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Striped Bass with Sage and Red-Wine Butter

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This wonderful striped bass recipe is courtesy of David Waltuck from Chanterelle restaurant. Photo credit: From "Chanterelle" (The Taunton Press, 2008), by David Waltuck and Andrew Friedman.

Source: The Martha Stewart Show, November Fall 2008
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How would you rate this recipe?
  • Carol_Reno
    1 DEC, 2008
    For appearance, I do not eat any fish skin.
    Reply
  • HootieToo
    1 DEC, 2008
    Stupid question. Is the skin for appearance or do you eat it??
    Reply
  • Carol_Reno
    1 DEC, 2008
    This is a most delicious and memorable recipe I made several years ago when I first saw it published in a magazine. It caught my eye because it was from Chanterelles so i thought I'd give it a try and it was very impressive!
    Reply

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