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.

The 85th Day Food Community Team
EatingWell Magazine, July/August 2021


Credit: Matthew Benson

Recipe Summary

50 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high.

  • Combine wine and shallot in a small saucepan. Cook over medium heat until reduced by half, 3 to 4 minutes. Reduce heat to the lowest setting. Slowly add butter, 1 piece at a time, whisking constantly until melted before adding the next piece. Remove from heat. Stir in capers and herbs. Cover to keep warm.

  • Pull back cornhusks, remove the silk and fold the husks back over the cobs. Brush fish and tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  • Oil the grill rack. Reduce heat to medium-high. Grill the corn, turning occasionally, until the kernels are tender, about 10 minutes. Grill the fish until it just flakes, about 5 minutes per side. Grill the tomatoes until charred, about 2 minutes per side.

  • Cut the tomatoes into 1/2-inch pieces and place in a medium bowl. Cut the kernels from the cobs. Add the corn, lemon (or lime) juice and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper to the tomatoes; toss to coat. Serve the fish with the sauce and salad.

Nutrition Facts

476 calories; fat 29g; cholesterol 107mg; sodium 582mg; carbohydrates 24g; dietary fiber 3g; protein 32g; sugars 9g; niacin equivalents 5mg; saturated fat 13g; vitamin a iu 1743IU; potassium 908mg.