Citarella at Home: How to Cook Fish

By now, you may be tired of cooking your usual favorites. Happily, Citarella owner Joe Gurrera has just the solution, and it requires very few ingredients. “We are extremely lucky that local seafood remains available, and will be for the foreseeable future,” he says. “So if you’ve never cooked fish, now is the time to give it a try.”

Promising to keep things unintimidating, Gurrera continues: “I suggest sautéing a fillet of wild striped bass. It’s a wonderful local item that can be cooked with only a few household staples in less than 10 minutes. And if you’re wondering: Yes, we can ship this fish nationwide to any loved ones you’d like to invite to make this delicious and healthy dish too.”

SAUTEED WILD STRIPED BASS

INGREDIENTS:

• 4 (8-ounce) skin-on wild striped bass fillets (about 1-inch thick)
• ½ cup Wondra or all-purpose flour
• Sea salt and freshly ground pepper, to taste
• 2 tablespoons extra-virgin olive oil

INSTRUCTIONS:

1. Rinse fillets, then pat dry with paper towel.
2. Dust with flour on both sides, remove excess, and season fillets with salt and pepper.
3. Lightly coat bottom of sauté pan with oil over medium-high heat.
4. Once oil starts to shimmer, place fish flesh side down.
5. Cook 3 to 4 minutes per side (for 1-inch-thick fillet). Note: Be patient. 
6. Flip only once. Serve immediately, with salad or sautéed greens.