INGREDIENTS
2 cups water
1 TBSP. fine sea salt
2 tsp. sugar
4 striped bass fillets
Cooking spray
1 1/2 cups finely chopped peaches (about 2 medium)
2 TBSP. thinly sliced shallots
1 1/2 TBSP. fresh lemon juice
1 TBSP. extra-virgin olive oil
3/8 tsp. table salt, divided
1/4 tsp. black pepper
1 1/2 TBSP. mint leaves torn into small pieces
DIRECTIONS
Heat grill.
Combine first 3 ingredients in a shallow dish, stirring until sea salt and sugar dissolve.
Add fish and let stand 20 minutes.
Drain; pat fish dry.
Combine peaches, shallots, juice and oil in a medium bowl.
Stir in 1/8 tsp. salt.
Sprinkle remaining 1/4 tsp. salt and pepper evenly over fish.
Lightly coat fish with cooking spray.
Place fish, skin side down, over direct heat on grill rack coated with cooking spray; grill 2 minutes.
Turn fish over and move over indirect heat.
Grill for 12 minutes or until desired degree of doneness.
Stir mint into peach mixture.
Serve with fish.
Serves 4.
