You can now read 10 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

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.

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week