I haven't tried this one yet. I just found it in one of my cookbooks. Apparently, Chef Schlesinger likes fishing for Stripers off the Massachusetts shore. Hopefully there are a few more in that book; I'll post them as I find them - Allen
Summer Striped Bass Salad
Yields: 4 servings
From: License to Grill, Chris Schlesinger and John Willoughby
“…if you don’t have striped bass, you can make this with snapper, tuna, monkfish, swordfish, halibut – or just about any fish or seafood that you can grill.”
1# striped bass fillets, skinned and any bones removed (or use last night’s leftover grilled fish)
2 T olive oil
Salt and freshly cracked black pepper to taste
1 large tomato, cored and diced medium
1 small red onion, peeled and thinly sliced
½ c thinly sliced scallions (white and green parts)
¼ c roughly chopped fresh basil
¼ c roughly chopped fresh mint
1/3 c fresh lime juice, ~ 2 large limes
1 T minced ginger
4 – 6 dashed Tabasco
Rub the bass lightly with the olive oil, sprinkle with salt and pepper to taste, and grill over a medium-hot fire for 5 – 7 minutes per side.
Remove the fish from the grill and, as soon as it is cool enough to handle; flake the meat from the skin with a fork; the meat will be tossed in with the salad, so don’t worry if it comes off in small pieces.
Place the fish in a medium bowl, add all remaining ingredients, and season to taste with salt and pepper. Toss lightly and serve. This salad will keep, covered and refrigerated, for 2 – 3 days.
Perception Search 13