Recipe courtesy of Cooking Channel
Episode: New York City
10 min
10 min
2 servings


  • One 8-ounce fillet striped bass, skin removed, sliced into 1/2-inch pieces
  • Juice of 1 blood orange
  • Sea salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 3 to 5 pickled jalapeno slices
  • 1 lemon, halved


Divide the bass slices between 2 serving dishes. Drizzle the orange juice lightly over half of the fish, and then sprinkle with sea salt, black pepper and a drizzle of olive oil. Place 1 pickled jalapeno slice on top of each piece of remaining fish, followed by a squeeze of lemon juice, a sprinkle of sea salt and pepper and a drizzle of olive oil. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Cooking Channel
Episode: New York City

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