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.
By permission of Chef John Maxwell, Richmond , VA