Spring has some of the best vegetables and it’s about time I put some of them to use! Anne Burrell has this fantastic recipe for Seared Wild Striped Bass with Sauteed Spring Vegetables using some of bright green veggies available right now and pairs it with a method for cooking seared wild striped bass that gets the skin super crispy without it curling up.
Ingredients:
- Salt
- 1 bunch asparagus, snapped where it wants to naturally break
- 2 cups sugar snap peas, tips and strings removed
- 1 cup shelled fava beans
- Extra-virgin olive oil
- 3 cloves garlic
- 1/2 cup morel mushrooms, cleaned and cut lengthwise in 1/2
- 1/2 cup chicken or vegetable stock
- 4 (6-ounce) wild striped bass fillets, with skin
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