Seared Wild Striped Bass With Tomato Sage "Fondue"

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Monterey Bay Aquarium
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 tablespoons roasted garlic cloves

2 tablespoons fresh sage leaves, sliced

Sea salt

6 skin-on striped bass fillets, each about 6 ounces

2 tablespoons grapeseed or canola oil

2 tablespoons diced shallots

2 tablespoons unsalted butter, softened

2 tablespoons unsalted butter, cold and cut into 1/2-inch cubes

2 teaspoons extra-virgin olive oil

4 heirloom tomatoes , preferably 2 or 3 varieties (about 2 pounds)

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