I love fish. I enjoy cooking what I catch. Usually it is either deep fried, fried on the stove or sometimes grill in foil on the gas grill. Whatever the case, I generally have plenty of tarter sauce on hand to accompany the dish. This recipe however DOES NOT need anything else. Aside from my undercooking the Stripped Bass fillet due to the thickness, it turned out to be a real hit with everyone at the table. Great job!

Reviewed On: Oct. 23, 2007