Seared Fish Fillet with Mushroom Crust


  • 3 pounds Fish fillets (Striped Bass, Croaker, or Sea Bass)
  • Salt and pepper
  • 1 pound Mushrooms, dried and pulverized
  • 2 tablespoons Oil, garlic infused


Cut the mushrooms and dry them for about 4 hours in an oven at 200 degrees. When they are dry and cooled, process them in a spice grinder or blender until powdered.

Wash and trim the fillets. Remove the skin. Season with salt and pepper and coat with mushroom powder. Heat the oil in a non stick pan and sear the fillets, until browned. Turn the fillets gently and brown on the second side. Do not over cook.

Recipe Source

By permission of Chef John Maxwell, Richmond , VA

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