Striped Bass Recipe

Prepare the fish

Keep the striped bass well chilled. Using a very sharp knife, cut the fillet into 1/8–1/4 inch dice. Place diced fish in a chilled bowl and keep on ice or in the refrigerator while you prepare the other components.

Combine aromatics

In a small bowl combine the minced shallot, snipped chives, chopped parsley and chopped capers. Add the lemon zest and lemon juice and stir to blend.

Season and dress

Add the aromatic mixture to the diced bass. Sprinkle in the sea salt and black pepper. Drizzle 1 teaspoon extra-virgin olive oil over the fish and gently fold everything together with a rubber spatula until evenly coated. Taste and adjust salt or lemon if needed. Keep chilled until plating (no more than 30 minutes).

Lightly crush the pink and black peppercorns with the side of a knife or in a mortar and pestle so they release aroma but still have texture.

In a small bowl or jar whisk together the orange juice, orange zest, white wine vinegar, Dijon mustard and honey until smooth. Add the crushed peppercorns and a pinch of salt. While whisking, slowly drizzle in the 2 tablespoons extra-virgin olive oil until the dressing is emulsified. Taste and adjust seasoning—add a touch more honey if too tart or a pinch more salt if needed.

If you prefer a smoother dressing, strain through a fine sieve to remove peppercorn fragments and zest; otherwise leave as-is for texture.

Place a ring mold (about 2.5–3 inches) on each chilled plate if using. Spoon the dressed tartare into the mold, pressing gently to compact and level the top, then lift the mold straight up. If not using a mold, use spoons to portion into neat quenelles or small piles.

Spoon 1/2 to 1 teaspoon of the orange and pink peppercorn vinaigrette around and lightly over the tartare (reserve remainder to serve). Scatter a few microgreens or baby arugula and cucumber ribbons atop or beside the tartare for freshness and texture.

Garnish with toasted baguette slices or crackers on the side. Finish with an optional light sprinkle of extra pink peppercorns and a final tiny drizzle of olive oil or a few drops of lemon juice if desired. Serve immediately while fish is chilled.