Striped Bass With Shallot Vinaigrette

This whole-meal striped bass recipe checks off all the nutritional boxes. Coming in at just 307 calories, the preparation offers up 34 grams of protein and a side of spinach, all ready in just half an hour. If you tend to cook salmon or shrimp at home, widen the net (har, har) a little with striped bass, a sustainable seafood choice available wild and farmed. Halibut’s a great substitution, too, if you can’t find bass at your local market. For this all-in-one supper, you’ll sauté shallots and make a quick vinaigrette before cooking the striped bass and spinach and plating it altogether.

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Photo by Hector Manuel Sanchez
Striped Bass With Shallot Vinaigrette 3.4 30 5 1
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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
This whole-meal striped bass recipe checks off all the nutritional boxes. Coming in at just 307 calories, the preparation offers up 34 grams of protein and a side of spinach, all ready in just half an hour. If you tend to cook salmon or shrimp at home, widen the net (har, har) a little with striped bass, a sustainable seafood choice available wild and farmed. Halibut’s a great substitution, too, if you can’t find bass at your local market. For this all-in-one supper, you’ll sauté shallots and make a quick vinaigrette before cooking the striped bass and spinach and plating it altogether.

Ingredients

  1. Check 3 shallots, sliced into rings
  2. Check ½ cup plus 3 tablespoons olive oil
  3. Check 1 tablespoon capers, chopped
  4. Check 1 tablespoon 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.

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