Served over a festive bed of OLD BAY seasoned Mexican street corn salad (esquites), this blacked handline caught Atlantic striped bass comes off the skillet tender, flaky and full of flavor.
Ingredients 4 Servings
- 3 tablespoons butter, divided
- frozen corn kernels, thawed
- 1/2 cup diced red pepper
- 2 tablespoons sliced green onion
- 2 tablespoons diced jalapeño pepper, (optional)
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons grated Cotija cheese
- 3 tablespoons mayonnaise
- 1 tablespoon fresh squeezed lime juice
- 5 teaspoons OLD BAY® Classic Seafood Seasoning, divided
- 4 (6 ounces each) Handline Caught Atlantic Striped Bass filets, skin removed
- 1 tablespoon oil
- 1 Heat 2 tablespoons of the butter in large skillet on medium-high heat until lightly browned. Add corn kernels and red pepper. Cook, tossing occasionally, until corn is golden brown and peppers have a slight char. Remove pan from heat.
- 2 Stir green onion, jalapeño and cilantro into skillet. Allow mixture to cool to room temperature. Once cooled, add Cotija cheese, mayonnaise, lime juice and 1 teaspoon of the OLD BAY. Set aside until ready to serve.
- 3 Season tops of fish filets with remaining OLD BAY. Heat remaining butter and oil in clean nonstick skillet on medium-high heat until butter is lightly browned. Carefully place filets in pan, seasoned side-down. Cook 2 to 3 minutes until seasoning has formed a golden brown crust. Flip filets over and reduce heat to medium. Cook 3 to 4 minutes longer or until cooked through and fish flakes easily with a fork.
- 4 Divide Esquites among 4 serving plates. Place Blackened Atlantic Striped Bass over top to serve.
NUTRITION INFORMATION(per Serving)
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