BLACK STRIPED BASS RECIPES

Steps:

• Sprinkle fillets with pepper and 3/4 teaspoon salt; let stand 20 minutes. Heat a large nonstick skillet over medium-high. Add lemons, cut sides down, and cook until lightly charred, about 5 minutes. Add olive oil, and place fillets, skin sides down, in skillet with lemon. Cook, undisturbed, until sides of skin begin to brown and fish is almost fully opaque, 5 to 7 minutes. When the fillets appear to be approximately 90% cooked through, gently shake skillet. When cooked with patience, the fish will release itself from the pan, allowing you to flip the fillets without sticking. Flip fillets, and cook 1 minute. Transfer fish and lemons to plates. Cut each lemon half into 2 wedges. Wipe skillet clean. Reduce heat to medium-low, and add wine, remaining 1/4 teaspoon salt, and butter. As butter melts, whisk to emulsify mixture. Spoon sauce over fillets. Sprinkle with parsley, and serve with a charred lemon wedge.

Steps:

• Sprinkle fish with salt and pepper on both sides and set aside.
• Place just the butter, in shallow baking dish, large enough to accommodate all the fish.
• Place the dish with the butter in a 375 degree oven til the butter browns.
• Then dip both sides of the fish in this browned butter and bake for 10 minutes, uncovered, on middle rack.
• Sprinkle with lemon zest, wine, parmesan cheese and paprika. Broil on top rack at 500 degrees for 2-3 minutes or til parmesan cheese starts to bubble and brown.
• To serve spoon butter/wine sauce over fish.