Grilled Striped Bass with Reine’s Potato- Basil Purée
- 1 pound baking potatoes
- 3 garlic cloves, coarsely chopped
- Kosher salt
- ½ cup finely chopped fresh basil
- Freshly ground black pepper
- About 1 cup extra virgin olive oil
- Four 6-ounce striped bass fillets, skin on, 1 to 1½ inches thick
- 6 ripe plum tomatoes, cut in half lengthwise
- 2 ounces Niçoise olives, ⅓ cup unpitted, remainder halved and pitted
- 2 lemons, 1 halved, the other cut in quarters
- 4 basil leaves for garnish
Instructions:
The closest thing to rouget in this country is probably perch, but striped bass (which is easily grilled, unlike perch) seems a better alternative.
- Peel the potatoes and chop into 1-inch dice. Put the potatoes and garlic in a pot and just cover with cold salted water. Bring to a boil, then lower the heat to a simmer and cook until the potatoes are falling apart and the water has reduced by a third, 20 to 30 minutes. Remove from the heat; do not drain.
- Add the chopped basil and 6 tablespoons of the olive oil to the potatoes and purée with an immersion blender or transfer to a food processor if necessary. The purée should be the consistency of a smooth applesauce. Season with salt and pepper. Keep warm.
- Meanwhile, prepare a hot fire in a grill. (If using a gas grill, turn all the burners to high and allow it to heat with the lid down for 15 minutes.) A grill is hot when you can hold your hand near the grilling surface for no longer than a count of 2 before having to pull it away. The cooking times given are for a gas grill, with the lid closed; if using a wood or charcoal grill, cook with the lid off and reduce the cooking time. Make sure the grill grate is clean in order to minimize sticking.
- Season the bass fillets on both sides with salt and pepper and brush with olive oil. When the grill is hot, lay the fish skin side down on the grate. Do not disturb until you’re ready to turn the fish over—you need to allow the skin to char, or it will stick to the grill. After 5 minutes, gently peel up a corner of a fillet with a spatula to loosen it from the grill, then slowly pry the fish loose and flip it over. Flip the remaining fillets, and cook for 5 minutes, or until done: a sharp knife should slide easily into the fish and the flesh should be opaque.
- While the fish is cooking, season the tomato halves with salt and pepper and toss with 3 tablespoons of the olive oil. Grill cut side down until charred, 4 minutes or less, depending on the heat of the grill—the idea is to char, not incinerate, them. Don’t disturb them until they’ve gotten a good sear, then carefully peel them off the grill and cook on the second side for another 2 minutes. They should be cooked, but not mushy. If they appear to be cooking too fast (hint: the skin is turning black), either shift them to a cooler part of the grill or remove them and cover. If covered, they’ll continue cooking off the grill.
- Put a healthy dollop of the potato-basil purée on each plate. Arrange the fish on top and sprinkle with the olives. Put 3 tomato halves on each plate. Squeeze fresh lemon juice over the fish, drizzle with 2 tablespoons olive oil, and garnish with the basil leaves and lemon quarters. Serve immediately.