Food & Drink

Catch of the Day

bass recipe!

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 Salsa
Serves one

2 zucchini
2 summer squash
½ lemon, juiced
1 wild striped bass
Olive oil

1. 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 Salsa
Makes two cups

2 c. seedless red grapes, washed and quartered
1 med. jalapeno, diced (remove seeds for less heat)
2 limes, zested and juiced
1 sm. red onion, finely diced
1 bunch cilantro, chopped
1/3 c. olive oil

1. 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: Thinkstock

boat party!It’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.

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161 2nd House Rd
Montauk, NY 11954