Striped Bass with Cilantro-Onion Salad
Wild striped bass has a clean and assertive taste that is great with the strong flavors of Southwestern cooking. You have the option of purchasing farmed or wild-caught striped bass: Wild fish have more assertive flavor, but farmed fish are milder and more widely available.
- 3 tablespoons fresh lime juice, divided
- 3 tablespoons plain Greek yogurt
- 1 tablespoon water
- 3/4 teaspoon salt, divided
- 1 avocado, peeled and pitted
- 3 tablespoons extra-virgin olive oil, divided
- 4 (6-ounce) wild or farmed striped bass fillets
- 1/2 teaspoon freshly ground black pepper
- 3 cups loosely packed cilantro leaves (about 1 bunch)
- 2 cups thinly sliced onion
- Chipotle Tabasco sauce, optional
Adapted from myrecipes.com
1. Preheat oven to 400°.
2. Combine 2 tablespoons lime juice, yogurt, 1 tablespoon water, 1/4 teaspoon salt, and avocado in a small bowl; mash with a fork until smooth.
3. Heat a large ovenproof skillet over high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Sprinkle the fish evenly with remaining 1/2 teaspoon salt and black pepper. Add fish to pan, skin side down, and sauté for 2 minutes or until lightly browned. Place pan in oven; cook at 400° for 8 minutes or until desired degree of doneness.
4. Combine remaining 1 tablespoon lime juice and remaining 1 1/2 tablespoons olive oil in a medium bowl, stirring with a whisk. Add cilantro and onion; toss gently to coat. Spoon about 3 tablespoons avocado mixture on each of 4 plates. Top each serving with 1 fillet and 1/2 cup salad. Serve with Tabasco, if desired.