Wild Striped Bass with Charred Leeks and Squid Vinaigrette

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   1.

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   Bring 3 quarts of water to a boil and set up an ice bath nearby.

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   Plunge the calamari into the boiling water and cook for 30 seconds.

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   Remove the calamari with a slotted spoon or strainer and immediately plunge it into the ice bath.

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   Allow it to cool for 1 minute, then drain and set aside.

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   Blanch the leeks in the same water for 8 to 9 minutes, until just tender.

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   Refresh in the ice bath, then cut in half lengthwise.

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   2.

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   Preheat the grill or broiler.

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    Brush the leek halves with 2 tablespoons of the olive oil and season with salt and pepper.

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    Grill or broil the leeks, cut side toward the heat, until charred, 8 to 10 minutes.

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    Resist the temptation to move them more than once.

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    3.

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    In a 12- to 14-inch saute pan, heat 3 tablespoons of the oil over high heat until smoking.

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    Season the fish fillets with salt and pepper and cook, skin side down, for 5 to 7 minutes, or until the flesh is crispy and moves easily without tearing.

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    4.

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    While the fish cooks, combine the wine, lemon juice, and squid ink in another saute pan and bring to a boil.

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    Turn off the heat and whisk in the mustard, then the remaining 4 tablespoons of olive oil.

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    Season with salt and pepper and add the calamari.

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    Keep warm.

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    5.

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    Turn the fish over and add the leeks to the pan.

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    Cook the fish on the other side for 2 to 3 minutes and heat the leeks through.

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    Place two leeks in the center of each of four warmed plates.

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    Place one fillet atop each bed of leeks, flesh side up.

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    Drizzle each fillet with some of the squid vinaigrette and garnish with the tentacles and lemon zest.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.