Grilled Sea Bass with Tomatoes and Herb Cream Sauce

• servings: 4 items

Ingredients

4 tablespoons minced shallots

4 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1 cup whipping cream

2 teaspoons minced fresh thyme

1 1/2 cups diced seeded plum tomatoes

1/3 cup plus 1 tablespoon olive oil

2 tablespoons minced fresh basil

1 1/2 tablespoons minced fresh oregano

1 1/2 tablespoons minced fresh tarragon

4 6-ounce sea bass fillets

Directions

Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan. Boil until almost no liquid remains in saucepan, about 5 minutes. Add cream and thyme; simmer until reduced to sauce consistency, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)

Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature.

Prepare barbecue or preheat broiler. Brush fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Divide fish among plates.

Bring sauce to simmer; spoon around fish. Top fish with tomato mixture; serve.