CookTeaser

A CookTale

Cathie returned from the market yesterday with Wild Striped Bass. What’s to do with these two lovely fillets? The answer was an Asian slant, and the fridge was stocked with White Miso and fresh Shiitakes. The dinner was an interesting alternative to how Striped Bass is generally prepared.

INGREDIENTS For the Striped Bass

2 Striped Bass Fillets with skin on (each 8 ounces)
Sea or Kosher Salt & Black Pepper+1 TB of Lemon Pepper
1 TB of EVOO+ 1 TB of Butter

INGREDIENTS For the Miso Broth With Shiitake Mushrooms

2 Cups of Chicken Broth
3 TB of White Miso
6 Ounces of fresh Shiitake mushrooms (stemmed & thinly sliced)
3 or 4 Scallions (white parts minced, green parts thinly sliced)
A dash of Red Pepper Flakes

METHOD For the Wild Striped Bass & Miso Broth With Shiitake Mushrooms

1. In a medium saucepan whisk together the Chicken Broth & the 3 TB of White Miso. Add the sliced Shiitakes & simmer until they are soft, about 5 to 6 minutes. Stir in the prepared Scallions, add a dash of Red Pepper Flakes, cover to keep warm & set aside.

2. To prepare the Stripped Bass fillets, highly season them with the Salt, Pepper & Lemon Pepper.

3. Heat a large non-stick pan to high. Just before the smoking stage, and add the EVOO & the Butter. When it stops sizzling, add both of the fillets skin side down & saute for 3 minutes. Turn & saute for another few minutes. Turn off the heat & prepare to plate.

4. Reheat the Miso Broth. Spoon a pool, with Shiitake Mushrooms into the reservoir of the plates. Place a Striped Bass on each, & serve.

5. If you happen to have Cilantro, finely chop some & sprinkle on the plates.