Pan-Seared Wild Striped Bass with Spring Greens

FreshAIG Quick Facts

• Species: Wild Striped Bass (Morone saxatilis)
• Total Time: 20 minutes
• Diet Type: Gluten-Free, Low-Carb, Pescatarian

Preparation Method: Pan-searing over medium-high heat to achieve a crispy skin while keeping the flesh tender and moist.

Serves: 2 people

Ingredients

• 2 (6 oz) fresh wild striped bass fillets, skin-on and scaled
• 1 tbsp high-smoke-point oil (like canola or avocado oil)
• 2 tbsp unsalted butter, divided
• 2 cloves garlic, thinly sliced
• 4 cups mixed spring greens (spinach, Swiss chard, baby kale)
• 1/2 cup fresh shelled peas
• 1 tbsp fresh lemon juice
• Salt and freshly cracked black pepper to taste

Instructions

1. Pat the striped bass fillets completely dry with a paper towel. Score the skin lightly with a sharp knife and season both sides generously with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat. Once shimmering, carefully place the fillets skin-side down. Press gently with a spatula for the first 30 seconds to prevent curling.
3. Cook undisturbed for 4-5 minutes until the skin is golden and crispy. Flip the fillets, add 1 tablespoon of butter to the pan, and cook for another 2-3 minutes until the fish is opaque and flakes easily. Remove the fish and set aside on a warm plate.
4. In the same skillet, lower the heat to medium and add the remaining tablespoon of butter and the sliced garlic. Sauté for 30 seconds until fragrant.
5. Add the fresh peas and mixed spring greens to the skillet. Toss gently for 2-3 minutes until the greens are just wilted and tender. Stir in the lemon juice and remove from heat.
6. Divide the wilted spring greens and peas between two plates. Top each with a crispy-skinned striped bass fillet and serve immediately.