STRIPED BASS WITH SUN-DRIED TOMATO AND KALAMATA PASTE
Serves 4

Mediterranean-inspired, this flavorful fish dish delivers the heart-healthy benefits of olives and olive oil blended into a paste with tomatoes, basil and capers.

Ingredients:
1/3 cup sun-dried tomatoes*
1/4 cup pitted Kalamata olives
2 tablespoons extra virgin olive oil plus more for brushing
1/4 cup fresh basil, rinsed, dried, optional
1/4 teaspoon fresh ground black pepper
2 teaspoons capers
1-1/2 pounds skinless striped bass fillet

Directions:
1. Heat grill to medium-low. In a food processor or blender, combine the tomatoes, olives, oil, basil and pepper. Process until mixture forms a thick paste. Stir in the capers and set aside.

2. Rinse the bass and pat dry. Paint the underside lightly with olive oil and place it oiled side down on the grill. Flip after 7 minutes and coat the grilled side with the paste to taste. Be careful not to contaminate it by touching remaining paste with any utensil that touches the uncooked fish.

3. Close the grill and continue to cook for 5 to 10 minutes or until the bass is cooked through. It will be white and soft when pressed with a fork. Carefully life bass off grill and onto a serving plate.

*If using dry-packed tomatoes, soak them in hot water for 15 minutes to reconstitute them, then drain and blot dry. If using oil-packed tomatoes, drain well.