View Photos Tip the foodie scales with this surprisingly easy (but totally impressive) recipe for striped bass with summer squash and grape salsa from Ruschmeyer’s in Montauk, New York. A note from the kitchen: As long as it’s bass season, any variety will do — from striped to black — or even a nice branzino.Wild Striped Bass with Summer Squash and Grape SalsaServes oneIngredients2 zucchini 2 summer squash½ lemon, juiced1 wild striped bassOlive oil1. In a bowl, thinly slice or shave zucchini and squash; add lemon juice, 1-2 tablespoons of olive oil, and salt and pepper to taste.2. Drizzle olive oil into a hot skillet. Place fish skin down; reduce heat; brown and crisp the skin; flip and finish cooking.3. To serve, pile squash salad on a plate and top with fish.Grape SalsaMakes two cupsIngredients2 c. seedless red grapes, washed and quartered1 med. jalapeno, diced (remove seeds for less heat)2 limes, zested and juiced1 sm. red onion, finely diced1 bunch cilantro, chopped1/3 c. olive oil1. In a big bowl, mix all ingredients.2. Cover and refrigerate for at least 30 minutes before serving.Ruschmeyer’s, 161 Second House Road, Montauk (631-668-2877 or visitruschmeyers.com). Photo: ThinkstockIt’s Party Time on the high seas. Prepare yourself the captain of all summer cocktails, a killer fish taco, and everything else you need to cast away.