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Striped Bass with Cucumber Broth

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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.

Source: Martha Stewart Living, July 2002
Servings

Ingredients

Directions

Cook's Notes

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

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