carefully place on grill. Pour water and wine in foil tray around fish. Close grill cover Check after 8 minutes or so and continue to cook, checking every minute until flesh just turns whitish – poke flesh with a paring knife to peek. Remove fish and place on platter or cut and place on individual plates. Spoon a little of the wine butter mixture in the foil over the fish
Serve surrounded by the fruit salsa.
Both a white and a red work well with this dish. If using the hardwood charcoal or wood chips, we recommend a crisp chardonnay that is full enough to balance the smokiness but not oak-y and overpowering. If you’re not using wood charcoal a light earthy Pinot Noir is delicious. Examples: 2004 Trevor Jones Virgin Chardonnay, S.E. Australia $16.99; 2004 Hunterdon Pinot Noir, Santa Lucia Highlands, CA $18.99.