Saturday, March 1, 2008

Striped Bass with Pineapple Salsa

Ryan picked up some nice striped bass from our local fish place. I was tired and not up for something too fancy but wanted to do a little more than just pan frying with lemon... I got a few suggestions and ended up making a pineapple salsa to top the pan-fried fish with lemon and olive oil ;)


fresh pineapple (peeled and cored) diced (about 2 handfuls)
1/2 *small* red onion, diced
1 mango firm but ripe, peeled and diced
Lime juice from 1 lime
6-12 mint leaves, minced (to taste)

Combine salsa and set aside (let it sit out for a bit so the flavors mingle)

Striped Bass:
the filets I used were skin on and I cooked them that way.
Squeeze lemon over both filets and place them skin up in a hot pan with a little olive oil. Sear for 2 min and flip to hit each side for a minute, then flip to skin side down. Lower heat to medium low and finish fish (took about 15 min for my thick filets). Top with salsa to serve!

We really liked this - I love fish paired with fruit (or other sweet flavors like balsamic) and Ryan loved a nice meaty fish like this. If you like fish like tuna, salmon, and swordfish, you would probably like this one too. Nice and meaty but still a mild flavor.

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