Wild In The Kitchen: Pan-Seared Striped Bass

Pan-Seared Striped Bass

I am a big fan of striped bass and its culinary options. Striped bass have white meat and a mild flavor, but it is their texture that makes them so versatile. They can be pan-seared like salmon, grilled, cold-smoked, broiled or sautéed.

4 skin-on striped bass fillets

1 lemon

3 tablespoons olive oil

2 tablespoons dry white wine

2 tablespoons butter

Kosher salt

black pepper

Sprinkle fillets with salt and pepper. Heat large nonstick skillet over medium-high. Slice lemon into 1/4-inch slices and remove seeds. Add lemons and cook until lightly charred. Add olive oil and place fillets skin sides down atop the lemons. Cook until the skin begins to brown slightly and the flesh is opaque. Use a spatula to gently nudge the fillets, and they should let loose from the skillet. Flip fillets and cook one minute. Remove fillets and set aside. Reduce heat to medium-low and add wine, salt and butter. Whisk as the butter melts. Pour sauce over fillets. Serve over rice with charred lemon wedges.