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The Boston Globe

Food & dining

Recipe for grilled striped bass with corn and chorizo

Serves 4

Simplicity is key in this dish. Too many flavors undermine the freshness of the fish — here it is seasoned simply with salt, pepper, olive oil, and a handful of fresh oregano at the end. Corn, onions, and chorizo are the perfect sweet, salty, meaty counterpoints to the fish. If you’re not catching your own striped bass, use another firm-fleshed white fish such as local swordfish.

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