Menu Enter a recipe name, ingredient, keyword...

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.

Google Ads
Rate this recipe 4/5 (1 Votes)


  • 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


Servings 4
Adapted from


Step 1

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.

You'll also love

Review this recipe

Roast chicken Salad with pistachio aioli and roasted red onion Georgian Khachapuri Filled with Ramps, Green Onions, Herbs, and Cheese