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4 skinless U.S. Farm-raised striped bass filets
2 Tbs dijon-style mustard
1 tsp minced, fresh ginger
1 tsp honey
1 tsp Old Bay seasoning
1/2 lime, juiced
1/2 lime, sliced

Preheat oven to 425 degrees. In a baking dish, place a sheet of foil long enough to fold over and cover striped bass fillets. Wash, dry and sprinkle fillets liberally with salt and pepper, then lay them on the foil. Mix remaining ingredients (except slices) and pour over fillets. Place a lime slice on each fillet. Fold foil over pocket option download for windows 10 , seal, and bake for 10 minutes. Uncover and bake for 10 minutes more.

Corn Salad:
2 large ears of fresh corn
2 Tbs olive oil
Salt and pepper
1/4 tsp chili powder
2 Tbs minced jalapeno peppers (or to taste)
1/4 cup chopped onion
1 small tomato, seeded and chopped
1/2 cup fresh cilantro, chopped
1 large avocado, sliced, for garnish

Rub shucked and silked corn-on-the-cob with a small amount of olive oil, then sprinkle generously with salt, pepper and chili powder http://pocketoption.in/demo . Place corn on a baking sheet in a very hot oven for 30 minutes, rolling several times for even roasting.  Let cool, and remove kernels to a bowl. Add onion, jalapeno, tomato and cilantro to salad. 

Dressing:
1 large lime
2 Tbs olive oil
1 tsp minced garlic
1/4 tsp cumin
1/4 tsp salt
1/8 tsp cayenne pepper (optional)

Squeeze lime into a small bowl, add seasonings and whisk in olive oil.  Drizzle over salad and toss.

6 U.S. Farm-raised striped bass filets.

Generously season striped bass fillets with salt and pepper.  Place on lightly oiled grill for 5 minutes.  Turn and grill for about 5 minutes more.  Remove to a plate and top with corn salad. Garnish with fresh avocado slices, and serve immediately.