Pan-Roasted Striped Bass

BY BILL ST. JOHN
Adapted from Thomas Keller's "Ad Hoc At Home" cookbook, this recipe substitutes striped bass for Keller's halibut. It works well. Striped bass has a clean mouthfeel and a semi-firm texture. Cooked, it has a flaky texture with skin that crisps beautifully.

Ingredients
3/4 pound Pacifico Striped Bass fillet, cut into 2 pieces
Kosher salt
Canola oil
Extra virgin olive oil
Fleur de sel finishing salt

Directions
Remove the fish from the refrigerator and let stand for 15 minutes. Lightly salt each side of the fish with the kosher salt. Preheat the oven to 350 degrees. Heat the canola oil in a stainless skillet over high heat until it shimmers.  Add the fish (presentation side down) and cook over high heat until the bottom is golden—approximately 4 minutes. Put the pan in the oven cook the fish through (which will take about 2 minutes). Remove the pan from the stove and flip the fish over to "kiss" the other side for about 30 seconds. Serve with a drizzle of olive oil and a sprinkle of finishing salt.