RECIPES

Betty's Latest Pairing: Charles Bove Vouvray with Sea Bass (see recipe below)

Grill Bass with Mango Tomato Salsa
4 to 5 servings

2 firm-ripe Tomatoes, cored, seeded, and diced
1 firm-ripe Mango, peeled and diced
3 Tablespoons finely diced Sweet Onion
1 clove Garlic, pressed
1 Tablespoon fresh Cilantro, chopped
2 Teaspoons White Wine Vinegar
Pinch of Salt
Red Pepper flakes to taste

2 Pounds fresh Striped Bass or Black Sea Bass fillets (skin on)
1 Tablespoon Olive Oil
Freshly ground Sea Salt
Freshly ground Black Pepper
1 Large Lemon

In a glass bowl, gently combine the 8 salsa ingredients. Cover and chill (up to 2 hours) if made ahead. Serve at room temperature.

Heat a gas grill to medium-high or prepare a solid bed of coals to medium-hot (you can hold your hand at grill level only 3 to 4 seconds). Place a piece of heavy aluminum foil, large enough to hold the fish, on a bread board or flat platter. Rinse fillets with cold water, pat dry and place skin side down on the foil. Rub the olive oil on the top surface of the fish add salt and pepper. Squeeze the juice from half of the lemon over fillets and slide the foil onto the grill. Close lid if using a gas grill. Cook the fish, without turning, until the Bass is just opaque but still moist-looking in the center of the thickest part (cut to test) about 8 to 12 minutes. With a wide spatula lift the fish off the skin onto serving plates. Top fish with Salsa. Serve with steamed Jasmine rice and a green salad. Wine suggestion = Rose, Vouvray, Pinot Gris.

Short-cut Salsa = Santa Barbara Mango Salsa or Newmen’s Own Peach Salsa