We may have a favorite new fish. The fishmonger was really excited about a new fish they got in. She called it stone bass; googling seems to indicate it is sometimes also known as wreckfish. We prepared it very simply at her direction, and couldn’t get enough. We served this with a mix of stewed CSA greens topped with capers, as well as some cucumber salad.
1 pound stone bass filet
salt and pepper
red pepper flakes
Preheat grill; brush grates with oil. Brush fish with oil as well, seasoning with salt, pepper and red pepper flakes.
Grill on each side – about five minutes per side or until fish flips easily (be careful; this is a flaky fish that can flake apart a little when you flip).