I know, I know. You don’t cook fish with cheese. But I was braising leeks, and I didn’t have cream and I didn’t want to go to the grocery store. I did have goat cheese, so I gave it a whirl. And it was spectacular.
Trust me on this one.
Grilled Striped Bass with Braised Leeks
1 T. butter
1 bunch leeks (3 large or 5-6 small), white and light green parts, sliced
1 c. white wine
2 oz. goat cheese
salt and pepper to taste
1 lb. striped bass filet
To make the leeks:
Heat a skillet big enough to hold the leeks over medium heat. Add the butter. When it’s melted, add the leeks and cook, stirring occasionally, until the leeks start to wilt, about 5 minutes. Turn the heat to low and add the wine. Cover and simmer until the leeks are tender, about 15 mintues. Stir in the goat cheese, salt, and pepper, and cook just to incorporate.
To grill the striped bass:
Start a charcoal fire, and let it burn down until all the coals are completely white and the heat has decreased a bit, about 20 minutes. Grill the bass about ten minutes per inch of thickness, turning midway through cooking time.