STRIPED BASS WITH SUN-DRIED TOMATO PESTO

"Try serving this with polenta and braised greens or broccoli."

FOR THE SUNDRIED TOMATO PESTO:
3 ounces sundried tomatoes (dry-pack or oil-packed)
1 tablespoon minced garlic
1/3 cup loosely packed basil leaves
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 tablespoons water
Sea salt
Freshly ground black pepper
FOR THE FISH:
4 (1-pound each) whole striped bass, scaled, gutted and cleaned, or 4 (6-ounces each) striped bass fillets
2 tablespoons olive oil, divided use
Sea salt
Freshly ground black pepper

TO MAKE THE SUNDRIED TOMATO PESTO:
Sundried tomatoes come dry-packed or oil-packed. If you are using dry-pack sundried tomatoes, put them in a small strainer and dip them into boiling water for about 1 minute or until they are softened. Drain the softened tomatoes well before continuing. This step is not necessary if you use sundried tomatoes preserved in oil.

Put the tomatoes, garlic, basil, vinegar, 2 tablespoons olive oil and water into the blender. Puree with an on-and-off motion until the mixture is chopped. Season to taste with salt and pepper, and set aside.

TO PREPARE THE FISH:
Preheat the grill or broiler. Brush the 4 whole striped bass or fillets with 1 tablespoon of the olive oil and season to taste with salt and pepper.

Grill or broil the whole fish for 6 to 8 minutes on the first side or until the flesh in the stomach cavity turns opaque. Turn and grill or broil the other side for about 6 minutes. If you are using fillets, put the skinned side of the fillet toward the heat source. The fillets will take less time to cook than the whole fish, about 4 minutes on each side.

Servings: 4
Source: Seafood Lover's Almanac by Mercedes Lee