What I noticed about my dining experiences at Avec, Blackbird, and Girl and the Goat was their common use of fresh, seasonal ingredients. Whether it’s fish or vegetables, the dishes are reflective of the time of year.

The hubs and I have a friend who’s an avid fisher, and he gifted us this hybrid striped bass. There’s no better way to enjoy fresh seafood than to fire it up quickly on the pan with butter, salt, and cracked black pepper before giving it a squeeze of lemon prior to eating. With such a simple preparation, you need a simple side: enter English peas and mint, which evoke images of summer.

Here’s a simple and healthy recipe, perfect for your fresh catch of the day or whatever you may find at your local fish monger. I used freshly caught hybrid striped bass, commonly found in Texas waters, but you could just as well use any firm, flaky white fish.

Recipe: Catch of the Day with Mint Peas

Notes: Use any firm, flaky white fish in lieu of the hybrid striped bass I cook here.


  • 1 fish (e.g. Striped bass); scaled, gutted, cleaned & fileted
  • 4 tbsp unsalted butter, divided
  • 1 spring or green onion, thinly sliced
  • 1 c shelled English peas
  • poultry stock
  • 3 mint leaves, torn or chiffonaded
  • 1/2 lemon, wedged


  1. Cook fish: Season both sides of filets with salt & pepper. In a sauté pan over medium heat, melt 2 tbsp butter and add fish filets. Cook until flesh flakes easily with fork, flipping halfway through. Transfer to platter.
  2. Cook peas: In a small saucepan over medium-high heat, melt remaining 2 tbsp butter and sauté onion until fragrant. Add peas, salt to taste, and just enough stock to barely cover; cover and cook until tender and liquid has been absorbed. Adjust seasoning and stir in mint.
  3. Serve fish filet with a side of peas and a wedge of lemon.

Active time: 30m
Total time: 30m
Yields: 2 servings

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