- 10 6 1/2 ounce wild striped bass filets
- 4 cups alderwood chips, soaked and drained
- 4 cloves garlic, halved
- 1 cup shallots, quartered
- 15 plum tomatoes, halved, oiled and oven roasted to tender
- 1/2 cup aged sherry vinegar
- 1/2 cup extra virgin olive oil, plus more for cooking
- 1 bunch thyme, chopped fine
- 1/2 bunch flat leaf parsley, chopped
- Choose the best looking parts of the halved, roasted tomatoes (about half the amount specified) and dice. Set aside for finishing the dish.
- Heat some olive oil over medium low heat and slowly cook the garlic and shallots until they are very soft and caramelized.
- Add the remaining halved, roasted tomatoes to the pan. Deglaze the pan with the sherry vinegar and continue to cook together until the tomatoes have softened, just a little while longer. Then, season to taste.
- Place the mixture in a blender and blend on high speed while streaming in the extra virgin olive oil. Strain the mixture to remove any tomato skins, and then add the chopped thyme and parsley. Reseason to taste.
- Prep your grill appropriately with hot coals. Place the soaked wood chips over the hot coals and wait until they start to smoke heavily.
- Oil and season the fish and grill over the smoke, making sure cover the filets for a few minutes with a sheet pan to trap the smoke in. Turn the fish over and finish grilling until just cooked in the center, another 3-5 minutes.
- Drizzle some of the vinaigrette over the fish and around the plate perimeter. Place some of the chopped tomatoes around as well. The dish can be served with grilled potatoes, fresh pea tendrils and crispy fried onion straws as an accompaniment, if desired.