Instructions: Seafood Alternatives: bluefish, tilapia, rockfish Preheat the oven to 375 degrees. Peel strips of zest from the orange, limes and lemon; you will need about 1/2 cup loosely packed in all. Squeeze the juice from the fruit and put 1/2 cup of it in a small bowl with the olive oil. Season to taste with salt and pepper and stir to mix well.

Cut a large piece of heavy-duty foil at least 12 inches longer than the fish. Lay about half of the mint sprigs in the center of the foil and scatter half of the mixed citrus zests over.

Thoroughly rinse the fish inside and out and pat dry with paper towels. Strip the remaining mint leaves from the stems and stuff them into the cavity of the fish. Lay the fish on the bed of mint, drizzle the juice mixture over and scatter the remaining zest on top.

Draw up the edges of the foil to thoroughly wrap the fish, carefully sealing the edges so juices dont escape. Set the package on a baking sheet and bake until opaque through the thickest part, about 30 minutes. Carefully open the top of the package, allowing steam to escape.

Set the package, as is, on a serving platter, or carefully lift the fish from the mint bed and place it alone on a platter. Drizzle some of the cooking juices over individual servings.

This recipe yields 2 servings.

Comments: Hybrid striped bass are among the fish that have taken very successfully to farming. They are tasty, versatile fish and, when farmed, are generally consistent in size and in availability.

The citrus zests are used to infuse flavor into the fish as it cooks on a bed of mint. Using a zester is preferable, leaving the peel in long strips; grating would leave the zest too fine. If you dont have a zester, cut strips of zest from the fruit with a peeler, then finely julienne the strips.

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