This was fantastic. I used grilled swordfish in lieu of the bass and it was fantastic. I will make this again and again this summer. So easy and I had all of the ingredients on hand.
Striped Bass with Lemon-Caper Salt
As you peel the lemon, take care to remove only the yellow rind. The white pith tastes bitter. Roasting the caper mixture heightens its flavor.
Yield: 6 servings (serving size: 1 fillet and 2 teaspoons caper mixture)
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Amount per serving
- Calories: 191
- Calories from fat: 30%
- Fat: 6.4g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 1.6g
- Protein: 31.1g
- Carbohydrate: 0.7g
- Fiber: 0.5g
- Cholesterol: 140mg
- Iron: 1.6mg
- Sodium: 447mg
- Calcium: 31mg
- 1 large lemon
- 1/4 cup capers, rinsed and drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extravirgin olive oil
- 6 (6-ounce) striped bass or other lean white fish fillets
- Lemon wedges (optional)
- Chopped fresh flat-leaf parsley (optional)
- 1. Preheat oven to 300°.
- 2. Carefully remove rind from lemon using a vegetable peeler; reserve lemon for another use. Coarsely chop rind. Place rind and capers on a baking sheet; bake at 300° for 15 minutes. Let caper mixture stand 10 minutes; finely chop. Stir in salt and pepper.
- 3. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with caper mixture. Garnish with lemon wedges and parsley, if desired.
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