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[[File:CrispySkinStripedBassWithGreenSauce.jpeg|300x400px]]

== Ingredients ==

===Tangy Green Everything Sauce=== 
* 1/4 cup finely chopped shallot
* 1 ounce finely chopped Italian parsley (about half a medium bunch, or 1/3 cup)
* 1/2 ounce dill, finely chopped (about 2 tablespoons)
* 1/3 ounce mint leaves (about 1/2 cup finely chopped)
* 4 tablespoons red wine vinegar
* 1/4 teaspoon plus a big pinch salt
* 6 tablespoons extra virgin olive oil
* 10 grinds of black pepper

===Fish===
* 1 1/4 - 1 1/2 pounds striped bass
* Sea salt
* Freshly ground black pepper
* 2 tablespoons canola oil or grapeseed oil

== Steps ==

===Tangy Green Everything Sauce=== 
# Place the shallot, parsley, dill, mint, vinegar and salt in a small bowl or jar, and whisk or shake vigorously to combine. Add the olive oil and pepper, whisk or shake again.
# Taste, adjust seasoning and serve.

===Fish===

# Cut the striped bass into four equal pieces (5 to 6 ounces each). Dust the pieces generously with salt and pepper.
# Heat the oil in a large skillet until it’s hot but not smoking. Lay the fillets on the oil skin-side down, pressing each one gently with your fingers so the skin makes contact evenly with the pan. Cook for 30 seconds, then turn the heat to medium-low. Watch the fillets as they cook — the cooking times will be depend on their thickness, but should be about 5 to 7 minutes on the first side. When you look at the fillets from the cut side, you’ll set them turning opaque close to the skin, and the opacity will gradually rise. Do not move them — just let them cook. 
# Once the fillets are opaque about halfway up, use a thin, flexible spatula (ideally a fish spatula) to gently turn them onto their flesh side. Cook very briefly — just about a minute, then transfer them to four plates. Drizzle two or three tablespoons of the Tangy Green Everything Sauce onto each plate, and serve, passing the rest of the sauce at the table.