STRIPED BASS RECIPES

2 tablespoons good olive oil

1 cup chopped yellow onions

2 ounces pancetta or bacon, diced

1 tablespoon chopped garlic

1 (28-ounce) can plum tomatoes, drained and diced

1 teaspoon saffron threads

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup dry white wine

1/4 cup Pernod, optional

1 (2 to 3-pound) striped bass fillet, skin removed

1 pound large shrimp, shelled and deveined

24 mussels, cleaned and debearded

2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 350 degrees F.

Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.

Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.

1/4 cup extra-virgin olive oil

3 tablespoons freshly squeezed lemon juice

Few sprigs thyme or oregano

2 garlic cloves, smashed

1/8 teaspoon freshly ground pepper

4 fillets striped bass, skin on (about 6 ounces each)

Coarse salt

Fresh chives, cut into 3/4-inch lengths, for garnish (optional)

Lemon wedges, for garnish (optional)

Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.

Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.