Seared Striped Bass With Winter Greens |
 |
| Course : |
Fish |
| From: |
HungryMonster.com |
| Serves: |
6 |
|
| |
Ingredients:
| 2 |
Tablespoons |
olive oil |
| 6 |
fillets |
striped bass fillets with skin |
| 6 |
Cups |
winter greens such as baby Swiss chard -- baby mustard greens, endive or radicchio |
| 1 |
recipe |
Tomato Olive Vinaigrette with Basil |
| 1/2 |
Cup |
olive oil |
| 1/4 |
medium |
fennel bulb -- diced |
| 2 |
medium |
yellow tomatoes -- seeded and cut into strips |
| 4 |
medium |
Roma tomatoes -- peeled, seeded and diced |
| 2 |
medium |
shallots -- peeled and diced |
| 1 |
Tablespoon |
minced fresh basil |
| 3 |
Tablespoons |
chopped black olives |
| 3 |
medium |
juice of 3 lemons |
|
| |
Preparation:
In a large sauté pan heat oil over moderately high heat until it starts to
smoke. Add fish skin side down and sear for 1 to 2 minutes, or until crispy.
Turn and cook over moderate heat for 2 to 3 minutes or until cooked through.
Divide greens among serving plates and top with fish. Add viniagrette to
sauté
pan and heat until warm. Drizzle over fish and greens.
Tomato Olive Vinaigrette with Basil
In a bowl combine well all ingredients and season with salt and pepper. |
| |
Nutritional Information:
232 Calories (kcal); 23g Total Fat; (85% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 29mg Sodium |