Striped Bass Tartare Recipe

Prepare fish

Keep the striped bass very cold. Pat the fillet dry with paper towels. Trim any remaining membranes. Using a sharp knife, cut the fish into 1/8–1/4-inch dice for a classic, slightly chunky tartare texture. Place diced fish into a chilled bowl.

Combine aromatics

Add the finely minced shallot, chopped chives, chopped parsley, lemon zest and lemon juice to the bowl with the diced fish. Season with the measured sea salt and freshly ground black pepper.

Finish tartare

Drizzle 2 tablespoons extra-virgin olive oil over the fish and gently fold with a rubber spatula until everything is evenly combined. Taste and adjust salt, pepper, or lemon juice as needed. Cover and keep chilled while you prepare the vinaigrette (do not let sit at room temperature for more than 15–20 minutes).

Crush the pink peppercorns lightly in a mortar and pestle or with the flat side of a knife (you want broken pieces, not powder). Place them in a small bowl with the orange juice, rice wine vinegar, orange zest, honey and Dijon mustard.

Whisk in 3 tablespoons extra-virgin olive oil in a steady stream until the vinaigrette is emulsified. Season with a pinch of sea salt, then taste and adjust sweetness, acidity, or salt. If too tart, add a little more honey; if flat, add more vinegar or orange juice.

Let the vinaigrette rest for 5 minutes to allow the pink peppercorns to infuse their floral, slightly spicy flavor.

Toss microgreens or baby arugula lightly with 1 tsp of the vinaigrette and arrange on chilled plates or a serving platter as a bed for the tartare.

Gently fold 1–1½ tablespoons of the vinaigrette into the chilled fish mixture — you want the vinaigrette to accent, not overwhelm, the delicate flavor of the striped bass. Reserve remaining vinaigrette for drizzling.

Mound about 3 oz of tartare per serving on the microgreen beds using a ring mold if desired. Spoon a little of the reserved vinaigrette around the plate and drizzle a touch over the top of each tartare.

Garnish each portion with a sprinkle of whole pink peppercorns, a few orange supreme segments (if using), and additional chives. Serve immediately with toasted baguette slices or crispy wonton chips.