I think the only way to cook a really fresh striped bass is on the grill or under the broiler, so it gets a nice crisp crust but stays moist inside. It was too rainy to fire up the grill, so we used our Iron Chef technique, in which we heat a cast-iron skillet under the broiler, and then cook the fish in it so the broiler cooks the top and the heated pan cooks the bottom.
I served it with a barley salad, which is one of the few ways Kevin likes barley. It’s room-temperature cooked barly, tossed with vegetables and whatever else you think might go. Mine had asparagus, sun-dried tomatoes, and toasted pine nuts. Dress it with a vinaigrette — goes great with striper.