Instructions

Slice ½” thick coins of the red wine compound butter and set aside at room temperature. Season the bass portions evenly on both sides with salt and black pepper. Heat a cast iron pan or heavy saute pan over medium high heat. Add in the canola oil and brown the fish portions skin side down until brown and crisp. Flip the fish over, add the cold butter cubes, rosemary, thyme and garlic clove.

As the butter melts and browns, spoon baste over the fish until desired degree of doneness. Remove the striped bass to serving plate, crispy skin up and top with the red wine herb compound butter.