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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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