1 lb Local Black Sea Bass

One (1) pound of skin on black sea bass fillets per order. 

Black Sea Bass is a clean and sweet tasting, mild and flaky white fish, versatile enough to sear, bake, poach or grill.

Pan-Seared: Rinse and pat dry. Score the skin to prevent curling. Add salt and pepper and other seasonings of choice. Heat neutral oil in a cast iron or stainless steel pan over medium-high heat. Press skin-side down and don't move it for 3-4 minutes. Turn over gently and cook for another 2-3 minutes.

Baked: Pat dry and add salt and pepper to each side. Brush with butter or olive oil and place skin side down in a 400°F oven for 10-12 minutes. Internal temp should be 145°F when done.

Grilled: Brush fillets with oil on both sides and add salt and pepper. Grill over medium heat (about 350° - 400°F) on a well oiled grill for 6-8 minutes on the skin side (about 80% of the cook). Flip for about 10 seconds then serve.

Poached: Poach in a flavorful liquid like white wine or broth. Bring to a low simmer, add the black sea bass and cover with a lid. The fish should be done when opaque - about 6-8 minutes.