Black Bass with Burdock and Garlic Mustard

1. 1

   In a medium nonreactive skillet, heat 2 tablespoons of the oil.

2. 2

   Add the burdock, shallot and garlic and cook over moderate heat, stirring often, until the burdock is golden and barely tender, about 15 minutes.

3. 3

   Add 6 tablespoons of water, 1 at a time, and cook until nearly absorbed between additions.

4. 4

   Add the soy sauce and remove from the heat.

5. 5

   Cover and keep warm.

6. 6

   Make 3 small slashes about 2 inches long and 1/8 inch deep in the skin side of the bass fillets.

7. 7

   Season both sides with salt and cayenne.

8. 8

   In a large nonstick skillet, heat the remaining 1 tablespoon of oil.

9. 9

   Add the bass, skin side down, and cook over high heat until opaque around the edges, about 6 minutes.

10. 10

    Gently turn the fish and cook for 1 minute on the other side.

11. 11

    While the fish is cooking, in a medium saucepan, melt the butter over moderate heat.

12. 12

    Swirl in 3 tablespoons of water, 1 tablespoon at a time.

13. 13

    Add the garlic mustard greens and cook, stirring, until just wilted, about 1 minute.

14. 14

    Spoon the burdock mixture onto 4 plates and top with a piece of fish, skin side up.

15. 15

    Spoon the greens around the fish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.