Grilled striped bass

Serves 4

1 1/2	pounds boneless striped bass fillets (about 1 inch thick), skin on
	Oil (for rubbing on fish)
	Salt and black pepper, to taste
16	radishes, thinly sliced
1	red onion, thinly sliced
1/2	pound baby arugula
1/2	cup fresh corn kernels, steamed
1/4	cup extra virgin olive oil
	Juice of 1 lemon

1. Heat a charcoal grill. Clean the grill thoroughly with a wire brush. Rub the rack with oil. Just before grilling, rub the fish all over with oil. Sprinkle with salt and pepper. Set fish on hot grill, skin side down. Cook for four minutes without moving the fish. Use a wide metal spatula to turn the fish and cook for three minutes more or until the fish is cooked through. The fish is done when the flesh is opaque. Cut the fish into four pieces.

2. In a bowl combine the radishes, onion, baby arugula, corn, olive oil, and lemon juice. Season with salt and black pepper to taste.

3. To serve: Divide the vegetables among four plates and top each portion with a piece of fish. Adapted from Kingfish Hall