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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)

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

Nutrition 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

How to Make It

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

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

  3. 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.

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

Cook's Notes

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.