Seared Wild Striped Bass with Tomato Sage “Fondue” | Cruise Scoop

Ingredients

• 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