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Ingredients
1 pound fresh wild striped bass fillet (the farm-raised, fresh-water striped bass will not do)
1 cup dry white wine
¼ to ⅓ cup extra virgin olive oil
⅓ cup lemon juice or to taste
Salt and pepper to taste
½ cup cilantro leaves, chopped medium-fine
48 or so small black and green olives
Nutritional analysis per serving (4 servings)
5 grams carbs; 91 milligrams cholesterol; 351 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 1 gram fiber; 588 milligrams sodium; 21 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the bass of the dark portion and any stray bones. Skin and cut into 1-inch cubes. In a 2-quart saucepan, heat the wine to boiling over high heat, add the bass and reduce heat to medium. Poach the bass until it is white and firm but still juicy, 3 to 4 minutes, turning pieces to cook evenly and watching carefully so the fish does not overcook. Timing is important.
- Step 2
Drain the bass in a colander and place in a bowl. Break the fish apart into lump-crab-meat size pieces with a fork. Add ¼ cup oil and toss to coat, adding more oil if necessary. Add the lemon juice and toss; season with salt and pepper. Fold in the cilantro. Divide among 4 plates and garnish each with olives. Serve while still warm.
Private Notes