Club chefs aren’t shy about featuring regionally inspired, lesser-known seasonal fish alongside more traditional mainstays.

Potato-Crusted Sea Bass with Grilled Leek-Fennel Compote yields 6 servings Ingredients: 6 ea.    Black Sea Bass, 4 oz. each to taste    Salt and Pepper to taste    Flour 2 ea.    Eggs, slightly beaten 3 ea.    Potatoes 2 tbsp.    Olive Oil For Grilled Fennel-Leek Compote: 6 ea.    Leeks, cleaned and slit in half 2 ea.    Fennel Bulbs,…