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.

Grilled Sea Bass with Charred Tomato & Corn Salad
Photo: Matthew Benson
Active Time:
50 mins
Total Time:
50 mins


  • 2 tablespoons dry white wine

  • 1 small shallot, minced

  • 6 tablespoons cold unsalted butter, cut into 6 pieces

  • 1 tablespoon capers, rinsed

  • 1 tablespoon chopped fresh herbs, such as tarragon, chives and/or parsley

  • 4 corn with husks

  • 1 ¼ pounds sea bass, halibut or cod fillet, cut into 4 portions

  • 2 large tomatoes, quartered

  • 2 tablespoons extra-virgin olive oil

  • ¾ teaspoon salt, divided

  • ¼ teaspoon ground pepper plus 1/8 teaspoon, divided

  • 1 tablespoon lemon or lime juice


  1. Preheat grill to high.

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

476 Calories
29g Fat
24g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 4 oz. fish, 1 1/4 cups salad & 2 Tbsp. sauce
Calories 476
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 32g 64%
Total Fat 29g 37%
Saturated Fat 13g 65%
Cholesterol 107mg 36%
Vitamin A 1743IU 35%
Sodium 582mg 25%
Potassium 908mg 19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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