This pan seared striped bass, marinated in an aromatic blend of citrus and herbs, is a simple and flavorful addition to your weeknight meal plan!
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We just returned to reality from Smith Mountain Lake in Virginia.
Gorgeous dark green trees line the five hundred miles of shoreline, and houses play hide and seek along the steep hills that surround the water.
An ideal relaxation spot, and a throwback to the good ol’ days when swimming, fishing and wild imaginations were enough to make kids happy during a family vacation.
Our rental house had a whimsical view of the lake, almost as though we were perched high up in a tree house with a picture frame through the leaves.
A little wisp of beach lined the bottom of our property’s sloping yard, making the perfect play spot for our young kids.
To sum it up simply, we had a blast last week. My husband borrowed a small boat from a friend, which we were able to dock right at our house.
His goal? Catch enough fish for one meal during the week we were at Smith Mountain Lake.
Sure, he broke the rod pulling this lovely striped bass into the boat, but once cleaned up (by yours truly and my mother, might I add), this one giant striper was enough to feed four hungry adults.
I won’t go into the details of actually cleaning the fish, but I will say that it took some muscle and involved knives and “man hands” (for all you Seinfeld fans). Definitely not for the squeamish…
Six beautiful, meaty fillets later—it was time to think prep and cook. I had a marinade in mind…
Ah … yes. Borrowing a technique from Anne Burrell, I decided a nice sear would go perfect.