Striped Bass With Shallot Vinaigrette

Striped Bass With Toasted-Shallot Vinaigrette and Spinach
Hector Manuel Sanchez

Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

3
shallots, sliced into rings
1/2
cup
plus 3 tablespoons olive oil
1
tablespoon
capers, chopped
1
tablespoon
red wine vinegar
kosher salt and black pepper
4
6-ounce pieces striped bass or halibut
2
bunches spinach (about 1 pound), trimmed

Directions

  1. In a saucepan, over medium-low heat, simmer the shallots in ½ cup of the oil until they are light golden brown, about 12 minutes.
  2. Transfer the shallots to a bowl and stir in the capers, vinegar, and ¼ teaspoon each salt and pepper. Set aside.
  3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  4. Season the fish with ¼ teaspoon each salt and pepper and cook until opaque, about 4 minutes per side. Divide among plates.
  5. Wipe out the skillet and heat the remaining 2 tablespoons oil over medium heat. Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper.
  6. Cook, stirring, until wilted, 2 to 3 minutes. Serve with the striped bass, drizzling the vinaigrette over the top.
Sara Quessenberry
November 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 153
  • Protein 34 g
  • Carbohydrate 6 g
  • Sugar 1 g
  • Fiber 3 g
  • Fat 17 g
  • Sat Fat 3 g
  • Calcium 150 mg
  • Iron 5 mg
  • Sodium 757 mg
  • Cholesterol 136 mg
What does this mean? See Nutrition 101.