Striped Bass With Shallot Vinaigrette

0712chicken-fry
Photo by Hector Manuel Sanchez
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 307 calories
    • Calories 153 calories from fat
    • Fat 17 g
    • Sat Fat 3 g
    • Cholesterol 136 mg
    • Sodium 757 mg
    • Protein 34 g
    • Carbohydrate 6 g
    • Sugar 1 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 150 mg
  • November 2007

Ingredients

  1. Check 3 shallots, sliced into rings
  2. Check 1/2cup plus 3 tablespoons olive oil
  3. Check 1tablespoon capers, chopped
  4. Check 1tablespoon red wine vinegar
  5. Check kosher salt and black pepper
  6. Check 4 6-ounce pieces striped bass or halibut
  7. Check 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.