Warm Salad of Striped Bass

• 1 pound fresh wild striped bass fillet (the farm-raised, fresh-water striped bass will not do)
• 1 cup dry white wine
• 1/4 to 13 cup extra virgin olive oil
• 13 cup lemon juice or to taste
• Salt and pepper to taste
• 1/2 cup cilantro leaves, chopped medium-fine
• 48 or so small black and green olives

1. Trim the bass of the dark portion and any stray bones.
2. Skin and cut into 1-inch cubes.
3. In a 2-quart saucepan, heat the wine to boiling over high heat, add the bass and reduce heat to medium.
4. Poach the bass until it is white and firm but still juicy, 3 to 4 minutes, turning pieces to cook evenly and watching carefully so the fish does not overcook.
5. Timing is important.
6. Drain the bass in a colander and place in a bowl.
7. Break the fish apart into lump-crab-meat size pieces with a fork.
8. Add 1/4 cup oil and toss to coat, adding more oil if necessary.
9. Add the lemon juice and toss; season with salt and pepper.
10. Fold in the cilantro.
11. Divide among 4 plates and garnish each with olives.
12. Serve while still warm.

bass fillet, white wine, extra virgin olive oil, lemon juice, salt, cilantro, black

Taken from cooking.nytimes.com/recipes/8996 (may not work)