Recipe for a perfect summer day in Southern Oregon: Catch the bass in a local stream or lake (or get your BF to do it!), pick some peaches on your way back home, and enjoy your catch and the produce of our fabulous region with this recipe from Constance Jesser of Jacksonville Mercantile in Jacksonville!
4 – 4 oz. bass fillets (bones removed) or other mild white fish
2 large peaches, ripe, but still firm
1 jalapeno, minced, seeds and ribs removed
1 large tomato, seeded and diced
2 cloves garlic, minced
3 green onion, sliced very fine
2 limes, zested and juiced
1/2 cup olive oil
1/2 bunch cilantro, chopped fine (reserve some for garnish)
Sea salt and pepper
To make chutney:
Mix all the ingredients except the peaches. Add salt and pepper to taste.
While the grill is heating, slice the peaches in half and remove pits. When the grill is ready, place cut side down on an oiled grill and cook until caramelized. After the peaches are grilled, remove and cut them into a small dice. Add to the other chutney ingredient and set aside until the fish is cooked.
Cook bass until done. To serve, place a generous portion of chutney over the fish. Sprinkle with additional cilantro. Serve with a full-bodied white wine, such as Chardonnay or Rousanne.