Photo: Hector Manuel Sanchez
Prep Time
30 Mins
Makes 4 servings

How to Make It

In a saucepan, over medium-low heat, combine 1/2 cup of the oil and the shallots. Simmer until the shallots are light golden brown, about 12 minutes. Transfer to a bowl and stir in the capers, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the fish with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until opaque, about 4 minutes per side. Divide among plates.

Wipe out the skillet and heat the remaining oil over medium heat. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until wilted, 2 to 3 minutes. Serve with the striped bass, drizzling the vinaigrette over the top.

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Ratings & Reviews

nyfoodie's Review

June 10, 2009
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.