Recipe by New England Aquarium Executive Chef Tim Ridge

This recipe uses U.S. farmed hybrid striped bass. We also have recipes for lots of other ocean-friendly species

You will need

  • 4 5-oz. hybrid bass fillets, skin on
  • 4 white lady peaches or other white peaches, thinly sliced
  • 1 tsp. truffle oil, plus more for garnish
  • 1 head Belgian endive, julienne
  • 4 oz. baby arugula
  • 1/2 cup tomato concassé
  • 2 tbsp. chives, finely chopped
  • 1/2 tsp. sherry vinegar
  • 1/2 tbsp. grapeseed oil
  • 4 oz. wakame
  • salt and pepper
  • 2 tbsp. canola oil

Preheat oven to 450. Season the bass on both sides with salt and pepper and set aside. Toss the peaches with 1 tsp. truffle oil, salt and pepper and arrange on to a plate in a circular pattern. Toss the endive, arugula, tomato concassé and chives with vinegar and grapeseed oil and season with salt and pepper. Divide salad onto the peaches.

Heat a sauté pan to high, oil the pan with canola oil, and place the fish in the pan skin-side down. Press lightly to sear the skin. Cook for 3 minutes and then finish in 450-degree oven for an additional 5 minutes.

Remove the fish and place skin-side up on the salad. Top with 1 oz. of the wakame each and drizzle with truffle oil. Serve immediately.

Serves 4