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Black Sea Bass with Heirloom Tomato & Shallot Compote – Shop the Recipe!


This light, fresh, and easy Black Sea Bass recipe is on repeat at our house! Jeff has perfected his recipe and he loves making this for a crowd, too! Great for dinner parties, or for a weeknight meal!

1 lb. Black Sea Bass (Serves approx. 2, with some leftovers!)
2 Containers Baby Heirloom Tomatoes (Kimball Fruit Farm local tomatoes are perfect)!
1 Whole Shallot, Sliced
2 Cloves Garlic, Diced
2 tbsp Butter
3/4 C. Hale Bone Broth
1 tbsp Fresh Lemon Juice (~1/2 lemon squeezed)
1/2 White Wine
Victoria’s Gourmet Seafood Seasoning

Sauteé Baby Heirloom Tomatoes, sliced whole Shallot, and Butter. Add diced Garlic & watch to make sure it doesn’t burn. Add Hale Bone Broth, fresh Lemon Juice, and White Wine. Bring to a boil, stirring often, and let sauce cook down and thicken on low heat.

Prepare Black Sea Bass filets by patting dry and seasoning with Olive Oil, salt and pepper. If possible, do this 1-2 hours in advance!

Grill on high heat for 5-6 minutes on each side, skin side down first.

Serve tomato compote over hot fish. Enjoy!

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