This beautiful dish from Chef Carolos Montoya tastes like the essence of late summer

For perfectly cooked fish filets, try sear-roasting, a great chef's technique that works equally well for home cooks.

Make the marinade and the salsa ahead; then serve this quintessential summer fish for a dinner party.

Claire made the dish with canned tomatillos and frozen bass (she was upset), which she cooked in the oven. When Steven makes her dish, he chars the salsa ingredients on the coals and cooks the fish on the grill.

Nothing says New England like some fresh striped bass for dinner, and adding lobster to the mix makes it even better.