Striped Bass With Spicy Red Pepper Sauce and Quinoa Snap Pea Salad

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Photo by Squire Fox
Striped Bass With Spicy Red Pepper Sauce and Quinoa Snap Pea Salad 3.7 7 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 506 calories
    • Fat 17 g
    • Sat Fat 2 g
    • Cholesterol 59 mg
    • Sodium 605 mg
    • Protein 47 g
    • Carbohydrate 39 g
    • Sugar 5 g
    • Fiber 5 g
    • Iron 7 mg
    • Calcium 190 mg

Cook the quinoa according to the package directions. Toss with the snap peas, scallions, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.

Heat broiler. Pulse the roasted red peppers, the remaining 1 tablespoon of oil, orange zest, vinegar, crushed red pepper, and ¼ teaspoon each salt and black pepper in a food processor until smooth.

Place the fish on a rimmed baking sheet. Spread the red pepper mixture, dividing evenly, over the fish. Broil until opaque throughout, 6 to 8 minutes.

Ingredients

  1. Check 1 cup quinoa, rinsed
  2. Check 3/4 pound sugar snap peas, thinly sliced
  3. Check 2 scallions, thinly sliced
  4. Check 3 tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 1 cup roasted red peppers (8 ounces), chopped
  7. Check 1 teaspoon grated orange zest
  8. Check 1 teaspoon sherry vinegar or red wine vinegar
  9. Check 1/2 teaspoon crushed red pepper
  10. Check 4 6-ounce skinless striped bass fillets or another firm white fish (such as halibut or tilapia)
  11. Check 1/4 cup fresh cilantro leaves

Directions

  1. Cook the quinoa according to the package directions. Toss with the snap peas, scallions, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.
  2. Heat broiler. Pulse the roasted red peppers, the remaining 1 tablespoon of oil, orange zest, vinegar, crushed red pepper, and ¼ teaspoon each salt and black pepper in a food processor until smooth.
  3. Place the fish on a rimmed baking sheet. Spread the red pepper mixture, dividing evenly, over the fish. Broil until opaque throughout, 6 to 8 minutes.
  4. Serve the fish with the quinoa salad. Sprinkle with the cilantro.