Striped Bass with Fennel over Sautéed Spinach

Striped Bass with Fennel over Sautéed Spinach Recipe
This peppery fish dish is a good source of lean protein, iron, and fiber.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 287
Caloriesfromfat 24 %
Fat 7.8 g
Satfat 1.4 g
Monofat 3.9 g
Polyfat 1.7 g
Protein 34.7 g
Carbohydrate 21.5 g
Fiber 7.4 g
Cholesterol 140 mg
Iron 5.6 mg
Sodium 779 mg
Calcium 142 mg

Ingredients

Relish:
4 cups diced fennel bulb (about 1 pound)
2 cups diced red onion
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
2 teaspoons sugar
2 teaspoons capers, drained
1 tablespoon balsamic vinegar
Bass:
8 (6-ounce) striped bass fillets without skin
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Spinach:
2 teaspoons olive oil
6 garlic cloves, thinly sliced
2 pounds fresh spinach, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Preheat oven to 450°.

To prepare relish, combine first 5 ingredients, tossing well to coat. Arrange fennel mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until lightly browned, stirring once. Place fennel mixture in a bowl; stir in sugar, capers, and vinegar.

Preheat grill to medium-high heat.

To prepare fish, place striped bass fillets on grill rack coated with cooking spray. Brush fillets evenly with 2 teaspoons olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Keep warm.

To prepare spinach, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic; cook 2 minutes or until golden, stirring frequently. Add half of spinach, and cook 1 minute, stirring constantly. Add remaining spinach; cook 2 minutes or until wilted, stirring frequently. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place 1/2 cup spinach mixture on each of 8 plates; top each with 1 fillet and about 1/4 cup relish.

Note:

September 2005
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