Crispy-Skinned Striped Bass with Tangy Green Everything Sauce
Original recipe by: Leslie Brenner
I’ve been finding excellent farmed striped bass from Baja, Mexico at our local supermarket lately. If you spot it, do give it a try; it’s silky, flavorful and a little rich. It’s so nice I like to keep the preparation pretty simple; either grilling it or setting it down on hot oil to crisp the skin, then cooking slowly and giving it a quick flip onto the flesh-side at the end.
My favorite Tangy Green Everything Sauce drizzled on the plate makes a perfect herbal counterpoint to the bass.
Serves 4.
Ingredients
1 1/4 - 1 1/2 pounds striped bass
Sea salt
Freshly ground black pepper
2 tablespoons canola oil or grapeseed oil
1 recipe Tangy Green Everything Sauce
Instructions
Cut the striped bass into four equal pieces (5 to 6 ounces each). Dust the pieces generously with salt and pepper.
Heat the oil in a large skillet until it’s hot but not smoking. Lay the fillets on the oil skin-side down, pressing e…