Nick of Thyme Striped Bass
- 1 tablespoon canola oil
- 4 (6 ounce) wild Virginia striped bass fillets
- salt and pepper to taste
- 8 ounces roughly chopped mixed mushrooms*
- 4 ribs celery, sliced
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1/2 cup white wine
*Cremini, chanterelle, porcini or portabello preferred
Heat canola oil in a large sauté pan over high heat. Season wild striped bass with salt and pepper, then place in pan to sear on one side for 1-2 minutes until golden. Using a spatula transfer fish to a clean plate and set aside.
Turn heat down to medium-high, add in mushrooms, celery and thyme. Season with salt and pepper and cook for 3 minutes. Pour in wine, return fish to pan (golden side up), and simmer, covered, for 5 minutes until fish is cooked through. Serve immediately.
Yield/Servings: 4 servings
Total Calories: 210
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