Striped Bass With Heirloom Tomatoes And Herbs
|Striped bass fillets||24 Ounce (4 Fillets Of 6 Ounce Each)|
|Kosher salt||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Olive oil||1 Teaspoon|
|Tomatoes||1 1⁄2 Pound, cut into 1/2 inch thick slices|
|Kosher salt||3⁄4 Teaspoon, divided|
|Fresh mint leaves||1⁄2 Cup (8 tbs)|
|Fresh basil leaves||1⁄2 Cup (8 tbs)|
|Fresh flat leaf parsley leaves||1⁄2 Cup (8 tbs)|
|Fresh chervil||1⁄2 Cup (8 tbs)|
|Sliced chives||1⁄2 Cup (8 tbs) (1 Inch Slices, Fresh One)|
|Extra virgin olive oil||1 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Sorrel leaves||8 , coarsely chopped|
To prepare fish, sprinkle fillets evenly with 1/4 teaspoon salt, black pepper, and red pepper, Heat olive oil in a large nonstick skillet over medium-high heat.
Add fillets to pan, skin-side down.
Cook 2 minutes or until skin is browned; turn fish over.
Reduce heat to medium ; cook 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
To prepare salad, place tomato slices in a medium bowl; sprinkle evenly with 1/4 teaspoon salt.
Let stand for 10 minutes.
Combine remaining 1/4 teaspoon salt, mint, and remaining ingredients in a small bowl, tossing gently.
Divide tomato slices evenly among 4 plates.
Top each serving with 1 fillet and 1/4 cup herb mixture.