Grilled Bass with Buttery Tomatoes
Ingredients
- 3 cups assorted cherry and/or grape tomatoes
- 4 tablespoons unsalted butter, melted
- 2 tablespoons dry white wine
- 1 1/2 tablespoons chopped fresh tarragon, plus more for topping
- Kosher salt and freshly ground pepper
- Vegetable oil, for brushing
- 4 skin-on striped bass fillets, preferably wild (about 8 ounces each)
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