Striped Bass With Cilantro-Onion Salad Recipe

Name: Striped Bass With Cilantro-Onion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lime juice, divided; 3 tablespoons plain 2% reduced-fat 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: persons

3 tablespoons fresh lime juice, divided
3 tablespoons plain 2% reduced-fat 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

1
Preheat oven to 400u00b0.
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 saute for 2 minutes or until lightly browned. Place pan in oven; cook at 400u00b0 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.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons fresh lime juice, divided, 3 tablespoons plain 2% reduced-fat Greek yogurt, 1 tablespoon water, 3/4 teaspoon salt, divided, and more.

Yes, Striped Bass With Cilantro-Onion Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Striped Bass With Cilantro-Onion Salad

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