White Sea Bass is a very versatile fish that can be steamed, smoked, baked, grilled, sautéed, pan fried, pan seared (how to pan sear fish) or even cornmeal breaded and deep fried.
The most important consideration when preparing California white sea bass is to watch it closely, because it is so lean, if it begins to overcook it can become dry quickly.
This fish pairs well with Asian flavors like ginger, cilantro, scallions, sake, rice wine vinegar, soy sauce, and sesame oil. For Western-style dishes, use flavors like tarragon, paprika, white wine, tomatoes, and bacon.
How to Remove Fish Skin (if desired)
Fish Fillet Recipes & Techniques