New This Month

Striped Bass with Cucumber Broth

This inventive dish uses a flavorful broth of cucumber, garlic, and thyme to help infuse pan-fried striped sea bass for a meal that helps you break out of your typical meat-and-potatoes rut.

  • Servings: 6

Source: Martha Stewart Living, July 2002


  • 2 1/2 pounds cucumbers, peeled and seeded
  • 1/4 cup heavy cream
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon coarse salt, plus more for seasoning
  • 6 fillets striped bass (about 6 ounces each)
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 garlic clove, minced
  • 1/2 teaspoon fresh thyme leaves, plus whole sprigs for garnish


  1. Cut 1 cucumber into 1/2-inch-thick slices; set aside. Pass remaining cucumbers through a juicer; you should have about 3 cups juice. Set aside.

  2. In a medium bowl, whip cream to soft peaks. Stir in horseradish and 1/2 teaspoon salt. Cover with plastic wrap, and place in refrigerator until ready to use.

  3. Using a sharp knife, make shallow slits in skin side of fish. Heat oil in a large ovenproof nonstick skillet over medium-high heat until it is very hot. Season both sides of fish fillets with salt and pepper, and place in pan skin side down. Cook until skin is browned, about 5 minutes; turn, and saute until fish is cooked through, about 5 minutes more. Transfer fish to warm shallow serving bowls.

  4. Add garlic and reserved cucumber slices to pan; cook over low heat until cucumber is soft and translucent. Add reserved cucumber juice and the thyme leaves; cook just until mixture is hot. Season with salt and pepper. Ladle cucumber broth and slices around fish; garnish with horseradish cream and thyme sprigs.

Cook's Notes

Ask your fishmonger to cut fillets from center of fish so the pieces are about one inch thick.


Be the first to comment!