Striped Bass with Cilantro-Onion Salad

Striped Bass with Cilantro-Onion Salad Recipe
Photo: Marcus Nilsson; Styling: Philippa Brathwaite
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.


4 servings
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 20 Minutes

Nutritional 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


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


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.

Barton Seaver,

Cooking Light

May 2011
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