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Striped Bass with Cilantro-Onion Salad

Photo: Marcus Nilsson; Styling: Philippa Brathwaite
Hands-on time 10 mins
Total time 20 mins
Yield 4 servings
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.


  • 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

Nutrition Information

  • calories 372
  • fat 21.7 g
  • satfat 3.5 g
  • monofat 13.4 g
  • polyfat 3.3 g
  • protein 32.1 g
  • carbohydrate 13.4 g
  • fiber 4.9 g
  • cholesterol 132 mg
  • iron 1.9 mg
  • sodium 567 mg
  • calcium 63 mg

How to Make It

  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.