Warm Salad of Striped Bass

1. 1

   Trim the bass of the dark portion and any stray bones.

2. 2

   Skin and cut into 1-inch cubes.

3. 3

   In a 2-quart saucepan, heat the wine to boiling over high heat, add the bass and reduce heat to medium.

4. 4

   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.

5. 5

   Timing is important.

6. 6

   Drain the bass in a colander and place in a bowl.

7. 7

   Break the fish apart into lump-crab-meat size pieces with a fork.

8. 8

   Add 1/4 cup oil and toss to coat, adding more oil if necessary.

9. 9

   Add the lemon juice and toss; season with salt and pepper.

10. 10

    Fold in the cilantro.

11. 11

    Divide among 4 plates and garnish each with olives.

12. 12

    Serve while still warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.