Join our community of Solution Seekers!

Striped Bass With Shallot Vinaigrette

Striped Bass With Toasted-Shallot Vinaigrette and Spinach
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By December, 2007

Nutritional Information

  • Per Serving
  • Calories 307Calories From Fat 153
  • Protein 34g
  • Carbohydrate 6g
  • Sugar 1g
  • Fiber 3g
  • Fat 17g
  • Sat Fat 3g
  • Calcium 150mg
  • Iron 5mg
  • Sodium 757mg
  • Cholesterol 136mg
What does this mean? See Nutrition 101 .

Quick Tip

Cider-Roasted Vegetables
This shallot vinaigrette also tastes delicious drizzled over chicken or roasted vegetables.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.