Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This peppery fish dish is a good source of lean protein, iron, and fiber.

Recipe by Cooking Light September 2005


Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • To prepare relish, combine first 5 ingredients, tossing well to coat. Arrange fennel mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until lightly browned, stirring once. Place fennel mixture in a bowl; stir in sugar, capers, and vinegar.

  • Preheat grill to medium-high heat.

  • To prepare fish, place striped bass fillets on grill rack coated with cooking spray. Brush fillets evenly with 2 teaspoons olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Keep warm.

  • To prepare spinach, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic; cook 2 minutes or until golden, stirring frequently. Add half of spinach, and cook 1 minute, stirring constantly. Add remaining spinach; cook 2 minutes or until wilted, stirring frequently. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  • Place 1/2 cup spinach mixture on each of 8 plates; top each with 1 fillet and about 1/4 cup relish.

Nutrition Facts

287 calories; calories from fat 24%; fat 7.8g; saturated fat 1.4g; mono fat 3.9g; poly fat 1.7g; protein 34.7g; carbohydrates 21.5g; fiber 7.4g; cholesterol 140mg; iron 5.6mg; sodium 779mg; calcium 142mg.