Striped Bass with Lemon Olive Sauce

My wonderful friend Chelsea had me over for dinner on Wednesday. I supplied the bass and she whipped up this tasty recipe. The firm, steaky bass holds up perfectly to the briny and citrusy sauce. So good! Thanks, Chels! (She served it with cabbage slaw and sweet potato latkes which I forgot to snap.)

Serves 4

Ingredients:

4 striped bass filets (or any firm white fish)

Olive oil 

2 lemons, peeled and thinly sliced, segments halved

Juice of 2 lemons

2 tbsp fresh oregano

2 tbsp capers

3/4 cup pitted kalamata olives, roughly chopped

Jerk Striped Bass with Spicy Pineapple Salsa

Yum! We had this on Sunday night and I will definitely be making it again soon. It's a great, spicy, and bright dish. 

Ingredients:

1 large striped bass filet (enough for two)

1.5 tbsp jerk paste

Olive oil 

Salt 

1.5 cups diced pineapple

1/2 a very spicy cherry bomb pepper (or jalapeño to taste)

Juice of 1/2 a lime

1/2 red onion, finely diced

Bass Ceviche with Fresh Corn

Ceviche is one of the best things to do with fresh fish, and this fish had been caught about an hour before we made the ceviche. I threw in a little fresh corn because it's so delicious right now. It was great and easy and has such a bright, fresh taste. (Made a similar version last year, too.)

Ingredients:

1 large piece of striped bass (or another firm white fish like mahi mahi) cut into small pieces

Juice of several limes

1/2 a red onion, finely chopped

1/2-1 Serrano pepper (to taste)

1 ear of corn, cut off the cob

Directions:

Mix everything together in a medium bowl and season with salt. Cover it closely with Saran Wrap and put in the fridge for at least 30-45 minutes. Serve with toasts or tortilla chips.