Bass Steaks With Basil-Pepper Compote
Updated March 13, 2023
- Total Time
- 1 hour 15 minutes, plus a few hours' marination
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Ingredients
- 2cloves garlic, peeled and crushed
- ¼cup olive oil
- 2tablespoons fresh lemon juice
- 2teaspoons salt
- 1teaspoon coarse ground black pepper
- ½cup white wine
- 1white onion, minced
- 2red peppers, minced
- 2yellow peppers, minced
- 2tomatoes, coarsely chopped
- 1cup fresh basil leaves, coarsely torn
- 4bass steaks (about 6 to 8 ounces each)
Nutritional analysis per serving (4 servings)
554 calories; 38 grams fat; 12 grams saturated fat; 1 gram trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 33 grams protein; 1168 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl combine the garlic, olive oil and lemon juice. Add the salt and black pepper and whisk well to combine. Slowly drizzle in the white wine. Add the onions and peppers, stir well to combine and set aside for 1 hour. Add the tomatoes and basil, stir and adjust seasoning with more salt and pepper to taste. Place the bass in this mixture and marinate for 1 to 4 hours.
- Step 2
If using a charcoal grill, prepare the coals. When they are hot, remove the bass from the marinade and grill on each side for 5 to 8 minutes, depending on the thickness of the bass. After turning the fish, spoon the marinade over the bass and partially cover the grill so that the fish is allowed to smoke. Use a spatula to place each steak and its topping on plates and serve immediately. (If using a broiler, follow the same instructions, broiling the bass on one side, turning it, spooning on the marinade and broiling until done. Allow at least 4 inches between the fish and the flame to avoid burning.)
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