AuthoradminCategoryDifficultyIntermediate

Fish should be a staple in everyones diet. It is a healthy alternative to red meat consumption. One benefit is it helps prevent cardiovascular disease.

Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 Striped bass filet
 1 pinch parsley
 2 pinches salt
 2 pinches pepper
 Cantelope
 English cucumber
 grated ginger
 finishing (light) extra virgin olive oil
 local honey (clover is good)

1

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

2

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.

3

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

4

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.

5

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.

Ingredients

 1 Striped bass filet
 1 pinch parsley
 2 pinches salt
 2 pinches pepper
 Cantelope
 English cucumber
 grated ginger
 finishing (light) extra virgin olive oil
 local honey (clover is good)

Directions

1

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

2

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.

3

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

4

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.

5

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.

Striped bass with cucumber cantaloupe salsa
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