1 lb Local Striped Sea Bass

One (1) pound of striper fillets per order. 

Firm, large-flaked and mildly sweet, striped bass is as good on the grill as it is pan-seared, roasted in the oven with lemon and herbs or "cooked" in a citrus ceviche.

Pan-Seared: Rinse and pat dry. 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 presentation-side down and don't move it for 3-4 minutes.it will release on it's own when ready to flip and you'll see the golden crust. Turn over gently and add garlic, butter and thyme and spoon over fish for another minute or two. Internal temp when done is 130–135°F.

Baked: Pat dry and add salt and pepper to each side. Brush with butter or olive oil, cover with thin-sliced lemon and herbs and place in a 400-425°F oven for 10-15 minutes (10 minutes per one-inch thickness).

Grilled: Brush fillets with oil on both sides and add salt and pepper. Grill over medium-high heat (about 450°F) for 3-4 minutes per side. Make sure the grates are oiled and place fillet diagonally on the grates to prevent sticking. Grill on a soaked cedar plank to add a smoky flavor.

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

Ceviche: To make ceviche, cut the striped bass into cubes then marinate in lime juice and a dash of salt for about 15-30 minutes in the fridge (covered). When the fish is "cooked" by the citrus (it will be opaque - do not marinate longer than 30 minutes), add some avocado, red onion, jalapeño and cilantro to the fish and toss.