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Ingredients
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Fish and Marinade
Guava Zu (sweet-tangy guava sauce)
Dino Melon Salad (crisp, cooling accompaniment)
Garnish and Finish
Method
Fish and Marinade
- 1
Prep the fish
Pat striped bass fillets dry with paper towels. Score the skin lightly (2 shallow slashes) to prevent curling. Season both sides with kosher salt and black pepper, pressing gently to adhere.
- 2
Cook the fish
Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add neutral oil and swirl to coat. Place fillets skin-side down and press gently with a spatula for 10–15 seconds to keep contact. Cook skin-side down for 3–4 minutes, until skin is crisp and golden. Flip, add the butter to the pan, spoon melted butter over the tops while cooking for another 1.5–2 minutes, until the fish is opaque and flakes easily (internal temp ~130–135°F / 54–57°C for medium). Remove to a warm plate and tent loosely with foil.
Guava Zu (sweet-tangy guava sauce)
- 3
Combine and reduce
In a small saucepan over medium heat, combine guava purée, lime juice, light soy sauce, mirin, honey, grated ginger, rice vinegar, sesame oil, and red chili flakes. Stir to combine and bring just to a simmer.
- 4
Adjust consistency
Simmer gently for 3–4 minutes until flavors meld and sauce slightly thickens. If too thick, add up to 2 tablespoons water to reach a brushable, velvety consistency. Taste and adjust balance — add a touch more honey if too tart, or a squeeze of lime if you want brighter acidity. Keep warm off heat.
- 5
Finish
Strain the sauce through a fine mesh sieve (optional) for a silky finish, pressing down to extract all flavor. Reserve about 2 tablespoons per fillet for glazing and extra for plating.
Dino Melon Salad (crisp, cooling accompaniment)
- 6
Prepare the melon and cucumber
If using whole melon, trim rind and cut into 1/2-inch cubes or use a melon baller to create approximately 2 cups of fruit. Combine melon and sliced cucumber in a mixing bowl.
- 7
Dress and toss
Add the chiffonaded mint, lime zest, olive oil, and sea salt. Toss gently to combine so the melon stays intact. Taste and adjust salt or lime zest as needed.
- 8
Chill briefly
Let the salad rest in the refrigerator for 10 minutes to marry flavors, then sprinkle with black sesame seeds just before serving.
Garnish and Finish
- 9
Glaze and plate
Brush each cooked striped bass fillet lightly with 1 tablespoon of the warm guava zu. Place a mound of dino melon salad to one side of each plate.
- 10
Finish touches
Top fish with a few microgreens, a pinch of flaky sea salt, and a lime wedge on the side. Spoon any remaining guava zu decoratively on the plate (about 1 tablespoon) for contrast.
- 11
Serve immediately while the fish skin is crisp and the salad is chilled. Enjoy.