Seared Wild Striped Bass with Sauteed Spring Vegetables
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 cup morel mushrooms, cleaned and cut lengthwise in 1/2
- 1/2 cup chicken or vegetable stock
- Four 6-ounce wild striped bass fillets, with skin
Instructions
Seared Wild Striped Bass with Sauteed Spring Vegetables serves 6 original recipe by Food Network.
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