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Striped Bass with Peach Salsa

2 cups water
1 TBSP. fine sea salt
2 tsp. sugar
4 striped bass fillets
Cooking spray
1 1/2 cups finely chopped    peaches (about 2 medium)
2 TBSP. thinly sliced shallots
1 1/2 TBSP. fresh lemon juice
1 TBSP. extra-virgin olive oil
3/8 tsp. table salt, divided
1/4 tsp. black pepper
1 1/2 TBSP. mint leaves torn into small pieces

Heat grill.
Combine first 3 ingredients in a shallow dish, stirring until sea salt and sugar dissolve.
Add fish and let stand 20 minutes.
Drain; pat fish dry.
Combine peaches, shallots, juice and oil in a medium bowl.
Stir in 1/8 tsp. salt.
Sprinkle remaining 1/4 tsp. salt and pepper evenly over fish.
Lightly coat fish with cooking spray.
Place fish, skin side down, over direct heat on grill rack coated with cooking spray; grill 2 minutes.
Turn fish over and move over indirect heat.
Grill for 12 minutes or until desired degree of doneness.
Stir mint into peach mixture.
Serve with fish.
Serves 4.

Coastal Fisherman Merch
CF Merch



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