Striped bass with corn and shiitakes

(Food Styling/Catherine Smart; Aram Boghosian for The Boston Globe)
August 4, 2010

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Serves 4

Known as striper, striped bass is a seasonal New England delicacy, favored by cooks and anglers during its short summer run. Showcase the meaty, flavorful fish by roasting it gently with a drizzle of olive oil, salt, and freshly cracked pepper. While the fish cooks, prepare a quick corn and shiitake saute.

1 1/2 pounds skinless boneless striped bass, cut into 4 pieces
Olive oil (for sprinkling)
Salt and pepper
6 large ears fresh corn, shucked
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, chopped
3/4 pound shiitake mushrooms, stems removed and caps thinly sliced
4 scallions, chopped
1 tablespoon chopped fresh parsley (for garnish)

1. Set the oven at 325 degrees. Have on hand a large baking dish that will hold the fish in one layer.

2. Set the fish in the dish, skinned side up. Sprinkle with olive oil, salt, and pepper. Bake the fish for 20 to 25 minutes until it is cooked through.

3. Meanwhile, remove the corn from the cobs. Set 1 ear on a cutting board. With a small sharp paring knife, remove 3 rows of kernels, pulling the knife toward you. Turn the ear and remove 3 more rows. Continue until all the corn is off the cob; remove the kernels from the other cobs in the same way. Transfer to a bowl.

4. In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat. When it is hot, add the butter. Cook the garlic, stirring often, for 30 seconds. Add the mushrooms, salt, and pepper. Lower the heat to medium, and cook, stirring often, for 5 minutes.

5. Add the corn and turn up the heat. Continue cooking, stirring constantly, for 2 minutes or until the corn is hot. Add scallions and cook 1 minute more. Stir in parsley. Taste for seasoning and add more salt and pepper, if you like.

6. On 4 dinner plates, spoon the corn mixture in the middle. Add a piece of fish to each, nestling it into the center of the corn mixture.

Catherine Smart