Rating: 5 stars
4 Ratings
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  • 5 star values: 4

Wild striped bass is plentiful along the East Coast, but if you live inland it might be hard to find and expensive. Look for farmed striped bass, which is actually a hybrid of striped bass and white bass.

David Bonom
Recipe by Cooking Light September 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large stainless steel skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fillets with salt and pepper. Add fillets to pan, skin side up; sauté 4 minutes or until lightly browned. Turn fillets over; sauté 4 minutes or until desired degree of doneness. Remove from pan; keep warm.

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  • Add capers to pan; cook 15 seconds, stirring frequently. Add clam juice and lemon juice; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Remove pan from heat. Add butter; stir with a whisk until butter melts. Stir in parsley. Serve sauce with fish.

  • Wine note: Bursting with fruit and minerality, the classic Domaine A et P de Villaine "Bouzeron" 2007 ($23), from a small French town in the Côte Chalonnaise, is an ideal companion to this refreshingly simple wild striped bass. --Alexander Spacher

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

248 calories; fat 13.2g; saturated fat 5g; mono fat 5.1g; poly fat 2.1g; protein 30.4g; carbohydrates 0.6g; fiber 0.1g; cholesterol 152mg; iron 1.6mg; sodium 520mg; calcium 34mg.
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