Wild striped bass is plentiful along the East Coast, but if you live inland it might be hard to find and expensive. Look for farmed striped bass, which is actually a hybrid of striped bass and white bass.
1 tablespoon olive oil
4 (6-ounce) striped bass fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons drained capers, chopped
1/2 cup clam juice
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
How to Make It
Heat a large stainless steel skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fillets with salt and pepper. Add fillets to pan, skin side up; sauté 4 minutes or until lightly browned. Turn fillets over; sauté 4 minutes or until desired degree of doneness. Remove from pan; keep warm.
Add capers to pan; cook 15 seconds, stirring frequently. Add clam juice and lemon juice; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Remove pan from heat. Add butter; stir with a whisk until butter melts. Stir in parsley. Serve sauce with fish.
Wine note: Bursting with fruit and minerality, the classic Domaine A et P de Villaine "Bouzeron" 2007 ($23), from a small French town in the Côte Chalonnaise, is an ideal companion to this refreshingly simple wild striped bass. --Alexander Spacher
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I made this recipe with striped bass (aka rock fish) freshly caught by my husband in the Chesapeake Bay this morning. It's a very mild delicate fish and the sauce was equally delicate complementing the fish perfectly. Served with spinach sauteed with mushrooms and garlic. A delicious and quick meal.
I made this for a date night with my husband, and it was outstanding! I used mahi mahi instead of the sea bass and chicken broth instead of the clam juice, and it was delicious. The sauce is so flavorful, and I look forward to making/eating it again!
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