Seared Striped Bass With Winter Greens

Course : Fish
Serves: 6
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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 (recipe follows)
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 / Directions:

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

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