First let me say, you should submit a review if you have actually made the dish. Wow!! This dish is fantastic! I did not have bass so I used tilapia and used 3z of pancetta as this was the size of the package and I did not wish to freeze just 1z. This dish was extremely quick. I served this with oven roasted cauliflower drizzled with homemade Greek vinaigrette dressing. Highly recommend this recipe!!
Pan-Seared Striped Bass All'amatriciana
Don't be intimidated by the fancy name; this dish is light, tasty, and cooks up quick. Add a simple salad, and dinner is served!
More From Cooking Light
- Calories: 272
- Fat: 12.1g
- Saturated fat: 3.4g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 2.1g
- Protein: 33.2g
- Carbohydrate: 5.8g
- Fiber: 1.3g
- Cholesterol: 146mg
- Iron: 1.7mg
- Sodium: 577mg
- Calcium: 42mg
- 1 tablespoon extra-virgin olive oil, divided
- 4 (6-ounce) striped bass fillets
- 1/4 plus 1/8 teaspoon salt, divided
- 2 ounces pancetta, finely chopped
- 1/2 cup chopped onion
- 1/8 teaspoon crushed red pepper
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, quartered
- 1 teaspoon balsamic vinegar
- 1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/4 teaspoon salt. Add fish to pan, skin side up; cook 3 minutes or until lightly browned. Turn fish over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; keep warm.
- 2. Return pan to medium-high heat. Add remaining 1 teaspoon oil and pancetta; cook 1 minute, stirring occasionally. Add onion, pepper, and garlic; cook 5 minutes or until pancetta is browned, stirring occasionally. Add tomatoes and vinegar; cook 3 minutes or until tomatoes soften, stirring frequently. Add remaining 1/8 teaspoon salt, stirring well. Serve sauce with fish.
While dishes all'amatriciana are traditionally made with guanciale (cured Italian pork jowl), we substituted pancetta, which is more readily available.
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