Striped Bass With Pineapple

Rinse the fish and dry with a paper towel. Lay in single layer in plastic ware with lid. Cover with 3/4 cup pineapple juice. Cover. Refrigerate overnight.

Remove fish from fridge. Combine the flour with salt and pepper on a paper plate. Remove fish from pineapple juice and dredge in flour mixture coating all sides.

Melt 2 Tablespoons butter in large skillet. Fry fish 3 to 4 minutes per side or until brown and firm to the touch or desired wellness. Place cooked rice on a serving plate.

Remove fish to plate over cooked white rice. Add remaining 1 tablespoon butter to same skillet and melt. Whisk in 1 Tablespoon flour to thicken then add remaining 1/4 cup pineapple juice, soy sauce and duck sauce or honey. Whisk until thick and hot.

Pour over bass and rice and serve immediately.