This was really easy and delicious. I was concerned that the cilantro onion salad wouldn't be a good side but the flavors together worked great. I used flounder, without skin, instead of bass.
Striped Bass with Cilantro-Onion Salad
Photo: Marcus Nilsson; Styling: Philippa Brathwaite
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Total: 20 Minutes
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
- 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.
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