Pan-Seared Striped Bass with Horseradish Chive Cream

In a small mixing bowl, combine the sour cream, prepared horseradish, chopped chives, and lemon juice. Season with salt and black pepper to taste. Whisk until smooth and refrigerate until serving.

Pat the striped bass fillets extremely dry with paper towels, especially the skin side. Moisture is the enemy of crispiness. Using a sharp knife, score the skin lightly 2-3 times (do not cut deep into the flesh) to prevent curling. Season both sides generously with salt.

Heat the oil in a heavy-bottomed skillet over medium-high heat until shimmering but not smoking. Carefully place the fillets in the pan, skin-side down, laying them away from you to avoid splatter.

Immediately press down gently on each fillet with a spatula for 10-15 seconds to ensure the skin stays flat against the pan. Cook undisturbed for 4-5 minutes until the skin is golden brown, crispy, and the flesh is opaque 3/4 of the way up the side.

Flip the fillets carefully. If using butter, add it to the pan now and tilt the pan to baste the fish for 1-2 minutes until just cooked through. The internal temperature should reach 63°C/145°F.

Remove the fish from the pan and plate immediately, skin-side up to maintain crispiness. Serve with a dollop of the chilled horseradish chive sauce on the side or underneath the fish.