Striped bass with mushrooms, almonds and lemon

june 7, 2003, from Sid Tamm

Directions:
catch your fish
fillet it, leave the skin on
cut cross wise into 1 inch thick mini steaks
fry in lots of butter until browned on all sides (put stove on high so butter is almost bubbling)
take out with a spatula and put on a plate; keep warm in oven at ~200 F
slice a box of mushrooms, put into the pan with leftover butter
put in slivered almonds a little later (some uncertainty if this should actually go in first)
cook until the almonds are browned
thrown in the juice of lemons (in this case, 2 relatively large ones)
after it boils away a little, pour it on top of the fish