Suzuki Guava Recipe

Prepare fish

Pat the striped bass fillets dry with paper towels. Remove any bones and, if desired, score the skin lightly in a crosshatch to help render and crisp.

Season both sides lightly with kosher salt and white pepper. Let sit at room temperature for 10 minutes while you prepare other components.

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and heat until shimmering.

Place the fillets skin-side down and press gently with a spatula for 20–30 seconds to keep skin flat. Cook skin-side down for 3–4 minutes until skin is crisp and golden and the fish is cooked about two-thirds of the way through.

Flip and sear the flesh side for 45–90 seconds just to finish; you want the interior moist and slightly translucent (adjust time for thickness). Remove from pan and let rest 2 minutes before slicing into 1/2-inch pieces or serving whole.

If using whole guava, peel and seed 2 small guavas and mash or purée to make 3 oz pulp. Alternatively use store-bought guava purée. Strain if you want a very smooth sauce.

In a small bowl or jar combine guava pulp, rice vinegar, yuzu juice, honey, light soy sauce, and sesame oil. Whisk to combine.

Slowly whisk in 2 tablespoons neutral oil (or use an immersion blender for a creamier emulsion) until the mixture is glossy and slightly thickened. Taste and adjust salt, acidity (more yuzu/lime or vinegar) or sweetness. Finish with a pinch of fine sea salt.

Keep chilled until ready to dress the fish and salad. Warm slightly (to room temp) before spooning over warm fish so it loosens.

Dice the dino melon into small uniform cubes (about 1/4-inch). Place in a bowl.

Add chopped micro cilantro (or cilantro), minced jalapeño, lime zest, lime juice and a pinch of sea salt. Toss gently to combine.

Let the salad sit 5–10 minutes to marry flavors. Taste and adjust seasoning — add a few drops more lime if it needs brightness.

Plate: Spoon a tablespoon or two of guava zu on the plate where the fish will rest. Arrange sliced or whole striped bass on top or beside the sauce.

Spoon the dino melon salad alongside or partially on the fish to provide contrast of texture and sweetness.

Drizzle a little more guava zu over the fish (to taste). Scatter microgreens, toasted sesame seeds and a light dusting of yuzu (or lime) zest over the plate for perfume and visual contrast.

Serve immediately so the skin remains crisp and the salad stays bright.