Lemon Herb Poached Striped Bass - John Lassandro

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Wayne's Words Archive

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1lb.striped bass fillets
1 Tbsp olive oil, butter or margarine
1 tsp minced fresh parsley
1 tsp dried thyme leaves
1 clove garlic, minced
1/4 Cup dry white wine
1 tsp fresh lemon juice
1/4 tsp salt
Black pepper
1/2 tsp grated fresh lemon peel
1 green onion, thinly sliced

Heat olive oil or butter in 10 to 12 inch frying pan over medium-high heat. Add herbs and garlic, stir about 30 seconds. Pour in wine and lemon juice. Add fillets and spoon liquid over top. (If cooking frozen fillets add to liquid, then cover and bring to simmer. Cooking time will be just a few minutes longer, depending on thickness and temperature of fish.) Sprinkle fish with salt, pepper, lemon peel and onions. Cover and simmer gently until fish turns opaque in center (7 to 9 minutes for a 3/4 inch to 1 inch thick fillet); cut into thickest part of fillet to test. Transfer fish to platter, cover and keep warm. Increase heat to high and boil liquid until reduced to 2 to 3 tablespoons, approximately 1 to 2 minutes. Pour sauce over fish. Serves 4.

Per serving: 135 calories; 4.15 g. fat; 48 mg. cholesterol; 195 mg. sodium; 28% of calories from fat.
 
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