Prepare theBrine: In a small stainless steel pot, combine the Chardonnay vinegar, water, sugar, and salt. Bring the mixture to a quick boil, stirring until the sugar and salt dissolve completely. Immediately remove from the heat and let the brine cool completely to room temperature.
Pickle the Fruit: Once the brine is entirely cool, add the diced honeydew, watermelon, cucumber, minced Fresno pepper, and a few snipped fronds of the bronze fennel. Stir gently and let the mixture marinate and rest for 15 minutes.
Slice the Fish: Pull your striped bass from the refrigerator. Using a very sharp knife, slice the fish at a slight angle into roughly 20 thin, sashimi-style pieces.
Assemble theDish: Arrange the fish slices beautifully across a pre-chilled serving plate. Using a small spoon, dollop a generous amount of the pickled fruit-and-pepper mixture over each slice of fish.
The FinalTouches: Drizzle a little of the remaining pickling brine and the extra-virgin olive oil over the entire plate.Use your fingers to crush flaky Maldon salt over the fish, and garnish with a few remaining sprigs of fresh bronze fennel. Serve immediately while perfectly chilled.