Wild striped bass has a clean and assertive taste that is great with the strong flavors of Southwestern cooking. You have the option of purchasing farmed or wild-caught striped bass: Wild fish have more assertive flavor, but farmed fish are milder and more widely available.
Combine 2 tablespoons lime juice, yogurt, 1 tablespoon water, 1/4 teaspoon salt, and avocado in a small bowl; mash with a fork until smooth.
Heat a large ovenproof skillet over high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Sprinkle the fish evenly with remaining 1/2 teaspoon salt and black pepper. Add fish to pan, skin side down, and sauté for 2 minutes or until lightly browned. Place pan in oven; cook at 400° for 8 minutes or until desired degree of doneness.
Combine remaining 1 tablespoon lime juice and remaining 1 1/2 tablespoons olive oil in a medium bowl, stirring with a whisk. Add cilantro and onion; toss gently to coat. Spoon about 3 tablespoons avocado mixture on each of 4 plates. Top each serving with 1 fillet and 1/2 cup salad. Serve with Tabasco, if desired.
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Saw this in latest issue of cooking light, and thought it looked delicious since I happen to love all ingredients. The fact that it is a staff favorite made it on my menu this weekend. Unfortunately there was no striped bass available in my area, but I was able to substitute halibut which I love (I read that other good substitutions for striped sea bass other than halibut are black sea bass and cod). Anyway, I made the recipe exactly as written and added some black beans to our plates to just round it out and make it more substantial (plus I love black beans and with a Mexican vibe to the recipe thought they would mesh well, and they did). This recipe is so delicious, I must have said so a handful of times if not more. Everything about it is so simple and yet it could be on a menu of a highly rated restaurant. It's dishes like these that make me wonder why we would ever go out to eat again, it was seriously that good. Just try it, you won't be sorry.
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