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Sautéed Striped Bass w ith Lemon and Herb Sauce

If you find sea bass to be strong-flavored, remove the pan drippings from the skillet before making the sauce for a milder final product. The wine-butter sauce is a good complement to the dish, especially with caramelized lemon notes.

Ingredients:
4 (5-oz.) skin-on striped bass fillets (either hybrid striped bass or wild), patted dry
1/4 teaspoon black pepper1 teaspoon kosher salt, divided
1 lemon, halved lengthwise3 tablespoons olive oil
2 tablespoons dry white wine
2 tablespoons cold unsalted butter
2 tablespoons chopped fresh parsley

Directions:

  1. Sprinkle fillets with pepper and 3/4 teaspoon salt; let stand 20 minutes.
  2. Heat a large nonstick skillet over medium-high. Add lemons, cut sides down, and cook until lightly charred, about 5 minutes. Add olive oil, and place fillets, skin sides down, in skillet with lemon. Cook, undisturbed, until sides of skin begin to brown and fish is almost fully opaque, 5 to 7 minutes.
  3. When the fillets appear to be approximately 90% cooked through, gently shake skillet. When cooked with patience, the fish will release itself from the pan, allowing you to flip the fillets without sticking. Flip fillets, and cook 1 minute. Transfer fish and lemons to plates. Cut each lemon half into 2 wedges. Wipe skillet clean.
  4. Reduce heat to medium-low, and add wine, remaining 1/4 teaspoon salt, and butter. As butter melts, whisk to emulsify mixture. Spoon sauce over fillets. Sprinkle with parsley, and serve with a charred lemon wedge
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Gone Fishing/Shopping at the Pleasanton Fly Fishing Show

by Steve Rudzinski

We had a great day roaming the building to find things to buy, attending a couple power point lectures and getting the gear we want for the trip to Pyramid Lake in March.

The tailgate party actually had a tailgate, Jim brought his own smoked salmon caught off the4 Play last summer. The color and taste of local fish is the best.

We all brought sandwiches and coldbeer and snacks to share. The tuna jerky was pretty strange, we agreed later.

To miss the traffic mess home, we went to the Hopyard Brewery/restaurant for sliders andPliny the younger or elder beer. Thanks to Jeff (Yog) for designated driving Jim Tolonen’s car home,and to Sam Bishop who had us over for a cold one, he drove in his truck and therefore is not in thephoto. We saw many club members there and friends from other places. It was like a reunion feeling all day.