GRILLED STRIPED BASS WITH TOMATOES AND OLIVES

Grilled Striped Bass with Tomatoes and Olives image

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus more, for the grill grates
1/4 cup pitted Kalamata olives, roughly chopped
1/4 cup fresh parsley leaves
1 tablespoon white wine vinegar
2 ripe tomatoes, chopped
Kosher salt and freshly ground black pepper
One 1 1/4-pound fillet wild striped bass, preferably a center cut of even thickness
4 slices crusty bread

Steps:

Prepare a grill or grill pan for medium-high heat; lightly oil the grill grates.
Toss together the olives, parsley, vinegar, tomatoes and 2 tablespoons of the oil in a large bowl. Season lightly with salt and generously with pepper and toss again; set aside until juicy.
Meanwhile, brush the fish on both sides with the remaining 1 tablespoon oil and season with salt and pepper. Grill the fish, skin side up, until it has strong grill marks and releases easily from the grill, about 5 minutes. Rotate it about 45 degrees to create a crosshatch pattern and continue to grill for another 3 minutes. Turn the fish over and cook until just opaque throughout and an instant-read thermometer inserted in the side registers about 135 degrees F, 5 minutes more. Transfer to a cutting board.
Using the natural seams of the fish as a guide, cut into 4 pieces. Put a slice of bread on 4 serving plates. Top with a piece of fish and spoon the tomato mixture and its juices over the top.