Suzuki Recipe

Prepare fish

Pat the striped bass fillets dry with paper towels. Check for any remaining pin bones and remove with tweezers. Score the skin lightly in two or three shallow diagonal cuts (about 1/8" deep) to prevent curling while cooking.

Make marinade

In a shallow dish or bowl, combine kosher salt, black pepper, lemon zest, minced garlic, grated ginger, soy sauce, mirin (or white wine), and olive oil. Whisk until evenly combined.

Place the fillets skin-side down in the marinade, turning to coat the flesh and skin. Marinate at room temperature for 15–20 minutes (or up to 30 minutes in the refrigerator). Do not marinate longer than 30 minutes to avoid over-salting or breaking down the fish's texture.

Heat pan

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. The pan should be hot enough that a drop of water sizzles and evaporates quickly.

Sear fish

Remove fillets from the marinade and let excess drip off. Place fillets skin-side down in the hot skillet. Press gently with a spatula for the first 20 seconds to keep skin flat. Cook skin-side down for 3–5 minutes, depending on thickness, until the skin is crisp and golden and the fish is cooked about two-thirds of the way up the side.

Finish on flesh side

Flip the fillets carefully and cook flesh-side down for 30–90 seconds more to finish. Aim for an internal temperature of about 125–130°F (52–54°C) for medium; carryover heat will bring it a bit higher. Remove fillets to a warm plate and tent loosely with foil to rest while you make the sauce.

Make pan sauce

Reduce heat to medium. In the same skillet, add 1 tablespoon butter and the chopped shallot. Sauté for 1–2 minutes until softened and translucent, scraping up browned bits from the pan. Pour in white wine (or extra mirin) and lemon juice, and simmer for 1–2 minutes to reduce slightly.

Whisk in the remaining 1 tablespoon butter off the heat to create a glossy sauce. Stir in chopped parsley, sliced scallions, toasted sesame seeds, and optional red pepper flakes. Taste and adjust seasoning with a pinch of salt or a splash of soy sauce if needed.

Spoon the pan sauce over the rested striped bass fillets and serve immediately with lemon wedges on the side.