Striped Bass With Olive-Almond Relish

striped-bass-olive-almond-relish
Photo by  Jose Picayo
Striped Bass With Olive-Almond Relish 5.0 1 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 321 calories
    • Fat 19 g
    • Sat Fat 2 g
    • Cholesterol 140 mg
    • Sodium 624 mg
    • Protein 33 g
    • Carbohydrate 5 g
    • Sugar 1 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 71 mg

In a food processor fitted with the metal blade, pulse the parsley, olives, almonds, lemon juice and zest, and 2 tablespoons of the oil until coarsely chopped, 3 or 4 times.

Heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat.

Season the fish with ¼ teaspoon each salt and pepper. Cook until golden brown and opaque throughout, 3 to 4 minutes per side. Serve with the relish.

Ingredients

  1. Check 1 cup fresh flat-leaf parsley leaves
  2. Check 1/2 cup large pimiento-stuffed olives (about 12)
  3. Check 1/4 cup unsalted roasted almonds
  4. Check 3 tablespoons fresh lemon juice
  5. Check 1 teaspoon finely grated lemon zest
  6. Check 2 tablespoons plus 1 teaspoon olive oil
  7. Check 4 6-ounce pieces striped bass, cod, or halibut fillet
  8. Check kosher salt and black pepper

Directions

  1. In a food processor fitted with the metal blade, pulse the parsley, olives, almonds, lemon juice and zest, and 2 tablespoons of the oil until coarsely chopped, 3 or 4 times.
  2. Heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat.
  3. Season the fish with ¼ teaspoon each salt and pepper. Cook until golden brown and opaque throughout, 3 to 4 minutes per side. Serve with the relish.