Directions:
- In a saucepan, over medium-low heat, combine 1/2 cup of the oil and the shallots. Simmer until the shallots are light golden brown, about 12 minutes. Transfer to a bowl and stir in the capers, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the fish with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until opaque, about 4 minutes per side. Divide among plates. Wipe out the skillet and heat the remaining oil over medium heat. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until wilted, 2 to 3 minutes. Serve with the striped bass, drizzling the vinaigrette over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2052.47 Kcal (8593 kJ) | ||
| Calories from fat | 1187.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 131.99g | 203% | |
|---|---|---|---|
| Cholesterol | 544.32mg | 181% | |
| Sodium | 1109.03mg | 46% | |
| Potassium | 5384.99mg | 115% | |
| Total Carbs | 74.67g | 25% | |
| Sugars | 26.4g | 106% | |
| Dietary Fiber | 19.23g | 77% | |
| Protein | 146.15g | 292% | |
| Vitamin C | 153.9mg | 256% | |
| Iron | 23.9mg | 133% | |
| Calcium | 677.5mg | 68% | |
| Amount Per 100 g | |||
| Calories | 127.82 Kcal (535 kJ) | ||
| Calories from fat | 73.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.22g | 203% | |
|---|---|---|---|
| Cholesterol | 33.9mg | 181% | |
| Sodium | 69.07mg | 46% | |
| Potassium | 335.37mg | 115% | |
| Total Carbs | 4.65g | 25% | |
| Sugars | 1.64g | 106% | |
| Dietary Fiber | 1.2g | 77% | |
| Protein | 9.1g | 292% | |
| Vitamin C | 9.6mg | 256% | |
| Iron | 1.5mg | 133% | |
| Calcium | 42.2mg | 68% | |
* 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.
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