Striped Bass Salad

• Court bouillon (see preceding recipe)
• 1 large cucumber
• 1 medium red onion, sliced thin (about 1 cup)
• 2 to 3 tablespoons coarsely chopped fresh Italian parsley
• 1 pound striped-bass fillets or steaks or any other firm-fleshed fish, like sea bass or black bass, or head and trimmings from a 5-pound whole fish
• 1/2 cup extra-virgin olive oil, or as needed
• 3 tablespoons red-wine vinegar, or as needed
• Crushed hot red pepper
• Salt

1. Prepare the court bouillon as described in preceding recipe, but use white-wine vinegar instead of white wine.
2. While it is simmering, trim the ends from the cucumber, peel it, and cut it in half lengthwise.
3. Scrape out the seedsor leave them in if you like themand cut the cucumber pieces into half-moons.
4. Place the cucumber, red onion, and parsley in a mixing bowl.
5. Slide the bass into the boiling court bouillon and reduce the heat immediately to a simmer.
6. Cook until the fish opens upbarely starts to flakeabout 8 minutes.
7. Remove the fillets and cool them to room temperature.
8. Peel off the skin if necessary, and scrape or cut away the soft, darker meat from the skin side of the fillet.
9. Flake the fish into big pieces, removing any bones and adding the fish pieces to the mixing bowl as you do.
10. Drizzle the olive oil and vinegar over the salad and toss to mix.
11. Season generously with crushed red pepper and salt to taste.
12. Spoon in enough of the reserved cooking liquid to make the salad nice and juicy.
13. Taste the salad, adding more vinegar, salt, or crushed red pepper if you like.
14. Mound the salad high on a deep serving platter and spoon the juices left in the bowl over it.
15. If you like, drizzle olive oil onto the platter around the salad.

bouillon, cucumber, red onion, fresh italian parsley, bass, extravirgin olive oil, redwine vinegar, hot red pepper, salt

Taken from www.epicurious.com/recipes/food/views/striped-bass-salad-375050 (may not work)