Pan Crispy Striped Bass with Brown Butter, Lump Crab Meat and Shiitake -- Watercress Salad

Total Time:
25 min
5 min
20 min

6 servings

  • 6 (6-ounce) fillets of striped bass, skin on
  • 1 pound jumbo lump crab meat, shells picked
  • 1/4 cup clarified butter
  • 1 lemon, juiced
  • 2 tablespoons chopped parsley
  • 1/4 pound of unsalted butter, cold, cut into pieces
  • 1 recipe roasted shiitake mushrooms, recipe follows
  • 4 bunches watercress, fleshy stems removed
  • Salt and white pepper
  • 1 pound shiitake mushrooms, cleaned
  • 2 tablespoons garlic
  • 1 tablespoon thyme, chopped
  • 1 tablespoon rosemary, chopped
  • Olive oil
  • Salt
  • Pepper
  • Heat a 14-inch saute pan to medium high. Dry the skin side of the filets with a cloth. Generously season both sides of the fish with salt and white pepper. Add the clarified butter to the pan and place 3 of the fillets in the pan skin side down. Cook for 3 minutes and gently turn using a fish spatula. Cook an additional 2 minutes and reserve on absorbent cloth. Cook the other fillet in the same fashion. Wipe the hot pan out with a dry clean cloth. Add the cold butter to the pan and swirl around. Allow the butter to brown. Carefully add the crabmeat to the pan and use a wooden spoon to gently stir the pan. Add the lemon juice and parsley. Remove from the heat.

  • In a medium mixing bowl, combine the warm mushrooms and their oil with the watercress. Place some of the mixture on a plate. Place fillet of fish skin side up on top of the salad and top with a generous amount of the crab meat mixture.

  • Preheat the oven to 425 degrees. In a large bowl, toss together the mushrooms, garlic, herbs, olive oil and salt and pepper. Place the mushrooms on a baking sheet and bake for 15 minutes.

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    Recipe courtesy of Food Network Kitchen