Locally raised striped bass and locally grown Hazel Dell mushrooms are used at the Wave Cafe. Look for dried mushrooms by the pound at farmer’s markets, or in the produce section at your grocery store. Serve with baby greens tossed in a simple balsamic vinaigrette and roasted fingerling potatoes. Recipe by Scott Richter. Serves 4.
Ingredients
4 4-ounce Colorado striped bass fillets, skinned
Pinch salt
A few grinds black pepper
1/2 cup assorted dried wild mushrooms
Directions
Season fillet with salt and pepper. Pulse dried mushrooms in spice grinder or food processor until finely ground. Carefully press mushroom powder onto fish fillets, coating each fillet thoroughly. In large saute pan over medium-high heat, sear filets for 3 minutes on each side.
