Striped Bass with Cilantro-Onion Salad

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.

Yield: 4 servings
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 372
  • Fat: 21.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 13.4g
  • Polyunsaturated fat: 3.3g
  • Protein: 32.1g
  • Carbohydrate: 13.4g
  • Fiber: 4.9g
  • Cholesterol: 132mg
  • Iron: 1.9mg
  • Sodium: 567mg
  • Calcium: 63mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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. 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.
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