Striped Bass with green onions and Raspberry Balsamic Vinaigrette

My son Leif and I had the house to ourselves last night as Judy was out with her friends for dinner. We took the opportunity to make a special dinner together using the Striped Bass we caught this fall. Leif did all of the cooking and it was awesome.

For the vinaigrette

1/2 cup Dijon mustard

1/4 cup olive oil
1/4 cup Raspberry Balsamic Vinaigrette
Kosher salt and pepper

For the fish rub

3 tbsp minced garlic
2 tbsp kosher salt

Fish and onion

 half pound striper fillets
1 bunch or green onion
2 tbsp olive oil

Make the vinaigrette
In a bowl mix the vinegar and mustard with a fork or wisk
Add oil gradually and wisk till blended
Add salt and pepper

Make the paste (rub)

In a bowl mash the garlic and salt till it forms a paste
Heat the grill or grill pan
Rub garlic paste on the fish and brush with olive oil
Place fish on the grill and cook 2-3 minutes on each side

Place green onion brushed with olive oil on grill and cook with fish until softened grill marks appear(do not over cook)

Place fish on plates and drizzle with vinaigrette

We served ours with baby arugula and yellow rice. (see photos)
It was an interesting combo of flavors and one of the best striped bass meals I have had.

Leif