Crispy-Skinned Striped Bass with Tangy Green Everything Sauce — Cooks Without Borders

This recipe for easy-to make seared striped bass works with other firm-fleshed fish as well. The sauce, inspired by chimichurri and salmoriglio, is made with parsley, dill, mint, shallots, red wine vinegar and olive oil.

Where shall we go? What shall we cook? Cooks Without Borders is Leslie Brenner's interactive, personal blog about cooking through the world's cuisines. In your kitchen, you're a citizen of the world. Cooks Without Borders features recipes, stories, photographs and cookbook reviews from Leslie Brenner, a cookbook author, former Los Angeles Times Food Editor, and currently restaurant critic at the Dallas Morning News, along with posts and recipes from guest bloggers. © 2015, 2016 by Leslie Brenner.

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.

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