Pan Seared Striped Bass

Pan Seared Striped Bass
4 (6 oz) Striped Bass
1 tsp Salt
½ tsp Pepper
1 Tbsp Canola Oil
Season the fish evenly with the salt and pepper.
Heat a sauté pan over medium high heat. Place the fish skin side down in the pan and press with a spatula. Cook the fish ¾ of the way through on the skin side. Flip the fish and cook to an internal temp of 140F.
Remove the fish from the heat and plate with the crispy skin facing up.

Miso Ginger Glaze
4 Tbsp white miso paste
2 tsp ginger puree'
1 tsp rice vinegar
3½ tsp brown sugar
2¼ Tbsp soy sauce
¼ cup water
In a sauce pan add all of the ingredients together and bring to a simmer. Let reduce if needed.

More Stories

Don't Miss

Latest News

Video Center