Name: Pan-Roasted Sea Bass with Wild Mushrooms
Ingredients: 2 tb Olive oil; 2 lb Assorted fresh mushrooms, such as white, shiitake, oyster or chanerelle large mushrooms quartered; 5 tb Cold unsalted butter, 2 tablespoons cut into pieces; Salt and freshly ground pepper; 3 md Leeks, white and tender green, finely chopped; 1/2 c Chicken stock or canned low-sodium broth; 2 tb Vegetable oil; 4 Sea (6-ounce) bass fillets with skin, about 1-1/2 in. thick; 1/4 c Finely chopped fresh flat-leaf parsley

Because we are sinful by nature, we have developed sinful patterns, which we call habits. Discipline is required to break any habit. If a boy has developed the wrong style of swinging a baseball bat, he cannot just decide to change instantly. He has developed a certain habit, and much discipline – much correction and training – is required to break that bad habit and develop a new one. In the same way, our patterns of disobedience to God have been developed over a number of years and are not broken easily or without discipline. Discipline does not mean gritting your teeth and saying, “I’ll not do that anymore.” Rather, discipline means structured, planned training. Just as you need a plan for regular Bible reading or study, so you need a plan for applying the Word to your life.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Vegetables		Seafood, Main dish	4	Servings

INGREDIENTS

2	tb	Olive oil
2	lb	Assorted fresh mushrooms, such as white, shiitake, oyster or chanerelle large mushrooms quartered
5	tb	Cold unsalted butter, 2 tablespoons cut into pieces
		Salt and freshly ground pepper
3	md	Leeks, white and tender green, finely chopped
1/2	c	Chicken stock or canned low-sodium broth
2	tb	Vegetable oil
4		Sea (6-ounce) bass fillets with skin, about 1-1/2 in. thick
1/4	c	Finely chopped fresh flat-leaf parsley

INSTRUCTIONS

You need thick, firm-fleshed fish fillets to take the heat of pan-roasting;
sea bass is ideal because the skin crisps up so nicely in the hot pan.
Tilefish makes a good alternative.
1. Heat the olive oil in a large skillet until almost smoking. Add the
mushrooms and cook over moderately high heat, stirring, for 2 minutes. Stir
in 1 tablespoon of the butter, reduce the heat to low and cook until the
mushrooms are browned and the pan is dry, about 7 minutes. Season with salt
and pepper and transfer to a saucepan.
2. Melt 2 more tablespoons of the butter in the skillet. Add the leeks,
cover and cook over low heat, stirring a few times, until tender, about 10
minutes. Season with salt and pepper and add to the mushrooms along with
the chicken stock; simmer for 3 minutes. Season with salt and pepper.
3. Preheat the oven to 450&deg;. In a large, heavy-bottomed ovenproof skillet,
heat the vegetable oil until almost smoking. Season the fish with salt and
pepper and add to the skillet, skin side down. Shake the skillet to loosen
the fillets and cook over high heat until the skin is browned and crisp,
about 5 minutes. Turn the fillets, transfer the skillet to the oven and
roast for about 4 minutes, or until the fish is just cooked through.
4. Stir the butter pieces and chopped parsley into the mushroom-leek sauce.
Divide the sauce among 4 large plates and set the bass fillets on top.
Serve at once.
Food & Wine Magazine, December 1996
Posted to MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com> on
Feb 16, 1998

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