Black Bass with Burdock and Garlic Mustard

• 3 tablespoons canola oil
• 3/4 pound burdock root, peeled and sliced crosswise 1/8 inch thick
• 1 medium shallot, minced
• 1 large garlic clove, minced
• 1 tablespoon soy sauce
• Four 6-ounce black bass fillets
• Salt
• Cayenne pepper
• 3 tablespoons unsalted butter
• 1 pound garlic mustard greens, tough stems removed, leaves finely shredded

1. In a medium nonreactive skillet, heat 2 tablespoons of the oil.
2. Add the burdock, shallot and garlic and cook over moderate heat, stirring often, until the burdock is golden and barely tender, about 15 minutes.
3. Add 6 tablespoons of water, 1 at a time, and cook until nearly absorbed between additions.
4. Add the soy sauce and remove from the heat.
5. Cover and keep warm.
6. Make 3 small slashes about 2 inches long and 1/8 inch deep in the skin side of the bass fillets.
7. Season both sides with salt and cayenne.
8. In a large nonstick skillet, heat the remaining 1 tablespoon of oil.
9. Add the bass, skin side down, and cook over high heat until opaque around the edges, about 6 minutes.
10. Gently turn the fish and cook for 1 minute on the other side.
11. While the fish is cooking, in a medium saucepan, melt the butter over moderate heat.
12. Swirl in 3 tablespoons of water, 1 tablespoon at a time.
13. Add the garlic mustard greens and cook, stirring, until just wilted, about 1 minute.
14. Spoon the burdock mixture onto 4 plates and top with a piece of fish, skin side up.
15. Spoon the greens around the fish and serve.

canola oil, burdock root, shallot, garlic, soy sauce, black bass, salt, cayenne pepper, unsalted butter, garlic

Taken from www.foodandwine.com/recipes/black-bass-with-burdock-and-garlic-mustard (may not work)