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Pan Crispy Striped Bass With Brown Butter, Lump Crab Meat And Wild Mushroom and Watercress Salad

Pan Crispy Striped Bass With Brown Butter, Lump Crab Meat And Wild Mushroom and Watercress Salad

  • Prep Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings


  • 1 pound mixed wild mushrooms, cleaned
  • 2 tablespoons garlic
  • 1 tablespoon thyme, chopped
  • 1 tablespoon rosemary, chopped
  • 6 tablespoons olive oil
  • Salt and white pepper, to taste
  • 6- 6 ounce filets of striped bass, skin-on
  • 1/4 pound unsalted butter, cold, cut into pieces
  • 1 pound jumbo lump crabmeat, shells picked
  • Juice of one lemon
  • 2 tablespoons chopped parsley
  • 4 bunches watercress, fleshy stems removed



    In a large bowl, toss together the mushrooms, garlic, herbs, 2 tablespoons olive oil and salt and pepper. In a large saute pan over medium-high heat add 2 tablespoons of olive oil to the hot pan and cook the mushrooms, in batches, until golden brown, about 3 minutes. Set aside while cooking the fish.

  • Heat a 14-inch sauté pan to medium-high. Dry the skin side of the filets with a cloth. Generously season both sides of the fish with salt and white pepper. Add 2 tablespoons of olive oil to the pan and place 3 of the filets in the pan skin side down. Cook for 3 minutes and gently turn using a fish spatula. Cook an additional 2 minutes and reserve on absorbent cloth. Cook the other filet in the same fashion. Wipe the hot pan out with a dry clean cloth. Add the cold butter to the pan and swirl around. Allow the butter to brown. Carefully add the crabmeat to the pan and use a wooden spoon to gently stir the pan. Add the lemon juice and parsley. Remove from the heat.

  • In a medium mixing bowl, combine the warm mushrooms and their oil with the watercress. Place some of the mixture on a plate. Place the filet of fish skin side up on top of the salad and top with a generous amount of the crabmeat mixture