Seared Wild Striped Bass with Tomato Sage “Fondue” (Windstar)

2 tablespoons roasted garlic cloves (4-5 cloves)

2 tablespoons sliced fresh sage

Sea salt

6 skin-on striped bass fillets (each about 6 ounces)

2 tablespoons grapeseed oil

2 tablespoons diced shallot

2 tablespoons unsalted butter, softened

4 heirloom tomatoes, preferably 2 or 3 varieties (about 2 pounds), cored and sliced 1/4″ thick

2 tablespoons cold unsalted butter, cut into 1/2″ cubes

2 teaspoons extra-virgin olive oil

1/4 cup fresh herb leaves, such as chervil, parsley, or young carrot tops

Smash the garlic, sage, and 1/2teaspoon of salt together using a mortar and pestle or the broad side of a knife on a cutting board until combined and fragrant.

Season the fillets with sea salt and then heat a large skillet over medium-high heat. When hot, add the grapeseed oil and immediately add the fillets, skin side down. Lightly press each fillet to ensure that the skin makes contact with the hot pan. Cook for 3 to 5 minutes, or until the flesh nearest the bottom of the pan turns white and the skin browns.

Use a thin spatula to turn the fillets over. Add the shallot and softened butter to one side of the pan while tilting the pan toward you slightly. The butter will immediately melt and bubble and collect with the shallot in the nook of the pan closest to you. Use a large spoon to baste the fillets with the butter and shallot. Continue basting for about 2 minutes, lifting the fillets gently so that the butter seeps under them. Transfer the fillets to a warm, ovenproof platter. Check the doneness of the fillets. If they need a little more cooking, put the platter in a 250°F oven for 2 to 3 minutes. The bass should be cooked through but not overcooked.

Reduce the heat to medium-low. Add the tomato slices, cold butter, and garlic-sage paste. Cook at a simmer for 4 to 5 minutes, gently moving the ingredients around the pan with a wooden spoon to distribute the butter and garlic paste evenly, until the sauce comes together as a thickened mixture.

To serve, spoon the fondue on a warm serving platter and set the fillets on top of the fondue. Drizzle with olive oil for serving. Garnish with the herbs.