Stripped Bass With Toasted Shallot Vinaigrette And Spinach
From wolfpackjack 15 years ago
- 20 minutes to make
- Serves 4
Traditional Italian Christmas time feast. Add some garlicky mashed potatoes... adapted from Real Simple
Ingredients
- 1/2 cup plus 3 tablespoons extra-virgin olive oil shopping list
- 3 shallots, sliced into rings shopping list
- 1 tablespoon capers chopped shopping list
- 1 tablespoon red wine vinegar shopping list
- kosher salt and pepper shopping list
- 4 6-ounce pieces striped bass or halibut shopping list
- 2 bunches spinach (about 1 pound), trimmed shopping list
How to make it
- In a saucepan, over medium-low heat, combine 1/2 cup of the oil and the shallots. Simmer until the shallots are light golden brown, about 12 minutes.
- Transfer to a bowl and stir in the capers, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Season the fish with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until opaque, about 4 minutes per side. Divide among plates.
- Wipe out the skillet and heat the remaining oil over medium heat. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until wilted, 2 to 3 minutes.
- Serve with the striped bass, drizzle the vinaigrette over the top.
- Try serving with some garlicky mashed potatoes, with a spinkling of cruchy bonito flakes on top.
- Enjoy!!se for you! Just hit 'enter' after every step.
People Who Like This Dish 1
- lacrenshaw Horsham, PA
- chef_irish Gainesville, FL
- wolfpackjack Raleigh, NC
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The Rating
Reviewed by 2 people-
Questo è Delizioso
chef_irish
in Gainesville loved it
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Totally glorious, wolf! You got my five for sure.
Lorraine
lacrenshaw
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