Ingredients:4 ea. striped bass filets (8oz pieces)
1 Tbl. Narragansett Bay seasoning
2 sl. Thick cut bacon, diced
1/2 pt. grape tomatoes
1 tsp chopped garlic
3 oz. white wine
2 Tbl chicken stock
1 Tbl. Cream
2 Tbl. Parmesan cheese
1 cup. Baby arugula
Preheat gas grill on medium heat. In a medium sauté pan, cook bacon over low heat with a touch of olive oil. Cook until crispy and then add garlic. Deglaze pan with white wine, then add stock, cream, and cheese. Reduce heat to low, then focus on the bass.
Season with Narragansett Bay, then grill the fish both sides (pan spray grill grates to prevent sticking) until cooked through, about four minutes per side. Rest the fish, and finish the sauce by adding the arugula, raise heat and reduced until rich and creamy. Serve fish with a nice ladle of sauce.