Equipment
Ingredients
Creamy Horseradish Sauce
- 120 g sour cream, chilled
- 30 g prepared horseradish
- 10 g fresh chives, finely chopped
- 15 ml lemon juice, freshly squeezed
- salt
- black pepper
Striped Bass
- 600 g striped bass fillets, skin-on, descaled
- 30 ml grapeseed oil
- 30 g unsalted butter
- salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 312 kcal
- Protein
- 28 g
- Carbohydrates
- 3 g
- Fat
- 21 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 454 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 148 mg
- Potassium
- 458 mg
- Calcium
- 64 mg
- Iron
- 1.4 mg
- Magnesium
- 67 mg
- Phosphorus
- 332 mg
- Zinc
- 0.8 mg
- Vitamin A
- 139 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 5.8 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.10 mg
- Niacin
- 3.2 mg
- Folate
- 22 mcg
- Water
- 154 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, combine the sour cream, prepared horseradish, chopped chives, and lemon juice. Season with salt and black pepper to taste. Whisk until smooth and refrigerate until serving.
Pat the striped bass fillets extremely dry with paper towels, especially the skin side. Moisture is the enemy of crispiness. Using a sharp knife, score the skin lightly 2-3 times (do not cut deep into the flesh) to prevent curling. Season both sides generously with salt.
Heat the oil in a heavy-bottomed skillet over medium-high heat until shimmering but not smoking. Carefully place the fillets in the pan, skin-side down, laying them away from you to avoid splatter.
Immediately press down gently on each fillet with a spatula for 10-15 seconds to ensure the skin stays flat against the pan. Cook undisturbed for 4-5 minutes until the skin is golden brown, crispy, and the flesh is opaque 3/4 of the way up the side.
Flip the fillets carefully. If using butter, add it to the pan now and tilt the pan to baste the fish for 1-2 minutes until just cooked through. The internal temperature should reach 63°C/145°F.
Remove the fish from the pan and plate immediately, skin-side up to maintain crispiness. Serve with a dollop of the chilled horseradish chive sauce on the side or underneath the fish.
Chef's Notes
- Scoring the skin prevents the fillets from curling up into a 'U' shape when the proteins contract from the heat.
- For the sauce, 'prepared horseradish' is grated root in vinegar. Avoid 'horseradish sauce' which is already mixed with mayo/cream and is too mild.
- Striped bass is sustainable and has a clean flavor, but this recipe also works beautifully with Red Snapper or Black Sea Bass.
- Always plate skin-side up. If you put the sauce on top of the skin, you will ruin the crispy texture you worked for.
Storage
Refrigerator: 2 days — Fish is best eaten immediately; sauce keeps for 3-4 days.
Troubleshooting
Fish skin sticks to the pan
Cause: The pan was not hot enough before adding fish, or you tried to flip it too early.
Fix: Remove the pan from heat and wait 1 minute; the cooling pan often releases the proteins. If skin tears, serve skinless side up.
Prevention: Ensure oil is shimmering before adding fish. Do not move the fish until a crust has formed.
Cultural Context
Striped bass is a prized catch along the Atlantic coast of North America, historically important in American culinary tradition since colonial times. Pairing fatty fish with sharp, acidic condiments like horseradish is a classic European technique used to cut through richness.
