BASS STEAKS WITH BASIL-PEPPER COMPOTE

Bass Steaks With Basil-Pepper Compote image

Provided by Molly O'Neill

Time 1h15m

Yield Four servings

Number Of Ingredients 12

Ingredients

2 cloves garlic, peeled and crushed
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons salt
1 teaspoon coarse ground black pepper
1/2 cup white wine
1 white onion, minced
2 red peppers, minced
2 yellow peppers, minced
2 tomatoes, coarsely chopped
1 cup fresh basil leaves, coarsely torn
4 bass steaks (about 6 to 8 ounces each)

Steps:

In a large bowl combine the garlic, olive oil and lemon juice. Add the salt and black pepper and whisk well to combine. Slowly drizzle in the white wine. Add the onions and peppers, stir well to combine and set aside for 1 hour. Add the tomatoes and basil, stir and adjust seasoning with more salt and pepper to taste. Place the bass in this mixture and marinate for 1 to 4 hours.
If using a charcoal grill, prepare the coals. When they are hot, remove the bass from the marinade and grill on each side for 5 to 8 minutes, depending on the thickness of the bass. After turning the fish, spoon the marinade over the bass and partially cover the grill so that the fish is allowed to smoke. Use a spatula to place each steak and its topping on plates and serve immediately. (If using a broiler, follow the same instructions, broiling the bass on one side, turning it, spooning on the marinade and broiling until done. Allow at least 4 inches between the fish and the flame to avoid burning.)

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 12 grams, Sodium 1164 milligrams, Sugar 6 grams, TransFat 1 gram