Striped Bass With Olive-Almond Relish

Striped Bass With Olive-Almond Relish
 Jose Picayo
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Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

1
cup
fresh flat-leaf parsley leaves
1/2
cup
large pimiento-stuffed olives (about 12)
1/4
cup
unsalted roasted almonds
3
tablespoons
fresh lemon juice
1
teaspoon
finely grated lemon zest
2
tablespoons
plus 1 teaspoon olive oil
4
6-ounce pieces striped bass, cod, or halibut fillet
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.
Kate Merker
April 2010

Nutritional Information

  • Per Serving
  • Calories 321
  • 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
What does this mean? See Nutrition 101.

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