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Striped Bass With Shallot Vinaigrette

Striped Bass With Toasted-Shallot Vinaigrette and Spinach
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
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.

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