This was a very simple recipe. Presents well but wasn't particularly *interesting* in flavor so, for a nice piece of fish, that's a good thing. Wouldn't use it w/plain white fish though. And I wish I hadn't used so much oil. It wasn't necessary. Will make again if I'm craving fish - just fish. Note, cook time is pretty off if you have thick steaks, which I did. Probably more like 7 face down, 10 skin side down.
Striped Bass with Toasted-Shallot Vinaigrette and Spinach
nyfoodie Posted: 06/10/09