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Mario Batali's Wild Striped Bass with Porcini and Aceto

Holiday Wild Striped Bass Porcini Aceto Mario Batali
Striped Bass with Porcini Mushrooms
skill level
Easy
time
30-60min
servings
5
cost
$$
Contributed by :
Aged balsamic vinegar has a more concentrated flavor than a younger variety. Though expensive, the vinegar will last for years, as a little drizzle is enough to enhance your whole dish.
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ingredients
  • 3 cups Porcini Mushrooms (thoroughly cleaned and ends trimmed)
  • Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 1 tablespoon chopped Parsley
  • 5 8-ounce fillets of Wild Striped Bass 
  • Aged Balsamic Vinegar 
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 cups Porcini Mushrooms (thoroughly cleaned and ends trimmed)
    Using a pastry brush, dust fresh porcini free of all dirt. Thinly slice.
  • 2
    Extra Virgin Olive Oil
    Salt and Pepper to taste
    1 tablespoon chopped Parsley
    In a medium size saute pan heat 4 to 5 tablespoons of olive oil. When hot, add the sliced mushrooms. Season with salt and freshly ground black pepper to taste. Saute the mushrooms to a rich golden brown, about 6 to 7 minutes. Toss in the parsley at the last moment off the heat.
  • 3
    5 8-ounce fillets of Wild Striped Bass
    Pat the skin of the wild striped bass with a paper towel to make sure it is thoroughly dry. Score the skin of the fish fillets twice and season with salt and pepper.
  • 4
     
    In another saute pan over medium high heat, add 3 tablespoons of olive oil. Lay the fish fillets skin side down in the pan, and gently press down with a fish spatula so the fillets don't arch out of the pan. This will ensure an even browning of the skin. After about 3-4 minutes, flip the fillets and cook on the flesh side for about 2 minutes more.
  • 5
    Aged Balsamic Vinegar
    Place one portion of fish on a warm plate and top with a spoonful of the porcinis. Drizzle with a good quality olive oil and an aged balsamic vinegar.
 
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