Spanish Style Striped Bass

Recipe Ingredients

2 lbs	908g / 32oz	Striped bass fillets - trimmed, and
		Cut into serving-size portions
2		Tomatoes - thinly sliced (medium)
1/2 cup	73g / 2.6oz	Chopped green pepper
1 cup	237ml	Cucumber - thinly sliced (small)
1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic clove - minced
2 tablespoons	30ml	Butter or margarine
2 tablespoons	30ml	Chopped parsley
1 tablespoon	15ml	Dry white wine
2 tablespoons	30ml	Lemon juice
1/2 teaspoon	2.5ml	Marjoram

Recipe Instructions

Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving-size portions and place in a greased baking dish. Arrange tomato and cucumber slices on top of the fish.

In a saucepan, cook onion, green pepper and minced garlic in butter until onion is tender but not brown. Remove from heat and stir in parsley, wine, lemon juice and marjoram.

Spoon sauce over the fish. Bake in an oven preheated to 375 degrees for 20 to 25 minutes or until fish begins to flake easily with a fork.

This recipe yields 6 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.