Pan-Seared Striped Bass with Tomato Vinaigrette

From Yankee Magazine — July 2009

Fish and Seafood Recipes

Yield: 4 servings

Bluefish, also abundant in Martha's Vineyard waters, works well in this dish, too.

• 1 cup pesto
• 1-1/2 cups plain breadcrumbs
• 4 tablespoons vegetable oil, divided
• 4 8-ounce fillets striped bass or bluefish, skin on
• Tomato Vinaigrette

Place pesto and breadcrumbs into two separate shallow dishes. Divide vegetable oil into two medium-size frypans over medium-high heat.

Press each portion of fish, skin side up, into pesto and then into breadcrumbs. Place fish, crumb side down, into the hot oiled frypans and sear 3 minutes.

Turn fish and cook 4 to 5 minutes. Arrange on serving plates and top with Tomato Vinaigrette.

Tomato Vinaigrette

• 4 medium tomatoes, cut into half-inch chunks
• 1 small red onion, diced
• 3 scallions, finely sliced
• 6 fresh basil leaves, cut into thin strips
• 1/2 cup white balsamic vinegar
• 1/2 cup extra-virgin olive oil
• Kosher or sea salt and freshly ground black pepper

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