Striped Bass Fillet with Lobster Stock and Aromatic Vegetables

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Yield:

6 servings (serving size: 1/2 cup vegetables, 1 fillet, 1/2 cup broth)

Recipe from

Nutritional Information

Calories 268
Caloriesfromfat 30 %
Fat 8.8 g
Satfat 2.5 g
Monofat 3.6 g
Polyfat 1.8 g
Protein 34.5 g
Carbohydrate 11.1 g
Fiber 2.6 g
Cholesterol 76 mg
Iron 2 mg
Sodium 388 mg
Calcium 56 mg

Ingredients

2 medium carrots, peeled and cut into 3-inch pieces
2 small leeks, trimmed and cut into 3-inch pieces
1 large zucchini, cut crosswise into 3-inch pieces
4 cups Lobster Stock
1 tablespoon olive oil
6 (6-ounce) striped bass fillets
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 tablespoon butter
16 shiitake mushroom caps

Preparation

Cut carrot, leek, and zucchini pieces lengthwise into julienne strips; set aside.

Bring Lobster Stock to a simmer in a medium saucepan (do not boil); keep warm over low heat.

Heat oil in a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 2 minutes on each side. Remove from pan; keep warm. Melt butter in pan over medium-high heat. Add mushrooms and leeks; sauté 2 minutes. Add carrot; sauté 2 minutes. Add zucchini, Lobster Stock, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange fish over vegetables; cover and cook 3 minutes or until fish flakes easily when tested with a fork.

Place 1/2 cup vegetables into each of 6 bowls; top each serving with 1 fillet. Ladle 1/2 cup broth over each serving.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Rebecca Charles,

July 2003