Suzuki Yaki Recipe

Time40m

Serves4

striped bass, coconut remoulade, tomato escabeche

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Ingredients

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1
Prepare the Coconut Remoulade
In a bowl, mix together mayonnaise, coconut milk, lime juice, minced garlic, cilantro, and salt. Adjust salt to taste. Set aside.
2
Make the Tomato Escabeche
In a separate bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Allow to marinate for at least 15 minutes.
3
Prepare the Striped Bass
Rub the striped bass fillets with olive oil, salt, and black pepper. Preheat a grill or grill pan over medium-high heat.
4
Grill the Fish
Place the seasoned striped bass fillets on the grill. Cook for about 4-5 minutes on each side or until the fish is cooked through and has nice grill marks.
5
Serve
Plate the grilled striped bass and top with coconut remoulade and a generous portion of tomato escabeche. Enjoy!