Today while sitting along the dock overlooking the small fishing village near our home, I was offered a fresh fillet of Striped Bass. Knowing my husband doesn't eat fish, I said I'd love a small piece for myself. Then I thought how will I cook it? This friend said she put it in Italian dressing and then grilled it. However, I didn't feel like cooking over charcoal today, but I came up with the following recipe.
First I squeezed the lime juice over the raw fish, then I sprinkled the jose can you sea? over the fish.Drizzle 1 Tb.o.o. over the fish.
Pour 1 Tb. o.o.into a skillet and over medium-high heat-sear the fish (cut into thick serving pieces if it's a large fish fillet)and cook until white inside and browned on the bottom. I removed the skin from the fish before cooking it. Turn and brown it on the other side, about four or five minutes per side, and moisten the top with the oil that was used to drizzle over it with the seasonings.
While this is cooking, I heated a larger skillet and added o.o. and put the sliced Bok Choy, zucchini and summer squash in it and stirred to keep it from burning or sticking to the pan. After it seemed to be soft and wilted, I turned it to low, and I put the fish pieces on top and covered it with a plate. I turned off the heat, while I was doing my husband's meal.
I mixed 2 Tbs. mayo and 2 Tbs. sour cream, with cilantro and dill,a generous dash of each. Then I covered it and chilled it until I was ready to eat.