Grilled Striped Bass on sweet potato hash with beach plum reduction over vegetable ash goat cheese

Grilled Striped Bass on sweet potato hash with beach plum reduction over vegetable ash goat cheese

Serves 2
Meal type Entrée
By author David G. Kmetz

Ingredients

Striper Steaks

  • 2 10oz. Striper Steaks
  • olive oil (to taste)
  • sea salt (to taste)
  • cracked pepper (to taste)

Sweet Potato Hash

  • 2 Small sweet potato (diced)
  • 1 Small Anjou pear (diced)
  • 1/2 Small red onion (diced)
  • 4oz broken pecans (toasted (toss lightly with olive oil, salt and pepper before slightly toasting))
  • 4 leaves fresh sage (finely diced)
  • 1 teaspoon vanilla
  • 2 tablespoons olive oil
  • Salt and pepper (to taste)

Beach Plum Sauce

  • 10 beach plums (cut in half)
  • 8fl oz red wine blend
  • 4fl oz water
  • 1oz unsalted butter
  • salt and pepper (to taste)

Directions

Striper Steaks
season with olive oil, sea salt, and cracked pepper to taste, place on hot grill for 6-8 minutes, each side
Sweet Potato Hash
*toss all ingredients in a bowl, place on sheet pan in the oven at 425 degrees for 15-20 minutes or until sweet potatoes are tender
Beach Plum Sauce
*in a sauté pan, add plums, wine and water. Once it comes to a slow simmer, add butter and keep stirring until butter dissolves. Remove from heat. Sauce is ready to serve but do not serve the seeds on your plate! Enjoy!
  • Publisher: Mercury Media and Entertainment
    508-479-1171
    domenic@mercurymediallc.com
  • Foodies of New England
    Box 380
    Sturbridge, MA 01566