Chef/co-owner Beau Vestal, New Rivers, Providence
A summer staple in our house and at the restaurant, local striped bass is a celebration of the season. I serve it here with crispy flattened new potatoes, charred local corn and marinated tomatoes. This summer meal celebrates the bounty, flavor and simplicity of locally sourced and grown ingredients.
Ingredients
- 4 ears sweet corn, shucked
- 1 pint cherry tomatoes, halved
- 1 medium shallot, peeled, sliced in thin rings
- 2 green onions, chopped into thin rings
- 2 cloves garlic, peeled and thinly sliced
- 3 tablespoons mixed chopped fresh herbs (parsley, basil, oregano, thyme, etc.)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- Kosher salt
- Freshly ground black pepper
- 3 pounds baby Yukon Gold or small Red Bliss potatoes
- 3 quarts water
- Kosher salt
- 2 garlic cloves, peeled
- 3 tablespoons olive oil
- Freshly ground black pepper
- 6 (5- to 6-ounce) pieces local striped bass fillet (the thicker the better)
- 3 tablespoons vegetable oil
- Kosher salt
- Freshly ground black pepper
- 1 lemon
Preparation
Heat grill or cast-iron skillet to medium-high heat and char corn until kernels are lightly browned/blackened. Remove from heat and cut kernels off cobs into large mixing bowl. Combine with remaining vierge ingredients, season and mix thoroughly. Allow to marinate for 1 hour or overnight.
In a large pot, bring cold water to a boil with the potatoes, 2 tablespoons kosher salt and garlic. Cook potatoes until fork tender (about 12 to 15 minutes). Drain potatoes and let cool. With the palm of your hand, lightly press potatoes until flattened. In a large sauté pan, heat 3 tablespoons olive oil over medium-high heat and lightly fry the potatoes until golden brown (about 3 minutes per side). Season with salt and pepper and keep warm.
Preheat oven to 375°F. In a large nonstick, oven-safe sauté pan, heat 3 tablespoons oil over medium heat. Season fillets well with salt and pepper and add to hot skillet, flesh side down. Cook over medium heat, 4 to 5 minutes. Transfer to the oven and continue to cook an additional 8 to 10 minutes. Remove from oven and squeeze plenty of fresh lemon juice over the fish. Alternatively, grill the fish by coating pieces in oil, season and grill about 4 minutes per side (be sure to oil grill grates and start on a preheated grill).
To serve, plate individually or serve family style on a large platter by placing fish atop crispy potatoes. Spoon corn and tomato vierge (along with plenty of the olive oil, vinegar and herbs) atop the fish. Serve immediately.
