Unwrap striped bass filet and lightly salt and pepper it on both sides. Let fish sit while you prep the other ingredients.

Prep all items ahead of cooking fish. Put each in a small bowl so that all are fresh and ready to grab when you need them.

For cantaloupe and english cucumber you should julienne them both for desired texture result.

Mix honey, ginger and the light EVOO in a bowl and set aside.

Heat a skillet or frying pan or whatever you use to cook in on medium low heat. I like to use noncoated caphalon. Put some olive oil in the pan while heating. Once pan is heated to a cooking temperature put the filet in skin side up and cook for about 3-4 minutes. Turn filet over and cook for 4-6 minutes. Fish should flake when done cooking. If you use a noncoated pan the skin should stick to the pan so you don't have skin on when plating.

Remove filet and put on plate. Mix the julienne cucumber and cantaloupe to the ginger-EVOO mixture with a wooden spoon. Put the salsa mixture on top of the fish and then sprinkle a little parsley.

You can serve this with a small side salad of your choosing at plating and it makes a great little meal for the evening.