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Steak with Friends
by Rick Tramonto with Mary Goodbody

There's not a lot to say about this lovely, colorful dish— far better to pick up some sea bass, juicy cherry tomatoes, and fresh herbs and fire up the grill. This is a summery meal, one that I make as often as I can in July and August when the living is easy. Make sure the grilling grid is well oiled to prevent sticking and that the coals are hot, hot, hot.
Serves 4


    • Tomatillo-Tomato Relish
    • 1 pound tomatillos, husked, washed, and chopped
    • 1/2 pint red cherry tomatoes, quartered
    • 1/2 pint yellow cherry tomatoes, quartered
    • 1 large red onion, chopped
    • 1 red bell pepper, seeded and chopped
    • 4 cloves garlic, minced
    • 1 jalapeno pepper, seeded and diced
    • 1/2 cup olive oil
    • 1/3 cup sherry vinegar
    • 1/4 cup sugar
    • 1 bunch cilantro, chopped
    • 2 tablespoons torn fresh basil leaves
    • Juice of 1/2 lime
    • Kosher salt and freshly ground black pepper

    Sea Bass
    • 4 skin-on boneless sea bass fillets, each about 8 ounces; or a 1½- to 2-pound skin-on, boneless whole side of fish
    • 3 tablespoons olive oil
    • Kosher salt and freshly ground black pepper
    • 8 whole scallions, trimmed


To make the relish:
In a large bowl, mix together the tomatillos, red and yellow tomatoes, onion, bell pepper, garlic, jalapeno, olive oil, vinegar, sugar, cilantro, basil, and lime juice. Set aside for about 20 minutes for the flavors to blend. Season to taste with salt and pepper.

To cook the sea bass:
Prepare a clean, very well-oiled charcoal or gas grill so that the coals or heat element are hot. Or, heat the broiler.
Rub both sides of the fish liberally with about 2 tablespoons olive oil and then season generously with salt and pepper. Score the skin of the fillets in 1 or 2 places and then turn over and score the other side in 3 or 4 places.

Place the fillets on the grill, skin side down, and grill, turning once, for 6 minutes, or until cooked through. Grill the whole side of fish for 8 minutes on the skin side with the grill covered, then turn and grill for 3 to 4 minutes, until cooked through.

Brush the whole scallions with the remaining 1 tablespoon oil and season well with salt and pepper. Grill the scallions, turning once, for about 2 min- utes, until lightly browned. Remove from the grill and roughly chop.

To serve, put 1 fillet on each plate or the whole side on a large platter, skin side up. Spoon the relish over the top and garnish with the chopped grilled scallions. Spoon the dressing from the relish over the fish and serve.

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