Sautéed Striped Bass with Summer Vegetables
You can substitute any firm, white-fleshed fish for the bass fillets.
Recipe by Cooking Light June 1998
Gallery
Credit:
Becky Luigart-Stayner; Styling: Fonda Shaia
Recipe Summary
Ingredients
Directions
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
Per Serving:
269 calories; calories from fat 34%; fat 10.1g; saturated fat 1.8g; mono fat 5g; poly fat 2.2g; protein 34.1g; carbohydrates 9.5g; fiber 2.3g; cholesterol 116mg; iron 3.8mg; sodium 427mg; calcium 190mg.