1 lb. wild striped bass
2 tablespoons sesame oil
1-teaspoon ginger, finely minced
1-teaspoon garlic, finely minced
Fresh basil leaves to cover both sides of fillet
1 cup kirsch (preferably Swiss)
**The reason this recipe is called Fish With Harry is because Harry had a bottle of kirsch in his hand when the liquid required was needed. Instead he added the kirsch and the flavors turned out well: clean and distinct.
Coat fillet with oil and distribute ginger/garlic over both sides of fillet. Wrap basil leaves over the entire fillet. Pour kirsch into a skillet and turn on low. Place fish in the pan and cover with a tight-fitting lid. Increase heat to medium and cook for eight minutes per inch of thickness. Serve with rice and cucumber salad.