Directions:
- Place flour in a shallow dish. Place milk in another shallow dish. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Working with one fillet at a time, dredge fish in flour, shaking off excess. Dip fish into milk, allowing excess to drip off; dredge again in flour. Set aside. Repeat procedure with remaining fish, flour, and milk.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon butter to pan, swirling until butter melts. Add 2 fillets to pan; reduce heat to medium, and cook 4 minutes on each side or until golden brown and fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm. Repeat procedure with remaining 1 tablespoon butter and the remaining 2 fillets. Remove fish from pan; keep warm.
- Increase heat to medium-high. Add shallots and remaining 1/4 teaspoon salt to pan; sauté 1 minute or until tender. Add vinegar and broth; simmer 1 minute. Add parsley and remaining 1/4 teaspoon pepper. Spoon sauce over fish.
- Wine note: This polished preparation with its savory butter flavors needs a light, crisp, unoaked white wine that will act as the lemon to balance the flavors of the fish. Patient Cottat Sauvignon Blanc 2006 Vin de Pays du Jardin de la France is a standout and a steal at $13. —Karen MacNeil
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.24 Kcal (763 kJ) | ||
| Calories from fat | 64.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 11% | |
|---|---|---|---|
| Cholesterol | 40.38mg | 13% | |
| Sodium | 379.32mg | 16% | |
| Potassium | 243.66mg | 5% | |
| Total Carbs | 18.41g | 6% | |
| Sugars | 5.04g | 20% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 9.84g | 20% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 75.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 145.15 Kcal (608 kJ) | ||
| Calories from fat | 51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 11% | |
|---|---|---|---|
| Cholesterol | 32.16mg | 13% | |
| Sodium | 302.13mg | 16% | |
| Potassium | 194.07mg | 5% | |
| Total Carbs | 14.67g | 6% | |
| Sugars | 4.02g | 20% | |
| Dietary Fiber | 0.71g | 4% | |
| Protein | 7.84g | 20% | |
| Vitamin C | 3.3mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 6% | |
| Calcium | 59.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Also Try
-
-
-
Striped Bass with Fennel over Sauteed Spinach
Diced fennel bulb (about 1 lb), Diced red onion, Olive oil and 15 more.. -
Striped Bass with Toasted-Shallot Vinaigrette and Spinach
Extra-virgin olive oil, Shallots, sliced into rings and 5 more.. -
Striped Bass Fillet with Lobster Stock and Aromatic Vegetables
Carrots, peeled and cut into 3-inch pieces and 9 more.. -
-
-
-
Herb and Lemon Roasted Striped Bass
Striped bass fillets, Lemon, Extra-virgin olive oil and 4 more.. -
Roasted Mushroom-Stuffed Striped Bass
Uncooked jasmine rice, Unsalted butter, Leek, chopped and 11 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
