Pan Sauteed Sea Bass w/Wild Mushrooms & Leek Ragout

5 tbsp. Unsalted butter

4 6 oz fillets sea bass about 1 1/2 inch thick (You can try this recipe with any kind of fish)

2 lbs assorted fresh mushrooms, such as: oyster, shitake, chanterelle, and button

2 tbsp olive oil

1/2 cup chicken stock

3 medium leeks, white and tender green only, finely chopped (Can be substituted with green onions)

1/4 cup finely chopped parsley

2 tbsp. Vegetable oil

salt, and freshly ground pepper

Fish marinade:

1 cup vegetable oil

1 tbsp. Minced garlic

2 tbsp. Soy sauce

Place sea bass fillets in marinade 30 minutes prior to cooking, stirring once or twice.

To prepare mushroom ragout, heat the olive oil in a large skillet until almost smoking. Add the mushrooms and cook over medium high heat, stirring for 2 minutes. Stir in 1 tbsp of butter. Reduce heat to low and cook until mushrooms are browned, and the pan almost dry (@ 7 minutes). Season with salt and pepper and transfer to saucepan. Melt 2 more tbsp of butter in skillet. Add the leeks and cook over low heat until tender (@ 8 minutes). Season with salt and pepper to add to the mushrooms along with the chicken stock, and 1/2 the parsley and simmer for 3 to 5 minutes, season to taste with salt and pepper. Drain marinade from the fillets and salt and pepper them. In a clean large skillet, heat the vegetable oil to medium high and cook fish about 5 minutes on each side. Be sure to shake from time to time to prevent them from sticking.

To serve: stir the remaining 2 tbsp of butter into the mushroom and leek sauce at medium low temp. Divide the sauce among 4 large plates and set the sea bass fillets on top. Garnish with remaining chopped parsley. Serve at once.