Pesto-Marinated Striped Bass with Warm Tomatoes
Pesto-Marinated Striped Bass with Warm Tomatoes is a gluten free, dairy free, and primal recipe with 15 servings. One portion of this dish contains around 9g of protein, 3g of fat, and a total of 72 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 15 minutes. If you have striped bass, wine, pepper flakes, and a few other ingredients on hand, you can make it.
Instructions
In a small bowl mix the marinade ingredients.
Place the fillets on a sheet pan and spoon the marinade over the fillets. Allow the fish to marinate at room temperature for about 20 minutes while you preheat the grill.
Prepare the grill for direct cooking over medium heat (350 to 450F) and preheat the grill pan.
Using a spatula, transfer the fillets from the sheet pan directly to the grill and discard any remaining marinade left on the sheet pan. Arrange the tomatoes on the grill pan in a single layer and grill the fish and tomatoes over direct medium heat, with the lid closed as much as possible, until the fish is just opaque at the center and the tomatoes are warm and have collapsed, about 6 minutes, turning the tomatoes once or twice. Do not turn the fish.
Remove from the grill and serve the fillets warm with the tomatoes.