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Jeff,
Cook the skinned fillet sized up into 11 to 12 oz pieces on the grill on high.
Sear the bone side well, filp and lower heat to cook skin side (make sure you season with salt and pepper).
Take off grill (carefully) and serve with mango salsa as follows:
2 ripe mangoes
1/2 red onion
1 ripe tomato preferably native
1 tblsp fresh basil
salt and pepper
1 tsp olive oil
1/2 fresh lime
mix all ingredients together and chill. It's a super accoutremant to the seared flesh of the bass.
It's the only way I eat striper, at the restaurant or at home.
Later,
PM me if you want to get together Monday.
Rick
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