This weekend we went over to my parent’s house for dinner. My dad had gone fishing earlier in the day, and came home with a nice sized “rock” as we call them around here, striped bass to the rest of the world. He cleaned it when we were finished with dinner (a gorgeous bushel of steamed #1 blue crabs) and sent us home with a nice sized filet, that I portioned into 4 smaller sized filets.

We get so much gorgeous, fresh seafood around here, I really take it for granted. I already had a menu set for the week, so I decided to make the fish for lunch on Sunday. Usually, I’d fry it an call it a day –  but the filets were so gorgeous, I wanted to do something special. I came up with this dish with what I had on hand, and it really knocked our socks off. I was afraid the salsa would be overpowering, but it wasn’t. The smokey sweetness just played up the flavor of the fish, and it was a nice change of pace from our standard fish fry! Plus, I got to use the pea shoots I’d bought on a whim at Trader Joe’s the week before. They soaked up all the juices from the dish, made for a surprisingly good salad.

If you’re looking for something to do with that abundance of rockfish we’re so lucky to have in our waters right now (or any other substantial white fish – mahi, halibut, etc.) bookmark this recipe! I’m hoping Dad shares some more with us this spring. I’m more than happy to send out a First and Second mate with him!

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