By | July 08, 2011


Heat oven to 200°. Cut fillets into pieces and dry them well with paper towels. Mix the seasoning with the salt and pepper. Season the fish on both sides.

Heat 2 teaspoons of the peanut oil to shimmering in a skillet. Pansear in batches or use two skillets. Slowly cook the fish in the hot oil about 3 minutes on one side. using a small spatula, turn the fish over carefully. Cook 2-3 minutes on second side. Place the pan into the heated 200° oven for a few minutes. This will keep your fish warm, flaky and still translucent in color. When you are ready to plate, remove the fish from the pan so the juices settle. Season them with sea salt. Flake fish with a fork if making tacos.

Striper Alert: The striper season starts at the end of May. If you’re hankering for great fish tacos in the off-season, I use the Captain’s cut of the cod. If we haven’t hooked into any yet, I purchase the cod locally from Chatham Fish and Lobster. But always ask for the Captain’s cut!


  • 2 pounds striped bass center-cut fillets or Captain’s cut of the cod (thick part of the fillet) 3” x 5” pieces
  • ¼ teaspoon Emeril’s seasoning or any good fish seasoning
  • 1 teaspoon of kosher salt
  • ¼ teaspoon freshly ground pepper
  • 4 tablespoons peanut oil; divided
  • Coarse sea salt to finish
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