Striped Bass

Salmoriglio is a traditional Southern Italian sauce, and its pungent, acidic, herbal bite complements sweet summer tomatoes and light striped bass. Substitute the bass with another sweet, mildly fatty fish; too rich of a fish will overpower the sauce and potatoes.

Waypoint chef Michael Scelfo’s zippy shishito pepper vinaigrette and 
luscious popcorn crema make a playful topper for pristine raw fish. 
   Slideshow: More Striped Bass Recipes

The Moroccan-Israeli chef Meir Adoni’s elegant, unconstrained, crisp-skinned fish mixes the locavore (charred eggplant, preserved lemon, parsley) with the far-flung (chipotle, soy sauce). Slideshow: More Striped Bass Recipes

What’s the appeal of this fish? Striped bass is a healthy, sustainable form of seafood that cooks up into flakey and tender fillets. Another thing we love? Its versatility. These recipes inclide everything from summery fish tacos with avocado to a comforting cold weather dish of sautéed striped bass with cider glaze.

Ripert is a master at combining French technique with Asian ingredients. Here, he creates a rich, red wine–ginger sauce and tangy, Thai-inspired mango salad to go with mild baked striped bass. Slideshow: More Fish Recipes Recipe from Food & Wine Best New Chefs All-Star Cookbook

The Good News Cyril Renaud first made this fish dish in winter with oranges and liked it so much he adapted it for the warm months, using plums instead. Almost everything about this recipe helps make it both delicious and healthy. Grilling the plums and fish turns them nicely smoky with almost no added fat. And roasting vegetables en papillote (in a paper or foil pouch) intensifies their taste; more flavor comes from a little tamari.    More Grilled Seafood Recipes