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Wild Striped Bass with
Cilantro-Onion Salad

1 ripe avocado
3 tbsp plain yogurt
1 lime, juiced
salt, to taste
2 tbsp olive oil, plus more for drizzling
4 5-oz portions skin-on striped bass fillet
1 bunch fresh cilantro,
leaves only (about
3 cups loosely packed)
1 small onion, very thinly sliced
chipotle Tabasco sauce, optional

1. Preheat oven to 300°. Cut avocado in half, remove seed and use a spoon to scoop out flesh (including dark green flesh near the skin). Place in a small bowl; add yogurt and half of the lime juice. Add salt and mash to create thick sauce (about the consistency of tomato sauce).

2. Place large ovenproof saute pan over high heat for 2 minutes. Add 1tbsp olive oil and place fish, skin side down, in pan. Cook until the sides of the skin begin to brown;
without turning fish, transfer to oven andcook 12 minutes per inch of thickness.

3. Mix cilantro and onion in a medium bowl. Add remaining lime juice, 1 tbsp oil and salt to taste.

4. Spoon a dollop of avocado sauce onto each plate and push to createa swoosh.
Place fillets on sauce, skin side up, and garnish with salad. If desired, add a few drops
of Tabasco. Drizzle with some extra oil.

Serves 4. Analysis per serving: 311 calories, 27g protein, 20g fat
(3g saturated), 4g fiber, 8g carbohydrate, 548 mg sodium

Reprinted with permission of For Cod & Country by Barton Seaver (Sterling Epicure, www.sterlingpublishing.com) © 2011

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