I’ve never cooked striped bass before. I liked it a lot – much more than the cod we had last night. It’s got a mild flavor and a slightly firmer texture. The fish were being sold as whole fish at Whole Foods, so I had the fishmonger filet two of them for me. They weren’t cheap. This was an excellent dinner.

• Asian Marinated Striped Bass (Cooking Light, March 2002, p. 186)
• Rice Noodles (Cooking Light, March 2002, p. 186)
• Stir-Fried Bok Choy with Ginger and Soy (Perfect Vegetables, p. 34)