Line Caught Old Silver Beach Striped Bass with Heirloom Tomato "Sofrito"

With striped bass in season, Sea Crest Beach Hotel's Executive Chef Daniel Kenney takes advantage of serving the freshest fish available. Kenny's "Line Caught Old Silver Beach Striped Bass with Heirloom Tomato Sofrito" recipe of the month showcases this flavorsome fish with fresh herbs and a side of rice. Feel free to spread the word about this fabulous fall recipe and other great catches at Red's Restaurant and Lounge.

Red's Early Bird Dinner Menu encompasses traditional New England flavors with a fresh twist, serving a three course dinner for $19 per person including Cape Cod Clam Chowder; Fish n Chips with an autumn vegetable slaw; The Big Red Half Pounder of Angus Beef; and a warm Macintosh apple crisp. Red's Early Bird Menu is available Monday thru Friday between 4 p.m. and 5:30 p.m.

Before joining Sea Crest Beach Hotel, where his creative takes on classic American Cape cuisine are served in a casual, gastro-pub setting, Kenney built an impressive resume at some of the world's leading restaurants and hotels including the Four Seasons Resort Costa Rica, Willard Intercontinental Hotel, Boston's Le Meridien Hotel, and Le Meridien from Carnival Cruise Lines to name a few.

Line Caught Old Silver Beach Striped Bass with Heirloom Tomato "Sofrito"

Recipe yields 4 entr�e portions and is served best with a chilled Sauvignon Blanc

2 pounds fresh caught Striped Bass
1 pound assorted Garden/Heirloom Tomatoes
2 large shallots
4 cloves garlic
1 bunch fresh tarragon
1 bunch fresh thyme
2 cup organic black rice
2 fresh limes
4 ounces unsalted butter
4 cups chicken stock
Extra Virgin olive oil
Sea salt
Fresh ground black pepper

Begin by portioning the bass into four six ounce portions, leaving the skin on the bass for added moisture and flavor.
Chop fresh herbs and reserve ? cup of the herbs for later. Rub the remaining herbs onto the fish along with a splash of olive oil, sea salt, and cracked pepper.
Put the bass on the grill, skin side down, and allow it to sit for eight minutes on each side or until natural separation of the meat begins. Striped bass is best served at 140 degrees.
Slice the garlic and shallots and reserve half of it for later. Saut� the remainder in butter until it's soft and translucent. Add the rice and chicken stock. Cover and cook on low heat for 20 minutes, or until the rice is fluffy and fully cooked. Add the remanding herbs and lemon juice, sea salt and cracked pepper.
Dice the tomatoes.
Saut� the remaining shallots and garlic in olive oil until they are soft and fully cooked.
Turn off the heat and add the tomatoes. Season with sea salt and cracked pepper and mix until tomatoes are warm.
Place the Striped bass over the rice, and then top with the tomato sofrito.

LINK:
Red's @ Sea Crest Beach Hotel