Striped Bass with Cilantro-Onion Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Wild striped bass has a clean and assertive taste that is great with the strong flavors of Southwestern cooking. You have the option of purchasing farmed or wild-caught striped bass: Wild fish have more assertive flavor, but farmed fish are milder and more widely available. Ingredients:
3 tablespoons fresh lime juice, divided |
3 tablespoons plain 2% reduced-fat greek yogurt |
1 tablespoon water |
3/4 teaspoon salt, divided |
1 avocado, peeled and pitted |
3 tablespoons extra-virgin olive oil, divided |
4 (6-ounce) wild or farmed striped bass fillets |
1/2 teaspoon freshly ground black pepper |
3 cups loosely packed cilantro leaves (about 1 bunch) |
2 cups thinly sliced onion |
chipotle tabasco sauce, optional |
Directions:
1. Preheat oven to 400°.
2. Combine 2 tablespoons lime juice, yogurt, 1 tablespoon water, 1/4 teaspoon salt, and avocado in a small bowl; mash with a fork until smooth.
3. Heat a large ovenproof skillet over high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Sprinkle the fish evenly with remaining 1/2 teaspoon salt and black pepper. Add fish to pan, skin side down, and sauté for 2 minutes or until lightly browned. Place pan in oven; cook at 400° for 8 minutes or until desired degree of doneness.
4. Combine remaining 1 tablespoon lime juice and remaining 1 1/2 tablespoons olive oil in a medium bowl, stirring with a whisk. Add cilantro and onion; toss gently to coat. Spoon about 3 tablespoons avocado mixture on each of 4 plates. Top each serving with 1 fillet and 1/2 cup salad. Serve with Tabasco, if desired.
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