Simply Grilled Wild Striped Bass Recipe


Nutrition

Cal/Serving: 467
Daily Value: 23%

High-Fiber, Low-Sodium
Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free
Fat26g41%
Saturated4g19%
Carbs33g11%
Fiber8g33%
Sugars20g0%
Protein29g57%
Cholesterol113mg38%
Sodium126mg5%
Calcium160mg16%
Magnesium100mg25%
Potassium986mg28%
Iron3mg18%
Zinc1mg7%
Vitamin A955IU19%
Vitamin C143mg239%
Thiamin (B1)0mg22%
Riboflavin (B2)0mg10%
Niacin (B3)4mg19%
Vitamin B61mg33%
Folic Acid (B9)105µg26%
Vitamin B125µg90%
Vitamin E4mg18%
Vitamin K18µg22%
Fatty acids, total monounsaturated17g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Grilled Wild Striped Bass
Delicatessen

I eat a wide variety of healthy food about six times a day. For main meals, I usually turn to fish simply grilled with olive oil and herbs and then a mixture of fresh vegetables and a small portion of starch vegetable.

3.1
Ratings20

INGREDIENTS

  • One 5-ounce portion of bass fillet
  • 1 teaspoon blended olive oil
  • Sea salt and fresh ground black pepper
  • 2 sprigs fresh thyme
  • 1 garlic clove, smashed
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • ¼ cup thinly shaved fresh fennel
  • 1 handful of fresh baby arugula
  • 1/8 cup thinly julienned raw red beets
  • 1 orange, cut into sections
  • Juice of 1 lemon
  • 1 teaspoon sherry vinegar

DIRECTIONS

Preheat a grill or grill pan and preheat the oven to 350 degrees. Season both sided of the fish with olive oil, sea salt, and ground pepper

Place fish in pan skin side down on the hot preheated grill and cook for 4 minutes.

After 4 minutes, remove fish from grill and place on a baking dish add the fresh thyme and smashed garlic clove and 1 teaspoon extra-virgin olive oil to the pan and baste the fish. Bake for 2 minutes.

Remove pan from heat and let the fish rest in the pan for 2 minutes before serving.

In a bowl add the fennel, baby arugula, orange sections, and julienned beets. Add 1 tablespoon extra-virgin olive oil, 1 teaspoon of sherry vinegar, 1 teaspoon of lemon juice and season with salt and pepper.

Serve bass skin side up along with the salad and drizzle dressing from salad around the plate to serve as the sauce.

Recipe Details

Servings: 1

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