Crispy-Skinned Striped Bass with Tangy Green Everything Sauce

We’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 we 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.

Our 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