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Pan-Seared Striped Bass with Chile Lime Butter

For Chili Lime Butter:
1/2 stick butter, softened
1 TBSP. finely chopped shallot
1 tsp. finely grated fresh lime juice
1 tsp. minced fresh serrano chile, including seeds
1/2 tsp. salt

For Fish:
6 pieces striped bass with skin left on
1/2 tsp. salt
2 TBSP. vegetable oil

Score striped bass skin in 3 or 4 places with a thin sharp knife (do not cut through flesh).
Pat fish dry and sprinkle with salt.
Heat 1 TBSP. oil in a large nonstick skillet over moderate heat; saute 3 pieces of fish, turning over once with spatula until golden and cooked through.
Transfer to plate.
Saute remaining fish in remaining TBSP. oil in the same manner.
Serve each piece of fish with a dollop of chili lime butter.
Serves 6.

Coastal Fisherman Merch
CF Merch



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