Grilled Sea Bass with Charred Tomato & Corn Salad
Black sea bass is plentiful in the Atlantic near Stonington, Connecticut, home of Stone Acres Farm, source of the summer vegetables that inspired this recipe. Paired with a charred tomato-and-corn salad and served with a lip-smacking beurre blanc, the dish screams summer. The key to the sauce not breaking is to slowly melt the butter into it—if it happens too quickly, move the pan off the heat while you whisk, returning it to low heat as needed. Read more about Stone Acres Farm here.