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“I LOVE USING vinaigrettes instead of heavier sauces in the summer and lighter fats like olive oil and avocado for richness,” says Chef Kurt Metzger of Kitchen 4140. “The acidity of the vinaigrette goes great with the smoky, sweet flavor of grilled fish and onions.”

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Wild Striped Bass with Tomato, Avocado and Grilled Vidalia Onions and Basil-Lime Vinaigrette

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2 large Vidalia onions, each cut into 1-inch-thick slices (about 5 or 6 slices each)

1/4 c. olive oil, plus more for brushing fish

3 t. kosher salt, divided use

2 1/2 t. freshly ground black pepper, divided use

4 large, ripe heirloom tomatoes, each cored and cut into 1-inch-thick slices

4 ripe Haas avocados, halved, peeled, seeded and cut into 1/2-inch-thick slices

1 c. fresh lime juice

1 c. extra-virgin olive oil

2/3 c. chiffonade of fresh basil leaves

6 6-oz. wild striped bass fillets

3 c. fresh arugula

Preheat grill to high heat (400-450 degrees). Arrange onion slices on a baking sheet and brush lightly with oil. Season lightly with 1/2 teaspoon each of salt and pepper. Grill onion 4 to 5 minutes on each side or until tender and slightly charred.

Transfer onion to a mixing bowl and separate the rings. Add tomato and avocado and set aside. In a separate bowl, whisk together lime juice, oil and basil. Toss with the onion mixture and season with 1 teaspoon salt and 1/2 teaspoon pepper. Allow the salad to marinate at room temperature 10 to 15 minutes, tossing occasionally. This allows the avocados to break down a little and slightly thicken the vinaigrette.

Season fish fillets on both sides with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Grill fillets 6 to 7 minutes or until they begin to loosen from the grill rack. Turn and cook an additional 4 to 5 minutes or until fish is golden brown and cooked through. Remove from the heat and keep warm until ready to serve.

Arrange one tomato slice from marinated salad in the center of each plate. Using a slotted spoon, place onion and avocado slices on top of the tomato. Top with a tomato slice. Spoon several tablespoons of vinaigrette over and around each salad. Place a fillet over salad. Toss arugula in bowl with the remaining vinaigrette. Top each fillet with a small mound of the arugula.

Suggested pairing: Split Creek Farms 2010 Chardonnay, Sonoma County

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I first heard about the University of San Diego’s Women PeaceMakers program in 2010 from Sigrid Tornquist, an editor and writer from Minnesota. Each year since 2003, the program has selected four women peacemakers from around the world for an eight-week residency at the John B. Kroc Institute for Peace and Justice. Each is paired with a writer and documentary film team to record her story.
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