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
  • 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 Information
    • Nutritional analysis per serving (4 servings)

      334 calories; 23 grams fat; 3 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 20 grams protein; 90 milligrams cholesterol; 587 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  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.
  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 1/4 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.

25 minutes

Dining and Cooking