Grilled Striped Bass

Ingredients

• 4 6- to 8- ounce fillets striped bass, skin on or off
• 6 mixed color heirloom tomatoes
• 2 tablespoons Sorrel
• 2 tablespoons Parsley
• 2 tablespoons Chives (snipped in 1-inch batons)
• 2 tablespoons Chervil
• 2 tablespoons Tarragon
• 2 tablespoons Basil
• 2 tablespoons Mint
• 2 tablespoons Moscatel vinegar (or other fruit based vinegar)
• 6 tablespoons extra virgin olive oil
• Kosher salt
• Black pepper

Instructions

1. 1
   Season the fish with 2 tablespoons of the olive oil, salt and pepper and place on a hot, clean grill. Cook, turning every 2 minutes until medium, about 8 to 10 minutes.
2. 2
   Slice the tomatoes. Place them in a shallow bowl and season with salt and pepper. Drizzle with olive oil and vinegar and allow to sit for 5 minutes to allow the juice to make a vinaigrette in the bottom of the bowl.
3. 3
   Arrange the tomatoes on a plate and place the cooked fish on top.
4. 4
   Season the herb salad with salt, pepper and the juice from the tomatoes. Place the herbs on top of the fish and serve immediately!
5. 5
   Chef Ryan Hardy notes: I like to keep the herbs in whole leaves so that when I bite down on any one in particular, I get an explosion of sorrel or mint or basil, but play with it and enjoy — it doesn't get any simpler than this.