Striped Bass with Sherry-and-Tomato Vinaigrette

Put tomatoes in a blender and blend until puréed.

Strain the purée through a fine-mesh sieve into a bowl; discard the seeds and solids.

Pour strained tomato puree back in the blender and add garlic and vinegar.

With the motor running, slowly pour in 2 tablespoons of the oil.

Stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and transfer vinaigrette to a container for serving. Set aside.

Prepare a grill for medium-high heat cooking.

Brush fish on both sides with the remaining 1 teaspoon oil and sprinkle with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.

Grill, skin-side down, turning once, until the fish is nicely browned and just barely opaque in the center, 6 to 8 minutes.

Serve topped with vinaigrette and sprinkled with basil.