With its firm and meaty texture, stripers -- better known as striped bass -- can be prepared in a number of ways. Though wild striped bass are found primarily in their native waters along the East coast, they are also farm-raised all over the country and both types are widely available. Wild striped bass is fattier, however, giving it more natural flavor. Stripers hold up well to most cooking methods, including pan searing, roasting and grilling.
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Place striper fillets on a clean surface and season lightly with sea salt. You can also add additional seasonings as you see fit, such as pepper, garlic powder, coriander or herbs such as oregano and thyme.
Coat a large skillet with canola or peanut oil and a pat of butter. Bring the oil to high heat on the stove.
Add the striper fillets to the pan, skin-side down if the skin is still on the fillets. Let the fish sear for about 3 minutes.
Reduce the heat to between medium and medium-high and flip the fillets over. Cook on the other side for about 4 minutes, until the outside is well seared and the flesh flakes easily with a fork. Serve hot.
Preheat the oven to between 425 and 450 degrees Fahrenheit. Coat a baking sheet with canola oil or cooking spray.
Place the striped bass fillets on the baking sheet, skin side up. Season each one with salt, and any additional spices you prefer. Top each fillet with a drizzle of olive oil.
Place the baking sheet and in the oven and bake the striper fillets for about 10 to 12 minutes, until the skin -- if still on -- is crispy and the flesh is completely opaque and flakes with a fork.
Prepare your grill by brushing your grill grates with canola oil and lighting fresh coals in a charcoal grill, bringing them to a medium heat level. If you are using a gas grill, turn the burners to high for about 15 minutes and close the lid to preheat, then reduce the heat to medium.
Season the striper fillets lightly with salt, pepper and additional seasonings as you see fit. You can also add a splash of lemon or lime juice to brighten the flavor.
Add the fish to the grill, directly over the coals and skin side down. Grill for about 4 to 5 minutes on both sides, until both sides are slightly charred on the outside and the inside is opaque and flakes easily with a fork.